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Moroccan Chicken Tajine

Moroccan Chicken Tajine
Moroccan Chicken Tajine
  • Yield: 4
  • Prep Time: 30 minutes
  • Cook Time: 2h 00 min
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Moroccan Chicken Tajine

By Tobias July 14, 2018

So the store around my house was having a special sale for tajine dishes a couple weeks ago. For weeks I would stop at the ones still sitting there and contemplating whether I wanna get it or not (it really was contemplating whether I have a place to store it or not, I did want it really badly). Earlier this week, I finally caved in and bought it, knowing nothing about how to use a tajine or any recipes to make.

So I spend a good amount of my Saturday morning today to study recipes and cooking techniques. Sind I didn't get a heat diffusor to use the tajine on the stove top, it was clear that I had to use my oven to cook. That's what you want to hear, when its 90° outside and even hotter inside. But I went for it anyway.

The recipe I came up with is in fact a hybrid of several recipes I found online and I was seriously amazed about how great it turned out. There is only one thing I would change - which I incorporated into this recipe already. Since it was my first try, I didn't quite trust the instructions that said to put the raw meat into the tajine, so I seared mine in a pan first. Totally not necessary and I believe the result would be even better without doing it.

In the recipe, I was using Ras el Hanout but if you can't find it in your local supermarket, you can easily just make a spice mixture yourself. It's just a combination of coriander, cumin, clove, cinnamon, nutmeg, allspice, ginger, cardamom. There are plenty of recipes online that tell you how to mix your own.

Ingredients

  • Boneless, Skinless Chicken Thighs - 6
  • Red Onion - 1 medium
  • Carrots - 2 medium
  • Chickpeas - 1 can
  • Dried Apricots - 1/2 cup
  • Dried Figs - 1/2 cup
  • Olive Oil - 4 tbsp
  • Chicken Stock - 1/2 cup
  • Ras el Haount - 2 tbsp
  • Salt, Pepper - to taste
  • To Serve
  • Fresh Apricots - 2
  • Fresh Parsley - 2 tbsp
  • Roasted Almonds - 2 tbsp

Instructions

  1. Peel the onion and cut into slices. Cover the bottom of the tajine with the onion slices. Salt and sprinkle some Ras el Hanout over them.
  2. Peel the carrots and cut them into sticks of about 2 inches and arrange neatly over the onions. Salt and season with Ras el Hanout. 
  3. Rinse the chickpeas under running water, drain, and put into a bowl.
  4. Cut the dried figs and apricots in half or quarters and add to the chickpeas.
  5. Sprinkle on some salt and about 1 tbsp of Ras el Hanout and mix well.
  6. Dry the chicken and season with salt, pepper, and the leftover Ras el Hanout.
  7. Pile the chicken in the middle of the dish.
  8. Add the chickpea mix around the meat.
  9. Mix oil and chicken stock and pour around the rim of the dish to not wash the spice away.
  10. Cover and put into a cold oven.
  11. Set the temperature to 300°F / 150°C and let simmer for 2 hours.
  12. To serve, cut the apricots into wedges and arrange over the cooked dish.
  13. Chop parsley and almonds and sprinkle over everything.

Guten Appetit!

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Dinner, EntréesWith 0 comments July 14, 2018July 14, 2018

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Author Tobias

I'm am no longer a German expat living in San Francisco, CA, but I'm still fascinated by food, cooking, and baking. And now that I am back in Germany I'm using my free time to travel all over Europe, connect with friends, and dive deep into the culinary arts.

Because good food brings good people together.

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The Cooking German

Food brings people together! So I'm trying to create and recreate some delicious meals to share with new and old friends, and ignite the passion for food in others.

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