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
Comments