For Christmas, one member of this household wanted a tagine and the other one was just as excited about it. Consequently (in a very good way), a tagine appeared at the Owl’s Nest. Before this purchase, I knew nothing about the tagine. Since then, however, it has revolutionized our kitchen. It is traditionally used in Morocco to cook, steam, and braise all ingredients at once. It is like our Crock-Pot….but infintely better.
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. 🙂