Moroccan Chicken Tagine
The word ‘tagine’ refers to the succulent, stew-like dish which is slow-cooked in traditional covered pottery cookware. Typically, a tagine is a rich mixture of meat, poultry, or fish, and most often includes vegetables or fruit. This dish is delicious as a vegetarian option, without the chicken, and using a vegetable stock. You can use purchased ‘Ras el Hanout’ spices or create your own blend.
Part 1 - Mise-en-place
Gather the basic ingredients:
6-8 chicken legs (drumstick and thigh)
Olive oil
1 medium onion, chopped
3 large cloves of garlic, thinly sliced
1-2 tablespoons ‘Ras el Hanout’ spice blend
2 tablespoons tomato paste
2 cups chicken or vegetable stock
Vegetable additions - cauliflower, sweet potato, chickpeas
For the SPICE BLEND:
This will make plenty for future use.
2 tablespoons each of cumin, ginger, sweet or smoked paprika
1 tablespoon each of cinnamon and ground coriander seeds
1/2 tablespoon cloves
2 teaspoons salt
1 teaspoon black pepper
Part 2 - Method
Preheat your oven to 190C/375F. Follow the instructions specific to the type of pottery tagine you are using and prepare it for cooking.
Prepare the chicken legs by chopping the joint and separating the two parts. Brown the chicken in olive oil on all sides and remove from pan.
Add more olive oil (if needed) to the pan and sauté the onion and garlic, scraping the brown bits left by the chicken parts, before adding the Ras el Hanout. Saute for 3-5 minutes on low, allowing the spices and aromatics to toast - and then add the tomato paste and cook for five more minutes. Add the stock and simmer to reduce slightly.
Prepare the vegetables; I like to cut the sweet potato in medium cubes and leave the cauliflower in medium size florets. Drain and rinse the chickpeas.
Part 3 - Bringing it all together
Layer the chicken and vegetables in your tagine. I start with chicken on the bottom (2-3 pieces) add some vegetables, add chickpeas and then add another layer of chicken legs. The final step is pouring the onion, garlic and broth mixture over the tagine. Cover and cook for 60-90 minutes, or until the chicken is falling off of the bone.
TIPS:
Serve on basmati rice, or if you are looking for a lower carb option, omit the cauliflower from the main dish and serve the tagine over cauliflower ‘rice’.
Although the cooking sauce is ample, you can also remove about a cup of it and reduce it in a separate sauce pan. Once reduced by one third, add plain yogurt or cream to create a delicious sauce to ladle over the dish. Top with mint or cilantro.
About the Author
Writer, photographer & foodie living on a farm in Normandy called Rabbit Hill, I also run a French lifestyle online pop-up shop and offer French foodie workshops.
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