Moroccan Chicken Tagine
This dish uses the typical Moroccan spices: Ginger, turmeric, cumin, paprika, and cinnamon. A tagine is distinguished by its spices and its slow cooking, which gives the great flavours time to develop.
3 tablespoons Olive oil
1 large onion, cut into 1/2 inch cubes
5 cloves garlic, peeled and chopped
1 inch piece of gingerroot, grated
1 teaspoon turmeric
1 tablespoon caraway seeds
5 teaspoons ground cumin
1 teaspoon paprika - sweet or hot, your choice
1/4 teaspoon cayenne pepper
1 red bell pepper, de-seeded and diced
2 tomatoes, diced
1/2 butternut squash, diced into 1/2 inch cubes
2 carrots , peeled and cut into coins
6 - 8 chicken pieces, from a whole chicken or breasts, thighs, legs
2 cups chicken stock
1/2 cup dried apricots, halved or quartered
1/3 cup golden or black raisins
1/4 cup cilantro or parsley, chopped
2 cups black and/or green olives, halved
salt and freshly ground black pepper
1 lemon - fresh or preserved
YIELD: serves 6 persons
COURSE: Chicken & Other Birds
- Heat the olive oil in a large dutch oven and saute the onion until it is transparent. Add the bell pepper, garlic, ginger, and spices. Saute one more minute. Add the chicken pieces and saute them for about 3 minutes, turning to coat with the spices.
- Add the stock and the preserved lemon or lemon slices. Add the carrots, tomatoes, and squash cubes. Add the dried apricot halves and raisins. Cover and cook at a low simmer for about 1 hour. Add the cilantro/parsley to the pan along with the olives and simmer for 10 more minutes.
- Serve with Bulgur, couscous, or basmati rice.