A “tajine” (or tagine) is a dish named for the pot in which it was cooked. The pot is popularly used in Northern African cooking (Moroccan, especially). My husband gave me this tajine recently and this was the first dish I cooked in it.
If you don’t have a tajine, you can still cook this dish in any heavy pot with a thick bottom and a cover that fits snugly. The important thing is to allow as little steam to escape as the chicken is meant to cook very slowly mostly in its own juices.
I chose very traditional Moroccan spices to go with my chicken — cumin, paprika and cardamon. Plus, a stick of cinnamon. You can experiment with other spices.
Ingredients
- 6 chicken thighs
2 to 3 tbsps. of olive oil
salt
1 tsp. each of cumin, paprika and cardamom
1 cinnamon stick
1/2 c. of yogurt
1/2 c. of sweet peas
1 carrot, peeled and cut into 1-inch cubes
juice of one lemon, to garnish
Instructions
Rub the chicken with some salt.
Heat the olive oil in the tajine.
Add the chicken and cook over medium heat on both sides just until they change color.
Add the spices…
… the yogurt…
… and the vegetables. Sprinkle with salt. Cover the tajine, turn down the heat to the lowest setting and allow the chicken to cook very slowly for about 40 minutes.
Squeeze a lemon over the chicken and vegetables before serving.
Enjoy the stew with pita bread or rice.
Cooking time (duration): 45 minutes
Number of servings (yield): 3 to 4
Meal type: lunch / supper
 with cumin, paprika and cardamom on http://casaveneracion.com){kind=link}
Hi Ms. Connie!Iba ba talaga ang lasa when you cook in a tagine?I always wanted to have one ever since I saw recipes being done on it sa mga TV shows.Sa Gourdo’s ba nabili ni Mr Speedy yan?Do you have to oil and prep the tagine like brand new kawali?
Actually, iba yung texture. Very moist and tender.
Yes, Gourdo’s. And, yes, I seasoned it. Which reminds me I should post a separate entry about that.
Tnx Ms. Connie!Ok, will watch out for your entry on the proper seasoning of the tagine.