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! 

2 thoughts 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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