Chicken Tagine - A simple recipe
2 Tbsp Harissa Paste
1/2 Preserved Lemon
2 Tbsp Olives (picholine / kalamata)
2 - 4 Tbsp Fat - your choice: (olive oil, argan oil, or smen)
1 Tbsp La Kama Tagine Spice
pinch of saffron
1 tsp salt
1 onion, sliced
2 potatoes, sliced lengthwise
3 carrots, sliced lengthwise
1 cup cilantro, chopped
1/2 pound Chicken (we used one chicken breast for this video)
Marinate chicken in 2 tablespoons of Harissa Paste for a minimum of one hour.
Prepare (natural wood) charcoal in the majmar (brazier)
Soak the Saffon and LaKama in 1/4 cup of hot water. Place tagine plate on medium heat on the stove top or on charcoal grill. Add oil and wait and wait for the plate and oil to warm up slowly (necessary for the health of the tagine - thermal shock will crack a tagine). Add a layer of onions to the plate and place the marinated chicken on top.
Add a second layer of onions and cilantro on top of the chicken. Start placing the long sliced potatoes, carots and lemons on the tagine to form a shape of a pyramid. Pour the saffron spice water on top of the ingredients. Add the olives and cover the tagine.
Cooking time on a wood charcoal or low/medium heat should last approximately 25 to 35 minutes until the chicken is cooked through. Test potatoes tenderness with a fork at least every 15 minutes.
Serve hot with Moroccan bread, pita or french/italian bread.
Don't forget to enjoy with Moroccan Mint Tea. :)