cooking, Dinner, Lunch, Recipe
Published on July 28, 2017
Comments 22

Tagine Chicken wings and Prawns

written by

Have I talked to you guys about Tagine yet? It’s my secret weapon to cook a quick meal. It’s a bit like one pot meal. I find myself using my cast iron Tagine whenever I am busy, but still want a home cooked meal.

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All I need to do is chop all the ingredients and marinate for a while. I normally would like to chop everything when I get home after work and marinate for 30 minutes. During that time, I can go play and feed the pets, or have a glass wine with my hubby.

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For this recipe, I made a sauce for the chicken wings and prawns. It has oyster sauce, wholegrain mustard and tomato paste. If you don’t like chick wings, you can always use different meat. I just like chicken wings. It goes well with rice. Otherwise, make a green salad. Dinner is ready! 🙂

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INGREDIENTS:

Chicken wingettes and Prawns:

  • Chicken wingette – 8
  • Banana prawns – 8
  • Five spice powder – 1 tsp
  • Minced ginger – 1 tsp
  • Fresh ground black pepper – 1 tsp
  • Green onion – 4 tsps, finely chopped
  • Olive oil – 2 tsps
  • Salt – 1/2 tsp

Vegetables:

  • Potato – 200g
  • Carrot – 100g
  • Celery – 80g
  • Sweet potato – 100g
  • Lotus root – 100g
  • Garlic cloves – 5
  • Fresh ground black pepper – 1 tsp
  • Five spice powder – 1 tsp
  • Olive oil – 2 tsps
  • Salt – 1/4 tsp

Sauce:

  • Oyster sauce – 2 tablespoon
  • Wholegrain mustard – 1 tablespoon
  • Olive oil – 1 tablespoon
  • Tomato paste – 1 tablespoon
  • Fresh ground black pepper – 1 tsp
  • Salt – a pinch
  • Coriander leaves – 1 bunch, chopped

INSTRUCTIONS:

  1. Wash the prawns. Use a scissor to remove legs and cut the shell in the middle of the back. Remove the dark vein on the back.
  2. Put the cleaned prawns in a bowl. Add 1/2 teaspoon five spice powder, 1/2 teaspoon fresh ground black pepper, 3 teaspoons finely chopped green onion, 1 teaspoon olive oil, 1/2 teaspoon minced ginger and 1/4 teaspoon salt. Mix well. Marinate for 30 minutes.
  3. Wash the chicken wingettes and pat dry. Score each chicken wingette twice on both side.
  4. Put chick wingettes in a bowl. Add 1/2 teaspoon five spice powder, 1/2 teaspoon fresh ground black pepper, 1 teaspoon finely chopped green onion, 1 teaspoon olive oil, 1/2 teaspoon minced ginger and 1/4 teaspoon salt. Mix well. Marinate for 30 minutes.
  5. While marinating the chicken wingettes and prawns. Chop the vegetables into small cubes, potato, carrot, celery, sweet potato and, lotus root.
  6. Add all chopped vegetables and garlic cloves in a bowl. Marinate with 1 teaspoon five spice powder, 1 teaspoon fresh ground black pepper, 2 teaspoons olive oil and 1/4 teaspoon salt. Marinate for 20 minutes.
  7. Time to prepare the sauce. Add oyster sauce, tomato paste, wholegrain mustard, 1 tablespoon olive oil, 1 teaspoon black pepper and pinch of salt. Mix well. Set aside.
  8. Once everything is marinated, turn on stove at high heat.
  9. Spray Tagine with some olive oil. Add all the vegetables and some coriander leaves. Arrange chicken wingettes and prawns on top. Brush with sauce.
  10. Place the Tagine on the stove. When it starts boiling, turn down heat to medium and cook for 15 minutes.
  11. Remove the Tagine from the heat. Leave the lid on for another 10 minutes.
  12. Before serve, garnish with more coriander leaves.

It’s ready! Let’s start! 🙂

T2

I hope you like this recipe. It’s Friday here. Have a wonderful weekend!

22 Comments

    • Jen says

      Hope you get to use it soon. It’s very handy and quick. I love it. Thanks for stopping by. xx 🙂

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      Reply
  7. ashu@ashstylegourmet says

    Hi Jen, the recipe and pics look so tempting, I have never cooked chicken and prawns together, maybe I should try it. I have a Tagine that is not used for a long time now, need to use it someday soon, thanks for the motivation 🙂 .

    Liked by 1 person

    Reply
    • Jen says

      Thank you. I am glad you like it. I admit it’s quite an interesting combination. However, I am happy with the result. I hope you get chance to try it. I have been loving Tagine for cooking lately because I have been really busy and it’s winter here. Homemade hot meal can beat anything. Thanks for stopping by. xx

      Liked by 1 person

      Reply
  8. rebbit7 says

    Tagine is delicious! I’ve had it in Morocco and France, and especially love it with lamb. Love how versatile it can be. Yours look tasty!

    Like

    Reply
    • Jen says

      Thank you. Glad you like it. I like to use it to cook lamb meatballs with heaps of coriander and turmeric. Quick and delicious! It is very versatile. It doesn’t need much water and oil either. Kind of healthy too. 🙂

      Liked by 1 person

      Reply

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