Around the World in Chicken Week 2: Moroccan Tagine

Moroccan Chicken TagineWe had a slaughtering of plums left over from the bazaar (1 kg of tiny purple plums is…a lot), and so this week I decided to try and use some up in the chicken recipe.  It also snowed (twice!), and so it was time for something warm and spicy.  Thus I chose the Moroccan Chicken Tagine with Plums.

This week also highlights how bad I am at following recipes to the letter.  I always add new ingredients, substitute this for that, or find three recipes and blend them all together.  Sometimes the results are fantastic, other times disastrous.  This week’s experiment was somewhere in the middle – everything was gone by lunch the following day, but I think it would have benefited from more pepper and the sweet tang of nectarines.

Recipe:

Borrowed from these three: Moroccan Braised Chicken, North African Chicken Tagine, and Moroccan Nectarine and Plum Chicken Tagine.


DSC_0018Ingredients:

  • 4 chicken breasts (all the recipes used thighs, but we only had chicken breasts in the freezer)
  • LOTS of little plums
  • 1 onion, sliced
  • 2 garlic cloves, minced
  • 1 carrot, chopped
  • 1/3 of a squash, chopped into 1″ squares
  • 1/4 c tomato paste
  • 1-2 c cherry tomatoes
  • 1 eggplant, chopped
  • Spices: salt cumin, hot red pepper, cinnamon, oregano
  • 2 TBS olive oil
  • 1 TBS honey
  • 1/2 c chicken stock

DSC_0017Instructions:

  1. Prepare all vegetables
  2. Marinate the chicken breasts in tomato paste, olive oil and spices
  3. Brown the garlic and onions in your skillet
  4. At this point, I should have also cooked the carrot and eggplant for about 10 minutes (until soft)
  5. Mix together chopped vegetables, spices, chicken breasts and spices
  6. Transfer to oven-safe dish
  7. Pour in chicken stock
  8. Top with plums
  9. Drizzle with honey
  10. Bake in the oven for 40 minutes at 180 degrees
  11. Serve! Preferably with pilaf (I like to make carrot/white bean/onion/potato/garlic pilaf with some saffron and just a little white basmati rice), couscous, or millet

DSC_0026Score: 7/10.  Taste was an 8/10, but I would have liked more spice.  I also forgot to calculate in the extra cooking time that would be needed for the carrots and eggplant, so they were not soft (at all) when I took them out of the oven.  Next time I would pre-cook them before mixing with everything else.

Would I make it again? Yes, but with the modifications listed above.

This slideshow requires JavaScript.

 

Advertisements

Leave a Comment

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s