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If you've never made a Moroccan tagine before, this simple chicken version is a great place to start. Rach marinates the meat with spices and citrus zest, then braises it with onions, carrots, garlic, ginger and olives and serves it with chickpea couscous. She describes the dish as "easy, easy, easy," "beautiful," and "comforting." She also says it smells delicious. We can't wait to try it!
Pro Tip from Rach: You don't need a tagine to make a tagine. All you need is a Dutch oven.
For the tagine, season chicken with salt and pepper and sprinkle over top the pimento, turmeric, cumin, coriander, chili pepper of choice and citrus zest. Refrigerate a few hours or up to overnight.
Heat oil, 2 turns of the pan, in a tagine or Dutch oven over medium-high heat.
Brown the chicken in 2 batches, 8 to 10 minutes each, and remove to a platter. Add onions and carrots and saute 2 minutes, until beginning to sweat. Add garlic and ginger and soften a bit. Add bone broth, honey and olives. Add chicken back in and simmer over low heat, covered, for 45 minutes. Serve with couscous (below).
For the couscous, heat stock to low-simmering boil, add spices, couscous and chickpeas and stir 1 minute. Bring to boil, cover and remove from heat. Let stand 10 minutes, fluff and mix in the herbs (if using).