Chicken Tagine Recipe #52701
An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine.
by Sackville
40 min | 10 min prep
SERVES 2 -3
- 3-4 chicken breasts
- 2 cloves garlic, chopped
- 1-2 small onions, sliced into rings
- 1 teaspoon turmeric
- 1/4 cup oil (not olive oil)
- salt and pepper
- 3-4 carrots, peeled and quartered lengthwise
- 1-2 potatoes, cut into bite sized pieces
- 1-2 tomatoes, cut into wedges
- olive, to garnish
- Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
- Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
- Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
- Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
- Continue cooking over a low heat.
- When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
- Cover and cook until the vegetables are done.
- Add a few olives, if desired.
- Bring to the table while it is still bubbling.
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5 stars