Egyptian Tagine with Fermented Vegetables
A traditional North African stew cooked in a clay pot with tender meat and sweet prunes. This recipe combines the flavors of the region with the tangy taste of fermented vegetables.
Ingredients
- ●1.5 pounds Tender Chicken ThighsBone-in and skin-on
- ●1 cup Fermented Vegetables (Cabbage and Carrots)Finely chopped
- ●2 teaspoons Egyptian Spices (Cumin, Coriander, Paprika)Mix of ground spices
- ●1 cup PrunesPitted and chopped
- ●2 tablespoons Olive OilFor browning the meat
- ●1 medium OnionFinely chopped
- ●3 cloves GarlicMinced
- ●1 teaspoon SaltFor seasoning
- ●1/2 teaspoon Black PepperFor seasoning
- ●2 cups WaterFor cooking the tagine
Instructions
- 1
Heat 1 tablespoon of olive oil in a large clay pot or Dutch oven over medium heat.
- 2
Add the chopped onion and cook until translucent, about 5 minutes.
- 3
Add the minced garlic and cook for another minute, until fragrant.
- 4
Add the tender chicken thighs and cook until browned on all sides, about 5-7 minutes.
- 5
Add the Egyptian spices, salt, and black pepper. Stir to combine.
- 6
Add the chopped prunes, fermented vegetables, and water to the pot.
- 7
Stir to combine, then bring the mixture to a boil.
- 8
Reduce the heat to low and simmer, covered, for 30-40 minutes, or until the chicken is cooked through and the sauce has thickened.
- 9
Serve hot, garnished with fresh herbs if desired.
- 10
Note: Traditionally, tagines are cooked in a clay pot with a conical lid. If you have one, use it! Otherwise, a Dutch oven or large saucepan will also work.
- 11
Serve with couscous or bread for a complete meal.