Chicken Tagine Stuffed with Coriander

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Chicken Tagine Stuffed with Coriander

Chicken Tagine Stuffed with Coriander

I love making this beautiful Chicken Tagine Stuffed with Coriander. It’s really tasty, and cooked with hardly any spice or herbs, and when I say tasty, I really mean it. I am not sure why, but somehow the crème fraîche goes well with olives, and so does the lemon and the coriander. Well, what I am really saying is that everything works well together in this recipe. It’s pretty cheap to make and you can get the chicken thighs anywhere.

I find this part of the chicken is very tasty, and those of you who are big chicken lovers will know what I mean. Its succulent and versatile, and this Chicken Tagine Stuffed with Coriander is not just another chicken recipe, it’s our family recipe and the first dish that my sister taught me how to make and I have never forgotten it.

The reason my sister showed me many recipes is because when I was younger I used to work every hour there was, and so she taught me how to cook good tasty food, but most importantly, it had to be quick to make. She also helped me to learn how to cook with a pressure cooker. I couldn’t imagine life without one now! I am also a great lover of high quality non-stick pans – I know this sounds a bit obvious, but get a really decent set, treat them well, and you’ll never need to replace them.

Anyway, lets cook this beautiful chicken:

Print Recipe
Chicken Tagine Stuffed with Coriander
Votes: 1
Rating: 5
You:
Rate this recipe!
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Course Main Course
Cuisine Tagine Dishes
Prep Time 30 minutes
Cook Time 45 minutes
Servings
portions
Ingredients
Votes: 1
Rating: 5
You:
Rate this recipe!
Instructions
  1. Rinse the chicken thighs then open them out flat, skin facing down and the filleted side facing you. Then sprinkle the chopped coriander and season with salt and pepper. Tie it with cooking string on both sides if the thighs are large.
  2. In a medium frying pan on a high heat, add the butter and the oil, being careful not to burn the butter Add the shallots and fry - keep stirring with a wooden spoon.
  3. Add the chicken, and keep tossing until it's nice and brown. Add the button mushrooms and olives and toss well for 15 mins. You should now have a sticky glaze, exactly what you should have.
  4. Add the lemon juice first (always first - this is an important part of cooking) and then add the creme fraiche. Cook uncovered for another 15 mins, then cover and cook for further 10/15mins.
Recipe Notes

I serve this dish with a creamy buttered mashed potato.

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2 Comments

  1. Jo Richardson says:

    Hey Sally, I cooked this one Saturday night. Beautiful, nice and easy to cook too.
    Thankyou x

    • My Lovely Jo, this is third time you have been here looking for a nice recipe. I am so glad that you find your what you look for here. Please do ask if there is anything I can do to help. you sound better cook then me. Thank you once again.

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