Moroccan Chicken Tagine

A Tagine is a unique type of ceramic or clay cookware that's popular in North Africa, especially Morocco. The bottom is a wide, circular shallow dish used for both cooking and serving, while the top of the tagine is distinctively shaped into a rounded dome or cone. The cone lid is made at a particular angle to allow condensed steam from the liquid used in cooking to flow back into the pot. Tagines are still favoured by those who appreciate the unique, slow-cooked flavour which the earthenware imparts to the food. Cooking in a tagine is different than cooking in a conventional pot in a number of ways. Firstly, the earthenware pot doubles as both a cooking vessel and serving dish which holds the food warm. Since you won't be stirring during the cooking, take care how you arrange or layer ingredients for a beautiful table presentation. A ceramic or clay tagine should only be used over low to medium-low heat to avoid damaging the tagine or scorching the food; use only as much heat as necessary for maintaining a simmer. When cooking on an electric or gas heat source, a diffuser is essential so that the heat of cooking does not get too high. Tagines may also be cooked over small fires or in braziers over charcoal. Be aware that it can be tricky to maintain an adequately low temperature with these methods. It's best to use a small quantity of charcoal or wood to establish a heat source, and then periodically feed small handfuls of new fuel to keep the fire or embers burning. This way you'll avoid too high a heat. You can use a clay or ceramic tagine in an oven; place the cold tagine in a cold oven on a rack, then set the thermostat to no more than 160° C -180° C. Patience is required; let the tagine reach a simmer slowly and know that poultry takes about two hours to cook while beef or lamb may take up to four hours. Try not to interrupt the cooking by frequently lifting the lid to check on the food; that's best left for adding ingredients or to check on the level of liquids toward the end of cooking. 

The stew or curry cooked in it is also called a "Tagine."

The making of this curry can also be made in a regular style stewing pot.

Ingredients:

50ml olive oil

3 cloves of garlic, chopped

1 onion, finely chopped

5ml ground ginger

5ml ground cumin

5ml ground turmeric

2.5ml ground cinnamon

30ml tomato paste

375ml chicken stock

Freshly squeezed juice of 1 orange

100g mixed dried fruit, such as raisins, apricots and sultanas, chopped

Sea salt and freshly ground black pepper to taste

750g boneless chicken thighs, cut up

60ml slithered almonds

Method:

Heat the oil to a medium in a large deep pan. Add the garlic and onion. Sauté briefly until aromatic, about a minute or less. Do not let the garlic brown. Immediately adjust the heat to the lowest setting. Add all the spices and cook gently for about 4-5 mins or until the onion softens. Pour the orange juice and the dried mixed fruits. Season with salt and pepper and stir.

Stir in the tomato paste and the chicken stock. Add the chicken and coat with the sauce. Bring to a boil. It may look quite thick at this point, but don't worry it will produce some more liquid as the chicken cooks.

Cover and simmer for about an hour or until the chicken is fully cooked and tender. You may add a little water as you cook it if you find that the sauce is too thick for your liking. Adjust seasoning if necessary. Sprinkle the sliced almonds for garnish. 

Serve hot with rice and plain yoghurt on the side, if desired. 

This curry, like all spiced dishes, is even better the next day!

Enjoy your Moroccan chicken curry!