Moroccan Chicken Tagine
DescriptionThis fragrant stew from Morocco is named after the cooking vessel in which it is traditionally made: a wide, shallow dish with a tall, cone-shaped lid, which helps to retain and circulate steam, enabling the dish to be baked and steamed at the same time, perfect for long, slow cooking. Even if you don’t have a tagine, you can still make the stew in a large, wide pot with a tight-fitting lid. You’ll be transported to Northern Africa with every bite—tender vegetables and chicken simmered slowly in a savory broth enriched with spices, dates, and orange zest.
- 2 tablespoons vegetable oil
- 2 1/4 pounds skinless, boneless chicken thighs, trimmed of excess fat and cut into large chunks
- 1 large onion, cut in large dice
- 6 carrots, peeled and cut into 1-inch chunks
- 2 tablespoons minced garlic
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground cardamom
- Salt and ground black pepper
- 2 tablespoon Glace de Poulet Gold® dissolved in 2 1/2 cups hot water
- Finely grated zest of 1 orange
- 1 can (14 1/2 ounces) diced tomatoes, or 1 1/2 cups diced fresh tomatoes
- 8 ounces whole dates, halved
- Orange juice, optional
- Heat a large stewpot over medium-high heat. Add the oil and then the chicken and brown the chicken on all sides. Remove the chicken from the pot and set it aside.
- Reduce the heat to medium and add the onions and carrots to the pot. Cook, stirring occasionally until the carrots are just fork-tender, 10-15 minutes.
- Add the garlic and spices, season with salt and pepper, and cook 1-2 minutes more.
- Add the diluted Glace de Poulet Gold®, orange zest, tomatoes, and the reserved chicken pieces to the pot and stir to combine. Bring the stew to a simmer, cover, and simmer for 30 minutes. Stir in the dates and simmer, covered, for another 30 minutes.
- Season the tagine to taste with salt and pepper and a few tablespoons of orange juice, if desired; serve the it over couscous or rice.
Wine Pairing: Pinot Gris or a dry Rosé.