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Moroccan Chicken Tagine with La Kama

June 26, 2016

Moroccan Chicken Tagine with La Kama

Can't get enough of Morocco? Here's another Moroccan treat that is easy, tasty and effortlessly a great way to impress your guests - Moroccan Chicken Tagine with La Kama!

 

Ingredients:
  • 10 small to medium sized chicken thighs
  • 15 ml (1 T) oil
  • 2 medium onions, chopped
  • 3 cloves garlic, chopped
  • 3 courgettes, cut on the diagonal (lengthways)
  • 2 carrots, cut on the diagonal (lengthways)
  • 100 g slivered almonds, lightly toasted
  • 45 ml (3 T)  La Kama spice
  • 1 x 400 g tin whole peeled tomatoes (chop and reserve the juice)
  • 50g tomato paste
  • 15 ml (1 T) brown sugar
  • 150 ml chicken stock (preferably homemade)
  • 125 ml fresh flat leaf parsley, chopped
  • 125 ml fresh coriander, chopped
  • 45 ml (3 T) lemon juice
  • 5 ml (1 t) salt 



Instructions:

  1. Place your tagine or pot on the stove on a medium heat. Add a dash of oil. Add the onion and garlic and fry gently until soft. 
  2. Stir in the La Kama spice and mix well. Add a few tablespoons of water to avoid spices sticking to the bottom of the tagine or pot. 
  3. Add the chicken and toss it around gently to ensure that it’s well coated in the spice mix. Once coated, fry for approximately 5 minutes. 
  4. Add the chopped tinned tomatoes and tomato juice, tomato paste, sugar and stock. Stir well. 
  5. Bring to the boil and turn the heat down to a gentle simmer. Cover and cook for 20 minutes. Stir occasionally to ensure nothing sticks to the bottom of the tagine or pot. 
  6. Add the carrots and courgettes and stir through. Replace the lid and cook for a further 30 minutes. 
  7. Add the parsley, coriander and lemon juice. Check your seasoning and add salt and pepper if required. 
  8. Serve hot on a bed of couscous. Sprinkle with toasted almond slivers.

 

 

Click here to buy Piri Piri and other herbs and spices

 

Source: Edible Gold

 

Photo Credit to: Edible Gold




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