Chicken Curry Tagine

10th February, 2015 - Posted by ksenior - No Comments



1 tablespoon extra virgin olive oil

10 boneless skinless chicken thighs

2 yellow onions, sliced

3 carrots, peeled and sliced

2 1/2 cups baby spinach

1 1/4 cups water

5 tablespoons curry spice

2 tablespoons turmeric

2 tablespoons paprika

1 tablespoon garlic powder

salt and pepper, to taste


over medium high heat, warm the extra virgin olive oil. Place all chicken thighs in the bottom of the Emile Henry Tagine and cook for 3-4 minutes or until the one side has some color. Turn the chicken and brown the other side.

Add the sliced onions, carrots and spices. Sauté everything together for 5-7 minutes.

Pour the water into the tagine, season with salt and pepper, and lastly put the spinach on top.

Place the lid on the Tagine and put in the oven at 300F for 1 1/2-2 hours.

After the Tagine has been in the oven for about 30 minutes, remove the lid and give everything a stir. Put the lid back on and continue cooking until the chicken is pull apart tender.

Serve over rice, couscous, quinoa, or your favorite grain.



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