How to make Moroccan chicken tagine
Chicken tagine is one of the famous dishes in the Arab world, and its name varies from one country to another according to the recognized customs and traditions, as in the countries of the Levant it is called vegetable and chicken casserole, and chicken tagine in the Gulf countries and the Maghreb, and it carries the same ingredients with a slight difference in the method of preparation. It is considered a delicious and very nutritious dish that is loved by all family members, and this is how to prepare it in simple and easy steps for everyone.
Ingredients
- A medium-sized chicken, cut into ten pieces and cleaned well.
- Three medium-sized onions, finely chopped.
- Half a head of crushed garlic.
- Four potatoes cut into medium-sized squares.
- Three carrots, peeled and cut into fingers.
- Three tomatoes, cut into circular slices.
- A teaspoon of saffron dissolved in a little warm water.
- Pinch of black pepper.
- Vegetable oil.
- Salt, to taste.
How to prepare
- Place the casserole on the fire with a little vegetable oil. The casserole is a refractory clay pot of medium depth. If the casserole is not available, non-stick containers such as Tefal or original stainless steel pots can be used.
- Stir the onions with the oil until they wilt a little, then add the crushed garlic and stir from time to time until the onions and garlic take on a light golden color.
- Add the clean chicken pieces with the skins removed to the onions and garlic, and stir well until the color changes to white, then put the dissolved saffron in the water, and stir until it takes on a similar color on both sides.
- Add black pepper and salt to the chicken and cover the casserole for five minutes.
- Add the chopped carrots and potatoes, stir, then pour a cup of water over it, stirring occasionally, and cover until the vegetables are cooked.
- Place the tomato slices on top with a little salt and black pepper and cook the casserole over low heat until the tomatoes wilt without stirring.
- Place the casserole in the oven as desired to brown the surface and obtain an attractive golden colour.
- Decorate the casserole with a few slices of green and black olives, and finely chopped parsley.
- The casserole is served hot with white rice. It is prepared simply and quickly without any additives. It is prepared with all vegetable stews. It is medium-grain rice. It is soaked in warm water for twenty minutes and then placed in a pot with a little vegetable oil and salt. Stir together until the ingredients are mixed together, then put on low heat for twenty minutes, and served hot with the casserole.
