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| Tradionnal moroccoan Tajine |
Moroccan tagine is a delicious slow-cooked stew that is named after the earthenware pot in which it is traditionally cooked. Here’s a simple recipe for a classic Moroccan chicken tagine with apricots and almonds, but you can customize it with your choice of proteins or vegetables.
Moroccan Chicken Tagine Recipe
Ingredients:
- For the Tagine:
- 1.5 lbs (700g) chicken thighs (bone-in, skin-on, or boneless)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 cup chicken broth or water
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup dried apricots, chopped
- 1/2 cup almonds, toasted
- 1 lemon, zested and juiced
- Fresh cilantro or parsley, for garnish
- 1-2 cups cooked couscous or rice, for serving
Instructions:
1. Prepare the Chicken:
- Season the chicken thighs with salt and pepper.
2. Sauté the Aromatics:
- In a tagine or a large heavy pot (like a Dutch oven), heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Spices:
- Stir in the cumin, coriander, cinnamon, ginger, paprika, and turmeric. Cook for about 1-2 minutes until the spices are well mixed and aromatic.
4. Brown the Chicken:
- Increase the heat to medium-high and add the chicken to the pot. Brown the chicken on all sides, about 5 minutes.
5. Add Liquid:
- Pour in the chicken broth and bring to a simmer. You can also add lemon zest and juice at this stage.
6. Simmer:
- Lower the heat to a gentle simmer. Cover the tagine or pot with a lid and cook for about 30-40 minutes, until the chicken is tender. If you are using bone-in chicken, it may take a bit longer.
7. Add Chickpeas and Apricots:
- After the chicken is cooked through, add the chickpeas and dried apricots. Cook for an additional 10-15 minutes, allowing the flavors to meld together.
8. Finish:
- Taste and adjust seasoning as necessary. Stir in the toasted almonds just before serving.
9. Serve:
- Serve the tagine hot over cooked couscous or rice. Garnish with fresh cilantro or parsley.
Tips:
- Variations: You can replace chicken with lamb, beef, or vegetables (like eggplant and zucchini) for a vegetarian version.
- Dried Fruits:Feel free to adjust the dried fruits based on your preference; raisins or prunes work well too.
-
Spices:Moroccan spices are key to the flavor; use fresh spices for the best taste.
Enjoy your Moroccan tagine! The slow cooking method allows the spices and flavors to develop richly, making this dish a delightful meal to share with family and friends.
Moroccan Chicken Tagine Recipe
Ingredients:
- For the Tagine:
- 1.5 lbs (700g) chicken thighs (bone-in, skin-on, or boneless)
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon turmeric
- Salt and pepper to taste
- 1 cup chicken broth or water
- 1 can (14 oz) chickpeas, drained and rinsed
- 1 cup dried apricots, chopped
- 1/2 cup almonds, toasted
- 1 lemon, zested and juiced
- Fresh cilantro or parsley, for garnish
- 1-2 cups cooked couscous or rice, for serving
Instructions:
1. Prepare the Chicken:
- Season the chicken thighs with salt and pepper.
2. Sauté the Aromatics:
- In a tagine or a large heavy pot (like a Dutch oven), heat the olive oil over medium heat.
- Add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Add Spices:
- Stir in the cumin, coriander, cinnamon, ginger, paprika, and turmeric. Cook for about 1-2 minutes until the spices are well mixed and aromatic.
4. Brown the Chicken:
- Increase the heat to medium-high and add the chicken to the pot. Brown the chicken on all sides, about 5 minutes.
5. Add Liquid:
- Pour in the chicken broth and bring to a simmer. You can also add lemon zest and juice at this stage.
6. Simmer:
- Lower the heat to a gentle simmer. Cover the tagine or pot with a lid and cook for about 30-40 minutes, until the chicken is tender. If you are using bone-in chicken, it may take a bit longer.
7. Add Chickpeas and Apricots:
- After the chicken is cooked through, add the chickpeas and dried apricots. Cook for an additional 10-15 minutes, allowing the flavors to meld together.
8. Finish:
- Taste and adjust seasoning as necessary. Stir in the toasted almonds just before serving.
9. Serve:
- Serve the tagine hot over cooked couscous or rice. Garnish with fresh cilantro or parsley.
Tips:
- Variations: You can replace chicken with lamb, beef, or vegetables (like eggplant and zucchini) for a vegetarian version.
- Dried Fruits:Feel free to adjust the dried fruits based on your preference; raisins or prunes work well too.
-
Enjoy your Moroccan tagine! The slow cooking method allows the spices and flavors to develop richly, making this dish a delightful meal to share with family and friends.
