Alrighty then! Now, remember what ol’ Stephen King said – ‘Amateurs sit and wait for inspiration, the rest of us just get up and go to work’. Well, believe you me, once you’ve whiffed my Moroccan Chicken Tagine, you’ll jump up faster than a hot spud on a cold griddle.
So, first, there’s the chicken. I know, I know – sounds obvious, right? But trust me, it’s a game of pick and mix – bone-in, boneless, skin-on, skinless – it changes the map, my friend! Then, there’s the tagine pot, the star of the show. If you haven’t got one, the heart sinks, but never fear! Any old casserole dish will do the trick too.
A drizzle of olive oil heats up in the tagine while our chicken, having a spa day in a bowl of spices, chills out. Paprika, turmeric, cumin, and a pinch of salt – if that doesn’t knock your socks off, I don’t know what will. In it goes into the tagine, browning, sizzling – goodness, just writing about it has me all in a lather!
Then come our co-stars – garlic, onions, and a heavenly mix of vegetables. I chuck them in, stirring them up until they’re sweating harder than a long-tailed cat in a room full of rocking chairs.
The finisher, the winner, the moment we’ve all been waiting for – in goes some chicken stock, tomatoes, a sprinkle of saffron, and a squeeze of zesty lemon juice. Lid on, let it bubble and simmer…capiche? You’d think we’ve just built the Taj Mahal or something.
Finally, when the magic has taken its full course, and you’ve been tagine teased enough, the unveiling takes place. Oh boy, there’s no beating around the bush here – the sight, smell, and taste of this Moroccan masterpiece is like a mule’s kick to your senses in the best possible way!
So there you have it, folks, my take on Moroccan Chicken Tagine. If that doesn’t put hair on your chest, I don’t know what will! It’s always a hoot and a half cooking and sharing, so folks, let’s keep the ball rolling and until next time, happy cooking!
Cluck, Pluck, Luck: Your Chicken Masterpiece Awaits!
– Gather your ingredients. You’ll need:
– 3 bone-in chicken breast halves
– Salt and ground black pepper to taste
– 2 tablespoons olive oil
– 1 large onion, chopped
– 5 cloves garlic, minced
– 2 tablespoons paprika
– 2 teaspoons ground cumin
– 1 teaspoon ground turmeric
– 1 teaspoon ground cinnamon
– 1/2 cup water
– 1 tablespoon grated fresh ginger
– 1 lemon, zested
– 2 cups chicken broth
– 2 large carrots, cut into 1/2-inch slices
– 1 large sweet potato, peeled and cut into 1-inch cubes
– 1 (15 ounce) can garbanzo beans, drained and rinsed
– 1 tablespoon cornstarch (optional)
– 2 tablespoons water (optional)
– 2 tablespoons chopped fresh cilantro
– Rinse the chicken breasts and pat dry; season with salt and black pepper.
– Heat olive oil in a large skillet over medium heat; brown chicken in the hot oil, 3 to 4 minutes per side. Remove from skillet and set aside.
– Sauté onion and garlic in the same skillet until onion is lightly browned.
– Stir paprika, cumin, turmeric, cinnamon, and 1/2 cup water to the onion and garlic; cook and stir until fragrant.
– Mix in ginger, lemon zest, chicken broth, carrots, sweet potato, and garbanzo beans.
– Return chicken to the skillet.
– Bring broth to a boil, then reduce heat to low, cover, and simmer until chicken and vegetables are tender, about 15 to 20 minutes.
– Remove cover and increase heat to high; boil stew until sauce reduces slightly, about 5 minutes.
– Optional: Mix cornstarch and 2 tablespoons water to form a liquid slurry; whisk into the boiling stew. Cook until stew has thickened slightly, about 5 minutes.
– Sprinkle cilantro over the stew to serve. Enjoy!
Chick ‘n’ Flip: Bon Appétit with a Feathered Twist!
