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Chicken tagine

Amazing one pan dish (tajine / tagine) with chicken, potatoes, oranges and green olives. Not much preparation needed!

Chicken tagine
1 hours 5 minutes 4 people Main course
Chicken tagine

Ingredients

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  • 4 chicken legs
  • 5 waxy potatoes
  • 4 oranges
  • 1 red onion
  • 2 garlic cloves
  • 1 bay leaf
  • 2 cinnamon sticks
  • 1/2 tablespoon powdered ginger
  • 1 tablespoon turmeric
  • 2 tablespoons smoked paprika powder
  • 1/2 tablespoon nutmeg
  • 4 tablespoons green olives (pitted)
  • Olive oil
  • Salt and pepper
Chicken tagine ingredients
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Kitchen equipment

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  • Tagine
  • Chefs knife
  • Cutting board
  • Citrus press
  • Potato peeler
  • Medium-sized bowl
  • Kitchen paper or silicone kitchen brush


Preparation

1 hours 5 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/chicken-tagine


Preparation -- 15 minutes

Peel the potatoes and cut into wedges. Press the juice of 2 oranges into a bowl. Slice the remaining 2 oranges in wedges, leave the peel on it. Peel the red onion and cloves of garlic, then finely slice.

Mix 2 tablespoons smoked paprika powder, 1 tablespoon turmeric, 1/2 tablespoon nutmeg and 1/2 tablespoon powdered ginger into the bowl with the orange juice. Then mix the finely sliced garlic through the mixture.

Coat the inside of the tagine with olive oil. You can use a silicone brush or some kitchen paper for this. Add in the finely sliced red onion on the bottom of the tagine. Place 4 chicken legs diagonally of each other in the middle of the tagine.

Divide the potato wedges and oranges around the chicken legs. Add 2 cinnamon sticks and a bay leaf into the middle of the meat. Add in 4 (or more if you like) tablespoons green pitted olives, season the dish with some salt and pepper.

Pour the orange juice and herbs mixture over de contents of the tagine. Place the lid on the tagine. 

Chicken tagine
Chicken tagine

Finishing up the Chicken tagine -- 50 minutes

Place the tagine on the smallest burner possible, with the heat on the lowest setting. Cook the dish in about 50 minutes time, or until the chicken has been cooked through and the potatoes are just aout to fall apart.

Serve with a fresh and crunchy salad, enjoy your meal!


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