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Cook notes:Tagines are the traditional stews of Morocco made in an earthenware pot with a cone-shaped lid. Since fuel supply was once limited in this arid land everything was made in a single pot without browning or searing first. The intense flavors come from a slow long cooking process with lots of aromatic spices and herbs. In true Moroccan style, the stew with sliced meats is often served over couscous.
Most households do not have this type of earthenware pot but a Dutch Oven or crock pot can easily be substituted.
This link features many tagine recipes with lamb.
A chuck roast/brisket or lamb can be substituted for the chicken. Other options to consider adding to the completed dish include silvered almonds and/or apricots and/0r green olives and/or fresh cilantro. This recipe was adapted from McCormick & Company.
Tagine of Moroccan Chicken
This recipe serves 6 and note that to release the full flavor of saffron, crush its threads before adding to the tagine
- 2 TB. olive oil
- 6 bone-in-chicken thighs with skin removed
- 4 garlic cloves minced
- 1 large onion sliced
- 4 carrots cut into 2 inch chunks
- 1 cup chickpeas freshly cooked or canned (drained)
- 2 cups butternut squash cut into 2 inch chunks
- 1 can diced tomatoes, undrained
- 1 tsp. Roasted Cinnamon
- 1 tsp. ground ginger
- 1/2 tsp. ground cumin
- 1/4 tsp. crushed saffron
- 2 TB. fresh lemon juice
- 2 TB. honey
- 1/2 cup raisins or apricots
- Heat oil in a non-stick skillet on medium high heat and cook chicken 8 minutes or until browned, turning once-salt and pepper to taste
- Remove chicken from skillet
- Saute onions and garlic with carrots about 5 minutes
- Add in spices, lemon juice, honey and tomatoes
- Add in chicken cover skillet and bring to boil-simmer on low heat 15 minutes
- Stir in raisins or apricots and simmer 15 minutes longer or until chicken is thoroughly cooked
- Serve with cooked couscous, garnish with toasted slivered almonds and chopped fresh cilantro