A tagine is traditionally a type of earthenware bowl with a conical shaped lid used for cooking this style of food. The word now refers to the food made in it. Another example of a word changing its meaning like this is a casserole. A casserole is a type of cookware but now refers to what is cooked in it. A tagine pot is not necessary. You might want to use one if you are using a wood-fired oven and you want to serve an authentic-looking dish but, to be honest, you can just use another kind of pot. The tagine pots are for presentation more than anything else.
Tagine is a typical Moroccan dish with tomatoes, potatoes, and olives, which is usually served with traditional Moroccan bread. This is a great example of a rich, flavorsome, and satisfying dish similar to chicken casserole recipes. Moroccan recipes are often highly fragrant and spicy without being overpoweringly so and this is a wonderfully aromatic recipe which you are sure to love. There is nothing difficult about tagine cooking and the following chicken tagine recipe will show you how to make a delicious and authentic Moroccan dish really easily.
This tagine recipe contains almonds and prunes. Most tagines are quite aromatic and fruit and nuts are popular additions. The sesame seeds, ginger, cinnamon, and other flavors add an aromatic touch and are a typical part of the Moroccan cuisine. Tagine recipes do vary of course, like any other dishes, but this one is especially nice, with its well-balanced flavors and attractive presentation.
- 1 chicken in 6 to 8 pieces, 3 ½ lbs total weight
- 2 teaspoons ground cinnamon
- 2 teaspoons ground cumin
- Salt and pepper
- 1 pinch saffron
- 1 teaspoon turmeric
- 2 potatoes, peeled and sliced
- 2 tomatoes, in quarters
- ¾ lb pitted prunes
- 1 teaspoon ground ginger
- 1 cup whole blanched almonds
- ½ cup pitted green olives
- Vegetable oil
- 2 Spanish onions, sliced lengthwise
- Toasted sesame seeds (optional)
- Rub a mixture of cumin, salt, pepper over all the chicken pieces, and let them stand for an hour.
- Cover the prunes with cold water and add the cinnamon. Bring them to the boil and simmer for 10 to 30 minutes, depending how dry the prunes are.
- Steam the onions with the saffron, turmeric, salt, pepper, ginger and ¼ cup of water for 15 minutes in a large casserole dish or tagine dish.
- Brown the almonds in a pan with oil and drain them on kitchen paper.
- Brown the chicken pieces in the same oil then add them to the steamed onions with a cup of water.
- Add the potatoes and tomatoes. Cover and simmer for 30 minutes.
- Add the prunes, olives, and some of the prune water. Keep cooking until the prunes and chicken are very tender.
- Sprinkle the finished dish with almonds and sesame seeds.
Made with ❤️ by Carol Genusa
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