Tagine Chicken

I’ve been really enjoying recipes made in the Tagine. A Tagine is a type of cookware traditionally made of clay or ceramic. The bottom is a wide, shallow dish used for both cooking and serving, while the top is distinctively shaped into a dome, or cone.

Tagine also refers to a beautiful stew like dish that is slow-cooked in the traditional cookware. Typically, a Tagine is a mixture of meat, poultry, or fish, and can also include vegetables or fruit. Vegetables can also be cooked alone in the Tagine.

Tagine Chicken

4-5 Chicken Thighs

1/2 Cup Chopped Carrots

1/2 Cup Chopped Yellow Onion

1/2 Cup Chopped Celery

2 Sprigs Rosemary

2 Sprigs Flat Leaf Parsley

2 Sprigs Thyme

2 Cloves Garlic

Salt & Pepper (to taste)

1 Can Of Tomatoes In Sauce

Season both sides of the chicken thighs with salt and pepper.

Add olive oil to the Tagine and lightly brown the chicken on medium to high heat.

NOTE: Some Tagines require a diffuser to evenly distribute heat, so do keep that in mind and follow instructions from your Tagine maker before use.

Set the chicken aside onto a prep tray, and add a little more olive oil to the Tagine followed by the mirepoix (carrots, celery, onions), herbs, garlic, and canned tomatoes.

Gently squeeze the tomatoes and add a few tablespoons of the tomato sauce. I add about 4-5 tomatoes, and 3-4 tablespoons of sauce.

Place the chicken on top of the bed of veggies and herbs

Add a few cups of veggie or chicken stock to cover the chicken. Bring to a boil and then reduce to a simmer. Place the top of the Tagine on.

Keep a close eye on the chicken and cook for 40-45 minutes. Add additional stock if needed.

While the chicken cooks, I prepare jasmine rice in the rice cooker. Just before the chicken is done I blanch green beans, strain, and add a little salt and pepper to the green beans and serve.

Enjoy!

xo Rachel