Although I’ve called this dish a Tagine, it wasn’t cooked in earthenware. I also added a significant amount of liquid whereas traditional tagines rely on steam and condensation within the tagine vessel to cook the dish.
The similarity however, does lie in the way this dish was cooked … slowly … which allowed the chicken to really soak up the spices and aromatic flavours commonly associated with North African and Moroccan food.
Cooking is after all, about creativity and improvisation.
No sign of a Tagine cooking pot in this Chicken Tagine but slow cooking the chicken preserved all the spices and aromatic flavours commonly associated with Tagines.
: 15 minutes
: 90-120 minutes
: 4-6 main serves
1.5kg Chicken Breasts
1 Teaspoon Cumin Seeds
1 Teaspoon Fresh Ginger
1 Lemon (Zest and Juice)
Salt and Pepper to taste
1 Brown Onion
1 Cinnamon Stick
¾ Cup of Vegetable Stock
350ml Tomato Salsa
In addition to cumin, ginger and lemon, the use of parsley, coriander, mint and basil can be used to create a thick paste to cover the chicken.
Create a thick paste and rub over the chicken.
Cover the chicken with diced onion, tomatoes, cinnamon, cloves, tomato salsa and vegetable stock.
This dish can be made the day before; leaving the tagine to rest will mature the flavours of the dish.
Slow cook the Chicken Tagine to allow the chicken to soak up the spices and fragrant flavours.
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