Tagine is the national dish of Morocco, and a famous request for travelers surrounding the Mediterranean. Popular in Northern Africa, as well as coastal cities like Nice and destinations all along the French Riviera, tagine is a staple of North African cooking, and one of the most intensely flavorful experiences a foodie can have in Morocco!
Ingredients
3 cloves of garlic
3 tbsp olive oil
1/2 lb. chicken cut into serving sized pieces
1/4 tsp black pepper
1/8 tsp ground ginger
Pinch of saffron
1/2 teaspoon cumin
1/2 teaspoon cumin
1/2 teaspoon turmeric
1 cinnamon stick
1/2 tsp ground coriander
1 onion, finely chopped
1 cup chicken broth
1/2 cup olives
Salt to taste
Instructions
Mix garlic, black pepper, and some olive oil. Rub the chicken with the mixture and set aside chicken in a plastic bag in the refrigerator.
Heat remaining oil in a saucepan or tagine crockpot, and fry chicken until brown.
Add onions to chicken, and stir-fy over medium heat.
Add all spices.
Add in chicken broth and bring to a low boil. Then reduce heat and cover, while leaving enough “gap” to let steam escape.
Simmer for 30-45 minutes, or until chicken becomes tender and cooked fully.
Stir in olives, lemon and a touch of salt.
Uncover, and let thicken for about 15 minutes.
Serve over couscous or rice.
Traditional Moroccan Tagine
Ingredients
- 3 cloves of garlic
- 3 tbsp olive oil
- 1/2 lb. chicken cut into serving sized pieces
- 1/4 tsp black pepper
- 1/8 tsp ground ginger
- Pinch of saffron
- 1/2 teaspoon cumin
- 1/2 teaspoon cumin
- 1/2 teaspoon turmeric
- 1 cinnamon stick
- 1/2 tsp ground coriander
- 1 onion finely chopped
- 1 cup chicken broth
- 1/2 cup olives
- Salt to taste
Instructions
- Mix garlic, black pepper, and some olive oil. Rub the chicken with the mixture and set aside chicken in a plastic bag in the refrigerator.
- Heat remaining oil in a saucepan or tagine crockpot, and fry chicken until brown.
- Add onions to chicken, and stir-fy over medium heat.
- Add all spices.
- Add in chicken broth and bring to a low boil. Then reduce heat and cover, while leaving enough "gap" to let steam escape.
- Simmer for 30-45 minutes, or until chicken becomes tender and cooked fully.
- Stir in olives, lemon and a touch of salt.
- Uncover, and let thicken for about 15 minutes.
- Serve over couscous or rice.
