Chicken and pear tagine with apples

Today we come with a chicken tajine with pears and apples that will drive you crazy. A very easy recipe cooked over low heat, with which you will get a dish with a lot of flavor.

The tajine is traditional to the cuisine of the Middle East and North Africa, and is especially very popular in Morocco, Tunisia and Algeria. A tajine can be prepared in many ways, but the common elements are always the olive oil and the pot in which it is cooked.

The tajine , as a utensil, is traditionally made of ceramic and always has two parts: the base, which is a low saucepan, and the lid, which is cone-shaped and causes the broth or water in the recipe to condense little by little, and the meat is completely tender and juicy. The temperature when cooking in it should be medium-low.

The tajine that I have used is made of Revol porcelain and in addition to being of the highest quality (which makes it distribute the heat evenly throughout), it is beautiful and will look perfect on your table. It is suitable for all heat sources and since it can also be used at high temperatures, we can use the base to brown meat or chicken before cooking the tajine.

The most popular tajine recipes are those made with lamb, but with chicken it is so delicious that I can't resist making it over and over again. Go ahead and substitute the chicken for your favorite meat - in that case you will only have to adjust the cooking time so that the meat is tender.

Revol porcelain tagine

ingredients _

• 170 ml of honey
• The juice of 1 lemon
• 2 pears
• 2 apples
• 2 carrots
• 1 teaspoon ground cinnamon
• ½ teaspoon ground pepper
• 3 tablespoons ras el hanout*
• 2 tablespoons of olive oil
• 1 boneless, skinless free-range chicken
• 2 onions
• 2 crushed garlic cloves
• 1 piece of fresh ginger, peeled and grated
• 20g of butter
• 2 tablespoons of flaked almonds

*Ras el hanout is a mixture of spices used in Moroccan cooking that you can make yourself by mixing ground black pepper, ground cumin, ground cardamom, ground nutmeg, ground cinnamon, hot paprika and ground ginger.

Preparation

1. Put the chicken with half of the ras el hanout in a bowl and leave to marinate for half an hour.
2. With the help of a Miyabi knife, cut the chicken into pieces.
3. With the help of the Pallarès knife , finely chop the onions and chop the carrots. Cut the pears and apples in quarters and these in half. Reserve.
4. Put 300ml cold water, honey, lemon juice, pears and apples, cinnamon and pepper in a Revol tagine over medium-high heat. Bring to a boil and lower the heat to medium. Simmer, uncovered, for 25 minutes or until pears are tender. Let cool. Drain, reserving liquid. Separate the pears.
5. Preheat the oven to 180°C. Heat 1 tablespoon of oil in the tagine over high heat and brown the chicken pieces. Remove to a plate, and in the same oil, add the chopped onion and crushed garlic and sauté for 5 minutes or until soft.
6. Add the garlic, ginger and the rest of the ras el hanout. Cook, moving for 1 minute. Add the chicken to the tajine with the broth from the pears and apples, and the chopped carrots, cover with the lid and bake for an hour.
7. Meanwhile, heat the butter in a nonstick skillet over medium-low heat. Add the pears. Cook for 2 to 3 minutes on each side or until golden. Remove the tagine from the oven and add the pears and apples along with the sliced ​​almonds.
8. Bake uncovered for 20 more minutes.
9. Serve with cooked couscous sautéed with raisins and finish with some chopped fresh coriander on top.

Revol porcelain tagine , Pallarès carbon steel knife and Japanese Miyabi Damascus steel knife