Chicken Tagine
Chicken Tagine is a traditional Moroccan and regional North African dish.
Equipment
- 1 Tagine Substitute a Dutch oven
- 2 cutting boards 1 meat-safe
- 1 zip-lock baggie
- 1 meat mallet
Ingredients
Ingredients for the Chicken Thighs:
- 8 chicken thighs Bone-in, skin-on
- 2 tbsps grapeseed oil (or neutral-flavored oil)
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
Ingredients for the Chicken Tagine:
- 8 chicken thighs browned off
- 2 tbsps grapeseed oil (or neutral-flavored oil)
- 2 large shallots Thinly sliced
- 4 cloves garlic Thinly sliced
- 1 2-inch piece ginger Freshly-grated
- 1 tbsp cumin seeds Lightly crushed
- 1 tbsp coriander seeds Lightly crushed
- 1 tbsp kosher salt
- 1 tsp black pepper Freshly-ground
- 2 whole cinnamon sticks
- 1/2 heaping cup sliced preserved lemon peels
- 1/4 heaping cup pitted sliced green olives
- 1 large pinch saffron threads
- 1 tbsp ground ginger
- 1 tsp red pepper flakes
- 4 cups butternut squash Peeled, seeded, and cut into 1 1/2-inch dice
- 2 1/4 cups chicken stock Unsalted
- 1 heaping tbsp Agave nectar
Garnish:
- 2 tbsps cilantro leaves Finely chopped
Instructions
- Preheat oven to 350°F.Due to the height of the Tagine, you may need to remove the top rack from the oven. The Tagine should be placed in the middle of the oven. You can use a Dutch oven to make this dish.Season all 8 thighs with Kosher salt and fresh-ground black pepper. Add 2 tablespoons of grapeseed oil to the bottom of the Tagine. Start heating the pan on medium-low heat. Place 4 of the chicken thighs skin side down, and then turn the heat up to medium. Do this in two batches to prevent overcrowding the chicken thighs. Once both batches have been browned nicely, about 10-12 minutes, remove the chicken thighs and set aside. Drain all fat from the bottom of the Tagine dish.Except for the cinnamon stick, place all the spices from the ingredient list above in a sealed plastic baggie. Using a meat mallet, lightly crush the spices.Lower the heat to medium-low, and add the 2 tablespoons of grapeseed oil. Add the shallots to the pan. Cook until soft and translucent, 3-5 minutes. Add the garlic and grated ginger, and cook for about 30 seconds before adding the cinnamon sticks and all the lightly crushed spices. Cook for 1 minute more.Add the butternut squash to the pot and stir to coat with the spices. Arrange the chicken thighs, skin-side up, on top of the squash and shallots. Pour the chicken stock over the chicken. Add the Agave nectar. Spread the sliced olives and preserved lemons all over the top. Bring all this up to a gentle simmer, place the Tagine lid on, and transfer to the oven. Bake for 40-45 minutes or until the internal temperature of the chicken reaches 165°F and is tender.Once the dish is done, remove the lid, scatter chopped cilantro over the top. This dish pairs beautifully with your favorite couscous recipe. Serve hot.There you have it, my Chicken Tagine.
Notes
1) If you don't own a Tagine, you can use a Dutch oven.2) Linda Lou Hamel is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value are important to you, I recommend running the ingredients through the online nutritional calculator of your choice. Calories and values can vary depending on the brands you choose.
