Chicken Tagine with Potatoes and Carrots North African Recipe
Ceramic tagines are exquisite examples of Moroccan artisan ship, and many are show pieces as well as functional cooking vessels.
Moroccan tagines make delicious family meals, and the presentation in a clay or glazed tagine is impressive enough for company. Try this basic Chicken Tagine with Potatoes and Carrots recipe.Tagines are primarily used to slow-cook savory stews and vegetable dishes.
The traditional method of cooking with a tagine is to place the tagine over coals. Large bricks of charcoal are purchased specifically for their ability to stay hot for hours.
Using a Tagine at HomeBefore using a tagine for the first time, you'll want to season it. Use a tagine in a low heat oven or place it on a gas or electric stove top.
Turmeric Chicken Tagine with Potatoes and Carrots
Add the chicken to the center of the tagine, and place the coriander on top. Arrange the potatoes around the chicken, and then distribute the chopped onions, garlic and spices over everything. Drizzle the remaining olive oil over the chicken and potatoes. Add the water to the tagine, and place over medium heat.
Use a diffuser if you like, but as long as the heat is kept low, a traditional tagine should be safe on a burner. Cover the tagine, and bring the dish to a simmer. (Be patient, it takes a good 10 minutes for the tagine to heat up to this point.)
Adjust the heat to medium-low or low, checking occasionally to be sure that you can still hear the tagine simmering. Tagine is done when potatoes are fork tender, about 10 minutes. You can use a stew pot instead of a tagine, just add an extra 1 cup of broth to the recipe. Serve over cooked rice or couscous.