A one pot flavor sensation!
A tagine is a cooking vessel that is popular in Morocco, it is an essential part of Moroccan cuisine. Most schools of thought agree that the tagine comes from the late 18th century during the rule of Harun al Rashid of the Islamic Empire. Tagines are ceramic or clay pieces of North African cookware that have a wide but shallow circular dish, and a top that is either shaped like a cone or a rounded dome. They are used for cooking and for serving food. The word tagine also refers to the almost stew-like cuisine that is slow cooked in the vessel. A tagine dish usually includes poultry, meat, or fish as well as fruit and vegetables.
I was so excited when I got a tagine as a wedding present. I was always fascinated by the shape of the vessel and I wondered how it worked. I loved how all the foods that were cooked in a tagine were moist and flavorful, and I wanted to do that for myself at home. When I started using it, I was not disappointed. The dishes all came out very tender and full of flavor!
Chicken Tagine Recipe
Yields 4 servings
Specialty Tools: Tagine or a Dutch Oven with a lid.
Prep Time 5 minutes
Cook Time 60 – 70 minutes
Wine Pairing Suggestion: Chardonnay
Beer Pairing Suggestion: Pilsner
1 tablespoon olive oil
2 pounds bone in, skin on chicken thighs and chicken legs (about 4 pieces total)
Salt and pepper
1/2 yellow onion, sliced
2 carrots, peeled and chopped
1 clove of garlic minced
1 inch piece of ginger, peeled and minced
1/8 cup white wine
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon turmeric
1 cinnamon stick
2 bay leaves
1/4 cup red raisins
1 1/2 cups chicken broth
1/8 cup almonds, roughly chopped
Heat the oil in a tagine or dutch oven over medium heat.
Pat the chicken dry and season with salt and pepper.
Sear the chicken in the tagine or dutch oven for about 5 minutes, until both sides are golden brown. Move the chicken to a separate plate.
Saute the onion and carrots in the chicken juices until softened and slightly browned, about 5 minutes.
Add the garlic and ginger until fragrant, about 30 seconds. Add the white wine and scrape up any browned chicken bits.
Stir in the cumin, coriander, turmeric, and cinnamon stick.
Add the chicken back into the pan in a single layer. Stir in the chicken broth, raisins, and bay leaves. Bring liquid to a boil. Reduce the heat to low, cover the pan with a lid, and cook for 50 to 60 minutes. Remove the bay leaves and cinnamon stick.
Add the almonds and garnish with cilantro. Serve hot with couscous.
No serving dish required! A tagine is a gorgeous vessel to serve your food from. Put it in the middle of your table and have everyone take a spoon to it!
If you liked this dish try making my lamb tagine recipe!
DID YOU MAKE THIS DISH?
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