I love Chicken Tagine. It reminds me of my time cooking in the south of France, where the cuisine is so heavily influenced by the Mediterranean. The combination of spices is wonderfully aromatic and lends itself well to any combination of vegetables and protein.
In true Mediterranean fashion, the dish itself is light and tangy, using only olive oil, not butter, and a good dose of lemon.
A tagine or tajine, is actually a clay pot with a deep cone-shaped lid. It is designed to keep the moisture within the dish. Once the cover is removed, the base can be used to serve from at the table. I tend to use a skillet, though, instead of a traditional tagine, because it browns the meat and vegetables better and can also be served table side. It is also easier to use around the campfire.
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2 chicken legs, cut into thigh and drumstick
2 medium carrots, peeled and cut into 2 inch pieces
2 medium zucchini, cut into 2 inch long pieces
1 large red or green pepper, cut into 2 inch long pieces
Peels of one lemon
2 tablespoons ginger
1 tablespoon coriander
1 tablespoon cumin
1 teaspoon cumin seeds (optional)
2 cloves garlic, minced
Juice of 1 lemon
1/2 cup olive oil
Black pepper, to taste
-Combine all of the ingredients into a bowl and let marinate for 20-30 minutes.
-Heat a tagine, large skillet, or heavy bottom casserole dish until very hot.
-Brown the chicken parts in a bit of olive oil until browned on both sides, about 5 minutes.
-Add the vegetables and saute with the chicken.
-Deglaze the pan with the marinade from the bowl and then lower the heat.
-Cook covered on low heat or in the oven at 350 degrees for 45 minutes.
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