A tagine is a spicy North African stew named after the special pot in which it was traditionally cooked.  A low-tech crock pot of sorts with a conical lid, this age-old cooking vessel has been churning out deeply flavorful and aromatic dishes for centuries.  Traditionally made of clay, modern versions can be found of enamelled cast iron. 

   Tagine – Click Here to View on Amazon

This recipe would traditionally have been made in a tagine; but since this is one of the few kitchen tools I don’t have, I used my Le Crueset dutch oven and it worked beautifully.  In fact, any heavy pot with a tight fitting lid would work just fine.  The key is to allow for a long, slow, cook time that will result in deeply flavorful, succulent meat. 

   Le Crueset Dutch Oven – Click Here to View on Amazon

Moroccan tagine recipes are all over the map.  There a “quick cook” versions with very few ingredients that are ready to eat in thirty minutes as well as extremely long-winded versions calling for a list of spices as long as my arm and an afternoon on the stove.  I created this recipe based on a vegetarian version from the Sundays at the Moosewood Restaurant Cookbook and a few recipes found on Epicurious and Food Network.  I think this incarnation meets both types in the middle.  The ingredients are easy to find – in fact most serious cooks will already have everything on-hand; and it would have been ready to eat after an hour simmering on the stove.  I cooked early in the day, though, and I think it benefited from the extra time for the flavors to meld.

I hope you try this succulent sweet/savory dish.  It’s easy on the pocket book and if served on whole wheat cous-cous or basmati rice, will serve at least six.

Enjoy!

Ingredients

• 1 teaspoon cumin
• 1 tablespoon sweet paprika
• 1 teaspoon coriander
• 1 teaspoon tumeric
• 1/4 teaspoon cinnamon
• 1 1/2 pounds boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 1 1/2 cup onion, chopped
• 4 cloves garlic, minced
• 1-28oz can petite diced tomatoes and juice
• 2 cups chicken or vegetable stock
• 1/2 cup raisins or chopped prunes
• 1/2 cup kalamata olives, halved
• 4 tablespoons fresh lemon juice
• 1/4 cup fresh chopped parsley
• 1/4 cup fresh chopped cilantro
• ground almonds for topping

Instructions

1. Mix spices well in a small bowl
2. Place chicken thighs on a plate or platter and sprinkle both sides with spice mixture.  Pat thighs and cover with plastic wrap.  Set aside while chopping remaining ingredients.  This step can be done the as far as 24 hours in advance.
3. In your dutch oven or heavy pan, heat olive oil on medium heat.
4. Brown chicken thighs on both sides.
5. Add onion and garlic and cook until onion softens.  Watch your temperature.  Keep it as high as possible without burning ingredients.
6. Add diced tomatoes and stock, stir well and bring to a low boil.
7. Reduce heat and simmer for 30 minutes.
8. Add raisins and olives and simmer for at least another 15 minutes.
9. NOTE  – at this point the dish will appear to need salt.  Resist adding to much, as the olives will release some of their salty brine and the additions of lemon, parsley and cilantro will significantly brighten the flavor without added salt.
10. Fifteen minutes before you plan to serve the tagine, add lemon juice, parsley and cilantro and allow to simmer for remainder of time.

This post is linked to Hearth and Soul’s Tuesday Blog Hop,  Tuesdays at the Table , Tempt My Tummy Tuesdays, and This Mama Cooks Healthy Food Blog Carnival, and Saturday Evening Pot’s Star Recipes.

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Tagged as: chicken, make ahead, Moroccan, potato, Spices