Moroccan Chicken Tagine

            This is a classic Moroccan Dish where marinated chicken is slow cooked to perfection in a Tagine pot. This is my version of this popular cuisine, where I have added some yoghurt. Rest of the spices used are very much a part of Moroccan cuisine. This is a delicious dish with a subtle flavour of the saffron. 

          Few sliced veggies like carrots and potatoes along with dates, prunes and apricots too, can be added. It is traditionally relished with couscous, but for the Indian palate rice or any Indian bread is perfectly fine. So check out the step by step pictorial recipe to prepare it.

• 500 gms. chicken on bones, curry cut
• 1-2 onions, chopped
• 2 tbsp. olive oil
• 1 tbsp. ginger-garlic paste
• 1 tsp. tomato paste
• salt to taste
• 1/2 tsp. turmeric powder
• 2 tbsp. yoghurt
• 2 tbsp. parsley & coriander leaves, chopped
• 1-2 dried lime
• 1 tsp. red chili powder
• 1 tbsp. roasted coriander-cumin powder
• 1 tsp. garam masala powder
• 1/2 tsp. pepper powder
• 2 tbsp. cashew nuts
• 1-2 tomato, sliced
• 2-3 green chilies
• pinch of saffron soaked in 1/2 cup lukewarm water
• few cashews to garnish 
• coriander leaves to garnish

           Marinate the chicken overnight with the ingredients starting from ginger-garlic paste to cashew nuts. 

          Heat oil in a tagine pan and saute the onion till light brown in colour. Add the marinated chicken, saffron water, tomatoes and the green chilies.

          Cook, covered on a low flame for 15-20 minutes or till the chicken is tender. When done, switch off the flame and keep it covered for 10 minutes. Serve hot, garnished with cashews and coriander leaves.

                                Heat oil in a tagine pan & saute onion till light brown. 

                           Add marinated chicken, saffron water, tomatoes & green chilies.

                   Cook, covered on low flame for 15-20 minutes or till chicken is tender. 
                   When done, switch off flame & keep it covered for 10 minutes.

                               After 10 minutes.

                               Serve hot, garnished with fried cashews & coriander leaves