Chicken Tagine



Spice Mix

3 tsp smoked paprika
1 tsp garlic powder
2 tsp cinnamon
3 tsp ground coriander
1 tsp turmeric
1 tsp ginger powder
1/2 tsp ground cardamom
2 1/2 tsp allspice


4 chicken quarters
salt and pepper to taste
2 tbsp spice mix
1/3 cup olive oil
3 roma tomatoes
1 head cauliflower, cut into bite sized pieces
1 onion, diced
3 cloves garlic, diced
1 tbsp fresh ginger, grated
1 pinch saffron
2 cups chicken stock
1 lemon, thinly sliced
1 cup green olives
1/2 bunch cilantro, chopped


Combine spices and cook in a dry pan on low heat. Toast until fragrant, about 2 minutes. Allow spices to cool and set aside.

Preheat oven to 350F, season chicken with salt, pepper, 2 tbsp spice mix and 2 tbsp olive oil.

Heat a large pot with water to a boil, add salt. Prepare a bowl of salt water on the side. Core tomatoes and score on the bottom. Boil cauliflower for 3 minutes and add them to the ice water. Boil tomatoes for 20 seconds and add them to the ice water as well.Remove cauliflower when cold, then dry. Peel tomatoes and cut into quarters. Remove seeds.

Heat olive oil in a large pan on medium heat, sear chicken in batches. After chicken is browned, remove all but 2 tbsp of oil in the pan. Brown the cauliflower in the fat and transfer both to a large pot which has a cover and can be set in the oven.

Reduce heat in the pan and add the onion, garlic, ginger and saffron. Cook and stir until onions are translucent. Add tomato paste, chicken stock and simmer until reduced by 1/3.

Pour sauce on chicken and cauliflower in the oven proof pot, with the cover on. Cook for about 20 minutes. Stir in tomatoes, sliced lemon and olives and cover and cook for an additional 20 minutes or until chicken is cooked.

Garnish with cilantro and serve with couscous or rice.


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