40 minutes (10 mins prep, 30min cooking)
An amazing Moroccan
cook named Naima taught me to make this dish. If you ever have the chance
to buy a tagine (a clay cooking pot) it is worth it just to make this
dish. Serve the finished meal boiling hot and eat it the traditional way
-- straight from the clay tagine.
- 34 chicken
- 2 cloves garlic,
- 12 small
onion, sliced into rings
- 1 teaspoon turmeric
- 1/4 cup oil
(not olive oil)
- salt and pepper
- 34 carrots,
peeled and quartered lengthwise
- 12 potato,
cut into bite sized pieces
- 12 tomato,
cut into wedges
- olives, to garnish
the oil in the tagine over a low heat and sauté the garlic
and onions for a couple minutes.
in some turmeric, then lay the chicken breasts on the bottom and season
with salt and pepper.
Cover and let the chicken brown on one side, turn and continue cooking
until the other side is brown.
the carrots and potatoes evenly around the meat, add about 1/2 cup
water and then cover again. Continue cooking over a low heat.
the vegetables are nearly cooked, sprinkle the tomato wedges over
the top along with some more salt and pepper.
and cook until the vegetables are done.
a few olives, if desired, and bring to the table while it is still