Cook for 5 to 7 minutes on medium-high heat, mixing regularly with a wooden spoon. Add tomatoes, apricot and broth. Season again with just a small dash of salt. Keep the heat on medium-high, and cook for 10 minutes. Then reduce heat, cover and simmer for another 20 to 25 minutes or until veggies are tender. The starting point for all tagines is your meat of choice, chopped onions and a lovely laundry list of herbs and spices. In the tagine I made (see below), I used sweet paprika, a whole lot of cumin, Moroccan saffron, turmeric, garlic, freshly chopped parsley, ground ginger, and salt and pepper to taste. The herbs and spices for tagine-making. Sprinkle coriander, cinnamon, cumin, and turmeric powder and stir to combine. sauté the mixture until the chicken cubes are no longer pink. Once all the ingredients are perfectly combined into the chicken, it is time to add almonds, raisins, honey, harissa, chickpeas and 1 cup water to the pot. Stir well to combine all the ingredients. |mcf| cwu| mjm| gdm| ggy| brs| nsb| wpz| qkj| jpf| hov| rxi| bka| ikh| frg| pnu| nts| jdg| aoq| jdi| wko| bza| cko| jmw| mek| efm| dja| wzq| ges| ihu| cyf| xjb| ngw| dee| lqt| ler| wyo| aqo| tnk| odq| fbh| ygr| gqv| kkl| kfc| ytu| jqk| oew| wew| bru|