Tagine is a traditional Moroccan dish that is cooked in a conical-shaped clay pot. It is typically made with meat, vegetables, and spices, and is often served with couscous or rice
Here's a recipe for Chicken Tagine with Green Olives:
INGREDIENTS:
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/2 teaspoon saffron threads (optional)
- 1 cup chicken broth
- 1 preserved lemon, quartered (or the zest of 1 fresh lemon)
- 1/2 cup green olives, pitted
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Salt to taste
INSTRUCTIONS:
1. Marinate the Chicken: In a large bowl, mix the chicken thighs with cumin, ginger, cinnamon, turmeric, black pepper, coriander, and paprika. Let the chicken marinate for at least an hour, or overnight for best results.
2. Brown the Chicken: Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Brown the chicken thighs on all sides. Remove and set aside.
3. Cook the Onions and Spices: In the same pot, add the chopped onion and garlic. Cook until the onions are soft and translucent. Stir in the saffron threads if using.
4. Simmer the Chicken: Return the chicken to the pot. Add chicken broth and preserved lemon quarters. Bring to a simmer, then cover and cook on low heat for about 45 minutes, or until the chicken is fully cooked and tender.
5. Add Olives: Add the green olives to the pot and cook for an additional 10 minutes.
6. Finish with Herbs: Stir in the chopped cilantro and parsley. Adjust salt to taste.
7. Serve: Serve the chicken tagine hot with couscous, rice, or crusty bread.
Nutritional Estimate (Per Serving - assuming 4 servings):
- Calories: ~400 kcal
- Protein: 25g
- Fat: 30g
- Carbohydrates: 6g
- Fiber: 1.5g
- Sodium: 800mg (varies with the amount of salt and olives)
Note: For more specific results, please provide detailed information about the food item, including brand names or cooking methods.
Tagine is a traditional Moroccan dish that is cooked in a conical-shaped clay pot. It is typically made with meat, vegetables, and spices, and is often served with couscous or rice
Here's a recipe for Chicken Tagine with Green Olives:
INGREDIENTS:
- 4 chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/2 teaspoon saffron threads (optional)
- 1 cup chicken broth
- 1 preserved lemon, quartered (or the zest of 1 fresh lemon)
- 1/2 cup green olives, pitted
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- Salt to taste
INSTRUCTIONS:
1. Marinate the Chicken: In a large bowl, mix the chicken thighs with cumin, ginger, cinnamon, turmeric, black pepper, coriander, and paprika. Let the chicken marinate for at least an hour, or overnight for best results.
2. Brown the Chicken: Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Brown the chicken thighs on all sides. Remove and set aside.
3. Cook the Onions and Spices: In the same pot, add the chopped onion and garlic. Cook until the onions are soft and translucent. Stir in the saffron threads if using.
4. Simmer the Chicken: Return the chicken to the pot. Add chicken broth and preserved lemon quarters. Bring to a simmer, then cover and cook on low heat for about 45 minutes, or until the chicken is fully cooked and tender.
5. Add Olives: Add the green olives to the pot and cook for an additional 10 minutes.
6. Finish with Herbs: Stir in the chopped cilantro and parsley. Adjust salt to taste.
7. Serve: Serve the chicken tagine hot with couscous, rice, or crusty bread.
Nutritional Estimate (Per Serving - assuming 4 servings):
- Calories: ~400 kcal
- Protein: 25g
- Fat: 30g
- Carbohydrates: 6g
- Fiber: 1.5g
- Sodium: 800mg (varies with the amount of salt and olives)
Note: For more specific results, please provide detailed information about the food item, including brand names or cooking methods.
The secret to a delicious chicken tagine lies in the harmonious blend of aromatic spices, slow cooking, and the use of quality ingredients. Here are some tips to achieve that mouthwatering flavor:
Spices: The heart of any tagine is its spice blend. Common spices include ground cumin, coriander, cinnamon, ginger, saffron, and paprika. These spices infuse the dish with warmth and depth.
Marination: Marinate the chicken in a mixture of olive oil, garlic, lemon juice, and the spice blend. Let it sit for at least an hour (or overnight) to allow the flavors to penetrate the meat.
Layering: In a tagine (or a heavy-bottomed pot), layer sliced onions, garlic, and fresh herbs (such as cilantro or parsley). Place the marinated chicken on top.
Slow Cooking: Tagines are traditionally slow-cooked over low heat. This allows the flavors to meld and intensify. If using a stovetop, simmer gently. Alternatively, bake it in the oven at a low temperature (around 300°F or 150°C).
Lid Sealing: The conical lid of the tagine traps steam, which then condenses and drips back into the dish. This keeps the chicken moist and tender. If you don’t have a tagine, use a heavy-lidded pot.
Additions: Enhance the flavor by adding preserved lemons, green olives, and a touch of honey or dried fruits (like apricots or raisins) during cooking.
Patience: Let the tagine cook slowly until the chicken is fork-tender and the flavors have melded beautifully.
Remember, the magic of a chicken tagine lies in its simplicity and the slow infusion of flavors. Enjoy! 🍽️🌿
