Recipe: Moroccan Chicken Tajine
EAT DRINK & BEE MERRY
Wednesdays at Bee Mission Blog are going to be about finding delicious recipes that include something bee-related. This one has a generous amount of honey in it, and I was intrigued by the subtle blend of flavors when I read the ingredients.
Tonight my family enjoyed an adapted Bedouin feast that had us all wanting more. I prepared an oven-baked Moroccan Chicken Tajine casserole. This was a more modern approach to the actual cooking method but with mostly traditional ingredients, including honey. The results were nothing short of 5-star delicious.
North African nomads historically used the tagine pot as a “portable oven”. This let them prepare warm food no matter where they were on their journey. The pot has a conical shaped cover somewhat like an old-fashioned beehive, which seals onto the wide and shallow base.
Moroccan tajine dishes are traditional cuisine, but with flexible ingredients based on what is available. They are slow-cooked savory stews, usually made with sliced meat, poultry or fish with fresh vegetables, spices, nuts, and dried fruits. Spices most often infused for meat, chicken and fish tajines are ginger, cumin, turmeric, cinnamon, and saffron. Vegetable tajines are often spiced with paprika and chili to add some fiery warmth.
MOROCCAN CHICKEN TAJINE
The recipe for the version I made tonight can be found below, and we served it with couscous.
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