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All About The Best Tagine

Tagine

The Best Tagine is a traditional North African dish named after the clay pot in which it is cooked. This culinary method has a rich history that reflects the cultural heritage of the Maghreb region, which includes Morocco, Algeria, Tunisia, and Libya. Let's explore the fascinating history and origin of tagine.
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Ingredients
  

  • 4 chicken thighs bone-in and skinless
  • 2 tablespoons olive oil
  • 1 large onion finely chopped
  • 3 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon ground cinnamon
  • Salt and pepper to taste
  • 1 cup chicken broth
  • 1 14 oz can diced tomatoes
  • 1 large carrot peeled and sliced
  • 1 large zucchini sliced
  • 1/2 cup green olives pitted
  • 1/4 cup dried apricots chopped
  • 2 tablespoons fresh cilantro chopped
  • 2 tablespoons fresh parsley chopped
  • Cooked couscous or rice for serving

Instructions
 

  • Prepare the Chicken: Season the chicken thighs with salt and pepper.
  • Sear the Chicken: In a large tagine or heavy-bottomed pot, heat olive oil over medium-high heat. Add the chicken thighs and sear until golden brown on both sides, about 4 minutes per side. Remove chicken from the pot and set aside.
  • Saute the Aromatics: In the same pot, add chopped onion and garlic. Cook until softened and translucent, about 3-4 minutes.
  • Spice it Up: Stir in the ground cumin, coriander, paprika, ginger, turmeric, cinnamon, salt, and pepper. Cook for another minute until fragrant.
  • Simmer with Broth and Tomatoes: Pour in the chicken broth and diced tomatoes. Bring to a simmer.
  • Add Chicken and Vegetables: Return the chicken thighs to the pot. Add sliced carrots, zucchini, green olives, and chopped dried apricots.
  • Braise the Tagine: Cover the pot with a lid and reduce the heat to low. Let the tagine simmer gently for about 30-40 minutes, or until the chicken is cooked through and the vegetables are tender.
  • Finish with Herbs: Stir in chopped cilantro and parsley. Adjust seasoning with more salt and pepper if needed.
  • Serve: Serve the tagine hot over cooked couscous or rice. Garnish with extra fresh herbs if desired.