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Recipes from Le Perchoir blog - Chicken Tagine Perchoir des Paons,Residential Art Holidays - Lot region - France. The latest recipe is a warming winter one from Morocco for these cold days – there’s quite a lot of preparation but it’s simple to cook and worthwhile: Chicken Tagine – serves 6 .JPG) You will need: 2-3 tablespoons of cooking oil 6 jointed chicken legs or 12 thighs/drumsticks 500 g carrots peeled & cut in chunks 500 g waxy potatoes, cleaned, peeled if you want but I prefer not to (charlottes or similar) 200 g sliced onions 400 g ripe tomatoes chopped or 1 large tin tomatoes 250 g sweet potatoes peeled and cut into chunks 1 litre of vegetable or chicken stock 12 chopped dried apricots 3 tbs clear honey Large bunch of coriander A few bay leaves 4 large garlic gloves 4 heaped tablespoons of Ras el Hanout 1 red chilli , deseeded and chopped finely Salt & ground black pepper to taste 2 shallots finely chopped You will need a large flameproof pan to contain all these ingredients when mixed together. The first thing you do is make a spicy paste using a mini blender to blitz the chopped shallots, chilli, garlic, a little salt & pepper and the stalks of the coriander – put this paste to one side for later. Heat the cooking oil in a large pan and brown all the chicken pieces – remove from pan when golden brown and put to one side. Add the spice paste to the remaining oil in the pan and fry for a few minutes the add the Ras el Hanout powder and fry for a further few minutes. Take all the chopped vegetables – onions, potatoes, sweet potatoes, carrots – plus the tomatoes & apricots and add them to the spices in the pan. Stir to stop them sticking and then add the stock, honey & bay leaves. Stir again a few times & then add the chicken pieces back into the pan. Simmer the whole thing for an hour or so stirring occasionally, making sure it doesn’t stick. Serve the tagine with a big bowl of buttered couscous, sprinkling the remaining coriander on top. Go for more recipes to the Le Perchoir blog leperchoirdespaons.blogspot.comIf you would like to comment, login. Current Comments:
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