Today we’re visiting North Africa, we’re going to eat a lip-smacking chicken tagine a traditional dish from Morocco, chicken tagine is super spicy and hyper succulent.
The tagine is named after the terracotta pot in which it is cooked, this pot is so atypical and picturesque looking in Western countries but its peculiar shape: the base being circular and flat and its cover being a large dome-shaped lid, serves the purpose of preserving the heat and the return of all steam to the base, so the dish cook itself in its own natural juices so it stays juicy and tasty. But if you don’t have this pot is no biggie you can use a regular pot. I tend to collect every kitchen prop and pot I see, and this beautiful pot obviously caught my eye so now I’m lucky to have it.
You can make this dish in a pan direct to oven or in a regular pot but you need to cover it tight so the steam wont scape and your chicken tagine stays super juicy. The lime gives it a zesty flavor that complement the traditional spices that this dish is made of. If you want you can add some red pepper flakes for an extra hot punch in it.
You can serve this chicken tagine with some cuscus, quinoa or wild rice. Also if you prefer it with lamb or beef instead of chicken go for it! Obviously it will take a little longer to cook but once is tender and juicy is set to go.
This chicken tagine is so amazing in its use of spices and these can be very helpful in your daily diet, soon I expect to be handing some info for you to take into account about spices and their benefits!
Adapted by Vanessa Hernández from Saveur Magazine
Tajine or tagine is a historically North African dish, is spicy, succulent and this chicken tagine version is super easy to make.
- 5 cloves of garlic
- 1 tbsp. of coriander seeds
- 1 tbsp. of turmeric
- 1 tbsp. of paprika
- 1 tbsp. of cumin
- 1 tbsp. of five-spices powder
- 5 tbsp. of olive oil
- 6-8 skinless chicken tights
- Salt and pepper (to taste)
- 2 onions, julienne
- 2 limes (seeded)
- Green olives (at taste)
- 1 tbsp. of coriander
- ½ cup of water
- ½ cup of chickpeas, cooked
- Begin by mincing the garlic. With a mortar and pestle grind the cumin seeds, add the salt and the minced garlic, incorporate the rest of your spices and half of your olive oil… We need to make a thick paste to marinate the chicken for four hours or overnight.
- Heat your tagine on high heat, add the rest of your olive oil when it begins to simmer add the chicken tights, we’re going to brown those babies and let them rest for a while!
- Add the onions julienne in the tagine pot on low heat, we cook for 5 minutes, then we add the chickpeas, the chicken tights, then some lime slices and the green olives. Lastly add the cup of water and cover tightly. Cook for an hour or until the water is completely gone.
- Serve your chicken tagine in a bed of cuscus or wild rice.
Yield: 4 serving
Prep Time: 04 hrs. 00 mins.
Cook time: 01 hrs. 00 mins.
Total time: 5 hrs. 0 mins.
Tags: Recipe, Chicken, Tajine, Tagine, Chicken Tagine, Moroccan food, North African food, Spices, Peculiar pots.