North African Cuisine has a very distinctive flavour. People often shy away from Tagine and other dishes because of the liberal use of 'exotic' spices. However, I would argue that the results are well worth the risk.


What Exactly IS a Tagine?


Tagine seen here accompanied by bread and spices


The tasty traditions of Morocco and other Northern African peoples can be experienced more fully using a tagine (or tajine). The conical lid provides the enclosure that makes it act like an oven. Most can be used to cook either in the oven or on top of the stove.
Traditionally used by nomads as portable ovens over charcoal braziers, for making stews, usually containing meat. The low, indirect heat produces a rich, aromatic flavor as the food slowly simmers for hours. Several tagine dishes might be served during a typical dinner, together with, of course, couscous.


Tagine is both the name of the cooking vessel and of the recipes themselves.


The base is both a cooking and serving dish. It is very heavy, made to withstand constant use, and to hold heat longer.

The cover is shaped like a funnel, to act like an oven, or a closed chimney. Totally sealed at the top, it keeps heat and moisture inside during cooking, for more flavorful, healthier food. The extended bulb at the top is designed to remain cooler, and act as a handle.


Tagine Lemon Chicken with Olives – A bit of work, but well worth it!


Ingredients:
3lbs boneless skinless chicken breasts or 4lb chicken on the bone

2 tablespoons tagine spices - ginger, turmeric, ground corinader
2 bay leaves

4 tablespoons extra-virgin olive oil
4 garlic cloves, sliced

salt & pepper, to taste
2 small onions, thinly sliced

½ cup chopped parsley
½ cup chopped cilantro

¼ cup fresh lemon juice
6 lemon, wedges, rinsed and pulp removed

1 cup green olives or black olives


Preparation:
Time - about 6 hours

Serves - 6-8
1. In a small sauté pan over medium heat, toast the spices, stirring frequently, until fragrant, about 3 minutes. Transfer to a large bowl. Add the bay leaves, 2 Tbs. of the olive oil, the garlic, salt and pepper and whisk to combine. Add the chicken and stir to coat. Cover with plastic wrap and refrigerate for 3 hours.

2. Remove the chicken from the marinade and reserve the marinade. In a tagine over medium-high heat, warm the remaining 2 Tbs. oil until almost smoking. Working in batches, brown the chicken on all sides, 5 to 7 minutes total. Transfer to a plate.
3. Add the onions to the tagine and cook, stirring, until soft and translucent, about 5 minutes. Reduce the heat to medium and add the chicken, reserved marinade, the 1/2 cup parsley, cilantro, lemon juice, preserved lemon and olives.

4. Cover the tagine and cook until the chicken is tender and falling off the bone, up to 2 hours. Discard the bay leaves. Garnish with parsley and serve the chicken directly from the Tagine. Accompany with couscous.