Chicken Tagine with Cherry Tomatoes

How to prepare chicken tagine with cherry tomatoes

1. Cut the boneless thighs into two equal pieces.
   
2. In a wide tagine (or cast iron pot), about 25 cm diameter, heat the 3 tablespoons of oil (make sure to get oil from the bottom of the jar to include the fennel seeds). Place the thighs skin-side down (or where the skin was) and let them brown slightly. Flip and brown the other side. Don't crowd the meat in the pot; if they don't fit, brown them in batches. Remove the meat from the pot.
3. If the oil is very hot, remove the pot from heat for 1 minute. Add the garlic and pepper paste and saute for 1-2 minutes until the paste caramelizes slightly and the garlic smells fragrant.
4. Add the spices (cumin, coriander, smoked paprika, and fennel) and stir quickly just until combined.
5. Add the thighs along with any released juices and stir to coat with the spices.
7. Add 150-200ml water (enough to reach 3/4 of the height of the thighs). Grind black pepper and add salt. Bring to a boil, reduce heat to low and simmer with the lid on until the meat is fully cooked and tender (about 30 minutes).
8. When done, remove the pot from heat. Gradually add sauce from the pot (2 tablespoons at a time) to the yogurt mixed with chopped parsley. Mix well. Once you've added about 10-12 tablespoons of sauce, you can pour the yogurt into the pot over the chicken. Stir quickly so it doesn't curdle too much.
   
9. Add the cherry tomatoes, put the lid on and let it rest for 10 minutes. Then taste for salt.
10. The tagine is best served warm, with couscous or boiled/roasted cauliflower.
    

Print