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
We are starting off with 8 bone in, skin on chicken thighs
I like to trim any excess fat or skin off of the thighs
I then 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
You can cook them in batches
Sear for 5-6 minutes, then flip and sear another 5-6 minutes
Remove from the heat and set aside
Next we will need 1 onion, 8 garlic cloves, 2 cherry peppers and around 1 tablespoon of fresh ginger
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
Add the onions, peppers and garlic to the pan
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
Add all the spices to the pan reserving the cinnamon stick for now
Give everybody a stir
You want the spices to cook a little to impart more wonderful flavor
Add in the ginger and stir
Cook for 5-6 minutes or until the onions start to soften and become translucent
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
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
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
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
Add these to the pan
Next up we have 1 lemon and around 4 ounces of baby portabella mushrooms
Wipe any excess dirt from the mushrooms with a dry paper towel 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
Venting just means there is some steam escaping from the sides
Allow the chicken to cook 35-45 minutes until cooked through
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
This looks and smells wonderful
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
We served this with a side of Cous Cous
Enjoy!!!
Simply Sundays! ~ Tagine Chicken
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
Architec Gripperwood Cutting Board
Wilton Recipe Right 3 Piece Cookie Pan Set
© Simply Sundays 2017
All rights reserved
Published by