Mouthwatering Magic: Slow-Cooked Whole Chicken in a Tajine
Introduction:
The tantalizing aroma of spices wafting through the kitchen, the promise of succulent and flavorful meat falling off the bone – cooking a whole chicken in a tajine is an experience that transforms a simple dinner into a culinary adventure. In this blog post, we'll explore the art of slow cooking a whole chicken in a tajine for two hours in the oven, unlocking a world of rich flavors and tender textures. This is a must make if you like chicken, if you like fall of the bone chicken, if you want to sit back and let the food cook in the oven with little interaction.
Read on.
Ingredients:
1. Whole chicken (4-5 pounds)
2. 2 tablespoons olive oil
3. 1 large onion, chopped
4. 4 cloves garlic, minced
5. 1 teaspoon Paprika
6. 1 teaspoon Harissa
7. 1 teaspoon Sumac
8. 1 teaspoon Berbere
9. salt and pepper to taste
10. Carrots
11. Fresh herbs (rosemary, thyme, or cilantro) for garnish
Instructions:
1. Prepare the Tajine:
Preheat your oven to 350°F (175°C). While the oven is warming up, place your tajine in a cold oven to avoid sudden temperature changes that might crack it. Tajines are known for their unique conical shape, which helps to retain moisture and infuse the dish with intense flavors.
2. Season the Chicken:
Rinse the whole chicken under cold water and pat it dry with paper towels. Rub the chicken inside and out with olive oil, ensuring an even coating. In a small bowl, mix the harissa, berbere, sumac, paprika, salt, and pepper. Rub this spice blend over the chicken, ensuring it is generously seasoned both inside and out.
3. Sauté Aromatics: (Optional)
You could also put them in raw. They will cook.
In a skillet over medium heat, sauté the chopped onion and minced garlic in a bit of olive oil until softened and aromatic. Spoon this mixture into the bottom of the tajine, creating a flavorful bed for your chicken.
4. Nestle the Chicken:
Place the seasoned whole chicken in the tajine and arrange the carrots and rosemary around the bird
5. Cover and Slow-Cook:
Put the tajine lid on, ensuring a tight seal. This is crucial for trapping the steam and cooking the chicken to perfection. Transfer the tajine to the preheated oven and let the magic happen for two hours.
6. Check and Baste:
After the first hour, carefully remove the tajine from the oven. Baste the chicken with the cooking juices to keep it moist and flavorful. Place the lid back on and return the tajine to the oven for the remaining hour.
7. Final Touch:
Once the two hours are up, check the chicken for doneness. The meat should be tender and easily pull away from the bone. If needed, you can let it cook for an additional 15-30 minutes.
8. Garnish and Serve:
Sprinkle fresh herbs over the chicken for a burst of color and added fragrance. Serve the whole chicken in the tajine, allowing everyone to marvel at the beautifully cooked dish.
Conclusion:
Cooking a whole chicken in a tajine for two hours in the oven is a culinary journey that rewards with moist, flavorful, and fall-off-the-bone tender meat. The combination of aromatic spices, slow cooking, and the unique design of the tajine create a dish that's not only delicious but also a feast for the senses. Give it a try and let the magic unfold in your kitchen!
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