Moroccan Chicken Tagine (at La Cucina Italiana)

Category: Meat dishes
Kitchen: moroccan
Moroccan Chicken Tagine (at La Cucina Italiana)

Ingredients

Chicken fillet 800 g
Lemon 1 PC.
Orange 1 PC.
Spices (curry, hops-suneli) or what they are 1 tbsp. l.
Soy sauce 3 tbsp. l.

Cooking method

  • Cut the fillet into pieces of about 50 gr. each; make a marinade - mix the juices of 1 lemon and 1 orange; immerse the chicken fillet pieces in this marinade, add spices and soy sauce. I added two more tablespoons of homemade lecho - winter ends, the blanks remain - what to do? Leave to marinate in the refrigerator for at least 6 hours. It can be longer, up to a day.
  • Moroccan Chicken Tagine (at La Cucina Italiana)
  • Then we put the skimmers in a saucepan and set the chicken on the mode - 15 minutes.

Note

Moroccan here - only citrus juice and a relatively long marinade time. Instead of tagine - an earthenware pot with a lid Moroccan Chicken Tagine (at La Cucina Italiana) - soon toon. Quite a great replacement!
"Tazhin is both the utensil in which the food is prepared, and the method of cooking, and the name of the dish itself. Tazhin can be with anything and anything. With beef, lamb, chicken, fish. With potatoes, couscous, Yes, even with pasta. No garnish at all. All ingredients are placed simultaneously in an earthen frying pan. From small size, - for one - to giant - for 10-12 or more people. Filled with the necessary spices, which are a damn hole in these parts. Cover with a high cone-shaped it is put into an earthen oven, or put on an open fire - and then until cooked. "
I wrote about tagine in pishchebloginfo.

Vladislav
Hello MariV,
thank you for this recipe! I specially registered to thank you. Already cooked, only I had pork (better chicken or beef, but what to do, read the recipe and rushed to cook from what was). I poured this sauce over the meat and simmered everything together in the oven. Aroma, taste - it's wonderful !!!
MariV
Oh-oh-oh, why should such victims be specially registered? Like you and your loved ones - already a holiday for the soul!
Vladislav
Such a wonderful site! It was high time to register. After your recipe - I could not resist !!!
MariV
Congratulations!
rinishek
also looked at this recipe (MariV) - I love everything pickled
and I have a little MV Panas. I think I need to cook on "baking" or "stewing" - depending on how much gravy you need
Jaroslava 333
I have a slow cooker, but I want to cook in the oven, what do you think will work?
MariV
Quote: Beska

Excuse me, but what is the "chicken" mode to replace? I also have la kuchina, but a small -47.
I am not familiar with your saucepan, I don’t know.
In my, on the program "chicken" with pressure - only 15 minutes.

Quote: Jaroslava 333

I have a slow cooker, but I want to cook in the oven, what do you think will work?
Of course it will work - but the taste will be different. Here is the trick, besides the marinade, and in what it is cooked in.
euge
I was tempted by the sight of the finished dish. Did it. Summary: either you need to marinate less (I marinated for about 20 hours), or you had to use 1/2 lemon. The acids were clearly too much: lemons come in different sizes and the amount of juice, respectively. Did it in small Panas on the program "Grech".
MariV
It's hard to argue about tastes - we had 800 g of fillets - the juice was just right, we didn't even have enough, we had to add homemade lecho, in which there was vinegar. About the duration of marinating - I try to keep any meat in the marinade longer.

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