Chicken Tagine

This recipe is simple yet it delivers the complicated flavors of a pro. Make copies of this one, your friends will ask. Fatima taught me how to make this and it has easily become one of my absolute favorites. Serve it over Cauliflower Couscous. Always remember ALL ORGANIC ALL THE TIME !

This recipe is simple yet it delivers the complicated flavors of a pro. Make copies of this one, your friends will ask. Fatima taught me how to make this and it has easily become one of my absolute favorites.
Serve it over Cauliflower Couscous.
Always remember ALL ORGANIC ALL THE TIME !

3 tablespoons-Olive Oil

1 whole Chicken –cut up

2 large Shallots-sliced (yellow onion good too)

3 Figs –halved

2 Bell Peppers-sliced

2 Cups Chicken Broth

2 Zucchini or Courgettes- cut into 1”rounds

2 Carrots-cut into ½ ” rounds

2 teaspoons Fresh Parsley-chopped

2 Tablespoons Fresh Cilantro or Coriander-chopped

1 teaspoon Sea Salt

1 teaspoon Black Pepper

1 teaspoon-Ginger Powder

1 teaspoon Tumeric

1 teaspoon Cinnamon

5 Dried apricots

In a large pan, coat chicken in olive oil. Top with shallots.

Sprinkle with Salt, Pepper, Ginger Powder,Tumeric, Cinnamon.

Cover and cook on med high for 15 minutes.

Add Broth, carrots, zucchini, bell peppers, Parsley, and Cilantro apricots and figs.

Cover and cook until chicken falls off the bone, about 30 more minutes.

Serve over Cauliflower Couscous.

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About eatonsquareedibles

I've had the great good fortune of living abroad for more than a decade. The traditions, comfort and memories of home are things I cherish and carry with me on my travels. What I wasn't expecting was that other cultures and flavors would seep into my own traditions and favorites and influence a new batch of classics. Heres to evolving traditions and new memories! View all posts by eatonsquareedibles

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