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Mix paprika, pepper, cinnamon, cumin, ginger and salt. Mix 1 tablespoon of the spice mixture with flour in shallow dish. Coat chicken with flour mixture. Reserve remaining spice mixture. Heat oil in 4L Dutch oven on medium-high heat. Add chicken; cook for 7 minutes or until chicken is browned on both sides. Remove chicken from pan. Set aside.
Stir onions, carrots, garlic and remaining spice mixture into pan. Cook and stir for 5 minutes or until onions are lightly browned. Return chicken to pan. Add potatoes, olives, preserved lemon, 2 tablespoons each of the cilantro and parsley, bay leaves and stock.
Bring to boil. Reduce heat to low; cover and simmer 1 hour or until chicken and potatoes are tender. Sprinkle with remaining 2 tablespoons each cilantro and parsley. Serve with cooked couscous, if desired.
Preserved Lemons can be easily made at home. They can also be purchased in specialty food stores and Middle Eastern markets.
Be sure to read the directions that come with your tagine. Your tagine may need to be seasoned or soaked before using. Some tagines require a heat diffuser when cooking on the stovetop.
Prepare spice mixture and coat chicken as directed. Heat 1 tablespoon of the oil in 13-inch tagine on medium heat. Cook chicken in batches for 3 to 4 minutes per side or until browned, adding remaining 1 tablespoon of oil as needed. Continue as directed in step 2. Bring to boil. Cover. Place tagine in preheated 175C oven. Cook 1 hour or until chicken and potatoes are tender.
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
This recipe is from the Flavour Forecast 2015. Visit www.mccormick.com.au to explore all eight Flavour Forecast 2015 trends.
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