It’s been a long time since I’ve blogged a new tajine recipe. You see it’s not intentional but you may be surprised to know I don’t do a lot of our main meal cooking – especially when it comes to Moroccan food. My sister-in-law who happens to be an amazing cook handles the lunch time meal. So unless we want something that’s not Moroccan, I let her take care of things. But, you see, we had a little “issue” a few weeks ago.
Most of my days I spend working. But, I work from home so it’s not always apparent that I’m “working” – because I’m always here and I might do other things when I take breaks. So, the other day my mother in law commented on my not cooking (not in a bad way).
Truth be told I feel like my tajines don’t hold a candle to theirs. I know that I can hold my own but it’s just a personal flaw of mine.
This is a tajine I’ve been wanting to try for a long time. I do get tired of the same things over and over again, and while Moroccan food is amazing – eating mostly the same things day in and day out gets tiring. So it was time to give this recipe a shot. Now, the ultimate test for me is will my mother in law eat it.
I’ve had a few fails already. I chock them up to different cultural values about what tastes good and what doesn’t. For me a gooey brownie is going to be amazing while a sheep brain, not so much. In the reverse she thinks a gooey brownie isn’t cooked and sheep brains are amazing – you can see where the issues come in right?
After I made this one afternoon and tried it I knew I was onto something. Even though MarocBaba was stuffed from lunch he tried it too and thought it was great. We were going out for dinner that evening so I left the tajine for the family to have at dinner. When I came back well…They’d eaten the whole thing; and my mother in law?
She gave it 2 thumbs up.
The key to making this is really to let it cook slow – that’s how you’ll end up with the unique jam flavor that develops.
- 1 pound of chicken skin on
- 1 large onion
- 1 Tbsp olive oil
- 2 tsp cumin
- 1 Tbsp crushed garlic
- 1 tsp ginger powder
- 1/2 tsp each salt and pepper
- pinch crushed saffron
- 1 Tbsp butter
- 1 Tbsp oil (vegetable/sunflower etc)
- 1 pound of tomatoes
- 1 heaping teaspoon honey
- sesame seeds (optional)
- This is best prepared in a tajine but if you don’t have one, a heavy bottomed pot will work too.
- In a bowl combine olive oil, cumin, cinnamon, ginger, crushed garlic, saffron, salt, and pepper.
- Wash chicken well and remove any excess fat – but leave skin on.
- Coat chicken in marinade and refrigerate while preparing the rest of the meal.
- Slice one onion in half, remove skin and slice into pieces as thin as possible.
- In the bottom of a tajine or pan add 1 Tbsp butter and 1 Tbsp of oil.
- Turn heat on to low, and add onions. Saute until onions become soft and start to brown.
- Prepare tomatoes by either grating the insides into a bowl, or blanch in boiling water, and remove skins. Chop into small pieces and add to the onions.
- Make space in the tomatoes to add the chicken pieces, skin side down. The chicken should be nestled into the tomatoes.
- Add the cover to the tajine or pot and allow to cook for 45 minutes – 1 hour until the chicken is cooked through and falling apart and liquid has reduced in the pot.
- Mix in a teaspoon of honey at the very end and allow for a few more minutes of cooking. You can also top with sesame seeds right before serving.
- Eat hot with crusty Moroccan bread.