Potting exotic chicken tagine
Gloria Spittel livens up a basic 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 9th 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.