Friday, December 2, 2011

Chicken and caramelized onion tagine recipe - How to make Chicken and caramelized onion tagine

The Middle Eastern Food Kitchen (The home of delicious Middle Eastern Food Recipes) invites you to try Chicken and caramelized onion tagine recipe. Enjoy the Middle Eastern Cuisine and learn how to make Chicken and caramelized onion tagine.  

Recipe facts:
Costs: £2.28
takes: 25 mins to prepare and 1 hr to cook
Serves: 4


4 chicken thighs
4 chicken wings
50ml olive oil
1 large red onion, finely sliced
1 large onion, finely sliced
1tsp caster sugar
1 star anise
1 stick cinnamon, broken
1tsp ground coriander
2tsp ground cinnamon
1tsp ground cumin
2tbsp pine nuts, toasted
50g sun-dried tomatoes, drained and sliced
50ml red wine vinegar
300ml water
For the couscous
200g couscous
450ml chicken stock, hot

Heat half of the olive oil in a large casserole dish over a moderate heat until hot. Season then sear the chicken pieces until golden-brown in colour all over, then remove from the dish. Lower the heat a little and add the rest of the olive oil. Sweat the onions for 8-10 minutes, stirring occasionally, until softened.

Reduce the heat to low, sprinkle over the sugar and continue to cook the onions for 15-20 minutes, stirring occasionally, until they start to caramelize. Increase the heat, then deglaze the dish with the red wine vinegar until it has reduced by half.

Add the cinnamon stick, star anise and ground spices to the dish and continue to cook for 1 minute, stirring at the same time. Add the chicken pieces back to the pan then add the sun-dried tomatoes and water, then cover with a lid. Cook for 20-25 minutes until the chicken is tender.

Meanwhile, prepare the cous cous by placing it in a large, heatproof bowl. Bring the chicken stock to the boil in a saucepan then pour over the couscous. Stir once, then cover tightly with clingfilm. Leave to one side for 5-6 minutes until the stock has been absorbed.

Remove the clingfilm and fluff the grains with fork and then stir in the olive oil and some seasoning. Remove from the chicken from the heat and stir through the pine nuts and chopped parsley. Adjust the seasoning as necessary. Spoon the cous cous onto serving plates and top with the chicken tajine before serving.

From TESCO realfood

More Middle Eastern Food Recipes:

Basboosa Recipe
Bulghour with broccolis
Lebanese Grilled Garlic Chicken
Tomato dolmas
Paprika lamb kebab wraps
Home-style doner kebab

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