Carrot

Ta-da!  Tajine

June  2, 2011
Author Notes

From the "top of the shop" spices, to the luscious sauce, this is one of the original one pot meals! —lorigoldsby

  • Serves 4 - 6
Ingredients
  • 6 chicken thighs or legs
  • 1 teaspoon each of ground cardamom, cinnamon (or 1 stick), coriander, cumin, paprika
  • 1//2 teaspoons each of ginger and tumeric
  • 1 tablespoon paprika
  • 1/2 small onion, large dice
  • 2-3 carrots, bite sized chunks
  • 6-8 large green olives
  • 13 ounces can of fire roasted tomatoes
  • 2-4 ounces marcona almonds
  • 1 lemon
  • 1/4 cup olive oil
In This Recipe
Directions
  1. In tagine, mix olive oil and spices. Drop in chicken thighs and toss to coat. Drain any excess oil, spread out evenly within bowl.
  2. Add onion, carrots, olives and almonds.
  3. Thickly slice lemon, add coarse kosher salt and rub into their membranes with back of a spoon. (this is a cheat/shortcut to having preserved lemon)
  4. add canned tomatoes into reservoir as space allows. Any extra room-add chicken broth or wine. Cover with lid, bake at 375 for 40 minutes.
  5. Serve with couscous--often you can add it directly to the pot, allow to set for 20 min or according to package directions.. Can sub chicken thighs for one small lamb leg.

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Review
lorigoldsby

Recipe by: lorigoldsby

I learned to cook with my Gran. I can still see her reading a recipe and figuring out how she would make it better. She was fearless about substituting ingredients--but also knowledgeable. She approached food in the same way she built her antique business--appreciate quality ingredients and workmanship, but don't be a snob. I think I carry those same beliefs in my approach to cooking. I love family style dinners, I love a fancy ladies' luncheon with my wedding china, or a backyard seafood boil to celebrate my husband's birthday...I love to share food with others.