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Moroccan Chicken Tagine
Traditional Moroccan dish. |
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1 Medium Chicken--Cut into pieces and skin removed.
4 Tomatoes quartered
1 Butternut Squash, peeled and sliced
2-4 Zuccinis(courgette)Sliced long ways
1 Medium Onion
4 cloves of Garlic
1 tin of Chickpeas
12 olives (marinated in oil, lemon, and chilli flakes)
Coriander(Cilantro)
Flat Leaf Parsley
Spice Mix:
Cumin
Cinnamon
Turmeric
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Most people will not have an authentic tagine. Not to worry, you can still do this without it.
In a large sauce pan, brown chicken, onion and garlic in olive oil.
Add fresh tomatoes and let simmer for 5 minutes.
Add canned tomatoes, chickpeas, cilantro, parsley and spices. Cook for 20 minutes to release liquids and flavours.
Note: the spice mix is very important as it is what gives the tagine a unique flavour.
Transfer to a shallow baking dish if you are not using a tagine.
Lay squash, zuccini and olives on top of the stew. Cover and let cook slowly for 30-50 minutes in a 350F oven.
Check the tenderness of the veggies on top. Once tender enough to break with a pinch, add cilantro and parsley to the top and a sprinkle of spice mix.
Serve and eat from the baking dish.
Note: Moroccans do not eat with forks or spoons, nor do they serve tagine on plates and bowls. Everyone eats from the tagine using flat bread or nan bread. It loses its character when served in plates and bowls. This is a communal dish and should be enjoyed as such. It is great for small parties or a special family meal.
Make your meal unforgettable by making it as authentic as possible!
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Preparation Time: 70 Min. |
Serves: 6-8 |
| Recipe Origin: Morocco |
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Submitted by: |
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Andrew Breedlove
North Carolina
United States |
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| This recipe has been viewed 2056 times. |
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