MOROCCAN CHICKEN TAGINE RECIPE

Other popular techniques for curing clay pots

Another technique to cure the tajine is a variant of the previous one, consisting of rubbing the tajine with a garlic clove, both outside and inside, after having left the tajine or the clay pot submerged in water, for one night. Afterward, it must be filled again with water and brought to a boil.

Finally, another extended technique is to first smear the entire surface with garlic, then varnish it with a brush dipped in egg white and let it dry on the clay. Finally, the tajine or pot is filled with milk and brought to a boil. Once the process is finished, the pot is washed well and is ready to use.

In addition to the kitchen tajines, there are also glazed models, enhanced with enameled trimmings, which are only intended to serve hot dishes such as Sfioui or Fassi, or even just for decoration. Therefore, it is necessary to ask before buying.

Finally, another extended technique is to first smear the entire surface with garlic, then varnish it with a brush dipped in egg white and let it dry on the clay. Finally, the tajine or pot is filled with milk and brought to a boil. Once the process is finished, the pot is washed well and is ready to use.

Tagine is an emblematic dish of Maghreb cuisine, especially in Morocco. It is originally a Berber dish: a kind of stew, in which vegetables and meat are cooked in a stew.

The word tajine refers to the terracotta dish in which the food is cooked. The pointed shape of the lid has been designed to allow cooking without water, thus preserving all the flavors of the food. The steam from the food condenses on the lid of the tagine plate and then falls back onto the food, which is then moistened.

Multiple possibilities

The word tagine, when referring to food, therefore refers to the food that has been cooked in the tagine dish. There are a large number of different tagines, containing meat, vegetables, and fruits (there are many sweet and savory recipes in Moroccan cuisine: tagines with olives, quince, figs, dates, or apricots), all with beef, lamb, or chicken: there really is something for everyone! There are even vegetarian tagine recipes, like this recipe for vegetable tagines with olives.

Now that you know everything about this dish (or rather about this cooking technique, which is then divided into multiple recipes and flavors), we’re curious to find out which of these tajine recipes to let you cook tonight. It’s normal, to talk about good things, that’s fine!

Choosing a Moroccan tagine

A handmade product, the tagine must be carefully examined when you buy it. The slightest defect would be fatal during cooking. The dish must be resistant and have no cracks. The lid must rest correctly on the plate and have a small hole to evacuate the steam.

Before using the Tagine for the first time, it is essential to waterproof it. To do this, simply soak it overnight in cold water and then let it dry. Then cover it with oil. You can also pour a small glass of olive oil with possibly a sprig of thyme, which is then left to simmer for about five minutes. Covered in this way, the tagine is more resistant to thermal shocks, does not crack when first used, does not cling too tightly, and is easier to wash.

Moroccan tagine recipes

The tagine allows multiple possibilities, from a simple lamb omelet to dates, the tagine allows you to give free rein to your imagination and the contents of your cabinets: tomatoes, onions, peppers, candied lemons, nuts, chicken wings, thighs, meatballs, eggs, red mullet fillets… The principle is always the same: heat oil, fry onions and vegetables, add spices, herbs, colorings, a little water to prevent them from sticking, and then possibly meat, fish, or eggs.

How to cook in a Tagine and what to keep in mind

Before commenting on some recipes cooked in a tajine or tayin we will give some brief clues on how to cook in a tajine:

1. The cooking temperature

Clay, the material of which a tajine is made, cannot withstand very high temperatures for a long period: For this reason, the first thing to consider is that it must be cooked over low or medium heat to prevent the container from cracking

2. The amount of liquid used for cooking

First, you have to put the base or plate on medium heat until it gets hot. To enhance the flavor of the meat in our stew we can seal it first in the tajine to enhance the flavour of the proteins. It is important not to overload ourselves with the liquid we add as the tajine does not allow it to evaporate. The best technique is to add water or broth little by little.

3. The arrangement of the food

Foods that need to be cooked for a long time, such as potatoes or carrots, should be placed on top of the tajine, with the most tender foods placed on top. The Moroccans have the technique very studied and they place the foods in the form of a pyramid. In this way, the harder foods will have more contact with the liquid and will be cooked earlier. We will put the meats on the top of the tajine so that they are steamed and gain in juiciness. Finally, the tajine is covered and cooked for two, three, or four hours, depending on the hardness of the meat.

4. The residual heat of the tagine

The material with which this Moroccan container is made, clay, keeps the heat very well, so after preparing the food and even if we turn off the fire, the preparation will stay hot for quite some time inside and will be a great advantage for the moment of service as well as a notable reduction in energy consumption.

The idea is to cut small pieces to encourage short cooking. Because, for Moroccan women, the tagine allows them to invite friends who have come to have an unexpected appetizer.

Moroccan chicken tagine recipe

Ingredients

• 1kg of lamb
• 3 red onions
• 3 potatoes
• 2 carrots
• 2 turnips
• 2 tomatoes
• 2 zucchini
• 1 teaspoon ginger
• 1 teaspoon hot pepper
• 1 dose of Saffron
• the peel of 2 candied lemons
• a drizzle of olive oil
• candied green olives
• salt, pepper

Preparation

The Berber Tagine is the traditional Moroccan chicken tagine, a dish with the flavors of the atlas. On the meat side, you can choose lamb, veal, or chicken, you can also do without.

As for the quantity of vegetables, it’s up to each person’s taste, you can put more or less of this or that vegetable.

In a tagine, brown the pieces of meat in a drizzle of olive oil with finely chopped onion. Season with hot pepper, pepper, ginger, saffron and salt. Sprinkle with water and leave to cook for 45 minutes.

In the meantime wash the vegetables, and peel them. Slice the onions into rings, cut the potatoes lengthwise, cut the courgettes into quarters lengthwise, the carrots and the turnips.

Arrange the vegetables in the shape of a dome on the meat, sprinkle with a drizzle of olive oil, and leave to cook for 30 minutes on a very low heat.

Serve hot in the tagine dish.