Cairo Style Chicken Tagine with Dates and Pistachios - photo 1
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Cairo Style Chicken Tagine with Dates and Pistachios

Pikantne Main Dishes Dishes for Special Occasions 90 min Medium 34 wyświetleń ~34.29 PLN - (0)
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Description

This unique dish is a culinary journey through the aromatic landscapes of North Africa, combining Moroccan tagine cooking techniques with the rich flavors characteristic of Egyptian cuisine. Juicy chicken thighs, marinated in an exotic blend of spices, are slowly braised to perfect tenderness in a sweet and savory sauce. The sweetness of dried dates perfectly balances the earthy notes of cumin and coriander, while the addition of honey and lemon juice creates an unforgettable, multi-dimensional composition. Crunchy pistachios and fresh herbs add not only texture but also visual charm, making the dish a true feast for the senses. Traditionally served with fluffy couscous or warm pita bread, it is the perfect choice for a festive dinner or a gathering with friends, transporting guests to the heart of vibrant Cairo.

Ingredients Used

Ingredients (20)

Servings:
4
  • Boneless, skinless chicken thighs 800 g
  • Garlic 4 ząbki (~20 g)
  • Fresh ginger 20 g
  • Olive oil 45 ml
  • Ground coriander 2 g
  • Chicken broth 500 ml
  • Lemon juice 30 ml
  • Wildflower honey 20 g
  • Daktyle suszone bez pestek 100 g
  • Unsalted, shelled pistachios 50 g
  • Cebula zwykła 300 g
  • 🌿 Przyprawy
  • Ground cumin 0.8 łyżeczka (~4 g)
  • Ground turmeric 0.4 łyżeczek (~2 g)
  • Ground cinnamon 1 g
  • Salt 8 g
  • Sweet paprika (powder) 0.4 łyżeczek (~2 g)
  • Black pepper 10 szczypt (~5 g)
  • ✨ Opcjonalne
  • Cayenne pepper 2 szczypty (~1 g)
  • Fresh cilantro 15 g
  • Fresh mint 0.2 pęczków (~5 g)
💰 Szacowany koszt dania: ~34.29 PLN (8.57 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinating Chicken

1

Start by preparing the marinade. In a small bowl, combine all the dry spices: cumin, ground coriander, turmeric, cinnamon, sweet paprika, salt, and freshly ground black pepper. If you enjoy spicier flavors, now is the time to add a pinch of cayenne pepper. Mix the spices thoroughly with a teaspoon to create a uniform, aromatic blend.

Ingredients: ground cumin, Ground coriander, Ground turmeric, Ground cinnamon, Sweet paprika (powder), Salt, Black pepper, Cayenne pepper
Use a small, non-reactive bowl (glass or ceramic). Mixing the spices dry before adding them to the meat ensures even distribution. You can prepare more of this mixture and store it in an airtight jar.
2

Pat the chicken thighs dry with paper towels - this is key to achieving a nicely browned skin when frying. Place the meat in a large bowl. Add 2 tablespoons of olive oil and the prepared spice mix. Now for the most important part: massage the spices into the meat. Use your hands (you can wear gloves) to ensure every part of the chicken is thoroughly coated with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, preferably for 2-3 hours, to allow the flavors to deeply penetrate the meat.

Ingredients: Boneless, skinless chicken thighs, Olive oil
Thoroughly drying the meat is very important! Wet chicken will steam instead of frying. The longer you marinate the chicken, the more flavorful and aromatic it will be.

Preparation of Tagine Base

3

While the chicken is marinating, prepare the remaining ingredients. Peel the onions and chop them into small cubes (about 0.5 cm). Peel the garlic and chop it very finely or press it through a garlic press. Peel the ginger using a teaspoon (this is the easiest way) and grate it on a fine grater. If the dates have pits, remove them and cut each fruit in half.

Ingredients: Cebula zwykła, Garlic, Fresh ginger, Daktyle suszone bez pestek
Use a sharp knife to cut the onion to avoid tearing up. To easily peel garlic, crush it with the flat side of the knife. Prepare all ingredients 'a la minute', meaning have them chopped and ready at hand before you start cooking.
4

In a large, heavy pot (ideally in a tagine, but a cast iron pot or one with a thick bottom will work great too), heat the remaining tablespoon of oil over medium heat. Add the chopped onion and sauté, stirring occasionally with a wooden spoon, for about 8-10 minutes. The onion should become soft, translucent, and slightly golden. The goal is to bring out its natural sweetness, not to burn it.

