Sunday, April 6, 2014

DINNER: Chicken, Potato & Vegetable Tagine

What is a tagine? Technically, it's a type of dish that is cooked in earthenware with a coned lid.  In
actuality, most folks refer to any Moroccan slow-cooked stew as a tagine.  These can be sweet & spice or just savory, and can be made with chicken, meat, or fish.  They typically include vegetables of fruit and use spices like ginger, cumin, cinnamon, and saffron.  The tajine (the earthenware this time, not the entree) pot traps steam, which allows the condensed liquid to return to the dish.  Basically, the tagine is a slow cooker...

I recently bought a large tagine at Sur La Table (only $29.99 mind you), and decided to use it right away.  I found that the tagine made for incredibly easy literally toss everything into the bottom part of the tagine, and let it cook.

Serving Size: 3-4

  • 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
  • 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 2 hours in
  • Garnish with fresh parsley. Enjoy!


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