Tagine (Mexican Chicken In Israeli Cookbook)

• ~2-3 pounds of white meat chicken (at least this what I like to use)
• 1/3 cup of oil
• 2 medium onions
• 6 pieces of garlic
• 6 spoons of tomato paste
• 1 cup of water
• 1 spoon of vinegar
• 1/2 tea spoon of chili powder
• a bit black pepper or paprika (I like paprika better)
• 2 tea spoon of ground cumin
• 100 gram raisins
• 100 gram green olives

1. 1. First, heat some oil in MACHVAT to fry chicken - once it is blacken and almost done, take out and set aside.
2. 2. You can use, the same machvat, if you want to. Cut garlic and onions to small pieces garlic and fry on medium heat until translucent (not black). Add tomato paste, water and vinegar. Cook ~10 min until the sauce is thicken
3. 3. add spices and chicken to the sauce; add olives and raisins (may need to wash them in water before it to clean them a bit)
4. 4. cook 30 min on small heat , from time to time moving pieces of chicken within the sauce and making sure that sauce covers all pieces. If necessary water can be added.
5. 5. adjust taste after 30-35 min cooking and make sure that chicken is soft and fully done. Sometimes it needs to be cooked another 5-7 min.
6. Note; because Dad does not like fried food, he actually put all Ingredients together in one big pot, add more water and cook without adjusting anything 40-45 min. It is also OK but less tasty in my opinion. I do agree however that using a big pot is more convenient than MACHVAT (more space for sauce and it's less messy; does not spill everywhere tomato sauce).

white meat chicken, of oil, onions, garlic, tomato, water, vinegar, chili powder, black pepper, ground cumin, gram raisins, green olives

Taken from www.epicurious.com/recipes/member/views/tagine-mexican-chicken-in-israeli-cookbook-50012428 (may not work)