I just love the word ‘tagine’…it just has a ring to it, the way it rolls off your tongue…and, then if you add a slight accent to it when you say ‘tagine’ you can almost feel like you’re in Morocco! Tagines are gorgeous cooking and serving pieces~~if you’ve never seen them, just Google the word for images, and you’ll be mesmerized!
Here’s what Wikipedia says about ‘tangine’ ~~ A tagine (Arabic: طاجين tajin from the Persian: تابه) is a historically Berber dish from North Africa that is named after the special earthenware pot in which it is cooked. A similar dish, known as tavvas, is found in the cuisine of Cyprus. The traditional tagine pot is formed entirely of a heavy clay, which is sometimes painted or glazed. It consists of two parts: a base unit that is flat and circular with low sides and a large cone- or dome-shaped cover that sits on the base during cooking. The cover is designed to promote the return of all condensation to the bottom. With the cover removed, the base can be taken to the table for serving. Tajines are also used and made in Morocco.
I actually made my dish in a cast iron skillet~~my tagine I’ve ordered hasn’t come in yet, and I wanted to create this recipe after looking at a bunch of tagine recipes! Luckily, I had this beautiful earthenware bowl to plate and serve it from!
Preheat oven to 375
What you need:
1 ¼ – 1 ½ pounds chicken breasts
1 tsp sea salt
6 tbl olive oil (divided)
3 tbl butter
3 cups thinly cut leeks
1 sweet onion cut into bite size pieces
1/3 cup white wine
2 tbl Moroccan Tagine spice (brand~~ ‘Urban Accents’) —can also use Harissa or Ras el Hanut
1 tsp smokey hot Hungarian paprika
1 can diced tomatoes
1 can cannellini beans
1/2 cup deli salad bar green and black pitted olives in oil
1/3 cup deli salad bar garlic in oil
¼ cup chopped fresh Italian parsley
2 tbl chopped fresh mint
1 lemon cut into thin slices
What you do:
In a heavy skillet over medium high heat, pour 3 tbl of olive oil. Coat the chicken breasts with sea salt. Pan sear to get a golden brown finish on each side—cooking about 2-3 minutes per side. Turn off heat. Set aside.
In another large heavy skillet over medium heat, add the remaining olive and butter. Get it hot and add the leeks and sauté about 5 minutes. Reduce heat to low and add onions and white wine and blend. Sprinkle in the Moroccan Tangine spice and paprika and blend. Add the tomatoes, beans, parsley, olives, garlic and mint and blend.
Nest the chicken pieces in the center of the skillet. Add the lemons all around. Cover tightly with a lid. Roast in the preheated 375 oven for about 30 minutes. Remove and let rest about 15 minutes. Ready to serve!
©alice d’antoni phillips www.allyskitchen.com