Tagine (Morocco)
Tagine is a traditional Moroccan dish, named after the earthenware pot in which it’s cooked. This slow-cooked stew combines tender meats, vegetables, and a rich blend of spices, creating a hearty and aromatic meal. The dish is often made with lamb, chicken, or beef, and infused with ingredients like saffron, cumin, cinnamon, and dried fruits, which add layers of complexity and sweetness. Full recipe is from Nargisse Benkabbou
Ingredients
- 2 tbsp olive oil
- 4 large onions (about 800 gr), chopped
- 1,2 kg whole chicken cut in pieces or 1,2 kg chicken legs and thighs
- 1 tbsp finely chopped garlic (about 4 cloves)
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp salt
- ¼ ground black pepper
- A generous pinch saffron
- 1 large coriander bouquet, tied
- 2 medium sized preserved lemons
- 150gr red-brown olives, like Kalamatas
Step 1
In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the chopped onions and sauté until they are soft and translucent, about 5-7 minutes.
Step 2
In a bowl, combine the chicken, garlic, turmeric, ginger, salt, black pepper, and olive oil. Mix well to coat the chicken evenly with the spices.
Step 3
In a small bowl, add the saffron and a few tablespoons of warm water. Let it sit for a few minutes to release its colour and aroma.
Step 4
In a large tagine or heavy-bottomed pot, place the marinated chicken. Add the saffron water and the tied bouquet of coriander to the pot.
Step 5
Place the chopped onions around and on top of the chicken. Add the preserved lemons and scatter the olives over the top.
Step 6
Cover the pot with a lid and cook over low heat for 45 minutes to 1 hour, until the chicken is tender, and the flavours have melded. Add a little water if needed to prevent sticking.
Step 7
Remove the bouquet of coriander before serving. Serve the tagine warm with couscous or crusty bread for a complete meal.