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Mauritanian Chicken and Rice Tagine
A flavorful and aromatic tagine featuring tender chicken, fragrant rice, and a medley of spices, slow-cooked to perfection.
🧂 Ainekset
- 1.5 kg Chicken pieces(bone-in, skin-on)
- 2 cups Basmati rice
- 2 large Onions(chopped)
- 4 cloves Garlic cloves(minced)
- 1 tablespoon Ginger(freshly grated)
- 400 g Tomatoes(diced)
- 3 cups Chicken broth
- 3 tablespoons Olive oil
- 1 teaspoon Turmeric
- 1 teaspoon Cumin
- 1 teaspoon Coriander
- 1 Cinnamon stick
- 1 Bay leaf
- to taste Salt
- to taste Black pepper
- 1/4 cup Fresh cilantro(chopped, for garnish)
👨🍳 Ohjeet
- 1
Rinse the basmati rice under cold water until the water runs clear. Set aside.
- 2
In a tagine or large Dutch oven, heat olive oil over medium-high heat. Brown the chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onions to the tagine and sauté until softened, about 5-7 minutes. Add minced garlic and grated ginger, and cook for another minute until fragrant.
- 4
Stir in the diced tomatoes, turmeric, cumin, coriander, cinnamon stick, and bay leaf. Cook for 5 minutes, stirring occasionally.
- 5
Return the chicken pieces to the tagine. Pour in the chicken broth and season with salt and pepper. Bring to a simmer.
- 6
Cover the tagine and reduce heat to low. Simmer for 45 minutes, or until the chicken is tender.
- 7
Stir in the rinsed basmati rice. Ensure the rice is submerged in the liquid. If needed, add a little more broth or water. Cover tightly and cook for another 20-25 minutes, or until the rice is cooked through and the liquid is absorbed.
- 8
Let the tagine rest, covered, for 10 minutes before serving. Garnish with fresh cilantro.
💡 Ammattilaisvinkit
- ✓For a richer flavor, marinate the chicken in spices and a little yogurt for at least 30 minutes before cooking.
- ✓Adjust the spice levels to your preference.
- ✓Ensure the tagine lid is tightly sealed to trap steam for cooking the rice.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Add chopped carrots or potatoes along with the onions for a heartier dish.
- Include a pinch of saffron for a more vibrant color and subtle flavor.
- Use lamb or beef instead of chicken.