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Writer's picturebrkt-ברקט

Tagine

I am pretty much obsessed with Morocco. I love the food, I love the fabrics, I love the design and shape of the pottery and I especially like the tiles. Sadly, I have never been there - but one day.


Years ago, I bought a tagine in New York in a small stall in Chelsea Market. I cherish this tagine and I am very careful how I use it. Unlike modern tagines, it cannot be placed directly on a high flame or the clay will crack. So to prevent any damage, I soak it in water for 15 - 30 minutes before I place it on the hob. This also seems to add to the steaming function of the conical lid when it is in the oven.


There are plenty of recipes available for chicken tagine but we have always found that this works - and works especially well. When the lid is lifted off the tagine, the results are always delightful - aromatic, colorful and very special.



BT's Chicken Tagine


Ingredients:

1 whole chicken in 8 pieces or 4 thighs and 4 legs (bone in)

1 medium onion

3 small lemons

8-10 dried apricots

20 black Moroccan olives

20 almonds

1 tablespoon olive oil

1 tablespoon vegetable oil

1/4 teaspoon whole coriander seeds

6 green cardamom pods

1 teaspoon ground cumin

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon sugar

splash of white wine

1/2 cup (112 ml) water

3 sprigs fresh thyme

1 bay leaf

kosher salt

ground black pepper


Directions:

Preheat oven to 200 C. (400 F.)

Soak tagine in tepid water for 15 - 30 minutes

Sprinkle a small amount of kosher salt on chicken skin

Sear chicken skin side down on high heat until skin is golden brown

Turn off flame

Remove from chicken and reserve

Add 1/2 cup of water to pan to loosen brown bits - reserve

Place bottom of tagine on burner and turn heat on low

Add oils

Add coriander and cardamom and sauté for 1 minute

Slice onion in radial pieces and add to tagine

Sauté for 8 - 10 minutes or until the onions are translucent

Add cumin, cinnamon and cloves and cook 1 minute more

Slice lemons in quarters and add to tagine (rind on)

Add wine and sugar

Add olives

Cut apricots into quarters and add

Rough chop almonds and add

Place chicken skin side up on top

Add juices from frying pan

Add bay leaf and thyme

Place tagine cone over the entire contents

Roast for 1 hour in oven

Remove bay leaf and thyme before serving


Enjoy! !בתיאבון








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