Introduce children to the exotic tastes of Morocco with this chicken tagine - Eat Happy Project
Recipe Information
Chicken Tagine
Cultural Context
Originating from Morocco, Chicken Tagine is a traditional dish named after the earthenware pot it's cooked in. It reflects the rich culinary heritage of North Africa, where spices and slow-cooked dishes are celebrated. Traditionally served with bread or couscous, it has gained global popularity, inspiring variations that include different proteins and vegetables, making it a versatile favorite in many kitchens.
Quantities are estimated based on standard recipes for your convenience. The actual ingredients used in this video are accurate.
chicken
🥗Healthier: turkey
💰Cheaper: chicken thighs
Turkey is leaner while chicken thighs are more affordable.
saffron
🥗Healthier: turmeric
💰Cheaper: paprika
Turmeric provides color and flavor at a lower cost.
dried apricots
🥗Healthier: raisins
💰Cheaper: dried figs
Raisins are sweeter and cheaper alternatives.
almonds
🥗Healthier: walnuts
💰Cheaper: sunflower seeds
Walnuts offer healthy fats and sunflower seeds are budget-friendly.
Wash hands before starting.
Gather ingredients: dried apricots, olive oil, olives, onion, coriander, lemon, garlic, ginger, cinnamon, cumin, chili, and chicken thighs.
Prepare utensils: frying pan, colander, grater, casserole dish with lid, chopping boards, sharp knife, measuring spoons, beaker, scissors, peeler, weighing scales, measuring jug, wooden spoon, and tongs.
Cut the onion into pieces using the bridge technique for stability.
Peel the ginger using the edge of a spoon and slice it into thin pieces.
Peel and chop garlic cloves, using a fork to stab and stabilize while cutting.
Peel lemon and chop into pieces.
Wash coriander and chop it using scissors in a beaker to keep it contained.
Combine chopped onion and garlic in a bowl.
Cut chicken thighs into cubes, ensuring no skin is left on and avoiding cross-contamination.
Measure out spices: 4 teaspoons each of cumin, coriander, and cinnamon, and 1/4 teaspoon of chili.
Weigh out 150 grams of dried apricots and 50 grams of olives.
Measure 50 milliliters of tomato puree.
Preheat the oven and heat a frying pan over high heat.
Add 2 tablespoons of olive oil to the hot pan until it sizzles, indicating it's ready.
Batch cook the chicken in the hot oil until browned and sealed, then transfer to the casserole dish using tongs.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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