Spicy Chicken Tagine


Marinate chicken thighs or pieces in a mixture of ras el hanout spice mix,cinnamon and zhoug spice mix or some chili depending how much heat you like. Mix these spices in 2 tablespoons mayonnaise and lemon juice. Rub the chicken thighs with salt and pepper then rub in the marinade. Let it marinate for a few hours.
Heat oil in an oven dish or casserole and fry sliced onions,a chopped fresh chili if you wish ,adding a couple of bay leaves ,1 teaspoon cinnamon and 1 teaspoon mixed spice,add sliced carrots ,chopped garlic and sliced potatoes . Fry for a few minutes stirring from time to time. In a jug dissolve a stock cube ,2 tablespoonfuls of tomato paste in 2 cups water. Pour over the onion,carrot ,potato mixture and let it simmer for about 5 minutes . Season with salt and pepper. Put some frozen or tinned peas. Turn off the flame and place the marinated chicken thighs on top. Cover loosely with foil and put in the oven (180 C ) for 30 minutes then turn down to 160 C for 15 minutes. Uncover and bake for a further 30 minutes until the chicken is cooked through and crisp golden brown.10390275_593497844090494_6816005478803353963_n (1)

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