Tajine – a Moroccan dish of stewed vegetables and meat juice. At home, it is cooked in a high conical clay pot a lid, also called tajin. But if you don’t have a special dishes, a dish can be prepared in a cast iron. Its incredibly spicy the fragrance will immerse you in the world of the mysterious East. Piquant taste of the dish will also give a hot paste of harissa mixed with sour cream for mitigating the severity. If you cannot find the harissa, try заменить её абхазской аджикой. 
Time: 50min Difficulty: easy Portions: 4 The recipes use dimensional capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Contents
Ingredients for the recipe:
Tajine
- 8 chicken thighs
- 1.5 tbsp. canned chickpeas, drain the liquid
- 1.5 tbsp. canned tomatoes, diced (drain the liquid)
- 3/4 Art. chopped dried apricots
- 2 tbsp. l canola oil
- 2 tbsp. l olive oil
- 1 large onion, peeled and thinly sliced half rings
- 2 cloves, minced garlic
- 1 tbsp. l seasonings ras al-khanut, see below
- A large pinch of saffron soaked in ¼ st. warm water
- 1 cinnamon stick
- Chopped parsley and cilantro, for decoration
Harissa sauce
- 0.5 tbsp. sour cream with a fat content of 15 – 30%
- 1 tbsp. l harissa
- Mix and refrigerate for half an hour
Dry Ras Al Khanut Spice Mix
- 1 cinnamon stick
- 2 pieces of galangal
- 1 tbsp. l ground ginger
- 8 peas of allspice
- 8 seeds of white or green cardamom
- 1 tsp anise
- 1 tsp freshly grated nutmeg
- 1 tsp lavender
- 2 small pieces of violet root
- 5 dry rosebuds
- 4 whole clove buds
- 6 turmeric fruits
- 1/2 tsp ground cayenne pepper
- Pinch of matsis
- Grind all the ingredients
Recipes with similar ingredients: chicken thighs, chickpeas, harissa sauce, saffron, cinnamon, allspice, anise seeds, cardamom, nutmeg walnut, turmeric, cloves, ground cayenne pepper, matsis
Recipe preparation:
- Heat canola oil in a large cast-iron pot or tagine on high heat. Salt and pepper the chicken on all sides and lay skin on hot oil. Fry until golden crusts, if necessary – in several batches. Flip over hips and fry another 2 minutes. Put the fried chicken on a plate.
- Drain the fat, leaving about 2 tbsp. l., and pour olive butter. On medium heat, fry the onions until soft. Add to it garlic and fry for 30 seconds. Then add ras al-khanut and cook another half a minute. Add saffron to the onion with garlic together with liquid, tomatoes, chickpeas, dried apricots, cinnamon stick and bring to low boil. Put the chicken in the resulting sauce and bring to a boil again.
- Preheat oven to 200 ° C. Cover and simmer in oven for 35 – 40 minutes, until the chicken is soft. Not open the cover for the specified time. Before serving in each serving, put a spoonful of Harissa sauce with sour cream and sprinkle with herbs.
