Heat the oil in the tagine base, fry the onion and garlic without coloring. Cut the chicken into bite-size pieces, add to the tagine and brown evenly. Stir in the spices and cook for one minute.
Mix together the honey, lime juice, vinegar and stock, pour over the chicken. Season well, cover, and cook very gently for 1 1/2 hours. When the chicken is cooked, remove the lid and boil the liquid rapidly to reduce it to a syrupy consistency. Stir in the raisins and almonds and garnish with parsley.
Serving
Suggestions
Couscous, of course! and Meredith's birthday....
Originally Submitted
3/9/2008
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