Hong Kong-style Chicken Tajine

Ingredients

In this Hong Kong-style adaptation of Chicken Tajine, we incorporate elements of Hong Kong cuisine to create a unique flavor profile. We replace some of the traditional Moroccan spices with Hong Kong-inspired ingredients such as soy sauce and ginger. This adds a savory and slightly sweet taste to the dish, enhancing the overall flavor. Additionally, we adjust the cooking technique to ensure the chicken is tender and moist, reflecting the cooking style commonly found in Hong Kong cuisine. We alse have the original recipe for Chicken Tajine, so you can check it out.

• 1.5 kg (3.3 lbs) chicken, cut into pieces 1.5 kg (3.3 lbs) chicken, cut into pieces
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons oyster sauce 2 tablespoons oyster sauce
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon Chinese five-spice powder 1 teaspoon Chinese five-spice powder
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• 1 cinnamon stick 1 cinnamon stick
• 1 cup chicken broth 1 cup chicken broth
• 1 cup diced tomatoes 1 cup diced tomatoes
• 1 red bell pepper, sliced 1 red bell pepper, sliced
• 1 green bell pepper, sliced 1 green bell pepper, sliced
• Salt and pepper, to taste Salt and pepper, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat (total, saturated): 18g, 4g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 40g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Heat the vegetable oil in a large pot or Tajine over medium heat.
2. 2.
   Add the chopped onion, minced garlic, and grated ginger. Sauté until fragrant and the onion is translucent.
3. 3.
   Add the chicken pieces to the pot and cook until browned on all sides.
4. 4.
   In a small bowl, mix together the soy sauce, oyster sauce, honey, Chinese five-spice powder, ground cumin, ground coriander, salt, and pepper.
5. 5.
   Pour the sauce mixture over the chicken and stir well to coat.
6. 6.
   Add the cinnamon stick, diced tomatoes, and chicken broth to the pot. Stir to combine.
7. 7.
   Cover the pot and simmer for about 45 minutes, or until the chicken is cooked through and tender.
8. 8.
   Add the sliced bell peppers to the pot and cook for an additional 5 minutes.
9. 9.
   Remove the cinnamon stick before serving.
10. 10.
    Garnish with fresh cilantro and serve hot with steamed rice or noodles.

Treat your ingredients with care...

• Chicken — Make sure to use bone-in chicken pieces for added flavor and moisture.
• Soy sauce — Opt for low-sodium soy sauce if you prefer a less salty dish.
• Chinese five-spice powder — If you don't have Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Sichuan peppercorns.

Tips & Tricks

• For a spicier kick, add a pinch of chili flakes or a chopped chili pepper to the sauce.
• Marinate the chicken in the sauce mixture for a few hours or overnight for even more flavor.
• Serve the Tajine with steamed bok choy or Chinese broccoli for a complete meal.
• Adjust the sweetness by adding more or less honey according to your taste preference.
• If you don't have a Tajine, you can use a large pot or a Dutch oven for cooking.

Serving advice

Serve the Hong Kong-style Chicken Tajine hot with steamed rice or noodles. Garnish with fresh cilantro for added freshness and aroma.

Presentation advice

Present the Hong Kong-style Chicken Tajine in a traditional Tajine pot or a large serving dish. Arrange the chicken pieces on top of the sauce and garnish with fresh cilantro. Serve with steamed rice or noodles on the side.