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Wednesday, 21 May 2014

Tagine of Chicken in Cumin Sauce - طاجين الدجاج بصوص الكمون (وصفة المفتول الفلسطينية التقليدية بلمسة مبتكرة)

A fusion of Moroccan & Palestinian Cuisine

Don't let the simplicity of this dish fool you! It has some really deep earthy flavours and is delicious. You, your family and guests will love this, and if you are familiar with the Palestinian dish Maftool, then this will take you right there! Because what I have done is fuse the flavours of both Maftool & Chicken Tagine together to create this twist on the two classics.
Really recommend you try it, every one who did really loved it ;)

Chicken Tagine in cumin sauce
You Need
1 whole chicken (1kg) cut into 4 pieces
1 cup cooked chickpeas (200g), peeled
1 tbsp (13g) olive oil
1 large onion (200g), peeled and thinly sliced
1 tsp (5g) whole cumin
½ tsp (2g) cumin powder
1 tsp (5g) ground coriander
1 tsp (5g) ground ginger
1 cinnamon stick
1 bay leaf
2 tbsp (20g) lemon zest
Juice of ½ lemon
Freshly ground black pepper to taste
2 cups (500ml) water
2 tbsp (20g) toasted sliced almonds to garnish
1 tbsp (5g) chopped parsley to garnish


For couscous
2 ½ cups couscous
1L Chicken Broth

In a bowl, mix well together all the ground spices, ½ tbsp olive oil, lemon zest and lemon juice. Rub the chicken pieces in this mixture to coat and set aside.

Drizzle the remaining ½ tbsp olive oil over the bottom of a tagine pot, then place the sliced onions on top. Top with the coated chicken pieces together with any remaining spice rub. Add the chickpeas and whole spices then add the water and cook for 1 hour and 30 minutes or until the chicken is cooked through.

Right before serving, prepare the couscous. Simply cover the couscous with chicken stock and cover until rehydrated and fluffy. Mix in the toasted slithered almonds.

Place the couscous in a large serving plate, make a well at the center and pour in the chicken tagine. Garnish all with toasted almonds and chopped parsley. Serve hot.

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