Tagine – Moroccan Chicken with Raisins

👨‍🍳 Method

To assemble

1. 1
   Heat the oil in a wide pot and brown the legs on both sides. Remove to a plate.

   ⚙ Pan-fryingStoveWide, shallow pot

   💡Brown the meat in batches, without crowding: in a crowded pot it stews in its own juices instead of searing.

   💡What you brown (meat, patties, schnitzel) goes into hot oil: in lukewarm oil it soaks it up and comes out greasy. For onion and garlic that you soften, oil heated over medium or low heat is enough; do not wait for it to smoke.
2. 2
   Add the onion to the oil left in the wide pot and fry 5 minutes, stirring now and then, until the onion is soft and translucent and starts to turn golden at the edges. If it browns too fast, lower the heat.

   ⚙ Adding to the hot fat and fryingStoveWide, shallow pot

   💡Add by cooking time: what needs long (onion, carrot, meat) goes in first, and what burns fast (garlic, dry spices) goes in last, only until fragrant.
3. 3
   Add the turmeric and cinnamon and fry 30 seconds, until fragrant.

   ⚙ Adding to the hot fat and fryingStove
4. 4
   Return the legs to the pot with the raisins and season with salt and black pepper.
5. 5
   Cover and cook 20 minutes over medium heat. Turn down to low and simmer about 2 hours, until the legs soft.

   ⚙ SimmeringStoveLid

   💡A gentle simmer, not a boil: a hard boil dries the food out and clouds it, a slow simmer cooks it evenly.
6. 6
   Serve with white rice.