Chicken Tagine
Chicken Tagine is a traditional Moroccan dish cooked in a special conical clay pot called a tagine. The dish is known for its rich flavors, tender chicken, and a blend of aromatic spices. Here’s a basic recipe for Chicken Tagine:
Ingredients:
4 chicken thighs or drumsticks
2 tbsp olive oil
1 large onion, finely chopped
3 cloves garlic, minced
1 tsp ground ginger
1 tsp ground cumin
1 tsp ground cinnamon
1 tsp paprika
1/2 tsp ground turmeric
1/2 tsp saffron threads (optional)
1 cup chicken broth
1/2 cup green or Kalamata olives, pitted
1 preserved lemon, quartered (or lemon zest if unavailable)
1/4 cup chopped fresh cilantro or parsley
Salt and pepper to taste
Optional Additions:
1/2 cup dried apricots, dates, or raisins (for a sweet touch)
1/2 cup slivered almonds, toasted (for garnish)
Instructions:
Prepare the chicken: Season the chicken pieces with salt and pepper. Heat olive oil in the tagine (or a deep pot) over medium heat. Brown the chicken pieces on all sides, then remove and set aside.
Sauté the onions and garlic: In the same pot, add the chopped onions and garlic. Sauté until soft and golden.
Add spices: Stir in the ginger, cumin, cinnamon, paprika, turmeric, and saffron (if using). Cook the spices for about 1-2 minutes until fragrant.
Simmer the chicken: Return the browned chicken to the pot. Add the chicken broth and bring to a simmer. Cover the tagine (or pot), reduce heat to low, and cook for about 45 minutes to an hour, or until the chicken is tender.
Add the olives and preserved lemon: About 10-15 minutes before the chicken is fully cooked, add the olives and preserved lemon quarters. Stir in half of the chopped cilantro or parsley.
Finish and serve: Once the chicken is cooked and the sauce has thickened, taste for seasoning and adjust if necessary. Garnish with the remaining fresh herbs, toasted almonds (if using), and serve with crusty bread.