Recipe by Rita~
Iv'e been craving this since going to DC to meet others from zaar.We went to a place called the taste of Morocco. I found this recipe on line. Serve chicken, covered with sauce, over Couscous or Rice. Have Green Tea with Mint with or after the meal. This Tagine -- the word, also spelled Tajine, refers both to the cooking pot as well as a stew cooked in it -- is one of dozens of classic tagines prepared in Northern Africa, especially Morocco. The tagine consists of two parts: a round pot (traditionally clay), and a conical cover with a small hole which allows some steam to escape. A large dutch oven or something similar can also be used. Check out "the right place for Tagines": www.tagines.com.http://www.congocookbook.com/c0096.html
Top Review by Abby Falck
Chicken tagine is one of my favorite dishes, and this is a great recipe for it! I really appreciate the flexibility of the spices. I used two fresh meyer lemons instead of preserved lemons, and I was out of chicken stock, so I used water and some white wine and let the sauce simmer down at little at the end of cooking. Delicious over rice!
- 2 -4 cloves garlic, minced
- olive oil, for pan-frying chicken and mixing marinade (or any oil)
- 1 -2 chicken, cut into serving sized pieces (or similar amount of chicken breasts)
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon ground ginger
- 1 pinch saffron
- 1 teaspoon cumin (optional)
- 1 teaspoon turmeric (optional)
- 1 cinnamon sticks or 3 -5 pinches ground cinnamon (optional)
- 1 teaspoon coriander (optional)
- 2 onions, finely chopped
- 2 cups chicken broth or 2 cups chicken stock (or water)
- 1 cup green olives
- 2 preserved lemons, cut into slices (see recipe I have posted)
- salt, to taste
Directions See How It's Made
- Mix the garlic, some black pepper, and a spoonful of oil.
- Rub the chicken with the mixture and set aside for a few hours or overnight.
- Heat the oil in a large dutch oven (or tagine cooking pot, if you have one).
- Fry the chicken until all sides begin to brown.
- Add spices.
- (The black pepper, ginger, and saffron are most typical. If you have no saffron, consider one or two of the optional spices, which can be added according to you liking.) Add onions.
- Stir-fry over high heat for a few minutes.
- Add chicken broth, stock, or water.
- Bring to broil.
- Reduce heat.
- Cover, but leave a crack for steam to escape.
- Simmer over low heat for thirty minutes or more.
- Add olives and preserved lemons.
- Add salt and adjust seasoning.
- Continue to simmer.
- Remove chicken and set aside.
- If necessary, bring sauce to boil, stirring continuously, until thickened.