Cooking with a Tagine

I borrowed a tagine from a friend a while ago and finally used it last night. Honestly, it was incredible. I’m very self-critical but this came out perfect. The house smelled amazing during the 90 minute or so cooking process. Using a tagine is actually quite simple, just lots of steps and constant monitoring to spoon out the accumulating liquid so it does not boil over.

There are multiple layers to this Moroccan Chicken Tagine, as you will see below: 1) Onion, garlic, carrots, tomato. 2) Chicken which I marinated, an additional sprinkling of spices (curry powder, chili powder, ground coriander, salt, pepper), and fresh parsley. I then drizzled olive oil and added a cup of chicken stock. 3) Cover and cook for an hour. 4) Add sliced potatoes. 5) Cover again and cook another half hour. 6) Add peas and cook five minutes covered. Done. The chicken (I used boneless/skinless thighs but bone-in would have been more authentic) was fall apart tender and bursting with flavor. I served it with rice and naan.

The tagine:

The process:

The finished product. Moroccan Chicken Tagine!


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