Tagine Ayam

Name: Tagine Ayam
Total time: 55 min
Yield: 6 porsi
Cuisine: Indonesian
Ingredients: 1 cup dried apricot, halved ((Note 1)); 6 x 220g / 7 oz chicken thighs (, bone-in skin-on (Note 2)); 3/4 tsp salt ((cooking/kosher salt)); 2 tbsp olive oil; 1 onion ((brown/yellow), cut into 0.3 cm/ 1/8" slices); 2 g arlic cloves (, finely minced); 1 cinnamon stick ((sub 1/2 tsp powder)); 400 g / 14 oz crushed tomato ((1 can)); 400 g / 14 oz canned chickpeas (, drained (Note 10)); 1 tbsp preserved lemon skin (, finely minced (Note 3)); 2 1/2 cups chicken stock, low-sodium ( (or homemade)); 1 tsp cooking salt; 3/4 tsp ground cumin; 3/4 tsp ground ginger; 3/4 tsp black pepper; 1/2 tsp allspice powder; 1/4 tsp cinnamon powder; 1/4 tsp coriander powder; 1/8 tsp clove powder; Couscous - plain or with fruit and/or nuts ((recipe here)); 2 tbsp fresh coriander (, roughly chopped); 1 cup kalamata olives ((instead of apricots) (Note 7)); 1/3 cup slivered almonds (, lightly toasted, for garnish (Note 8))

Recipe video above. Browned chicken braised in a spiced sauce, the secret to a great Moroccan Chicken Tagine is a well-balanced spice blend! Best made with bone-in chicken thighs, which stay juicy for the required sauce simmering time. Drumsticks work well too. Some versions are made with olives, ot

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Foto: RecipeTin Eats

Bahan-bahan

6 porsi

1 cup dried apricot, halved ((Note 1))
6 x 220g / 7 oz chicken thighs (, bone-in skin-on (Note 2))
3/4 tsp salt ((cooking/kosher salt))
2 tbsp olive oil
1 onion ((brown/yellow), cut into 0.3 cm/ 1/8" slices)
2 g arlic cloves (, finely minced)
1 cinnamon stick ((sub 1/2 tsp powder))
400 g / 14 oz crushed tomato ((1 can))
400 g / 14 oz canned chickpeas (, drained (Note 10))
1 tbsp preserved lemon skin (, finely minced (Note 3))
2 1/2 cups chicken stock, low-sodium ( (or homemade))
1 tsp cooking salt
3/4 tsp ground cumin
3/4 tsp ground ginger
3/4 tsp black pepper
1/2 tsp allspice powder
1/4 tsp cinnamon powder
1/4 tsp coriander powder
1/8 tsp clove powder
Couscous - plain or with fruit and/or nuts ((recipe here))
2 tbsp fresh coriander (, roughly chopped)
1 cup kalamata olives ((instead of apricots) (Note 7))
1/3 cup slivered almonds (, lightly toasted, for garnish (Note 8))

Langkah-langkah

Plump apricots - Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
Season chicken - Sprinkle both sides of the chicken with the salt.
Brown chicken - Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
Sauté aromatics & spices - Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
Tagine sauce - Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
Simmer covered 5 minutes - Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
Simmer uncovered 20 minutes - Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).
Serve - Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.