Tagine is the Moroccan national dish and popular worldwide. It can be of chicken, meat, fish and vegetable. It is cooked in a clay pot with a conical lid called Tagine itself. If you have it, use it, if you don't, don't need it. During my Morocco holiday, I had it all, in hotels, restaurants and in famous Jema el Fina Square stalls at night. I can tell you I was disappointed, they were bland. Perhaps they have to keep them bland to cater to mainly western tourists and children. Other reason I can imagine is that the main ingredients 'Ras el Hanout, Harissa and Saffron' are quite expensive to use for tourist market. Those spices are available in UK supermarkets but may not be available everywhere. So I have prepared this recipe with the ingredients of those spices to substitute. Trust me if you cook it at home with my recipe, it will be much more tasty and full of flavour. Once you master this, you can cook meat and fish tagine as well.
- Chicken thighs 8
- Black pepper 1tsp
- Olive oil 2tbsp
- Chopped large onion 1
- Ginger 1", finely chopped.
- Garlic paste 2 tsp
- Coriander.powder 2tsp
- Cumin.powder 2tsp
- Cinnamon powder 1tsp
- Turmeric 1/2 tsp
- Paprika 1 tsp
- Saffron 2-3 pinch
- Honey 1 tbsp
- Lemon 1 sliced
- Olives 1 cup
- Vegetable (or halal chicken) stock cubes 2-3
- Raisins soaked 1/4 cup
- Potato and carrots pealed and sliced 1-2 cups
- Salt to taste
- (Optional:Red chilli flakes or Cayenne pepper )
If available
- Ras-el-Hanout 1tsp
- Harissa 1tsp
- Saffron 1 pinch
Mix everything and place the mix in a oven proof dish, cover with aluminium foil and place in the middle of preheated oven 200 degree centigrade for 1 hour. You will love it!
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