Chicken Tagine is a classic braised dish that I have made often. It's one of my comfort meals, particularly when living in foreign countries and wanting something familiar. I sometimes adjust ingredients by what I find and where I am but the lemons and olives are always there. If you can get a great ras el hanout like our Tangier then you'll be in good shape. I've also made this with garam masala and added diced tomato.
When ready, stir in the olives, lemon, sea salt, tangier, saffron, and 2 cups of water to combine well.
Recipe Notes
This is the heavy bottom skillet we often use the make these dishes.
The dish can fully be finished on stove top as well. Once the pan comes to a boil, reduce the heat to simmer and continue simmering until the chicken is fully tender.
Questions? Contact helen@laboiteny.com
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