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While traditional tagines are supposed to be like that, I prefer a stewy sauce!Ĭhicken stock – To add depth to the sauce. Without, the sauce is very watery in consistency. Not strictly traditional but I love how it thickens the sauce so it clings to the couscous better. It’s rare to see saucy recipes on this website that don’t start with these!!Ĭanned tomato – For the sauce base. Garlic and onion – Essential for the sauce flavour base. Other beans, like cannelloni and butter beans, make fair substitutes, as do lentils. I just use canned for convenience but I’ve popped directions in the notes for cooking dried. However, the recipe includes the olive option too.Ĭhickpeas – Chickpeas add some more heft to the dish. I’ve opted for fruit because it’s one of the few dishes I love that pairs fruit with meat! However I am personally not really a fan of both dried fruit and olives together – it’s just a little too much, I find. I love the scent cinnamon this adds to the dish!ĭried apricots – As mentioned earlier, some versions of tagine are made with olives, others use dried fruit, other still may use both. I’ve offered a few switch-out options in the recipe notes!Ĭinnamon stick – Added to the sauce as it simmers for a beautiful perfume and flavour. The nice thing here is that because we’re using a fair few different spices here, it’s not the end of the world if you’re missing one … or even two. Ras el hanout – The spice blend for tagine, made with common spices you may already have! You can buy blends but I prefer to make my own to get the right balance of flavours. Boneless thighs and breast will work but the cook method is best altered to add them back in partway through the sauce simmering time else they will overcook.
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It’s so much better to make your own for a consistent outcome – and it’s cheaper too!īone-in skin-on chicken thighs are the best cut for a tagine because they are still juicy after the 25 minutes simmering time required to thicken the sauce and allow the flavours to develop.Ĭhicken legs are a terrific alternative. While you can buy pre-made blends, the balance of flavours can be unpredictable from brand to brand. The spice mix used in this Morrocan chicken tagine is Ras el hanout, a spice blend common in North Africa used in many dishes. Today I’ve picked a Moroccan chicken tagine with dried apricots and chickpeas.Īnd don’t worry! You don’t need an actual tagine to make this – we’re going to use a boring old pot! ? Browned chicken cutlets for tagine Homemade Ras el hanout spice mix for tagine What goes in Chicken Tagine Nuts and preserved fruits like figs, apricots, lemon or olives are also often added to for flavour and interest. Meat, fish and all manner of vegetables can make their way into this stew. It is traditionally made in a conical-lidded earthenware pot called a tagine (from where the dish obviously gets its name!) A tagine’s lid is shaped so all the steam trapped in the dome drips back into the dish as condensation, keeping the dish moist as it slowly stews. Tagine is a classic North African stew made with meats and vegetables braised in a gently spiced sauce. Just, YUM! Serve over couscous for an authentic eating experience.Īfter you’ve made this, try Vegetable Tagine. Moroccan Chicken Tagine – Chicken braised in a rich spice-infused sauce studded with chickpeas and dried apricots.