From the blog: http://chatteringkitchen.com
Tagine: a dish which put Moroccan cuisine on the world culinary map. Quite literally, tagine is the name given to a deep earthenware pot with a large conical cover, similar to a top-hat. The essence of Moroccan cuisine is to let the meat slowly stew inside the tagine, infusing all the flavors while preventing them from escaping. For an authentic North African dinner, you can even serve in the tagine, once the meat is cooked. Defined by the process of slow simmering, Moroccan cuisine is full of spices, albeit not hot. In short, the flavors of the food is brought forth by the use of paprika powder, cayenne pepper, coriander powder and cumin powder. As soon as you lift the lid of the tagine, or your saucepan, the air will instantly be scented with the fragrance of the cooked spices.
No Moroccan meal can be complete without the inclusion of couscous. What steamed rice is to Thai food, couscous is to Moroccan cuisine. Just like its style of cooking, Moroccan cuisine has soaked in influences from Arab, Mediterranean, Moorish and Berber cooking and slowly simmered its way to creating its own identity. Credit for this authentic recipe goes to my sister, I had borrowed it from her years ago for my mother’s birthday dinner once. Today, 5 years on, I decided to give it another go.
Heat 2 tbsp of oil in a deep bottomed saucepan. Add the chicken and cook till brown on all sides
Transfer into a bowl and season with salt and pepper. Leave to rest
Lower the heat and in the same saucepan add the chopped onions and garlic. Stirring frequently, cook till light brown in color
Add all the spices to the onions, stir well and continue to cook till fragrant
Pour in the tomato paste and mix well. Stir for about 2-3 minutes
Add the chicken stock to the mixture and stir till all the ingredients are combined
Lower the heat as the stock begins to simmer and add the chicken, chickpeas, olives, juice of one lemon and red peppers
Close the lid and let the sauce simmer on very low heat for about 20 minutes. Make sure not to let the sauce dry up. It should not be too runny or too thick, just medium consistency
Once the sauce has simmered to your required consistency, switch off the heat and garnish with coriander
For the couscous: Empty the contents of the couscous packet into a bowl and cover with boiling water, about 6 fl. oz. Add a pat of butter (optional). Mix well and let is stand for about 5 minutes till the water has been absorbed. Fluff the couscous with a fork and serve.