We have re-imagined traditional Moroccan tagine dishes, but have also re-invented the use of the tagine and have cooked salmon, halibut, caribou, and a combination of all three in it. If you want juicy, tender, and perfectly cooked meat, the tagine is the device for you. When I hear "tagine" and "Morocco" in the same sentence, I instantly think complicated, difficult, and time-consuming. That is precisely what the tagine IS NOT. Throw a million spices, veggies, and proteins into the tagine and simmer for an hour and you will certainly have an incredible dinner. No joke. It does not disappoint.
Tonight we made a chicken tagine with potatoes and served it with rice. Tasty, you ask? Absolutely. Difficult? Absolutely not.
Chicken Tagine Terrificness:
- 4-5 large chicken breasts, cut into pieces
- 4-5 yukon gold potatoes, chopped
- a number of glugs of olive oil
- 1 teaspoon cinnamon
- 1/2 teaspoon saffron
- a dash or two of sea salt
- 1 large onion, chopped
- 4-5 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon tumeric
- 1 teaspoon ground coriander
- a few glugs of lemon juice
- Rinse and dry the chicken breasts and chop into pieces.
- Chop the potatoes.
- In a medium bowl, mix 2 or 3 glugs of olive oil, coriander, cinnamon, saffron, salt, the onion, garlic, cumin, ginger, paprika and tumeric. Mix thoroughly. Add a bit of water to make a paste.
- Add the chicken and mix to coat. Leave for 10 to 15 minutes.
- Heat the tagine base on medium and add a glug or two of olive oil.
- Add the chicken mixture and the marinade. Bring to a boil.
- Immediately reduce to a simmer and add the lemon juice. Cover with the tagine lid.
- Simmer on low-medium for 50 minutes to 1 hour.
- When the chicken is cooked and the potatoes and onions are tender, serve over rice or cous couse.
- Love it. :)