Tagine of Chicken with Vegetables
Cook an amazingly tender and moist chicken with carrots and zucchini in a perfect blend of flavors. Cooking in a tagine originates from Morocco. The traditional tagine pot is formed of clay. It consists of two parts: a base unit and a large dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. You can buy the tagines in the US.
For 4 people you will need:
• 4 boneless and skinless chicken thighs
• 1 medium onion
• 7 carrots & 1 zucchini sliced in 2in long and 1/4in thick matchsticks.
• Raisins or dried apricots
• Sometimes we also add a few Brussels sprouts (or any veggies you want to try).
Quickly cook the chicken in a pan until all sides are slightly brown. Then put the chicken in the tagine with its juice and the cut vegetables. Then add:
• 2oz raisins or apricots (cut in 4)
• ¾ cup chicken stock
• ½ tsp. of Cinnamon
• ½ tsp. of Cumin Seeds
• ½ tsp. of Turmeric
• 1 tsp. Coriander Seeds and NOT Powder
• ½ tsp. Ra’s-Al-Hanout (a Moroccan spice also available in the US, composed of Coriander Powder, Allspice Ground, Fennel Powder, Black Pepper Ground, Cumin, Cinnamon, Anise Seed Ground, Cardamom Ground, Ginger Ground, Nutmeg Ground and Turmeric)
Make sure the spices and the vegetables are all well blended. Close the tagine with the cover. Put for 1 ½ hours in the pre-heated oven at 350 degrees F. It is delicious with couscous or quinoa. Enjoy…