Home » Howto & Style » [ENG] Caramelized Peaches Tagine / Tajine aux Pêches Caramélisées – Episode 684

[ENG] Caramelized Peaches Tagine / Tajine aux Pêches Caramélisées – Episode 684

Today, I’ll share with you one of my favorite recipes from my summer fruits series; Caramelized Peaches Tagine, this delicious dish that combines both the sweet taste of the peaches with the savory flavors of the Moroccan Tagine is what you’re looking for this summer. Try it and let me know what you think!
Recipe: https://www.cookingwithalia.com/684-caramelized-peaches-tagine/

Chicken Ingredients:
1 kilo (2 pounds) chicken, cut into pieces
2 tablespoons vegetable oil
1 tablespoon butter
2 onions, finely chopped
2 garlic cloves, grated
2 cinnamon sticks
1/4 teaspoon ground turmeric
1 teaspoon ground ginger
Pinch of saffron threads
Salt and pepper, to taste
A small bunch of fresh cilantro

Peach Ingredients:
4 peaches
1 cup chicken broth
4 tablespoons honey
1/2 teaspoon ground cinnamon
2 tablespoons orange blossom water


Step 1- Cooking the Chicken
1- On medium heat, in a large pot, drizzle the vegetable oil and add the butter.
2- Once the oil heats up, add the chopped onions, garlic, salt and pepper and let it cook for 2 minutes.
3- Add the chicken pieces to the pot and mix. Cover the pot and let the chicken cook for around 5 minutes with the onions until all sides change color.
4- After 5 minutes, add saffron, ground ginger, ground turmeric, and the cinnamon sticks, mix and cover the pot for 5 minutes. Then add fresh cilantro, and water to half cover the chicken. Raise the heat to high, cover the pot, and let it cook until the chicken is ready.

Step 2- Preparing the Peaches
1- Slice the peaches into medium size slices.
2- Pour around 1 cup of the chicken sauce in a separate saucepan and place on medium heat.
3- Add the honey and ground cinnamon. Mix and simmer for 10 minutes.
4- Add the peaches skin-up. Cook them on one side for a few minutes then gently remove them.
5-Add the orange blossom water, cook for 1 minute and return back the peaches to the sauce.
6- Remove the cilantro and cinnamon sticks from the pot, place the chicken in a plate, add the tagine sauce on top and around, then top with the caramelized peaches and decorate with sesame seeds and serve immediately.

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[ENG] Lamb Brain Mcharmel / المخ المشرمل – Cooking With Alia – Episode 682

[ENG] Lamb Brain Mcharmel / المخ المشرمل – Cooking With Alia – Episode 682

In Morocco, we eat a lot of dishes that some of you might consider ''bizzare''. On my new series ''Bizzare foods of Morocco'' I will take you on a culinary journey to try the weirdest yet the yummiest dishes! Starting with this lamb brain recipe, a popular one during Eid. RECIPE: https://goo.gl/oe87i7 INGREDIENTS: 4 lamb brains 1 tomato, peeled and cut into cubes 1 garlic, grated 1 teaspoon paprika 1 teaspoon cumin 1 teaspoon turmeric 1 tablespoon chopped parsley 1 tablespoon lemon juice 2 tablespoons olive oil Salt and pepper, to taste Half a cup tomato juice (filtered from the grated tomato) DIRECTIONS: 1- In a bowl place the lamb brains, cover with cold water, and gently wash the brains with the tips of your fingers for a few times until the brains are clean. 2- Place the brains on a cutting board, and gently peel the thin membrane covering the brains. 3- Cut each brain into 3 pieces. 4- In a large pan, place the cubed tomato, garlic, and cook for a few minutes. Add the spices and the olive oil, mix and cook for 5 minutes. 5- Add the chopped parsley and continue cooking for 15 minutes, while smashing the tomatoes until it's soft. 6- Place the brains in the tomato sauce, add the tomato juice, and cook for 10 minutes. Then gently return the brains to the other side and continue cooking for 10 minutes. 7- Finally, add the lemon juice and cook for another 3 minutes. 8- Serve hot.

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