A Tagine has a conical lid and a flat shallow base. The food prepared in it is also called a Tagine. North African nomads used a Tagine as a portable oven, placing it on an open fire, slowly cooking meats, with vegetables and/or fruits.
There are so many recipes called “Tagine” that are cooked in a “Tagine”. One of our favorite recipes uses a blend of mixed Tagine/Moroccan spices from Williams Sonoma or Silk Road. Generally, the blends consist of ginger, paprika, saffron, cumin, turmeric, cinnamon, cayenne and/or ground coriander.
Ingredients
- 2 TBSP Tagine Spice 0 CHO
- ¼ cup olive oil 0 CHO
- 6 chicken thighs bone in, skin on 0 CHO
- 18 Kalamata olives (1 CHO/3 olives) 6 CHO
- ½ cup (60 gr) red onion, sliced 5 CHO
- ¼ tsp garlic minced 0 CHO
- Fresh lemon wedges 0 CHO
- Fresh herb to Garnish 0 CHO
TOTAL CHO 11 CHO
CHO WILL DEPENDEND ON INDIVIDUAL SERVING OF OLIVES AND/OR ONION
Instructions
- Mix Tagine Spice Blend and olive oil in a small dish. Place chicken in a Ziplock bag, add spice mixture and move around to coat all chicken. Marinate chicken for 2 – 3 hours in the refrigerator.
- We use a Tagine with a cast iron bottom so that meats can be seared before cooking. Some Tagines are ceramic and only should be used in the oven, and the meat seared on the stove top.
- Heat cast iron bottom of Tagine and add chicken, along with any marinade, skin side down. Sear until brown and flip. Add onion and garlic while other side of chicken browns.
- Then add olives, place lid of Tagine on top, reduce heat, and simmer 1 hour.
- Serve with lemon wedges and garnish with any fresh herb.
- Serve with rice or naan bread and a green salad.
