Oct 20, 2012

Moroccan Chicken Tagine

My husband and I have done some travelling both before and after we got married. We love to experience different cultures, get to know different folks and of course, try new cuisines. Once in awhile I try new recipes from other countries, especially the ones which we have had the chance to visit. It makes us feel like we are back in that country whenever we eat their food.

One of our favorite places to shop is the World Market because it gives us the chance to sample certain products from around the world. One time I saw this Tagine from one of their stores. A Tagine is an earthenware pot that is used in traditional Moroccan cooking. It is a circular cooking pot with cone-shaped cover that sits on the base during cooking. The dish cooked in it is also called "Tagine." Since Mark has been to Morocco, I thought I'd cook him some Moroccan style dish.

I love this dish because of the flavor imparted by a lovely mix of spices commonly used in Moroccan cooking. It gives the chicken stew a nice robust and complex flavor. The addition of dried fruits give the dish some texture and added sweetness. Since we like to use fruits (esp. raisins) in Filipino dishes, I thought this dish is perfect for me.     

I didn't actually use the Tagine in cooking the stew but used my regular pan instead. However, a Tagine is always used as a serving dish. At least, the dish looks more authentic this way! :-)

So, if you want to try a different kind of dish, I would highly recommend this. Enjoy!


2 Tbsp olive oil
3 cloves garlic, minced
1 onion, finely chopped
1 tsp each ground ginger, cumin, turmeric
1/2 tsp ground cinnamon
2 Tbsp tomato paste
1 1/2 cups chicken stock
Freshly squeezed juice of one orange
7 oz package of mixed dried fruits, chopped
A few Tablespoons of raisins (optional)
Salt and pepper, to taste
1 1/2 lbs skinless boneless chicken thighs, cut up
1/3 cup sliced almonds
Chopped fresh Parsley (optional)


Heat the oil to a medium in a large deep pan. Add the garlic and onion. Saute briefly until aromatic, about a minute or less. Do not let the garlic brown. lmmediately, 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.  Stir. Season with salt and pepper.

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. (I prefer the sauce to be thicker rather than runny).

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 or you can also sprinkle it with some chopped fresh parsley instead. This stew is even better the next day!

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Serve hot with rice and plain yogurt on the side, if desired. Enjoy your Moroccan chicken stew.

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