I have always wanted to go to Morocco to experience the rich culture and the delicious food and spices. I figured making a chicken tagine is a good starting my relationship with Moroccan food. For a long time I wanted a tagine pot which is a traditional earthenware pot with a conical lid. The beauty of tagine cooking is that you do not need a lot of liquid as the conical lid creates condensation which returns back to the pot. This results in the the food cooking in its own juices for intense flavor.
This is by no means the traditional recipe but it is pretty close and tastes amazing. If you are in the Market for a tagine pot Sur La Table has 12.5 inch tagine pot for under $50.
Chicken Tagine Recipe
2 lbs chicken drumsticks and thighs
4 potatoes quartered
3 large carrots peeled and cut into large pieces
1 1/2 onions sliced
4 large cloves garlic
1/4 cup fresh ginger thinly sliced
1/2 cup pitted olives
1 1/2 preserved lemons
1/2 bunch cilantro
2 tsp cumin
1 tsp tumeric
1/4 tsp nutmeg
1/4 tsp cinammon
1 tsp paprika
1 tsp black pepper
1 pinch saffron
1 cinnamon stick
– Season chicken pieces with salt, 1/2 the pepper and brown in non stick pan with olive oil.
– While chicken is browning mince garlic, ginger, 1/2 a preserved lemon, 2 tbsp olive oil, saffron and cilantro in a food processor.
– Remove chicken from pan and add the onions, spices and saute’ for about 2 minutes.
– Layer the cooked onions in the pot followed by the chicken pieces, carrots, potatoes,olives and remaining lemon
– Pour garlic and herb mixture over vegetables and season with a salt and pepper.
– Add the cinnamon stick to the pot and cover. Cook for about 45 minutes to an hour.
– Remember not to place tagine pot in preheated oven. Start with a cold oven.
|12.5 inch Terra Cotta pot from Sur La Table|