Esta tagine de frango é um prato exótico e aromático, que nos transporta diretamente para as cozinhas de Marrocos. A combinação de especiarias quentes como a canela e o açafrão, com o doce do mel e o salgado das azeitonas, cria um molho complexo e delicioso que envolve o frango, tornando-o incrivelmente tenro e suculento.

Ingredientes

  • Frango caseiro ou do campo
  • Colher sopa de tempero para frango Maçarico
  • Uma mão cheia de azeitonas pretas descaroçadas Maçarico
  • 1 Cebola em finas rodelas
  • 2 Dentes de alho finamente picados
  • 1 Pau de canela
  • 1 Folha de louro
  • 1Cm de gengibre finamente picado
  • 1 Malagueta finamente picada
  • 1 Colher sobremesa de açafrão
  • 2 Cascas de laranja
  • Uma mão cheia de amêndoas laminadas e ligeiramente tostadas numa frigideira
  • 1 Colher sopa de mel
  • Caldo de galinha QB
  • Azeite
  • Sal

Preparação

  1. Corte o frango em pedaços, retire a pele esfregue com o tempero para frango Maçarico, reserve.
  2. Coloque a tagine no lume, acrescente o azeite e refogue a cebola até ficar translúcida.
  3. Adicione o frango e deixe corar dos dois lados breves minutos.
  4. Acrescente o açafrão, a malagueta, a folha de louro, o gengibre, a casca de laranja, o pau de canela, as azeitonas Maçarico e tape a tagine, deixando cozinhar em lume brando cerca de 1 hora, acrescentando algum caldo de galinha de quando em vez.
  5. Adicione o mel e as amêndoas, finalize com um pouco de canela em pó, acompanhe com arroz de açafrão com lima

English Version Below: Get ready to spice up your life with this amazing British English translation!

Chicken Tagine

Embark on a culinary journey to North Africa with this exquisite Chicken Tagine recipe. This dish is a celebration of aromatic spices, tender chicken, and the rich, complex flavors that define Moroccan cuisine. Perfect for a cozy family dinner or a vibrant gathering with friends, this tagine promises to deliver a heartwarming and unforgettable experience.

The beauty of a tagine lies in its slow cooking process, allowing the ingredients to meld together, creating a symphony of tastes. The unique conical lid of the tagine pot traps steam, ensuring that the chicken remains incredibly moist and the flavors are intensified. Even if you don’t have a traditional tagine pot, a heavy-bottomed pot with a tight-fitting lid will do the trick, ensuring you can still enjoy this delightful dish.

This recipe not only offers a taste of Morocco but also invites you to experiment. Feel free to adjust the spices to your liking, add different vegetables, or even swap out the chicken for lamb or beef. The possibilities are endless, and each variation will bring its own unique charm to this classic dish.

Ingredients

  • Free-range or farm chicken
  • 1 tbsp Maçarico chicken seasoning
  • A handful of pitted black olives Maçarico
  • 1 onion, thinly sliced
  • 2 cloves garlic, finely minced
  • 1 cinnamon stick
  • 1 bay leaf
  • 1cm fresh ginger, finely minced
  • 1 chilli, finely minced
  • 1 tsp saffron threads
  • 2 strips orange peel
  • A handful of flaked almonds, lightly toasted in a dry frying pan
  • 1 tbsp honey
  • Chicken stock, as needed (QB)
  • Olive oil
  • Salt

Preparation

  1. Cut the chicken into pieces, remove the skin, rub with Maçarico chicken seasoning, and set aside.
  2. Place the tagine pot over medium heat, add olive oil, and sauté the onion until translucent.
  3. Add the chicken pieces and brown them on both sides for a few minutes.
  4. Add the saffron, chilli, bay leaf, ginger, orange peel, cinnamon stick, and Maçarico olives. Cover the tagine and let it simmer gently for about 1 hour, adding chicken stock occasionally to keep it moist.
  5. Stir in the honey and flaked almonds. Finish with a sprinkle of ground cinnamon. Serve with lime-infused saffron rice for a complete and vibrant meal.