“Have tagine will travel” could be Peggy’s motto. Tagines can be seen on the street, at home and even strapped to a camel. It can also be a modern day camping pot or a festive dish for a party. It cooks over coals on what’s called a mejmar, providing a perfect traveling pot for a wanderer. Honestly, once you have cooked in a tagine you will fall in love with them… and with Morocco.
We hope you enjoy this recipe for a classic chicken tagine with the addition of dried and fresh fruit.
1 chicken, separated into drumstick, thigh, breast, etc.
2 teaspoons ginger powder
1/2 teaspoon turmeric
1 teaspoon ground cinnamon
Pinch of saffron
Salt and pepper to taste
4 tablespoons olive oil
2 onion, sliced
4 cloves garlic
A bouquet of fresh parsley and cilantro (4 springs of each)
1/2 cup your choice of dried apricots, plums
1 fresh pear, quartered
- Separate the chicken into pieces and coat with spices, salt, pepper, and two tablespoons of olive oil.
- In a tagine or casserole, heat remaining two tablespoons of oil. Add half of the sliced onions and top with marinated chicken. Add the rest of the onions on top of the chicken. Add garlic cloves, salt, pepper, parsley and cilantro. Add in dried fruit.
- Add 3/4 cup of water. Bring to a simmer and let cook for about 30-40 minutes. Check the chicken periodically with a wooden spatula to make sure it’s not sticking. Simmer until the chicken juices run clear and the meat is moist and tender.
- Add the fresh pears ten minutes before serving. Garnish with lemon peel at the end. Serve piping hot.
** Tagines available from www.tagines.com or www.surletable.com. For upscale brands, look for Emil Henry, Le Creuset or All Clad. Peggy prefers unglazed tagines for cooking