Chicken

Tagine Chicken

A Tagine or Tajine pot is typically a clay earthen ware pot for the stewing or slow cooking of meats and vegetables and is used in a lot of North African cooking

The idea is to have a flat pan like base and a conical top that traps the condensation of cooking and allows the flavors to drip back in

This essentially acts as a slow cooker because the cone seals the dish and allows steam and heat to rise and recirculate

Which in turn creates a delicious tender and flavorful meal

We recently purchased a “Modern day Tagine” and the results are awesome, however you can get similar results with a dutch oven

Here is what our Tagine looks like in case you care to invest in one

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We are starting off with 8 bone in, skin on chicken thighs

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I like to trim any excess fat or skin off of the thighs

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I then sprinkle each thigh with some kosher salt and ground black pepper

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Heat 2 tablespoons of olive oil over medium heat in the base of the tagine

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Lay in the chicken thighs without overcrowding them

You can cook them in batches

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Sear for 5-6 minutes, then flip and sear another 5-6 minutes

Remove from the heat and set aside

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Next we will need 1 onion, 8 garlic cloves, 2 cherry peppers and around 1 tablespoon of fresh ginger

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Peel and chop the onion, remove the stems and seeds from the cherry peppers and slice

Peel and grate the ginger

I’m leaving the garlic whole

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Add the onions, peppers and garlic to the pan

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North African cuisine needs some warm flavors so let’s talk spices

We will need 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of coriander (crushed), 1 teaspoon of cumin, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and 1 cinnamon stick

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Add all the spices to the pan reserving the cinnamon stick for now

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Give everybody a stir

You want the spices to cook a little to impart more wonderful flavor

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Add in the ginger and stir

Cook for 5-6 minutes or until the onions start to soften and become translucent

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Next we will need 1 cup of a dry white wine (like a Chardonnay) and 2 cups of chicken stock

Click our link to make your own Homemade Chicken Stock

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Deglaze the pan by adding the white wine

Bring the liquid to a boil scraping any bits off the bottom, then reduce the heat to a simmer and cook 3-4 minutes to burn any alcohol off

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Next add in the chicken stock

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Bring to a boil and then reduce to a simmer

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Next we will need some vegetables

I’m using 1 butternut squash and 2 parsnips

I think this dish would also be great with sweet potatoes as a substitute for the squash…just saying

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Cut the stem off the squash

Slice the squash lengthwise and scoop out the seeds

Cut into rounds and remove the skin

Cut the flesh of the squash into even chunks

Peel and cut the parsnips

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Add these to the pan

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Next up we have 1 lemon and around 4 ounces of baby portabella mushrooms

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Wipe any excess dirt from the mushrooms with a dry paper towel and slice them

Quarter the lemon and remove any seeds

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Add these to the pan along with the reserved cinnamon stick

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Nestle the chicken on top

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Cover the tagine

Allow the heat to build up

Once the tagine is “venting”  lower the heat to a simmer

Venting just means there is some steam escaping from the sides

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Allow the chicken to cook 35-45 minutes until cooked through

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At this point I like to remove the lid and place the base under the broiler for 2-3 minutes to re-crisp the skin

Don’t try this with a clay tagine

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This looks and smells wonderful

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I like to add some fresh herbs at the end like parsley, cilantro and oregano

Give them all a chop

 Sprinkle the herbs over the chicken

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We served this with a side of Cous Cous

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Enjoy!!!

Simply Sundays! ~ Tagine Chicken

  • Servings: 4-8
  • Time: Prep 20 Min, Cook 1 Hour 10 Min
  • Difficulty: Medium
  • Print

Ingredients

8 bone in, skin on chicken thighs

1 onion

8 garlic cloves

2 cherry peppers

1 tablespoon of fresh ginger

1 tablespoon of paprika

1 teaspoon of turmeric

1 teaspoon of ground coriander

1 teaspoon of cumin

1 teaspoon of kosher salt

1 teaspoon of ground black pepper

1 cinnamon stick

1 cup of dry white wine (like a Chardonnay)

2 cups of chicken stock

1 butternut squash

2 parsnips

1 lemon

4 ounces of baby portabella mushrooms

1 tablespoon each of fresh parsley, cilantro and oregano

2 tablespoons of olive oil

Directions

Trim any excess fat or skin off of 8 chicken thighs.  Sprinkle each thigh with some kosher salt and ground black pepper. Heat 2 tablespoons of olive oil over medium heat in the base of the tagine.   Lay in the chicken thighs without overcrowding them.  Sear for 5-6 minutes, then flip and sear another 5-6 minutes.  Remove from the heat and set aside

Peel and chop 1 onion, remove the stems and seeds from 2 cherry peppers and slice. Peel and grate 1 tablespoon of fresh ginger.  Leave the garlic whole.  Add the onions, peppers and garlic to the pan along with 1 tablespoon of paprika, 1 teaspoon of turmeric, 1 teaspoon of coriander (crushed), 1 teaspoon of cumin, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper and the fresh ginger.  Cook for 5-6 minutes or until the onions start to soften and become translucent

Deglaze the pan by adding the white wine.  Bring the liquid to a boil scraping any bits off the bottom, then reduce the heat to a simmer and cook 3-4 minutes to burn any alcohol off.  Next add in the chicken stock.  Bring to a boil and then reduce to a simmer

Cut the stem off to 1 butternut squash.  Slice the squash lengthwise and scoop out the seeds.  Cut into rounds and remove the skin.  Cut the flesh of the squash into even chunks.  Peel and cut the parsnips.  Add them to the pan

Wipe any excess dirt a dry paper towel from 4 ounces of baby portabella mushrooms and slice them.  Quarter the lemon and remove any seeds.  Add these to the pan along with the reserved cinnamon stick.  Nestle the chicken on top

Cover the tagine.  Allow the heat to build up.  Once the tagine is “venting”  lower the heat to a simmer.  Allow the chicken to cook 35-45 minutes until cooked through.  Remove the lid and place the base under the broiler for 2-3 minutes to re-crisp the skin.  Don’t try this with a clay tagine

Sprinkle fresh chopped parsley, cilantro and oregano over the chicken and serve with a side of Cous Cous

Tools used to make this recipe

Cooks Multi-Ply Clad Stainless Steel Tagine

Simply Bamboo Cutting Board

Architec Gripperwood Cutting Board

Wilton Recipe Right 3 Piece Cookie Pan Set

 © Simply Sundays 2017
All rights reserved

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