Chicken and Cheese Tagine: An Economical and Easy Recipe
Description:
A Moroccan-inspired chicken and cheese tagine, crafted to be both economical and simple. Made with just half a chicken breast, it yields a flavorful dish served with a creamy cheese and olive sauce. Perfect for a family dinner or casual gathering, this recipe combines tender shredded chicken with melted cheese for a comforting and satisfying meal.
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Ingredients:
Step-by-step preparation:
Cook the chicken
Heat oil in a pot or pan. Fry the half chicken breast until cooked through. Add the thinly sliced onion and let it soften. Add black pepper, chicken seasoning, dried coriander, and a little salt. Add olives (pre-washed) and a bit of hot water, then let the mixture cook thoroughly.
Shred the chicken
Once the chicken is cooked, remove it from the pot and shred it finely using kitchen scissors or a knife. Avoid shredding by hand for a better texture.
Prepare the cheese mixture
In a bowl, beat the two eggs. Add chopped parsley and a quantity of processed cheese (e.g., spreadable). Add the shredded chicken and mix all ingredients well until combined.
Bake the tagine
Lightly grease silicone molds or large madeleine molds with oil. Divide the chicken and cheese mixture among the molds. Place them in a preheated oven until cooked through and slightly golden on top.
Prepare the sauce
To the remaining cooking broth from the chicken, add a small amount of processed cheese and let it melt and thicken slightly to form a creamy sauce.
Serve
Remove the tagine cakes from the molds while hot and place them on a serving plate upside-down. Cut sandwich cheese slices into quarters and place a square on each hot cake so it melts slightly. Pour the creamy sauce in the center of the plate and garnish with fresh parsley.
Watch while cooking
Recipe FAQ
Can I use a whole chicken breast instead of half?
Yes, you can use a whole chicken breast, but remember to increase the quantities of the other ingredients (like eggs and cheese) to maintain the mixture's consistency.
What can I use instead of processed cheese?
You can substitute with cream cheese or add a bit of fresh cream to the mixture for a creamy texture.
How should I store leftovers?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Can I make this without silicone molds?
Yes, you can use well-greased metal madeleine molds, or even a small baking dish and cut the tagine into squares after baking.
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