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Moroccan Chicken Tagine

Type: Chicken, Poultry
Serves: 12 people

Recipe Ingredients

2   Frozen barbecued chickens with sauce - defrosted kosher precooked
8 oz 227gFrozen chopped peppers and onions
1/2 cup 118mlOrange-flavored brandy
8 oz 227gMixed dried fruits - cut in half see note
14 oz 397gStewed tomatoes - partially drained
2 teaspoons 10mlFive-spice powder
8 oz 227gShredded carrots
2 teaspoons 10mlGarlic powder
2 tablespoons 30mlHoney
1/2 cup 118mlLemon juice
2 cups 474mlCoarsely cut Italian parsley
  Sliced almonds
1 section  Italian parsley - for garnish

Recipe Instructions

Drain barbecue sauce from defrosted chickens. Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan. Remove any fat from reserved sauce. Place 2 cups sauce in large microwave dish. Dispose of remaining sauce. Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley. Partially cover and microwave on high 7 minutes, until fruits are fork-tender.

Pour sauce and its contents over chicken and marinate overnight. Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through. Garnish with parsley before serving. This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes. Just follow the package directions.

Note: You can also use dried Mission figs

Source:
RECIPE FOR HEALTH SHOW #RHJ017

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