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chicken-tagine

A tagine is a special clay pot with a cone-shaped lid used in many Moroccan dishes. They are usually aromatic stews, slowly simmered to perfection. This is one of them–however, I did not have a tagine when cooking this. I used a regular wide pan and it came out delicious but according to the Moroccans the tagine does make a difference. This is a really easy dish to make–all you need to marinate some chicken and let it cook slowly with onions. It’ll take about an hour and a half but 90% of the time is just waiting for the chicken to do it’s thing on the stove. I paired it with some couscous that I added some pistachios and raisins to–not traditional at all (this is normally eaten with bread) but it was a delicious fusion of two different dishes.

Ingredients