Recipe Review: Chicken Tagine

I’ve really been enjoying preparing some uncommon (at least in the US) ethnic dishes. Moroccan has become a particular favorite of late, and I’m also experimenting with Loation more.  Tagines are essentially very aromatic, hearty stews. Like the curries of India, there are as many tagine styles and recipe as there are people cooking them.  This one filled the house with a mouth-watering aroma, and the flavors were rich but bright.

  • 2lbs. Of chopped chicken meat – We prefer brown meat.
  • 2 Medium onions chopped.
  • 1lb. Carrots chopped into bite size peices.
  • 6 Cloves of garlic – chopped.
  • 4ozs. Sultanas.
  • 8ozs dried apricots.
  • 1 Tablespoon of cumin seeds.
  • 2 x 2″ pieces of cinamon stick.
  • 3 Bay Leaves.
  • 1/2 Pint of chicken stock.
  • 1/2 Pint of fresh tomato sauce.
  • 3 – 6 Dried chillis (depending on how hot you like it).
  • 2 Tablespoons of honey
  • 1 Lemon – juice of.
  • 1 Bunch of coriander leaves – chopped.
  • Salt and ground black pepper to taste
  1. Now this is the Really Easy Bit.
  2. Mix all the ingredients together (no browning) in the Tagine or Casserole.
  3. Put the lid on the Tagine (or seal the casserole with a lid or some aluminum foil.
  4. Place in a hot oven 400º for 30 Minutes.
  5. Then reduce the heat to 300º and cook for a further 2 Hours.

This recipe calls for service over couscous, but I did this over bulgar and enjoyed it.  It’s as easy as it claims to be, very healthy, and really flavorful. I’ll be making this more often, and hopefully next time I’ll get some pictures!


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