i don't post a lot of recipes on here, but when we make something that is too delicious not to share i feel obligated. this is about the easiest meal you can make.
one of my favorite things about my visit to morocco a few years ago (some pics after the recipe) were the tagines. a tagine is a pottery dish with a conical lid that is filled with food and then cooked over fire for hours. the tagine pot can be glazed or unglazed and can also be painted, some even very intricately that are used for decoration.
you can put anything in a tagine but typically it is meat and veggies or fish and veggies. every time i use the tagine i cook chicken and veggies because it's always too good to try something new. maybe next time :)
if you don't have a tagine pot, i would imagine any stoneware that is has a lid to seal in moisture would work. i'm also curious about doing this in a crockpot. you basically just throw everything in the pot and put it in the oven. done.
moroccan chicken tagine:
one of my favorite things about my visit to morocco a few years ago (some pics after the recipe) were the tagines. a tagine is a pottery dish with a conical lid that is filled with food and then cooked over fire for hours. the tagine pot can be glazed or unglazed and can also be painted, some even very intricately that are used for decoration.
you can put anything in a tagine but typically it is meat and veggies or fish and veggies. every time i use the tagine i cook chicken and veggies because it's always too good to try something new. maybe next time :)
if you don't have a tagine pot, i would imagine any stoneware that is has a lid to seal in moisture would work. i'm also curious about doing this in a crockpot. you basically just throw everything in the pot and put it in the oven. done.
moroccan chicken tagine:
- some chicken, bone in
- 3 tablespoons olive oil
- 1 onion, chopped
- 2 potatoes, cut into squares
- 3 carrots, sliced
- 3 garlic cloves
- 1/2 tsp ginger
- 1/2 tsp tumeric
- 1/2 tsp cinnamon
- 1 tsp cumin
- 1 tsp garam masala
- 1/2 tsp paprika
- 1 lemon, quartered
- a couple of saffron threads, if you have them
- salt and pepper
- 1 tablespoon water
put everything except the water in a bowl and mix to cover with spices. put the tablespoon of water into the tagine. place the veggies into the tagine and then layer the chicken on top. i like to save a little bit of my spices to rub on the top of the chicken, but that is optional. cover and bake at 200 or 250 degrees for a few hours. try not to take the lid off until it's been cooking for quite a while.
**note: for me spices can be a very individual taste preference. play with the proportions and ingredients to get the flavor you like. i have done a million different combinations and even used spices from different regions of the world. it's always good so i'm convinced the magic is in the pot.
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