Chicken and Peach Tagine

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Authorbaidoone
RatingDifficultyIntermediate

A true crowd pleaser, this chicken and peach tagine is juicy and goes very well with couscous.

Yields5 Servings
Prep Time20 minsCook Time2 hrsTotal Time2 hrs 20 mins

 2 tablespoons flour
 2.2 lbs. (1 kg) chicken, washed and cleaned
 2 onions, sliced
 1 teaspoon paprika
 3 garlic cloves, crushed
 3 tablespoons butter, melted
 1/4 teaspoon cumin
 1 1/2 cup almonds, peeled and split in half
 1/2 teaspoon turmeric
 1/2 teaspoon ground coriander
 1/2 teaspoon fresh ginger, grated
 3 cups chicken broth
 1 cup dried peaches
 1 tablespoon vegetable oil
 1/2 teaspoon black pepper
 salt, to taste

1

Preheat oven to 320 degrees F (160 degrees C).

2

In a nylon bag, place the flour, paprika and chicken and gently shake the bag until the flour covers all the chicken.

3

In a saucepan, mix the butter with the chicken mixture and put it in the oven for about 30 minutes or until the chicken is tender.

4

In another saucepan, heat the oil and fry the onions, then add the garlic, cumin, turmeric, coriander, ginger, black pepper and salt and stir for two minutes.

5

Pour the ripe chicken and broth over the onions and leave it on low heat until it boils.

6

Put the saucepan in the oven for 30 minutes, then add the almonds and the dried peaches and put it back in the oven for an hour.

7

Serve the dried peach and chicken tagine with cooked couscous.

Category

Ingredients

 2 tablespoons flour
 2.2 lbs. (1 kg) chicken, washed and cleaned
 2 onions, sliced
 1 teaspoon paprika
 3 garlic cloves, crushed
 3 tablespoons butter, melted
 1/4 teaspoon cumin
 1 1/2 cup almonds, peeled and split in half
 1/2 teaspoon turmeric
 1/2 teaspoon ground coriander
 1/2 teaspoon fresh ginger, grated
 3 cups chicken broth
 1 cup dried peaches
 1 tablespoon vegetable oil
 1/2 teaspoon black pepper
 salt, to taste

Directions

1

Preheat oven to 320 degrees F (160 degrees C).

2

In a nylon bag, place the flour, paprika and chicken and gently shake the bag until the flour covers all the chicken.

3

In a saucepan, mix the butter with the chicken mixture and put it in the oven for about 30 minutes or until the chicken is tender.

4

In another saucepan, heat the oil and fry the onions, then add the garlic, cumin, turmeric, coriander, ginger, black pepper and salt and stir for two minutes.

5

Pour the ripe chicken and broth over the onions and leave it on low heat until it boils.

6

Put the saucepan in the oven for 30 minutes, then add the almonds and the dried peaches and put it back in the oven for an hour.

7

Serve the dried peach and chicken tagine with cooked couscous.

Chicken and Peach Tagine

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