Making a saffron chicken tagine at home is all about infusing the traditional flavours of the classic Indian spice into the Moroccan recipe to build a rich colour, aroma and subtle sweetness into the recipe. Cooking tagine with saffron seamlessly blends two cultures rather well, introducing the harmony of sweet and savoury flavours into it. Moroccan tagines balance the sweet depth of dates, apricots or raisins added to the recipe with the savoury hints of chicken. Adding saffron into the mix along with a hint of garam masala brings a fusion flair into the recipe, while balancing its layered and warm flavours.
Moreover, what’s absolutely interesting about the tagine is that it requires minimal but very effective cookware. Traditionally, tagine is prepared in a clay pot so its flavours and scents also ooze into the vegetables and meats cooking inside. This fits rather well into the slow-cook style that is so familiar to Indian kitchens. The tagine, with its desi touches, can be made pr
Making a saffron chicken tagine at home is all about infusing the traditional flavours of the classic Indian spice into the Moroccan recipe to build a rich colour, aroma and subtle sweetness into the recipe. Cooking tagine with saffron seamlessly blends two cultures rather well, introducing the harmony of sweet and savoury flavours into it. Moroccan tagines balance the sweet depth of dates, apricots or raisins added to the recipe with the savoury hints of chicken. Adding saffron into the mix along with a hint of garam masala brings a fusion flair into the recipe, while balancing its layered and warm flavours.
Moreover, what’s absolutely interesting about the tagine is that it requires minimal but very effective cookware. Traditionally, tagine is prepared in a clay pot so its flavours and scents also ooze into the vegetables and meats cooking inside. This fits rather well into the slow-cook style that is so familiar to Indian kitchens. The tagine, with its desi touches, can be made properly in a heavy-bottomed kadai or a cast-iron pan to lend it that flavourful flourish.
Making the saffron chicken tagine at home is then less complicated than it sounds. All one would need are some beginner-friendly essential ingredients to craft the perfect veggie and chicken mix, flavoured with the complex nuances of saffron strands.
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Tips and Tricks
1 One of the most essential elements involved in cooking tagine is the chicken. Use a TTK Prestige Cast Iron Scratch Resistant Round Base Fry Pan to sear the chicken. This will brown the chicken evenly.
2 To make the tagine even more authentic, use a container akin to the tagine pot. Go for the TTK Prestige Durastone Hard Anodised Non-Stick Casserole, which will allow the slow-cooking process to occur smoothly.
3 Another interesting alternative is to use a heavy-bottomed kadai such as the TTK Prestige Cast Iron Scratch Resistant Round Base Kadai, which will provide slow, even heating. With this, it is possible to mimic the traditional tagine slow-cooking practice at home.
4 An interesting hack is to turn the marinade for the chicken into an integrated masala. To make the masala infused with ginger garlic paste and other assorted condiments, use the TTK Prestige Deluxe Mixer Grinder that will integrate the ingredients beautifully.
5 Making the tagine is all about making the most of the aromas of saffron added to the recipe. Extracting these is possible when the saffron is immersed in warm chicken stock simmering in a saucepan. Use the TTK Prestige Triple Ply Sauce Pan to heat the small portion of chicken stock before immersing the saffron.
