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!
- 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
- 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.
- 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.
- 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.
- Add the chopped tinned tomatoes and tomato juice, tomato paste, sugar and stock. Stir well.
- 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.
- Add the carrots and courgettes and stir through. Replace the lid and cook for a further 30 minutes.
- Add the parsley, coriander and lemon juice. Check your seasoning and add salt and pepper if required.
- 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
Leave a comment
Comments will be approved before showing up.