Kasbah Style Chicken Tagine with Garbanzo Beans & Olives

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To cook authentic Kasbah or Moroccan style food, one needs a Tagine. If it isn’t cooked in a tagine then technically you can’t call it tagine. The ease of the new DoveWare Tagine is its finish which prevents sticking and cleans up easily.
The unique style of the lid allows the steam created from the food to rise and then return to the dish, cooking as it goes. Very little water or broth is needed; only some oil and the juices from the food. Depending on the recipe, you will find a variety of spices used. Not necessarily hot and spicy but savory and sometimes a bit of sweetness as well. You won’t find an authentic meat or vegetable dish served over couscous either. Couscous is considered a dish unto itself. However, couscous or rice may be served as a side dish but traditionally bread is the most popular accompaniment.

Ingredients
SPICE MIXTURE
3 tbsp olive oil
3 tbsp butter, melted
4 tsp paprika
1 tbsp garlic, minced
2 tsp powdered ginger
1 tsp black pepper
1 tsp ground mace
1 tsp ground cardamom
1 tsp turmeric
½ tsp ground cinnamon
½ tsp saffron (optional)
3 preserved lemon slices, pulp only
3 tbsp cilantro, minced
3 tbsp flat leaf parsley, minced
1 ½ lbs boneless skinless chicken thighs

FOR TAGINE
2 tbsp olive oil
2 medium onions, thinly sliced
2 bell peppers, sliced into strips of similar length
2 medium sweet potatoes, peeled and thinly sliced
1 ½ cup garbanzo beans, drained
1 cup olives

Directions
Combine the spice mixture ingredients in the bottom of the Aroma DoveWare Tagine and rub into the chicken thighs, coating well. Cover with plastic wrap and refrigerate. This may be done up to 24 hours in advance.
Add the olive oil to the Aroma DoveWare Tagine and layer attractively the onion slices, sweet potatoes, bell peppers, garbanzo beans and olives. Place the seasoned chicken on top. Sprinkle with 3 tablespoons of water, cover with lid and cook over medium high heat. Once it comes to a boil, reduce heat to simmer and cook for an hour or until meat is cooked. Depending on how juicy your meat and vegetables are, you may need to baste or spoon off any excess broth or juices.

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Over To You
What’s your version of Chicken Tagine? Share and inspire us.

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