I adopted this recipe from the Australian chef Neil Perry, then made changes to fit my family’s taste.
You don’t have to use the fancy clay Tagine pot, just use a regular wide, everyday pot, it’ll work just fine.
Ingredients
- Chermoula paste:
- 2 big onions
- 8 Garlic Cloves
- 2 Lemons, juiced
- 2 bunches parsley
- 3 big bunches Coriander
- salt, black pepper
- ½ tsp. Cumin Powder
- 1 tsp. Coriander powder
- ½ tsp. Paprika
- ½ tsp. Chili powder
- ½ tsp. Turmeric Powder to taste
- Tagine:
- 6 Chicken thighs + 6 legs
- Olive Oil
- 1 bottle white wine
- 1 onion, chopped
- 2 large yams, chopped in big pieces
- 3 tablespoons Honey
- 2 preserved lemons, sliced thinly
- Water
- 10 prunes and/or dried apricots, stoned and chopped
Instructions
- Place all Chermoula ingredients in a food processor and pulverize.
- Heat olive oil in a heavy-based wide saucepan, add the chicken pieces and brown. Take chicken out.
- Fry onion. Deglaze with wine.
- Add back the chicken, top with honey, vegetables, prunes, apricots and lemon.
- Pour the Chermoula on top.
- Add water to almost cover. Cook for an hour.
- Serve with steamed rice or couscous.
Schema/Recipe SEO Data Markup by ZipList Recipe Plugin
http://calliegold.com/2015/11/chicken-tagine-a-moroccan-feast/Find more at: http://calliegold.com/
I love a Tagine on a cold Saturday for lunch with the extended family. All you need to add next to it is a big, leafy salad, couscous, and a hearty wine. I usually make a huge pot for the leftovers that are awesome the next day. Well, I’m lying, I also make a bunch of little salads to go next to the Tagine, like Lemony Tahini, baba ganoush, fresh beet salad, pickled something or other, and fried okra.