Transport yourself to Morocco by making this recipe for Mint Chicken Tagine. Using Sumac and fresh mint as well as pomegranate arils.
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.
Today’s inspirational recipe from Lavender and Lime ♥ Mint Chicken Tagine ♥ #LavenderAndLime Click To Tweet
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
- 15 mls lemon infused olive oil
- 2 chicken thighs
- 2 chicken drumsticks
- salt and freshly ground black pepper to season
- 1 onion, peeled, trimmed and 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 arils
- 5 g fresh mint, chopped
- 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
To me, a tagine is an essential cooking dish. Look for one that you can use on the stove top, as well as in the oven.