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Tagine Zaytoun for the Tagine

this is an algerian tagine dish which should be cooked in a traditional tagine. it has very subtle flavours and is quite different to the moroccan tagines. the cooking time given is only an approximate as you may need a little less or a little more cooking depending on the size of the tagine used and where it is used - on the stove top, open fire, grill etc. serve with mashed potatoes or fresh baked bread.

complex11 ingredients8 preparation steps
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Ingredients

  • skinless chicken thighs
  • olive oil
  • onion
  • garlic cloves
  • water
  • chicken stock cube
  • cinnamon
  • salt & fresh ground pepper
  • green olives
  • carrot
  • mushroom

Preparation

  1. 1place the olive oil in the base of the tagine and lightly colour the onion and then add the chicken and seal well turning frequently
  2. 2add the garlic , cinnamon and stock made with 1 / 2 pint of boiling water and the stock cube
  3. 3mix well then add the carrots and mushrooms before seasoning well with salt and pepper
  4. 4cover and cook for 2 1 / 2 hours
  5. 5remove the tagine lid and check to see how everything is cooking
  6. 6if the chicken is cooked until very tender and the carrots are soft then add the olives , replace lid and cook for a further 10-15 minutes
  7. 7if the sauce is a little thin , mix together 2 tbsp cornflour with 6 tbsp water and slowly add a little at a time to the tagine over a high heat and stirring continuously until the sauce is thicken to a custard consistency
  8. 8serve with fresh baked bread or as we do in our house with plenty of mashed potato !