Recipe
August 18, 2014
Chicken & Orange Tagine Recipe
Step 1: Cut each orange lengthwise into 8 wedges. Flick out any seeds.
Step 2: Brown the chicken legs in oil and butter so that the skin looks good, or remove the skin from the chicken legs and proceed with the recipe.
Step 3: Heat the oil in a Dutch oven and gently sauté the onions with the spices, stirring frequently, until soft, about 5 minutes. Add the garlic, parsley, orange juice, chicken stock, sugar, and salt and pepper to taste. Cover and simmer for half an hour.
Step 4: Remove the lid and continue simmering until the chicken is cooked through and the liquid has reduced to a nice sauce, about 20 minutes more.
Step 5: Serve from the pot or in a warm serving dish, scattered with the olives and coriander.
Reprinted with permission from Laura Calder’s Paris Express (2014 HarperCollins Canada).
Directions
Yield:
Step 1: Cut each orange lengthwise into 8 wedges. Flick out any seeds.
Step 2: Brown the chicken legs in oil and butter so that the skin looks good, or remove the skin from the chicken legs and proceed with the recipe.
Step 3: Heat the oil in a Dutch oven and gently sauté the onions with the spices, stirring frequently, until soft, about 5 minutes. Add the garlic, parsley, orange juice, chicken stock, sugar, and salt and pepper to taste. Cover and simmer for half an hour.
Step 4: Remove the lid and continue simmering until the chicken is cooked through and the liquid has reduced to a nice sauce, about 20 minutes more.
Step 5: Serve from the pot or in a warm serving dish, scattered with the olives and coriander.
Reprinted with permission from Laura Calder’s Paris Express (2014 HarperCollins Canada).
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