Chicken tagine
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I have yet to visit Morocco, but it is on my wishlist of places to explore. I was fortunate to be gifted a tagine a few years ago, and I have loved experimenting with it as a cooking vessel, and appreciating the way it gently braises the ingredients: its domed lid creating a convection-like environment for the treasures within.
Chicken tagine is a classic. This is my version, which pulls in the traditional flavours of Ras el Hanout, green olives, preserved lemons and the complex and spicy harissa paste.
One of my greatest joys, when I travel, is wandering through market stalls, souks and bazaars to learn more about the culture, history and cuisine of the country. Each time I pull the tagine out to start preparing a meal, I am reminded of those markets, and the people I have met.
Chicken tagine
Chicken tagine
Servings: 4-6
Ingredients
8-10 chicken thighs - my preference is with the skin and bone still attached
2 tbs oil, vegetable or canola
2 tbs Ras el Hanout
2 tbs preserved lemons*
12 green olives
6 dates, pitted and quartered
1 tbs rose harissa
2 cloves garlic, minced
1/2 cup water
salt to taste
Italian parsley, chopped for garnish - optional
For best results, remove the inside flesh of the preserved lemons as it is too salty, and chop the lemon rind into thin strips.
Instructions
Preheat tagine* base to medium-high, and add oil.
Pat the chicken thighs with paper towel to dry, and salt generously.
Brown the chicken on all sides. You’re not looking to cook the chicken through at this stage.
Add the remaining ingredients (aside from the parsley) to the chicken and mix to combine.
Cook until the dish comes to a simmer.
Place the tagine lid over the base, turn the heat to low and simmer for one hour, until the chicken is tender.
Reduce oven temperature to 400°F (200°C).
Sprinkle with parsley to garnish, and serve with couscous.
Check that your tagine is good to be used on the stovetop, for whatever heat source you have. You could also use a dutch oven or pan with a heavy, close-fitting lid.
