Hey y’all! For this week’s Comfort Food Friday recipe I wanted to take our taste buds to a beautiful, vibrant, North African country, Morocco. Tagine is a slow cooked stew and a major staple in Moroccan cuisine that is full of spices, flavor, and melt-in-your-mouth meat and veggies. WOOOW! I’ve got my own mouth watering with that simple description. The good thing about this recipe is that you can eat it several times per week and never feel guilty! It is a nutritious stew that will leave you fully satisfied. On Fridays Moroccans normally eat couscous, but because I have not come up with a spot on grain-free rendition, we will make the next best thing…chicken tagine and veggies. Since he moved to the USA, my husband constantly asks me to make him different tagines because they remind him of home. At first my tagines were a sad story, but with time and practice you wouldn’t be able to tell the difference between my tagine and the tagine made by a Moroccan. I dedicate this recipe to my mother-in-law who has shown me her ways to making a successful Moroccan meal.
Moroccan Chicken Tagine
Serves 2-4 People| Paleo | Moroccan Cuisine
- 5 Chicken Drumsticks
- 3 Sliced Gold Potatoes
- 1 Large Sliced Red Onion
- 1/2 of a Preserved Lemon (a regular lemon will work too but the flavor will be different)
- 3 Carrots- Peeled and Cut into Quarters
- 2 Calabaza Squash- Peeled and Cut into Quarters
- 1 Small Sliced Sweet Potato
- Handful of Chopped Parsley
- Pinch of Saffron
- 1 Tbsp Paprika
- 1 Tbsp Ground Turmeric
- 1/2 Tbsp Ground Ginger
- 1 Tbsp Garlic Powder
- 1 Tbsp Cumin
- Salt and Pepper to taste
- 1/4 Cup Olive Oil or Avocado Oil
- Wash all your veggies and chicken drumsticks
- Peel and slice your veggies
- In a bowl add 1/2 of the onions, all gold potatoes, sweet potato, and calabaza squash along with 1/2 of all your spices and some oil
- In another bowl place chicken and 1/4 of all spices and some oil
- Add half of the oil to your tagine pot or dutch oven and heat to medium heat.
- Place potatoes, onions, and calabaza squash in your tagine/ dutch oven
- Add the second half of your onions and the carrots to the bowl where you spiced the other veggies and coat using the excess spices and oil left behind.
- After 5 minutes add in your chicken and top the chicken with the rest of the onions and carrots.
- Slice your preserved lemon and place each slice throughout the tagine
- Sprinkle your chopped parsley and any remaining spices throughout the tagine as well.
- Close your tagine/dutch oven with the lid
- When the liquid at the bottom of the tagine from the veggies and the marinade come to a boil, bring down the temperature to low heat.
- Cook tagine from 1.5 to 3.5 hours. The longer you leave your tagine to cook the better.
- ENJOY, or as they say in Morocco, Bs ha o Raha!