A tagine is a name given to the lidded clay pot used in Moroccan kitchens. Traditionally it was used by the wandering Berbers. It was easy to strap the lid and base separately onto a camel. Then when camp was set up, the tagine pot was the cooking vessel used on open fires. It’s a great pot to use with gas. The lid has a small hole that allows for steam to escape during cooking. This intensifies the flavour. It’s rarely watery. If using a casserole pot or a pan, leave the lid ajar to allow for the steam to escape.
Here is my recipe. Tried and tested soooo many times. It’s always better the next day.
Chicken Tagine x 2-3 people
900g or 6 large skinless chicken thighs, bone-in.
1 x chopped red or white onion
1 x chopped garlic clove
3 tbsp Olive Oil & 1 x tsp salt
1 x large handful of mixed fresh parsley & coriander
1/2 x large, preserved lemon, pulp removed & chopped
2 x rounded tsp ground ginger
1 x rounded tsp ground turmeric
1/2 x tsp each ground cumin, black pepper & ras el hanout
pinch saffron (optional)
Large handful of green olives
Strips of preserved lemon to garnish
Approx I cup liquid – stock, water, or Sherry
Add oil to your tagine or casserole pot and place on low heat. Add onion and slowly let it soften, stirring occasionally. Add the garlic and chopped fresh herbs. Stir until all garlic is cooked. Add chopped lemon pulp, mix, and place chicken on top of cooked onion & sprinkle with the salt.
Sprinkle with all spices and half cover with water. Turn over the chicken pieces a couple of times so that spices are mixed into the liquid.
Simmer for 15 minutes then turn the chicken. Simmer for another 15 minutes and turn again.
Add olives and simmer for 5 minutes. Turn chicken again. Sprinkle with preserved lemon strips and a little fresh coriander or parsley.
I like to serve it in bowls with flat breads.