Morrocan Chicken Tagine
Here is show stopping dish that will transport you right down the spice roads. The conical clay “tagine” can be replaced by a Dutch oven or any heavy-bottomed pot with a fitted lid. The long list of ingredients will guide you to endless possibilities of layered flavors. Don’t worry if you cannot find some of these spices because this fall-off-the bone tender chicken stew with olives and dried fruit is always amazing.
For 6 to 8 portions
- 1 whole chicken cut into legs, thighs, and breasts. The wings and backbone can be used to enhance the stock.
- 3 tablespoons of olive oil
- 1 cup of chicken stock
- 10 garlic cloves, finely chopped
- 1 small knob of ginger, finely shredded
- 1 large yellow onion, finely chopped
- 1 Small packet of saffron threads or 1/4 teaspoon of turmeric
- 1/4 teaspoon cumin powder
- 1/4 teaspoon of coriander powder
- 1/4 teaspoon of cinnamon or 2 whole sticks
- A small pinch of any of these components of Ras el Hanout will enhance the deep flavors: mace, nutmeg, allspice, cloves, cayenne, cardamon, cayenne
- Salt and pepper
- 1/2 cup of dried fruit such as apricots or raisins
- 1/2 cup of lime juice
- 1/2 cup of olives
- For garnish: toasted slivered almonds, chopped parsley or cilantro leaves
Directions
- Season the chicken pieces with salt and pepper and brown on all sides in olive oil in the pan or tagine.
- Remove chicken and some of the rendered fat.
- In same pan, fry garlic, onion, ginger until fragrant.
- Add spices, chicken and chicken stock, dried fruit, and simmer slowly for 45 minutes to one hour. Check often and add a little stock if necessary.Add lime juice and olives; check seasonings.
- Serve with couscous or Basmati rice.
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