Smoky Chicken Tagine
A classic Moroccan stew originating from the city of Marrakech, slow-cooked to perfection in a fragrant spice blend. Serve with couscous for a hearty meal.
Ingredients
- ●1 1/2 pounds chicken thighsbone-in for added flavor
- ●2 tablespoons smoky egyptian spice blendsee notes for homemade blend
- ●2 tablespoons olive oiluse a high-quality, extra-virgin oil
- ●1 large onionchopped
- ●3 cloves garlicminced
- ●2 medium tomatodiced
- ●1 tablespoon delicate rose petalsoptional, for garnish
- ●1 teaspoon saltto taste
- ●1/2 teaspoon black pepperto taste
Instructions
- 1
Heat the oil in the bottom of a large, heavy pot or Dutch oven over medium heat.
- 2
Add the onion and cook until softened, about 5 minutes.
- 3
Add the garlic and cook for an additional 1-2 minutes, until fragrant.
- 4
Add the chicken and cook until browned on all sides, about 5-7 minutes.
- 5
Add the spice blend, salt, and black pepper. Stir to combine.
- 6
Add the tomato and cook for an additional 2-3 minutes.
- 7
Add 2 cups of water to the pot and bring to a boil.
- 8
Reduce the heat to low and simmer, covered, for 30 minutes, or until the chicken is tender.
- 9
Garnish with rose petals, if using. Serve hot over couscous.
- 10
Note: Traditionally, a tagine is cooked in a clay pot with a conical lid, which allows steam to rise and condense, then fall back into the pot, creating a rich, flavorful sauce. If you have such a pot, use it! Otherwise, a Dutch oven or heavy pot will work just fine.