MOROCCAN TAGINE WITH CHICKEN AND DATES
A Tagine is both an cooking vessel and the dish it's prepared in, originating in Africa. The conical shape of a tagine helps to baste the dish as it cooks. If you happen to have a tagine, that's great, but the dish works just as well in a medium or large covered pan. There are many variations on the dish, but in my family we like to use chicken thighs (with skin and on the bone, since they do well with the long cooking time). We've also done it with carrot in place of the sweet potatoes, and you can vary the fruit. Sometimes we do golden raisins and dried apricot in place of the dates. The chile-ginger-cinnamon broth is sweet, spicy, and delicious. The sugared walnuts and yogurt are for serving. Serve over cous-cous.
Provided by Spice Boy
Categories One Dish Meal
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For sugared walnuts: Melt 1 T butter in a small saucepan and cook the walnuts over low heat until they are a shade darker and fragrant. Set aside to cool. When cool, remove from the pan into a bowl (leaving behind any remaining butter) and toss with the 1 T sugar. Set aside.
- In the tagine cooking vessel (or a broad saucepan with a cover, large enough to comfortably fit all 4 chicken thighs at once), heat 1 T olive oil over medium-high heat until hot. Salt and pepper the chicken thighs on both sides and sear until just golden brown, but not cooked through. Set them aside. The thighs will have rendered some fat; remove enough fat to leave only 1 T fat in the pan. Lower the heat to medium and saute the onion until translucent, about 5 minutes. Stir in the garlic, cumin, coriander, cayenne, cinnamon, and ginger and continue to saute until the garlic is softened and the spices are toasted, about 2 minutes.
- Add the cider, chicken broth, and honey and bring to a boil. (Note: If you are using a tagine cooking vessel, add only half the liquid to begin with, then add the remaining liquid halfway through cooking time. Generally, a tagine is not large enough to accommodate all the cooking liquid at once.).
- Boil the liquid for about 5 minutes, until liquid has reduced slightly. Meanwhile, preheat the oven to 375 degrees. To the broth mixture, add the sweet potato, half of the chickpeas and half of the dates. Nestle the chicken thighs in the pan and toss the remaining dates and chickpeas over the top. Cover the vessel and place it in the 375-degree oven for 50 minutes to 1 hour, until the sweet potato and chicken thighs are cooked though. (Note: If you are using a regular pan, baste the dish every 15 minutes or so. If using a tagine, add the second half of the cooking liquid halfway through cooking time, when some liquid has steamed away).
- When cooked, remove from the oven and taste for seasoning. Add more salt, pepper, or honey as desired. Serve over cous-cous with sugared walnuts and yogurt on the side. (Note: for extra richness, you can stir 1 T butter into the broth until melted and the broth is shiny).
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Tayar Khan
tk69@yahoo.comI didn't like the flavor of the sauce in this tagine.
Kyarisiima Ruth
rkyarisiima27@hotmail.comThe chicken in this tagine was a bit dry.
Umar Shaid
u.shaid@gmail.comThis tagine is a bit time-consuming to make, but it's worth the effort.
AWALE XIDIG
axidig39@gmail.comThis tagine is delicious and easy to make. I will definitely be making it again!
Tufail Khanzada
k14@gmail.comI highly recommend this tagine! It's a great way to impress your guests.
Naeem Naeem Ahmed
ahmed-n61@gmail.comThis tagine is a must-try! The chicken is fall-off-the-bone tender and the sauce is rich and flavorful.
Zahoor Sheeno
zahoors@hotmail.comI love this tagine! It's so easy to make and the flavors are incredible.
luc sinclair
s-l@gmail.comThis tagine was easy to make and the results were delicious. The chicken was tender and the sauce was flavorful. I will definitely be making this again!
Caleb Beauchene
caleb.b41@hotmail.comI made this tagine for my family and they loved it! The chicken was cooked perfectly and the sauce was amazing. I will definitely be making this again.
Tony Max
tony.max@hotmail.frThis tagine is delicious! The chicken is tender and the sauce is flavorful. I highly recommend this recipe.
Donal Teyvi
donalteyvi@hotmail.comI've made this tagine several times and it's always a hit. The chicken is always moist and flavorful, and the sauce is rich and complex. I love serving this dish with a side of couscous.
Chris Henderson
ch@hotmail.co.ukThis tagine is a bit time-consuming to make, but it's worth the effort. The chicken is incredibly tender and the sauce is flavorful and complex. I highly recommend this recipe for a special occasion.
Vinnie Valentine
valentine.vinnie40@hotmail.co.ukI love this tagine! It's so easy to make and the flavors are incredible. The chicken is always moist and tender, and the sauce is rich and flavorful. I always serve this dish with a side of rice or bread.
Mr Mossy
mm@aol.comThis tagine is a great way to impress your guests. It's easy to make and the results are always stunning. The chicken is fall-off-the-bone tender and the sauce is rich and flavorful. I highly recommend serving this dish with couscous.
Khaled Alziwii
khaleda@yahoo.comI made this tagine for a dinner party and it was a huge hit! Everyone loved the combination of flavors. The chicken was cooked perfectly and the sauce was amazing. I highly recommend this recipe.
Fulsaico Rider
r-fulsaico41@aol.comThis tagine was absolutely delicious! The chicken was so tender and flavorful, and the sauce was rich and complex. The dates added a lovely sweetness to the dish. I will definitely be making this again!