Moroccan Chicken Tajine with Dates and Dry Fruits

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I was 20 then, quite addicted to the TV channel Discovery Travel and Living. I virtually explored different countries, culture, and cuisine through this channel. With a desire to visit the places shown in the show and dreaming about traveling the world, my first virtual experience of the place Morocco was through Discovery Travel and Living.

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I barely knew how to cook, just a few dishes perhaps and which would only take care of the hunger part without a hint of other finer elements. I was quite fascinated with the Moroccan culture and cuisine the moment  I saw it on the TV. I even remember trying out a vegetarian stew soon after watching that very episode. I feel fortunate enough to have known the wonderful middle eastern culture and cuisine. Eventually, I have fallen in love with the richness of its culture while living here for more than a decade now.

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Until a few years back I didn’t have any idea about what exactly Tajine meant and assumed it to be a name of a place in Morocco. But later came to know that, TAGINE is the traditional and popular Moroccan or North African dish named after the cookware, a shallow earthen clay pot, in which meat and veggies are cooked together. 

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Tajine is a dish from Morocco and everyone has a different spin on it. So many varieties that can be made either with lamb, chicken or veggies. 

INGREDIENTS

6 chicken thighs with skin

3-4 medjool dates

3-4 soft figs

8-10 pistachios

10-12 pitted black olives 

3 cloves of garlic peeled 

1 large onion sliced

4-5 baby potatoes or 1 large potato cut into 4 pieces 

1 medium carrot cut into 4 pieces 

1 large tomato diced into big chunks

2 tsp Cumin powder

1 tsp ginger powder or grated ginger 

1 tsp turmeric powder 

1 tsp Crushed coriander powder 

2 tsp all spices

2 tsp Paprika

1 cup stock

1/2 red wine ( optional) or 1/2 pomegranate juice 

Salt and pepper for seasoning 

DIRECTION 

  1. Marinade the chicken pieces with all spices powder, garlic cloves, dates, dried fruits, salt and pepper, a drizzle of extra virgin olive oil, with red wine in a zip lock pack or a container with a tight lid for 4-6 hours or overnight preferably.
  2. Heat olive in a pan take out chicken pieces and sear them for 2 minutes turning up on each side.
  3. Heat oil in a large deep bottom casserole and fry the onions for 2 minutes on medium heat. Add the spices and sauté on low heat to avoid spices from getting burnt. Now add the chicken pieces and sauté for a minute or two. Add the stock, the veggies, the marinade and season with salt and pepper. Cover with a lid and let it cook for an hour and a half on lowest heat. 

Once done garnish with some roasted pine nuts, pomegranate seeds, and chopped fresh parsley. 

Serve it in a traditional tajine( if you have one) along with warm lemony couscous. I am pretty sure you will be blown off by the mellowed sweet and savory Moroccan flavored chicken. So heavenly! 

One thought on “Moroccan Chicken Tajine with Dates and Dry Fruits

  1. Srinivas says:

    Since there is a wide variety to pick from, some taking many hours to complete like this recipe and some others are less than 30 minutes (a couple of posts back) , it perhaps would be useful to have a categorization based on approximate time needed for the recipe so people can filter through the relevant time band that’s of interest to them.

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