Ingredients: Olive oil, Cebula zwykła
The best option is a wide pot with a diameter of about 26-28 cm, where the chicken can lie in a single layer. Patience when frying the onions is key to a deep flavor in the sauce. Do not increase the heat to speed up the process.
5

When the onion is ready, add the chopped garlic and grated ginger to the pot. Sauté everything together, stirring constantly, for about 1 minute. You need to be careful not to burn the garlic, as it will become bitter. You should feel the intense, wonderful aroma.

Ingredients: Garlic, Fresh ginger
Garlic and ginger are sautéed briefly, just until their aroma is released. If they start to brown, immediately move on to the next step to avoid bitterness.

Cooking Tagine

6

Take the chicken out of the fridge. Increase the heat under the pot to medium-high. Move the onion to the sides of the pot, creating space in the middle. Place the pieces of chicken side by side, without overlapping them. Fry for 3-4 minutes on each side, until the meat is nicely browned. Don't move it too often, let it get some color. Fry in batches if the pot is too small.

Ingredients: Boneless, skinless chicken thighs
Do not overcrowd the pot! If you add too much chicken at once, the oil temperature will drop and the meat will start to steam instead of fry. Browning the meat (Maillard reaction) creates depth of flavor, so do not skip this step.
7

When the whole chicken is browned, reduce the heat. Pour chicken broth, lemon juice, and honey into the pot. Use a wooden spoon to scrape off all the tasty, browned bits that stuck to the bottom of the pot - that's the essence of flavor. Bring the liquid to a boil, then reduce the heat to the minimum so that the sauce just gently 'bubbles'.

Ingredients: Chicken broth, Lemon juice, wildflower honey
This process is called deglazing. It's a technique that allows you to gather all the flavor from the bottom of the pan and incorporate it into the sauce. Make sure the liquid is just gently bubbling, not boiling vigorously - this will keep the meat tender.
8

Cover the pot with a lid and simmer the chicken on low heat for about 30 minutes. After this time, the meat should be almost tender. Now add the halved dates and most of the chopped pistachios (leave some for decoration). Gently mix, cover again, and simmer for another 10-15 minutes. The dates will soften and release their sweetness into the sauce, which will thicken slightly.

Ingredients: Daktyle suszone bez pestek, Unsalted, shelled pistachios
If you are using a tagine, its conical lid condenses steam that drips back into the dish, keeping it moist. If you are using a regular pot, make sure the lid is tight. If the sauce seems too thin at the end, you can cook it for a few minutes uncovered to let it reduce.

Serving

9

Taste the sauce and season it with salt and pepper if needed. Transfer the finished dish to a serving dish or serve it straight from the pot. Just before serving, sprinkle the top with the remaining chopped pistachios and, if using, freshly chopped cilantro and mint leaves. These additions will add freshness, color, and crunch.

Ingredients: Salt, Black pepper, Fresh cilantro, Fresh mint, Unsalted, shelled pistachios
Always taste the dish before serving! The balance of sweet, salty, and sour flavors is key here. You can add a little more lemon juice for acidity or honey for sweetness.

Fun Fact

💡

The 'tagine' vessel, from which the dish takes its name, is not just a pot, but a whole philosophy of cooking. Its characteristic conical shape was designed by the Berbers, the indigenous people of North Africa, to cook over a low flame with minimal use of water – a precious resource in the desert. The steam condenses on the cooler top of the cone and drips back into the dish, allowing the meat and vegetables to stew in their own juices, becoming incredibly tender and flavorful.

Best for

Uroczysta kolacja Spotkanie z przyjaciółmi Rodzinny obiad weekendowy

Tips

🍽️ Serving

Tagine tastes best served hot. A traditional accompaniment is fluffy couscous, which will absorb the aromatic sauce. To prepare it, pour boiling, salted broth over the couscous in a 1:1 ratio, cover, and let it sit for 5 minutes, then 'fluff' it with a fork. The dish also pairs wonderfully with warm pita bread or Moroccan khobz bread. You can place a bowl of thick natural yogurt alongside, which will mellow the richness of the flavors.

🥡 Storage

If there are leftovers, store them in an airtight container in the fridge for up to 3 days. Tagine, like many stews, gains flavor the next day. To reheat, transfer the dish to a pot, add a little water or broth, and heat over low heat covered until hot. It can also be reheated in the microwave.

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