I am sure that you will agree that with this time, a good dish of the south, is really tempting.
For this version of a tagine, I chose an oven, which significantly reduces the cooking time knowing that I have the induction. The last time, my tagine had taken an eternity to cook… Luckily my guests were quite tolerant. In short, I wouldn’t back, now, my tagines will be cooked in the oven for a tasty and tender perfection. In addition, it is quite simple, you just have to be patient.

I am still very very happy with my dish, tajine brought back from my trip to Morocco ! The more I use it the better they are (tagines). Hmmm, I already thinking about the next tagine in the oven…


Tajine in the oven chicken, apricot and almond

6 Save Print Ingredients

  • 6 chicken thighs
  • 2 onions, thinly sliced
  • 1 clove garlic, pressed
  • 150 g of dried apricots pitted
  • 50 g of blanched almonds
  • 20 cl of bouillon cube
  • 1 tablespoon of brown sugar
  • 1 teaspoon of cinnamon
  • 1 teaspoon of cumin
  • 1 tablespoon oil
  • 1 pinch of pepper

 

Instructions

  • In a dish tagine, pour a tablespoon of oil and then divide the chicken thighs on the bottom.
  • Divide the garlic and onions over the chicken and pour your hot broth over the top. Add salt and pepper and add the spices and the brown sugar.
  • Add the apricots and place your dish tagine in your cold oven. Then heat your oven to 180°. The goal is not to break your tv with a too strong contrast of heat. Leave to cook for 50 minutes.
  • Add the almonds and cook for another 10 minutes without the lid of the tajine.

 

Notes

  • Be careful to put your dish in cold oven so that there is not too big thermal break, which might risk cracking your dish at tagine !

 

You can serve your chicken with couscous or a little bit of bulgur wheat…

Written by Doc

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