Recipe: Chicken and Zucchini Tagine
Chicken zucchini tagine recipe, a complete meal for this tagine. I like to cook this way, the tagine allows a perfect cooking and divinely perfumes the chicken. Be careful, zucchini often reject a lot of water with this kind of dish, so as not to have too much water, I put a little semolina at the bottom of the tagine.
Recipe ingredients
- Chicken and zucchini tagine recipe for 8 people:
- 16 chicken drumsticks
- 4 round zucchini
- 4 grappa tomatoes
- 4 beautiful shallots
- 2 yellow peppers
- 100 g of beans eat everything
- 1 tablespoon of olive oil
- 1 nice onion
- 1 teaspoon of Raz el Alouf
- 1 pinch of ginger
- 1 pinch of cumin
- 3 cinnamon sticks
- ½ teaspoon of harissa
- Salt and pepper
Instructions
- Preheat the oven to 180 °
- Rinse the vegetables.
- Peel the onion, then cut into quarters and then into strips.
- Peel the shallots, then finely chop.
- Cut 2 zucchini in 4.
- Cut the rest of the zucchini into small cubes.
- Cut the beans all the way down to about 1 cm.
- Cut 2 tomatoes in 4.
- Cut the rest of the tomatoes into small cubes.
- Heat the tagine with the olive oil and all the spices.
- Sear the chicken drumsticks in the flavored oil, be careful the spices must not burn.
- Turn the drumsticks over so that they are roasted on all sides.
- Clear the center of the tagine and brown the shallots and onion.
- Dilute the harissa in a little water, then pour into the tagine.
- Push around the edges, sear the yellow pepper.
- Add the cinnamon sticks.
- Remove the meat from the tagine.
- Sear all the cut vegetables.
- Place the chicken drumsticks on the vegetables.
- Add the tomato and zucchini quarters.
- Place the lid on the tagine.
- Place in the oven and cook for 1 hour 30 minutes.
Preparation time: 30 minutes
Cooking time: 1 hour 30 minutes
Number of people: 8
4 star rating: 1 review
What wine to drink with: Chicken and zucchini tagine
My favorite wine for this recipe: Pinot noir Alsace Pinot noir grape
Temperature between 08 ° and 10 °
