Moroccan Chicken Tagine
Yield
12 servingsPrep
20 minCook
1 hrsReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | pounds |
whole chicken
barbecued |
|
| 8 | ounces |
sweet bell peppers
chopped |
|
| ½ | cup |
brandy
orange-flavoured |
*
|
| 8 | ounces |
mixed fresh fruit
|
* |
| 14 | ounces |
tomatoes
|
|
| 2 | teaspoons |
chinese five spice powder
|
*
|
| 8 | ounces |
carrots
shredded |
|
| 2 | teaspoons |
garlic powder
|
|
| 2 | tablespoons |
honey
|
|
| ½ | cup |
lemon juice
|
|
| 1 | sprig |
italian parsley
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.8 | kg |
whole chicken
barbecued |
|
| 231.2 | ml/g |
sweet bell peppers
chopped |
|
| 118 | ml |
brandy
orange-flavoured |
*
|
| 231.2 | ml/g |
mixed fresh fruit
|
* |
| 404.6 | ml/g |
tomatoes
|
|
| 1E+1 | ml |
chinese five spice powder
|
*
|
| 231.2 | ml/g |
carrots
shredded |
|
| 1E+1 | ml |
garlic powder
|
|
| 3E+1 | ml |
honey
|
|
| 118 | ml |
lemon juice
|
|
| 1 | sprig |
italian parsley
|
*
|
Directions
Drain barbecue sauce from defrosted chickens.
Reserve. Cut each chicken into 8 pieces and place, skin side up, in a baking pan.
Remove any fat from reserved sauce.
Place 2 cups sauce in large microwave dish.
Dispose of remaining sauce.
Mix in peppers and onions, brandy, dried fruits, tomatoes, five-spice powder, carrots, garlic powder, honey, lemon juice and parsley.
Partially cover and microwave on high 7 minutes, until fruits are fork-tender.
Pour sauce and its contents over chicken and marinate overnight.
Sprinkle with almonds and bake in preheated 350-degree oven for 45 minutes until heated completely through.
Garnish with parsley before serving.
This goes beautifully with a couscous mix, which cooks in 5 minutes, or barley pilaf, which microwaves in 8 minutes.
Just follow the package directions.
