Chicken Tagine (Vietnam)
Yield: 4 Servings
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 teaspoon ground ginger
1 teaspoon ground turmeric
1 teaspoon ground cinnamon
1/4 teaspoon saffron threads
1/2 teaspoon chili flakes
2 lbs Chicken thigh fillets
2 tablespoons olive oil
2 onions, chopped
4 cloves garlic crushed
2 cups chicken stock
2 large tomatoes peeled and seeded and roughly chopped
3 ounces fresh dates pitted and quartered
3 ounces dried apricots
3 ounces almonds blanched and toasted
2 tablespoons chopped coriander (cilantro), for garnishing
Heat a large frying pan over low heat and add the cumin and coriander seeds, ginger, turmeric, cinnamon, saffron and chili flakes. Shake the pan over the heat for 1-2 minutes, or until the spices are aromatic, then transfer to a mortar and pestle or spice grinder, and grind to a fine powder.
Remove all the fat and sinew from the chicken. Sprinkle with the dry spice mixture, retaining any that is left. Heat the oil in the frying pan over medium heat and cook the chicken pieces in batches on both sides until lightly golden. Drain well on paper towels.
In the same pan, cook the onion over medium heat for 5 minutes, or until golden. Add the garlic, stock, tomato and remaining spice mixture. Add the chicken, bring to the boil, then cover, reduce the heat and simmer for 25 minutes. Add the dates and apricots and cook for 25 minutes, or until the mixture thickens slightly. Season, then stir in the nuts.
Garnish with coriander, and serve with steamed couscous. Traditionally served with harissa on the side.
Link to My Post on Vietnam: https://theworldfrommykitchen.wordpress.com/2014/01/15/vietnam/
Cuisine : Vietnamese
Main Ingredient : Chicken