Moroccan Tagine Stew
A hearty and flavorful stew originating from Morocco, typically cooked in a clay pot with a conical lid.
Ingredients
- ●2 lbs Chicken Thighsbone-in, skin-on
- ●1 cup Dense Breadcubed
- ●2 tbsp Olive Oil
- ●1 large Onionchopped
- ●2 large Carrotspeeled, chopped
- ●2 large Potatoespeeled, chopped
- ●2-inch piece Gingergrated
- ●1 tsp Cuminground
- ●1 tsp Paprikasmoked
Instructions
- 1
Heat the olive oil in the bottom of a clay tagine or a large Dutch oven over medium heat.
- 2
Add the chopped onion and cook until softened, about 5 minutes.
- 3
Add the grated ginger, cumin, and paprika. Cook for 1 minute, stirring constantly.
- 4
Add the chicken thighs and cook until browned on all sides, about 5-7 minutes.
- 5
Add the cubed bread, chopped carrots, and chopped potatoes. Stir to combine.
- 6
Add 2 cups of water to the tagine and bring to a boil.
- 7
Reduce the heat to low and simmer, covered, until the chicken is cooked through and the vegetables are tender, about 30-40 minutes.
- 8
Season with salt and pepper to taste.
- 9
Serve hot, garnished with fresh cilantro if desired.