Moroccan Tagine with Chicken and Vegetables

Moroccan chicken Tagine (Arabic name is  طاجين الدجاج)  one among the most important meals, known and consumed by the Moroccans and North Africans.

Tagine can be made with; chicken and vegetables, beef and vegetables, or fish with vegetables

Moroccan Tagine with Chicken and Vegetables:

Ingredients

1 small chicken

2 potatoes

3 pieces of zucchini 

1 onion

100g of parsley

4 cloves of garlic

1 teaspoon of ginger 

1 teaspoon of black pepper (If you like it spicy you can add a pinch of red pepper)

1 teaspoon of cumin

1 teaspoon of cinnamon

1 teaspoon of salt

1 teaspoon of olive oil

How to Make Moroccan Tagine with Chicken and Vegetables:

In the tagine; put the small chicken with the spices and olive oil on medium heat on the stove.

After 5 minutes, add the vegetables and a cup of water with a touch of parsley.

Cooking time is 45 minutes.

A tagine (Arabic: طاجين‎ tajin from the Persian: تابه‎)^[1] is a historically Berber^[2] dish from North Africa that is named after the special earthenware pot in which it is cooked. 

A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are also used and made in Morocco.

(From Wikipedia)

Tagines & Couscous: Delicious Recipes for Moroccan One-pot Cooking

Tagines form the basis of traditional Moroccan cooking. These hearty casseroles are cooked and often served in an elegant, specially-designed cooking vessel, the tagine. In this collection of recipes you will find some of the best-loved classics. A chapter on Traditional Lamb Tagines includes the sumptuous Lamb Tagine with Dates, Almonds, and Pistachios. Also included are less traditional but equally delicious recipes for Beef, Kefta, and Sausage Tagines. Try a Beef Tagine with Sweet Potatoes, Peas, and Ginger; or a Chorizo Tagine with Lentils and Fenugreek, Lighter recipes for Chicken and Duck Tagines include a tangy Chicken Tagine with Preserved Lemon, Green Olives, and Thyme. Ideas for Fish and Seafood dishes include a Creamy Shellfish Tagine with Fennel and Spicy Harissa. Vegetable Tagines make satisfying and economical meals. Try a Tagine of Artichokes, Potatoes, Peas, and Saffron. A chapter devoted to Couscous Dishes provides an essential recipe for Plain, Buttery Couscous, as well as ideas for couscous-based dishes, such as Green Couscous with a Spring Broth; and Couscous Tfaia with Beef. Finally, Salads and Vegetable Side Dishes are often served alongside tagines to balance the flavors. Recipes to try include Preserved Lemon and Tomato Salad with Capers; and Honey-glazed Pumpkin with Spices.

. Featuring over 50 foolproof recipes, this book is the perfect introduction to the fabulous cuisine fo Morocco.

. Beautiful location photography by Martin Brigdale and Peter Cassidy