Ingredients
-
3 - 4
-
2
-
1 - 2
-
1
-
1/4
-
-
3 - 4
-
1 - 2
-
1 - 2
-
-
-
-
-
-
Directions
Chicken Tagine, An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine a clay cooking pot it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way — straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts which are more common in the West but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine., Excellent! I was out of carrots, so used more potatoes. Also, I added a lot of spice – turmeric, garam masala, and cumin. I cooked this in a clay Apple Baker and it was fantastic. Thanks for the great recipe!, Hi, thank you so much for this recipe. Just back from Morocco where I bought a tagine and tried this recipe for the first time. It was so easy to follow and my husband is well impressed. Thank you very much :
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Steps
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1
Done
|
Heat the Oil in the Tagine Over a Low Heat and Saut the Garlic and Onions For a Couple Minutes. |
|
2
Done
|
Mix in Some Turmeric, Then Lay the Chicken Breasts on the Bottom and Season With Salt and Pepper. |
|
3
Done
|
Cover and Let the Chicken Brown on One Side, Turn and Continue Cooking Until the Other Side Is Brown. |
|
4
Done
|
Spread the Carrots and Potatoes Evenly Around the Meat, Add About 1/2 Cup Water and Then Cover Again. |
|
5
Done
|
Continue Cooking Over a Low Heat. |
|
6
Done
|
When the Vegetables Are Nearly Cooked, Sprinkle the Tomato Wedges Over the Top Along With Some More Salt and Pepper. |
|
7
Done
|
Cover and Cook Until the Vegetables Are Done. |
|
8
Done
|
Add a Few Olives, If Desired. |
|
9
Done
|
Bring to the Table While It Is Still Bubbling. |
