Serves 4
60 min
Bangla Chicken Tagine
Recipe GLPR25281c6bbeec83
A fragrant North African-inspired stew featuring tender chicken thighs braised in a warming blend of ras el hanout spices, tomatoes, and chicken stock, enriched with dates and briny jalpai olives. Served over fluffy bulgur wheat topped with crumbled feta and fresh herbs for a balanced, aromatic meal.
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Ingredients
1 kg chicken thighs
1 tbsp olive oil
1 medium onion, sliced
1 large garlic clove, finely chopped
1.5 to 2 tbsp ras el hanout spice blend
6 cherry tomatoes, chopped
500 ml chicken stock
small handful fresh parsley, chopped
1 tbsp date nectar or honey
salt and freshly ground black pepper to taste
4 jalpai olives
200 g bulgur wheat
generous handful fresh herbs such as coriander, mint, and parsley
50 g feta cheese, crumbled
Directions
Preheat oven to 180°C (356°F). Heat olive oil in a large, heavy-bottomed pot or tagine over medium-high heat. Place chicken thighs skin-side down and sear until the skin turns golden brown, approximately 5-7 minutes. Flip the thighs and brown the other side for another 3-4 minutes. Transfer the browned chicken to a plate and set aside.
In the same pot with the remaining oil, add the sliced onion and cook over medium heat, stirring occasionally, until it becomes soft and caramelized, about 8-10 minutes. During the final minute, stir in the finely chopped garlic. Sprinkle the ras el hanout over the onion and garlic, stirring constantly for about 30 seconds to bloom the spices.
Add the chopped tomatoes, chicken stock, chopped parsley, date nectar, and jalpai olives (cut a small slit near the pit to release flavor, but keep them whole as the pit is inedible). Stir well to combine and bring the mixture to a gentle boil. Season with salt and freshly ground black pepper to taste.
Return the browned chicken thighs to the pot, nestling them into the sauce. Reduce heat to low, cover the pot with a lid (or tagine lid if using), and transfer to the preheated 180°C oven. Braise for 45 minutes until the chicken is cooked through and reaches an internal temperature of 165°F (74°C). Check the seasoning and adjust with salt and pepper if needed.
While the chicken is braising, prepare the bulgur wheat. Place it in a medium saucepan and add 400 ml (twice the volume) of water. Bring to a boil over medium-high heat, then reduce heat to low. Cover and simmer for 8-10 minutes until the water is fully absorbed and the grains are tender. Remove from heat, cover, and let stand for 5 minutes to allow the bulgur to fully hydrate and fluff. Uncover and gently fluff with a fork, then fold in the fresh herbs.
To serve, place a generous portion of the herbed bulgur wheat on each plate. Top with a chicken thigh and a good ladle of the braising sauce. Sprinkle with crumbled feta cheese, fresh mint, and coriander leaves. Serve immediately while hot.
