cup extra-virgin olive oil
large chicken, cut into eight pieces or quartered
sea salt or regular salt
teaspoon freshly ground black pepper
teaspoon ground coriander
teaspoon ground cumin
large onion, thinly sliced
head of garlic, cloves peeled and chopped
Tablespoon chopped fresh ginger, peeled or ginger powder
tablespoons finely chopped lemon rind-- discard pulp
tomatoes, peeled, seeded, and chopped
dates, quartered (other dried fruits may be used such as prunes, apricots,
cups chicken, veal or vegetable stock
Tablespoons toasted almond slivers
a tagine (you probably don't have one, but this is what was used when I
was in Morocco) or large heavy-bottomed casserole at least 10 inches in
diameter over high heat, and add the oil. Season the chicken generously
with salt and pepper. When the oil is hot, place the chicken pieces skin-side-down
in the pot. When the oil starts to sizzle, reduce the heat to medium. Sprinkle
½ teaspoon each of the coriander, cumin, turmeric over the chicken.
Cook until the chicken is golden brown, about 15 minutes. (Check regularly
to make sure that the chicken is not sticking to the pan.)
the onion, garlic, ginger, and tomatoes on a cutting board, and season
generously with the salt and pepper. Add them to the tagine, covering the
chicken. Sprinkle with the remaining coriander, cumin, turmeric, and curry
powder. Add the lemon rind and chicken stock, cover, and cook for 15 minutes,
or until the vegetables are tender. Add the plums and cook for a further
15 minutes or until chicken is tender. (It may take a little longer if
you're using a tagine, or if the chicken is quartered.)
serve, place about ½ cup of cous-cous on each plate, top with chicken,
and spoon some cooking liquid and vegetables over each plate. Garnish with
toasted almond slivers. Serves two to four.
to cook cous-cous.
Where to see more tagine
Dessert to go with your exotic dinner.
© 2004 Aldonza. All rights reserved. Do not post. Recipe may be copied
for personal use only.