I have adapted Nancy’s recipe for a true stovetop tagine. If you want to do it all in the oven as she submitted, preheat the oven to 350, follow the recipe and instead of simmering on the stovetop, place the whole covered tagine in the oven. This sounds wonderful.
Here’ s my entry for your Tagine contest:
Coconut Crusted Tagine Chicken…….
1 cup flour
2 TBSP Smoked Spanish Paprika or Hungarian Paprika
Salt & pepper
[combine above in shallow dish]
2 to 2-1/2 lbs of boneless, skinless chicken thighs
2 or 3 lg onions coarsely chopped
4 cloves minced garlic
4 red bell peppers seeded & coarsely chopped
11/2 TBSP curry powder
1 c. dry red wine [I used Merlot] 1 c. DRAINED stewed tomatoes
1 c. dried cranberries
1 TBSP grated fresh ginger
4 TBSP mango chutney [or more to taste]
2 TBSP melted butter
2 TBSP fresh lemon juice
1 c. shredded, Unsweetened coconut
1 c.sliced almonds
1- Coat chicken with spiced flour mix & shake off excess. In a skillet heat 3 TBSP of vegetable oil over med-hi heat. Brown thighs in batches, removing them to the tagine.
2- Wipe out skillet and add 1 TBSP oil. Add onions & garlic, saute 3 minutes, then stir in the peppers & curry powder, cook stirring constantly about 3-5 minutes. Add the wine, tomatoes, cranberries and chutney, simmer
another 3 minutes.
3- Add all to the chicken. Cover and simmer on stovetop 1 hour or until chicken is done.
4- Prepare the crust. Blend all ingredients in a bowl.
At about 45 minutes, preheat the oven to 350F.
5- After 1 hour uncover the Tagine. Sprinkle the top evenly with the coconut mixture. Place in the oven and bake
uncovered till the topping is lightly browned, 15-20 minutes.
6- Serve hot with rice
Makes 6-8 servings
I do hope you enjoy this recipe…we love it. I’ve also made it with boneless pork. Happy cooking & tasting!
My best regards,