I've been experimenting with
Moroccan Tagine recipes for some time, but
I don't always have time to do all the work. In June 2016 ALDI came out with some “tagine sauces”, along with some
improbable recipes. We tried
one with numerous changes, and found it not bad. This is the result of the second attempt.
Ingredients
| quantity |
|
ingredient |
|
step |
| 1 kg |
|
chicken thighs with bone (about 8) |
| 500 g |
|
potatoes, cut into pieces |
|
|
| 500 g |
|
courgettes |
|
|
|
|
| 350 g |
|
Colway®“Sundried Tomato & Cinnamon Tagine Sauce” |
|
|
| 300 ml |
|
water |
|
|
As we made it the first time, I put in more water and also 120 g celery, according to
Yvonne's wishes. As I expected, the celery wasn't
appropriate, but it's in the photos. The water proved to be too much, so 350 ml (the
contents of the jar again) seem to be appropriate for next time.
Preparation
Chop the potatoes and courgettes. Put the chicken in a tagine and add the sauce. Cover
with the vegetables. The following photos show what happens if you put the vegetables in
first and then pour the sauce over everything:
Bring to the boil, cover and simmer for 3 hours:
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