Helen RandellMoroccan chicken tagine
December 19th 2009 23:13
Back about a year ago, my mum and I did a cooking class at Sticky Rice Cooking School. This was the second class I had attended there and it focussed on Moroccan Cooking.
We made a range of dishes including chermoula prawns, fatoush salad, harissa paste, couscous and a version of this chicken tagine. With my preserved lemons a success this time (yes!!) it was definitely time I made this one at home.
I had to borrow my parents tagine for this one, but you can make it in a heavy pot if you want. The results may not be as good, because the tagine shape and style encourages the steam to run back into the dish as it cooks. If you are looking at buying a tagine (or putting it on your Christmas wish list) make sure you purchase one that can be used on all cook tops. There are a couple cheaper brands out there at the moment which do not tolerate the required heat. They look pretty and can be used to serve, but they're not much good for anything else.
Anyway, the recipe. This is based on what we cooked during the Sticky Rice class.
Moroccan chicken tagine
500g peeled and cubed sweet potato
500g cubed chicken thigh fillets
1 red onion, finely sliced
1 red capsicum, finely sliced
2 cloves garlic, finely sliced
5cm ginger, finely sliced
2 tablespoons olives
1.5 pieces preserved lemons, finely diced
1 tablespoon res el hanout spice
1 tablespoon harissa spice
2 tbs oil and 3 tbs honey, mixed together
3 bay leaves
1-2 cups chicken stock
Layer all ingredients into the tagine, starting with the sweet potato on the bottom and making sure the stock is just below the tagine base level.
Place on very low heat and simmer until all ingredients are tender, about two hours.
Serve with fresh herbs and couscous.
So easy! You can also use lamb, beef for this recipe, though the meat will taste better after 3-4 hours of simmering.
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Rough Cooking
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Rough Cooking
Very jealous of your travels - good luck with it.