Moroccan Stew

One pot easy meals can help transform a lethargic mood simply because they take less time to prepare – and there are far less utensils to clean during and after preparation.

The word ‘tagine’ first appeared in recipes in the 9^th century publication Arabian Nights. It refers to an earthenware or ceramic pot used in North Africa and other parts of the Middle East. This tagine pot consists of two halves: the bottom half is a wide and shallow dish while the top is a lid that resembles a cone.

Tagine also refers to a dish that’s similar to a slow cooked stew, which is prepared in this pot. The tagine pot imparts flavour and locks in the moisture with its cone-shaped lid.

But even without the eponymous pot, the tagine dish can be cooked in a wide shallow pan or tray that can be transferred from stove to oven or prepared in a slow cooker. Simply keep the lid on and the heat on low once the simmering begins.

Here is a simple recipe for chicken tagine.

CHICKEN TAGINE

INGREDIENTS

• 1 kg    ___  chicken (thighs or mixed parts with the skin intact)
• 1    ___  medium-size Bombay onion
• 5-6    ___  cloves of garlic
• ½ inch    ___  ginger
• 1    ___  bay leaf (optional)
• 1 tsp    ___  cumin
• 3-4    ___  cardamom pods
• 4-5    ___  cloves
• 3    ___  small tomatoes
• 4-5    ___  dates
• 3-4    ___  dried figs
• 2 tsp    ___  unroasted curry powder
• 3-5 tsp    ___  chilli flakes
• 4-5    ___  lemon slices
• 1    ___  dried lemon or lime (or a few pieces of lime pickle)

RECIPE

• ½ cup    ___  chickpeas
• 250g    ___  mushrooms or any other vegetable (or a combination of vegetables of choice)
• Salt and pepper
• A handful of chopped coriander leaves

Wash, dry and marinate the chicken with salt and pepper. Slice the garlic, ginger and onion, and set these aside. Halve the tomatoes if they’re small or quarter two medium-size ones. Cut the vegetables into chunks. Deseed the dates, and cut these and the figs into quarters.

Heat some oil in a wide shallow pan that will be used to make the tagine. Add the chicken pieces skin side down and let them fry until they’re golden-brown. Then turn the pieces over and repeat – note that the chicken will not be cooked through. Remove the chicken from the pan, place it in a bowl and let it rest.

Into the pan, pour in a little more oil if necessary, and add the aromatics such as cumin, cardamom and cloves; then sauté them. Once the aromas are released, add the sliced onion and sauté until it turns slightly brown. Include the sliced garlic and ginger, and let it cook. Add the curry powder, chilli flakes, washed chickpeas, dates and figs.

Arrange the chicken around the pan skin side up. Top up with water so that it is above the chicken, add the dried lemon and bring it to a boil. Once the chicken is boiling, turn the heat setting to the lowest and cover the pan with a well fitting lid.

After the chicken has simmered for about 30 minutes, include the tomatoes; and if you are using root vegetables, add them in as well. Around 10 minutes later, include the mushrooms, taste for salt and spices, and adjust accordingly. Sprinkle the chopped coriander leaves on top and simmer for another 10 minutes with the lid on.

Eat it hot with rice, couscous, bread or quinoa.