I had the opportunity to right a guest post on Love, Inshallah's blog. You can read the whole article
here. Otherwise, feel free to follow my tagine recipe from the post below...
Recipe: Drought-Compatible Chicken, Vegetable & Potato Tagine
This recipe is based on my recent discovery of a culinary homonym,
the tagine. The tagine is both a Moroccan earthenware cooking dish and a
savory dish cooked in the aforementioned dish. It is drought friendly
as it requires very little water to cook a significant amount of food. I
first discovered the tagine at a small Moroccan eatery in Paris, and I
have been hooked ever since. Though the tagine is typically prepared as a
stew, I cook out the water to create a delicious meat and rice dish.

Serving Size: 3-4
Ingredients:
- 1 chicken, cut into large pieces (soak in vinegar before preparing recipe)
- 1/2 pound of baby carrots
- 1/2 pack of frozen, organic peas
- 4-5 medium sized potatoes cut into medium chunks
- 2 onions, chopped (roughly)
- 2 tbsp of crushed garlic or garlic powder
- 1/4 cup of barley or farrow
- 1/2 lemon
- 1/4 cup of water
- 1/4 cup of olive oil
- Handful of chopped parsley
- Spice mix
- 1 tbsp of sea salt
- 1 tbsp of black pepper
- 1 tsp of paprika
- 1 tsp of cumin
- 1 tsp of cinnamon
- 1 tsp turmeric
Instructions:
- Spread a bit of olive oil around the bottom of the tagine (just a quick swirl)
- Line the bottom of the tagine with the barley, onions, potatoes, and carrots
- Pour in the water
- Layer chicken on top of your base
- Pour olive oil on top of the chicken
- Layer on spices, garlic, and lemon
- Bake at 350 degrees for 2.5-3 hours – check in on your tagine at the top of hour 2
- Remove the cover and let the water cook out
- Garnish with fresh parsley. Enjoy!