This tagine is easy to make, and you will love the aroma that fills your kitchen. Make with your choice of protein: chicken or chickpeas.
Moroccan Tagine with Dates and Spiced Ghee or Coconut Oil
Author:
Philippa Norman
Ingredients
4 pieces of chicken or 2 cans chickpeas (or 2 cups cooked chickpeas)
2 medium onions, chopped
3 cloves garlic, smashed and finely chopped
1-1/2 tbsp chopped ginger
1 tbsp fresh ground black pepper
3/4 tbsp salt or to taste
1/2 tbsp saffron threads (optional)
1/2 tbsp turmeric
1/4 tbsp ras el hanout
1 stick cinnamon
2-4 Tbs ghee or coconut oil
4 sprigs cilantro
1 cup broth, or water with squeeze of lemon juice
1 cup pitted whole dates
3 tbsp maple syrup
1 - 1/2 tbsp cinnamon
1/4 cup toasted almonds
Directions
Sauté onions, garlic, ginger, turmeric saffron and ras el hanout, until fragrant being careful not to burn.
Add chicken and cook until chicken is browned, or if using chickpeas add them and cook until warmed through.
Arrange in pot with dates.
Add broth or lemon water.
Cover pot and bake at 350F for 30-40min for chickpeas and up to 1 hour or longer for chicken, to ensure it is completely cooked through and very tender.
Remove pot from oven.
Remove about 1/2 cup of cooking liquid and place in a small pot along with the maple syrup. Cook until thick and syrupy.
Transfer the chicken or chickpeas to a serving dish. Drizzle syrup mixture, then top with toasted almonds and cilantro sprigs.
Recipe Note
Honey is traditionally used in Tagine. Using maple syrup is an Ayurveda compatible substitution.
