2 – 3 Tbsp. Oil (canola or olive)
1 large onion, sliced
1 pound Chicken breast or tenders
1 sweet potato, sliced lengthwise
1 potatoes, sliced lengthwise
Carrots, sliced lengthwise
1 zucchini, sliced lengthwise
1 yellow squash, sliced lengthwise
Cilantro, finely chopped
Sea Salt (to taste)
1 cup or less Chicken (or vegetable) broth
All vegetables are sliced lengthwise so they will form a pyramid inside the tagine. Add oil to the heated tagine plate. Next, add the onions and cook until they are translucent. Add the chicken breasts and salt. Once the chicken breasts are starting to brown on the outside, add La Kama Tagine spice, a pinch of saffron, and the broth. Next sprinkle with Aleppo Pepper and Sumac.
Add the vegetables in the shape of a pyramid. You can use your favorite vegetables, but we used potatoes, carrots, zucchini, and yellow squash. Cover and simmer until the chicken is done all the way through and the vegetables are soft. About 45 minutes.