This style of cooking is popular in Morocco, Algeria and Tunisia. Tagine refers to the actual pot that the dish is cooked and served in. You use a melange of savory herbs and spices to create the most sensual aroma while it cooks not to mention the incredible flavours when you finally get to eat it!
1 tsp cayenne pepper
2 tsp ground black pepper
1 1/2 tbsp paprika
1 1/2 tbsp ground ginger
1 tbsp turmeric
1 tbsp cumin
1 tbsp coriander
2 tbsp ground cinnamon
Mix all the spices ingredients in a bowl.
4 chicken legs, thighs & drumsticks separated and skin removed
4 tbsp olive oil
2 large onions, finely diced
3 cloves garlic, finely chopped
1 cup of tomato juice
2 tins of canned chopped tomatoes
1 cup of dried apricots, halved
1/2 cup of medjool dates, halved
1/2 cup of raisins or sultanas
1/3 cup of whole blanched almonds
1 tsp strands saffron threads
1 tbsp liquid honey
2 tbsp coarsely chopped coriander, leaves and stems
2 tbsp coarsely chopped flat leaf parsley
1. preheat the oven to 300F.
2. Coat the chicken pieces with 1/2 of the spice mixture. Place in a bowl, cover and let marinate overnight until ready to use.
3. Heat 2 tbsp olive oil in a large pan and brown chicken pieces. Remove chicken. Add 2 more tbsp of oil to the pan and add onion and the remining spice mixture. Saute onions until soft and translucent. Add the garlic and gently saute for 3 minutes on low heat.
4. Add the remaining tomato juice, chopped tomatoes, apricots, dates, raisins or sultanas, almonds, saffron, and honey. Combine well and bring to a boil. Fold in chicken pieces. Transfer mixture to Tagine pot. Arrange chicken pieces on bottom and cover with sauce. Cover with lid and bake for 2 hours until the meat is so tender it is falling off the bone.
5. Serve the Tagine on a bed of couscous and sprinkle with chopped herbs.