Nyt Chicken Tagine

Its an easy exotic dish that will take your taste buds back to Morocco even on busy weeknights.

Nyt chicken tagine. Serve with bread couscous or tabbouleh. Sear your meat add some spices and vegetables and let it simmer away. Add chicken in batches if necessary skin.

Chicken beef and lamb are all common meats used in tagine cooking. Sprinkle the chicken with salt. Tagine is the most common dish in Morocco.

Its an easy exotic dish that will take your taste buds back to Morocco even on busy weeknights. The warm flavours of cinnamon dried fruits and chicken make this tagine a Moroccan classic. Remove all but two tablespoons of the fat in pan then return it to the heat and brown the cauliflower and add to the chicken.

Stir in the ginger and tomato paste let cook for 1 minute. Chicken beef and lamb are all common meats used in tagine cooking. Put oil and butter in a large skillet or casserole which can be covered later and turn heat to medium high.

2 of 2 9418 252 PM. It is both the vessel you cook with and the name of the finished dish. Dry chicken and season with salt and pepper.

Turn off the heat and let the tagine cool for about 10 to 15 minutes before serving. Sear your meat add some spices and vegetables and let it simmer away. Mix stock and lemon juice.