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Chicken Tagine

an amazing moroccan cook named naima taught me to make this dish. if you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. by the way, i have adjusted this recipe to use chicken breasts (which are more common in the west) but in morocco you would more likely get a cut such as a thigh. any piece of chicken will work just fine.

10 ingredients9 preparation steps
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Ingredients

  • chicken breasts
  • garlic
  • onion
  • turmeric
  • oil
  • salt and pepper
  • carrots
  • potato
  • tomatoes
  • olive

Preparation

  1. 1heat the oil in the tagine over a low heat and saut the garlic and onions for a couple minutes
  2. 2mix in some turmeric , then lay the chicken breasts on the bottom and season with salt and pepper
  3. 3cover and let the chicken brown on one side , turn and continue cooking until the other side is brown
  4. 4spread the carrots and potatoes evenly around the meat , add about 1 / 2 cup water and then cover again
  5. 5continue cooking over a low heat
  6. 6when the vegetables are nearly cooked , sprinkle the tomato wedges over the top along with some more salt and pepper
  7. 7cover and cook until the vegetables are done
  8. 8add a few olives , if desired
  9. 9bring to the table while it is still bubbling