Chicken Tagine with Fruit
Happy hump day everyone! Only 2 more days until the weekend!!!
I was so full of energy when I got home today that I decided to embark on a brand new journey. This journey involves my brand new tagine!
It’s actually a funny story how I discovered this incredible Moroccan cookware. I was watching the Netflix show Grace and Frankie and Frankie (being all hippy dippy Frankie who doesn’t eat meat) was over at her boyfriend’s house who made vegetarian tagine. I kid you not, I was salivating just looking at those vegetables!!!
It was at that point that I realized that my life was not complete until I got my hands on one!
My wonderful aunt and uncle gifted me this BEAUTIFUL authentic Moroccan tagine and today is the day I get to experience my first adventure with it!
Isn’t it stunning?!?!
The food comes out absolutely incredible in this clay pot.
The cooking process is a bit slow as you cannot place the tagine in an oven over 350 degrees F but it is so worth it!!
So here’s what you do…
Grind together cumin, turmeric,cinnamon, cardamom, salt and coriander in either a mortar and pestle as I did or in a coffee/spice grinder.
Take some dried fruits of your choice as well as some toasted nuts. I had on hand some dried figs, sultana raisins, prunes, almonds and walnuts but really any dried fruits would do such as apricots!
I used some preserved lemons I had made a couple of days ago (the recipe can be found here)
And an organic whole chicken that I had sprinkled 2 tablespoons of olive oil over.
After the olive oil, I sprinkled my spice mixture followed by the nuts, dried fruits and lemon preserves on the chicken as well as placed some inside the chicken to make sure the flavours spread evenly.
Once the chicken is ready (you can take it out about half way to cut it into quarters) you can add the couscous and about 1/4 cup of water and cook for another 15 minutes.
Prep time: 30 minutes Bake time: 2 hours
- 1 organic chicken
- 1/2 cup of organic dried prunes
- 1/2 cup of organic dried figs
- 1/4 cup of sultana organic raisins
- 1/2 cup toasted almonds
- 1/2 cup toasted walnuts
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp coriander
- 1/2 tsp pink himalayan salt
- 1/2 tsp turmeric
- 1/2 tsp red chilli flakes
- 1 cardamom pod
- 2 tbs olive oil
- 4-5 preserved lemon slices
- 1 cup couscous (can add more if bigger chicken)
Place tagine in cold oven and heat to 330ºF for 2 hours. After 1 hour remove from the oven and cut the chicken into pieces to ensure even cooking.
Once chicken is ready, sprinkle couscous into the broth of the tagine (add about 1/4 cup of water if not enough broth produced). Place back into oven for 15 minutes or until ready.
Once couscous is done, remove from the oven and serve directly in the tagine base. That’s the beauty of this clay pot, you can both cook and directly serve in it!
This dish will impress any dinner guest… trust me! 😉