Saturday, April 18, 2015
Chicken and Potato Tagine
Since I bought my tagine--a Moroccan cooking vessel (see my first dish with it here), I've felt a need to use it again. My husband keeps eying it in the cupboard and scratching his head. I'm sure he's thinking, "what on earth did she need that for?" But if you love to cook, you know that trying new utensils, tools and ways of cooking is like, well, the adrenaline rush other people get from bungee jumping or skydiving. Just a lot safer.
The basis for this recipe is one I found on (About) Food. But I incorporated a few things from other recipes and left out ingredients I didn't have...I'm easy that way.
Chicken (either cut up a whole chicken or use parts--in my case I wanted to use up some leg/thigh combos that were in the freezer.
1 large onion, sliced
3 or 4 cloves of garlic, finely chopped or pressed
2 teaspoons ginger
1 teaspoon salt, or to taste
1 teaspoon turmeric
1/2 teaspoon black pepper
Splash of chicken broth
1/4 cup chopped fresh parsley or cilantro
A couple of tablespoons of olive oil
A couple of potatoes depending on how many you are serving -- peeled and thinly sliced
I took the skin off my chicken pieces because unless you brown the skin...well, yuck, right?
Combine all the spices and the garlic and fresh parsley and/or cilantro (I used both because I had them and I love cilantro) in a bowl and add the chicken pieces. Use your hands to coat the chicken pieces with the spice mixture.
Place the sliced onions in the bottom of the tagine (or your pot), cover with the sliced potatoes.
Arrange the chicken pieces on top. Pour a splash (about 1/2 cup) of chicken broth into the bowl the chicken was in and swirl around to collect any remaining spice mixture. Pour on top of the chicken. Drizzle some olive oil on top (the original recipe called for 1/3 cup but I just...couldn't. Too much oil for my taste.)
I still don't have a diffuser so I couldn't cook this on top of the stove as per instructions (the tagine could crack) so I baked it at 350 degrees in the oven for around 45 to 60 minutes--until the chicken was done and the potatoes were cooked.
The smells are incredible! The great part about having a tagine is that you can bring it straight to the table and serve from there.
I served the chicken with baby bok choy. A bit of a mix of two cultures, but they went together very well!