Almond Chicken Tagine using a Compact Cook
(4.9)
Preparation time
Total time
Servings
Calories / Serving
Difficulty
Imagine a dish that transports you straight to the sun-kissed shores of the Mediterranean—our Almond Chicken is just that! This delightful recipe marries succulent chicken thighs with the crunch of freshly toasted almonds, creating a symphony of textures in every bite. The sweet tang of ketchup meets the umami of salted soy sauce, while a touch of sriracha adds a playful kick that dances on your palate. Did you know that almonds have been enjoyed since ancient times, often considered a symbol of prosperity and health? So, as you savor this dish, you’re not just indulging in a meal; you’re partaking in a rich culinary history. Serve it up with a side of roasted vegetables or a fluffy rice pilaf, and watch as your dinner guests are enchanted by this nutty, savory masterpiece!
Ingredients
- 200 g Onion
- 20 g Olive oil
- 2 g Ginger
- 1 Teaspoon(s) Cinnamon powder
- 1 Pinch(es) Saffron
- 20 g Honey
- 400 g Diced tomato pulp
- 800 g Chicken thigh
- 200 g Water
- 100 g Apricot
- 50 g Pitted date
Steps
Chicken and Aromatics
- Cut chicken thighs into pieces.
- Season with salt and pepper.
- Add 200 g of onion in the food processor bowl.
- Mix chop: 5sec / 0°C / Speed 5.
- Add 20 g of olive oil in the food processor bowl.
- Mix manual: 5:00min / 120°C / Speed 1.
- Add 2 g of ginger, 1 teaspoon(s) of cinnamon powder, 1 pinch(es) of saffron, 20 g of honey, 400 g of diced tomato pulp in the food processor bowl.
- Mix manual: 5:00min / 100°C / Speed 1.
Tagine
- Add 800 g of chicken thigh, 200 g of water in the food processor bowl.
- Mix manual: 25:00min / 100°C / Speed 1 in inverse.
- Add 100 g of apricot, 50 g of pitted date in the food processor bowl.
- Mix manual: 10:00min / 100°C / Speed 1 in inverse.
Final
- Serve Hot.
- Garnish with almonds.
