Moroccan Tagine - No special earthenware required!
Did you know that the lovely earthenware dishes from which tagine gets its name are often now used exclusively as the serving dish? Many Moroccan families cook their tagine in a cast-iron or stainless steel cooking pot – no fancy dish required. Use what you have, create this hearty delicious tagine, and enjoy!
2 tablespoons Auzoud All-Natural Extra Virgin Olive Oil
1 medium onion, chopped
3 garlic cloves, finely chopped
¼ bunch parsley, finely chopped
¾ teaspoon fresh ginger, grated (or ground ginger powder)
½ teaspoon ground black pepper
Generous pinch of Auzoud Organic Saffron
Sea salt to taste (we highly recommend Charleston Sea Salt from Bulls Bay Saltworks)
Whole chicken, cut into pieces (chicken breasts, thighs, wings, etc.)
1 lb carrots, peeled and chopped
3-4 sprigs cilantro leaves, finely chopped
Juice of 1 lemon
3 ½ oz pitted Kalamata olives
½ Auzoud All-Natural Preserved Lemon, thinly sliced
In a cast-iron or stainless steel cooking pot, mix olive oil, onion, garlic, parsley, ginger, pepper, saffron and sea salt. Spread to cover bottom. Add chicken and 2 cups of water. Bring to boil over medium-high heat. Reduce heat to medium, cover, and let bubble gently for 30 minutes. Stir occasionally to make sure the chicken doesn’t stick to the pan.
Add carrots, cilantro (reserve some for garnish), lemon juice, olives, and preserved lemon. Reduce heat to medium-low and let simmer until chicken and carrots are done and the sauce has thickened, about 15 minutes.
Transfer chicken to cooking dish. If sauce is still too liquid, increase heat and let it bubble uncovered until it thickens and becomes somewhat silky. Arrange carrots and olives around chicken and spoon sauce all over. Garnish with chopped cilantro.
Add slices of your favorite bread, oven warmed.