I have long been fascinated by the flavors of Morocco and North Africa; the creative use of spices and slow cooked meals in tagines are classically unique in flavor, fanciful for the dinner table and most importantly… healthy!
Tagines are one of the oldest known cooking vessels and is still used to this day. Just think of it as an ancient crockpot or dutch oven! That said, if you do not own a tagine you can easily make this recipe using either alternative method.
Tagines are inexpensive, versatile and also acts as an exotic serving dish for your dinner table. Tagines can be used (once seasoned) on the stovetop or in the oven.
Typically couscous accompanies tagine dishes, but I used cauliflower rice as a lectin-free and grain-free replacement, which proved delicious and gloriously soaked up all flavors and spices of the tagine.
Spiced Chicken and Vegetable Tagine
Servings 4
Ingredients
- 4-5 whole chicken thighs
- 3 cloves garlic minced
- 1 whole preserved lemon discard pulp; julienned
- 6-10 whole green olives pits removed
- 1 medium yellow onion cut into rings
- 3 whole spring onions diced
- 2 medium sweet potatoes cut into small cubes
- 1 cup chicken stock
- 1/2 tsp ground cardamon
- 1 whole lemon juice of
- 12 ounces frozen cauliflower rice
- 1 tsp cumin
- 1 tsp cinammon
- 1 tsp ground allspice
- 1/2 tsp coarse salt
- 1/2 tsp cracked black pepper
- 6 whole dates chopped, pits removed
- 2-3 tbsps olive oil
- 2 tbsps pastured butter
- 2 cinnamon sticks
Instructions
- Make sure your tagine has been properly seasoned and prepared prior to first use. If your tagine did not come with instructions, you can easily find information online on how to do so.
- Coat bottom of tagine with olive oil. Distribute frozen cauliflower rice evenly throughout the base. I have experimented with both frozen and non-frozen cauliflower rice. Both options can be used, however, I found the frozen cauliflower was tender vs. al dente, which I recommend for effectively soaking up the juices and flavors of the tagine .
- Heat oven to 350 degrees. Drizzle juice of one whole lemon over the cauliflower rice. Place the tagine with lid on in the oven as it heats up. Make sure to place on the lowest rack, so there is enough room for the entire tagine. The tagine must heat up gradually with the oven, so as to not crack.
- While the tagine warms, sift all spices together in a small bowl. Rub the spice mixture on all sides of your chicken thighs. You can of course use any piece of chicken you prefer (drumstick, breast, or a combination). I prefer the dark meat of the thigh for this recipe.
- Heat a skillet or cast iron pan with 2 tbsp pastured butter or olive oil over medium-high heat.
- Remove skin and chop sweet potatoes into small cubes. Place cubed sweet potatoes into the pan once it is heated. Cook for 10 minutes, stirring occasionally.
- Once sweet potatoes are slightly browned remove from heat. Remove tagine from oven carefully (the whole vessel will be hot). Carefully remove the top of the tagine and add in browned sweet potatoes. Mix into the cauliflower rice. Place the lid back on the tagine and return to the oven.
- Using the same skillet, return to medium-high heat. You may need to add more olive oil to the pan. Once heated, evenly distribute seasoned chicken to the pan.
- Slice onions into 1/4" rings and mince garlic cloves. Add rings into the pan. Cook chicken for 2 minutes on each side or until browned. Add garlic in at the last minute until golden brown. Remove from heat.
- Remove tagine from oven once again and carefully remove the lid (hot!). Distribute chicken throughout the tagine, along with onions and garlic. Drizzle pan drippings over the entire mixture.
- Dice spring onions, julienne the preserved lemon and chop dates into small cubes. Remove pits of both dates and olives. For dates, I pull apart from the center and peel out the pit (and discard), then chop into small pieces. For the green olives, take the blade of your large chopping knife and smash the olive carefully with the palm of your hand. This opens the olive up so you can easily extract and discard the pit. Instead of cutting the olive, I pull the flesh apart with my fingers into small pieces.
- Assort all vegetables and fruit into the tagine with the other ingredients. Pour chicken stock over the mixture. Place 2 cinnamon sticks on top. Season with additional salt and pepper to taste.
- Place the lid back on the tagine and back in the oven. Cook for 45 minutes. The juices will slow cook the meat and vegetables for a tender and tasty treat.
- Serve either hot from the oven or cooled for 5-10 minutes with tagine lid removed. Enjoy this unique blend of flavors!
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