Easy Tagine Cooking
A fragrant and tender Moroccan stew, slow-cooked to perfection in its iconic earthenware pot. This tagine features succulent chicken, sweet vegetables, and aromatic spices, delivering a rich and comforting flavor profile.
Ingredients
- 1 tbsp olive oil
- 1 large onion chopped
- 2 cloves garlic minced
- 1 lb boneless skinless chicken thighs
- 1 tsp ground cumin
- 1 tsp turmeric powder
- 0.5 tsp ground ginger
- 0.25 tsp saffron threads crushed (optional)
- 1 cup chicken broth
- 1 cup canned diced tomatoes undrained
- 2 medium carrots peeled and sliced into rounds
- 0.5 cup pitted green olives
- 0.25 cup fresh cilantro chopped
Instructions
- Heat olive oil in a tagine pot or a heavy-bottomed Dutch oven over medium heat.
- Add chopped onions and cook until softened and translucent, about 5-7 minutes.
- Stir in minced garlic, ground cumin, turmeric, ginger, and saffron (if using); cook for 1 minute until fragrant.
- Add chicken pieces to the pot and brown lightly on all sides, about 5 minutes.
- Pour in chicken broth and diced tomatoes, stirring to combine. Bring the mixture to a gentle simmer.
- Add sliced carrots and green olives. Ensure ingredients are well distributed at the bottom of the pot.
- Cover the tagine with its lid (or Dutch oven lid) and reduce heat to low. Let it simmer gently.
- Cook for 60-90 minutes, or until the chicken is tender and cooked through, and the vegetables are soft. Stir occasionally to prevent sticking.
- Remove from heat, stir in fresh chopped cilantro, and let rest for 5 minutes with the lid on before serving.
Notes
For a vegetarian option, substitute chicken with more chickpeas and root vegetables like sweet potatoes. A preserved lemon can be added for extra tang; stir it in during the last 15 minutes of cooking. Serve with couscous or crusty bread to soak up the delicious sauce.