Moroccan Chicken Tagine

Hey there, culinary wanderers! You’ve read about the magic of Marrakech and now, it's time to bring some of that enchantment right into your kitchen. On today's cooking escapade, we're diving into a Moroccan staple: Chicken Tagine. Trust us, this is more than just a dish; it’s a culinary journey straight into the heart of Moroccan culture.

A Pinch of History and Culture

The term "tagine" refers to both the conical clay pot in which the dish is traditionally cooked and the meal itself. Originating from North Africa, tagines have been a staple in Moroccan households for centuries. The unique shape of the pot traps steam and returns the condensed liquid back to the dish, allowing for slow cooking and an explosion of flavors. While tagines are enjoyed all over Morocco, you'll especially find them in communal gatherings, local eateries, and family dinners.

The Recipe

Note: This recipe serves 4

Ingredients

For the Chicken Marinade:

• 4 bone-in, skin-on chicken thighs (about 1.5 lbs or 680 grams)

• 2 garlic cloves, minced

• 1 lemon, juiced (about 3 oz or 90 ml)

• 1 tsp ground cumin (5 grams)

• 1 tsp ground coriander (5 grams)

• Salt and pepper to taste

For the Tagine:

• 2 tbsp olive oil (1 oz or 30 ml)

• 1 large onion, thinly sliced (about 8 oz or 225 grams)

• 2 carrots, peeled and sliced (about 6 oz or 170 grams)

• 2 potatoes, cubed (about 8 oz or 225 grams)

• 1 can chickpeas, drained (about 15 oz or 425 grams)

• 2 cups chicken broth (16 oz or 475 ml)

• 1 tsp ground cinnamon (5 grams)

• A pinch of saffron (optional)

• Salt and pepper to taste

• Fresh coriander (cilantro) for garnish

Instructions

1. Preparation: Combine all the marinade ingredients in a bowl. Add chicken thighs, making sure they’re well-coated. Cover and refrigerate for at least 2 hours, or overnight for best results.

2. Start Cooking: Heat the olive oil in a large pot or traditional tagine pot over medium heat. Add the marinated chicken and brown on both sides. Remove and set aside.

3. Sauté Veggies: In the same pot, add the sliced onions and carrots. Sauté until the onions are translucent.

4. Combine Ingredients: Add the potatoes, chickpeas, spices, and the browned chicken back to the pot.

5. Pour & Simmer: Add the chicken broth and bring to a simmer. Lower the heat, cover, and cook for about 45-60 minutes or until the chicken is cooked through and the vegetables are tender.

6. Garnish & Serve: Sprinkle with fresh cilantro before serving. Best enjoyed with a side of couscous or fresh bread.

And voilà! You’ve just mastered the Moroccan Chicken Tagine. The earthy spices, the tenderness of the chicken, and the richness of the vegetables capture the essence of Marrakech in every bite. It's like taking a stroll through a bustling souk, right at home. Now, who's ready for another culinary adventure on Vikram's Beautiful Minibus?