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Home Tajine met kip, paprika en aardappel

Stew Chicken Moroccan Family Winter food Slow cooking Vegetables

Dit is het gerecht dat iedereen aan tafel blij maakt. Kruidige kip, zachte aardappelen, paprika en courgette komen samen in een tagine, waar alles op lage temperatuur langzaam gaart en de smaken volledig in elkaar opgaan.

Het kegelvormige deksel vangt alle stoom op en geeft het vocht terug aan het gerecht, zodat je kip boterzacht wordt en de groenten vol smaak blijven. Weinig gedoe, veel resultaat. Precies zoals het hoort.

x_ckl_recipe_markerTagine met kip, paprika en aardappel Een rijkelijk gekruide tagine met sappige kip, kleurige paprika en malse aardappelen. Comfort food op z'n best, met een Noord-Afrikaans tintje. How do you make a tagine with chicken, bell pepper and potato? Main course Moroccan 4 servings 20 min 1 hour 25 min

Mix the chicken pieces with olive oil, cumin, turmeric, paprika powder, cinnamon, salt and pepper. Let this marinate for at least 15 minutes.
Heat a drizzle of olive oil in the tagine over medium heat. Add the onion and garlic and gently fry for 3 minutes until translucent.
Add the marinated chicken and brown it on all sides, about 5 minutes.
Add the potato cubes, bell pepper pieces, zucchini and diced tomatoes. Gently stir everything together.
Pour in 150 ml water or chicken stock. Put the lid on the tagine and let it simmer on low heat for 45 minutes.
After 45 minutes, check that the potatoes are cooked and the chicken is tender. If necessary, add a small splash of water.
Taste and adjust seasoning with extra salt, pepper or a squeeze of lemon juice. Sprinkle with fresh coriander or flat-leaf parsley and serve straight from the tagine.

Stew Chicken Moroccan Family Winter food Slow cooking Vegetables 600 g chicken pieces (thigh or breast), in large pieces 3 tbsp olive oil 1 tsp ground cumin 1 tsp turmeric 1 tsp paprika powder (sweet or smoked) 1/2 tsp ground cinnamon Salt and pepper to taste 1 large onion, sliced into half rings 3 garlic cloves, finely chopped 400 g potatoes, peeled and cut into 2 cm cubes 2 bell peppers (red and yellow), roughly chopped 1 zucchini, cut into half-moons 2 ripe tomatoes, diced (or 1 can diced tomatoes, 400 g) 150 ml water or chicken stock Fresh coriander (cilantro) or flat-leaf parsley, for garnish 1 tbsp lemon juice Tagine Cutting board Sharp knife Mixing bowl Wooden spoon Stoneware Dinnerware stoneware-dinnerware Tajine tajine-store Mixing Bowl mixing-bowl Cosy & Trendy Tajine Induction - Black/Orange - ø 25 cm Cosy & Trendy ["Tajine"] Cosy & Trendy Tajine Nora ø 31 cm / 2.8 liter Cosy & Trendy Tajine Emile Henry Tajine Delight - Grand Cru - Suitable for induction - ø 33.5 cm / 4 liters Emile Henry Tajine Creamy Butter Chicken foodies-romige-butter-chicken Moroccan stew with chicken and pumpkin foodies-marokkaanse-stoofpot-met-kip-en-pompoen Spicy chicken teriyaki wok with cashew nuts foodies-pittige-kip-teriyaki-wok-met-cashewnoten Hungarian Goulash foodies-hongaarse-gulasch

Recipe

Tagine met kip, paprika en aardappel

Een rijkelijk gekruide tagine met sappige kip, kleurige paprika en malse aardappelen. Comfort food op z'n best, met een Noord-Afrikaans tintje.

Course	Main course
Kitchen	Moroccan
Servings	4 servings

Preparation time

Preparation time	20 min
Total	1 hour 25 min

Equipment

Tagine
Cutting board
Sharp knife
Mixing bowl
Wooden spoon

Ingredients

600 g chicken pieces (thigh or breast), in large pieces
3 tbsp olive oil
1 tsp ground cumin
1 tsp turmeric
1 tsp paprika powder (sweet or smoked)
1/2 tsp ground cinnamon
Salt and pepper to taste
1 large onion, sliced into half rings
3 garlic cloves, finely chopped
400 g potatoes, peeled and cut into 2 cm cubes
2 bell peppers (red and yellow), roughly chopped
1 zucchini, cut into half-moons
2 ripe tomatoes, diced (or 1 can diced tomatoes, 400 g)
150 ml water or chicken stock
Fresh coriander (cilantro) or flat-leaf parsley, for garnish
1 tbsp lemon juice

How do you make a tagine with chicken, bell pepper and potato?

Mix the chicken pieces with olive oil, cumin, turmeric, paprika powder, cinnamon, salt and pepper. Let this marinate for at least 15 minutes.
Heat a drizzle of olive oil in the tagine over medium heat. Add the onion and garlic and gently fry for 3 minutes until translucent.
Add the marinated chicken and brown it on all sides, about 5 minutes.
Add the potato cubes, bell pepper pieces, zucchini and diced tomatoes. Gently stir everything together.
Pour in 150 ml water or chicken stock. Put the lid on the tagine and let it simmer on low heat for 45 minutes.
After 45 minutes, check that the potatoes are cooked and the chicken is tender. If necessary, add a small splash of water.
Taste and adjust seasoning with extra salt, pepper or a squeeze of lemon juice. Sprinkle with fresh coriander or flat-leaf parsley and serve straight from the tagine.

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A tagine cooks at its own gentle pace and that's exactly its strength. The cast iron (or clay) distributes heat evenly, so your chicken becomes tender and the vegetables keep their texture and flavour. Just put it on the table and let everyone help themselves. Eating together always tastes better.

Serve this dish with couscous or fresh bread to mop up the sauce. Leftovers are at least as good the next day, as the flavours continue to develop. Store covered in the fridge and reheat gently on low heat in the tagine.

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