Recipe For Mint Chicken Tagine

Morocco is the place of my dreams, a country on my bucket list and it has been there for many years. I have various reasons for wanting to visit this country and one of them is to experience the spice markets. Dave and I have a plan and it will be many years before I get to step ashore this country so until then I have to make do with cooking in my tagine. Not all the recipes I create in my tagine are traditionally Moroccan, but they are all slow cooked with love until the meat is perfectly soft. This cooking utensil is Berber in origin and has a base unit that is flat and circular with low sides, and a large dome-shaped lid. The lid is designed to allow the condensation to return to the bottom of the dish. For communal eating, the base can be taken to the table for serving.

Mint Chicken Tagine
Mint Chicken Tagine
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Mint Chicken Tagine

Ingredients

  • 15 mls lemon infused olive oil
  • 2 chicken thighs
  • 2 chicken drumsticks
  • salt and freshly ground black pepper to season
  • 1 onion quartered
  • 2 carrots cut into large chunks
  • 2 potatoes quartered
  • 5 mls Sumac
  • 5 mls dried mint
  • 125 mls white wine
  • 250 mls vegetable stock
  • 5 mls arrow root
  • 30 mls pomegranate seeds
  • small handful of fresh mint chopped

Instructions

  • heat the oil in the base of the tagine
  • season the chicken and brown
  • add the onion, carrots, potatoes, sumac, dried mint, wine and stock
  • cover and cook over a medium heat for 40 minutes
  • remove the lid and add the arrow root
  • allow the sauce to thicken
  • garnish with the pomegranate seeds and mint

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0 thoughts on “Recipe For Mint Chicken Tagine

    1. they are in season right now, but I think I am going to buy a tree for home as they are VERY expensive in the shops 🙂

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