A tagine is a Moroccan stew that is traditionally cooked in a clay pot of the same name. The dish is named after the pot, which has a conical lid that helps to trap steam and circulate moisture, resulting in a tender and flavorful meal.
Here's a recipe for a classic chicken and vegetable tagine:
Ingredients:
- 4 chicken thighs, bone-in and skin-on
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 teaspoon cumin
- 1/2 teaspoon cinnamon
- 1/4 teaspoon turmeric
- 1/4 teaspoon paprika
- 1/4 teaspoon cayenne pepper
- 1 cup chicken broth
- 2 carrots, peeled and sliced
- 2 potatoes, peeled and cubed
- 1/2 cup dried apricots
- 1/2 cup green olives, pitted
- Salt and pepper, to taste
- Olive oil
- Fresh cilantro, chopped
Instructions:
1. Heat a tablespoon of olive oil in a large tagine pot or a deep skillet over medium-high heat.
2. Season the chicken thighs with salt and pepper, then sear them in the hot oil until browned on both sides. Remove the chicken from the pot and set it aside.
3. In the same pot, sauté the onion, garlic, and ginger until the onion is translucent.
4. Add the cumin, cinnamon, turmeric, paprika, and cayenne pepper to the pot, and cook for another minute.
5. Pour in the chicken broth and stir to combine.
6. Return the chicken to the pot, along with the sliced carrots, cubed potatoes, and dried apricots. Stir to combine.
7. Cover the pot with the lid and reduce the heat to low. Simmer for 45 minutes to 1 hour, or until the chicken is cooked through and the vegetables are tender.
8. Add the green olives to the pot and stir gently.
9. Garnish with fresh cilantro and serve hot with couscous or bread.
Enjoy your delicious tagine!