Tagine (or tajine) is a North African cuisine of Morocco, Algeria and Tunisia, which is named after the clay pot that it is cooked in. The tagine pot has two parts to it. The base of the pot is flat – which keeps the food – and the top part is cone shaped which rests on top of the base. The covered cone shaped lid is designed to promote the return of any condensation from the bottom of the dish, thus allowing the dish to cook slowly and allowing all of the flavours to incorporate together.
Unfortunately I do not own a tagine, so I made the tagine recipe in a covered skillet over a low temperature on the stove. I found the recipe off of Epicurious and adapted it to suit my needs.
The flavours came together wonderfully and there were so many moroccan tastes. The original recipe on Epicurious calls for garlic and to use a whole chicken cut up, I however omitted the garlic and used chicken breasts chopped into 1 inch cubes. To view the original recipe, click here.
To enjoy my adapted recipe, read on! It is gluten and dairy free and full of protein. I loved it, I hope you do too.
Chicken Apricot Almond Tagine
Adapted from Gourmet, Epicurious.com
2 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp turmeric
1/4 tsp ground black pepper
1 tsp salt
3 tbsp olive oil
2 chicken breasts cut into 1 inch cubes
1 tbsp butter
1 medium yellow onion chopped
10 sprigs of parsley
1.5 cups water
2 tbsp honey
1/2 cup dried apricots
1/3 cup blanched almonds
Combine 1 tsp cinnamon, ginger, turmeric, pepper, salt and 2 tbsp olive oil in a medium size bowl. Cube the chicken and mix it into the spices and oil.
Heat 1 tbsp olive oil and 1 tbsp of butter in a heavy skillet (or the base of a tagine), uncovered until hot. Add the chicken and brown it – around 8 minutes. Add in 1/2 cup of water, chopped onion and the parsley tied together in a bunch using kitchen string. Cover the skillet (or tagine) and allow to simmer for 30 minutes.
While the chicken cooks, combine 1 cup water, 1 tsp cinnamon, 2 tbsp honey and 1/2 cup apricots in a small saucepan. Bring to a boil uncovered and then lower the heat and allow to simmer uncovered for 15 minutes until the liquid becomes thick.
After the chicken has fully cooked, pour the apricots and liquid into the chicken skillet, stir and serve.
I served the chicken tagine over quinoa with a side of sautéd coconut kale.
To make the kale, take about 10 kale leaves and shred into thin slices. Steam the kale in about 1/2 cup water until the water is absorbed and the kale is tender. Stir in 1 tbsp coconut oil and 1/2 tbsp of coconut butter.