Have you ever cooked with a tagine? This was my very first time, and I was truly enchanted. It’s a terracotta “pot” consisting of a shallow bottom part and a conical lid. This particular shape promotes the return of steam downward, enriching the food with its own aromas. What I love most is that it allows for low-fat cooking. Of course, if you do not own one, you can make my chicken tagine in a regular non-stick saucepan. It’s a light and very tasty main course. Prepare some bread because you cannot resist dipping it into all that delicious sauce.
Other recipes with chicken thighs that might interest you:
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 10 Minutes
- Portions: 3 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter, and Spring
Ingredients for the Chicken Tagine
- 6 chicken drumsticks
- 1 yellow onion
- 1 clove garlic
- 12 oz tomato sauce
- 1 tbsp honey
- 1 pinch ground coriander
- 1 pinch baking soda
- 1 bunch parsley
- extra virgin olive oil
- salt
- black pepper
Tools
- 1 Tagine
- Tongs
Preparation of the Chicken Tagine
Heat a drizzle of oil in the tagine dish, then place the chicken drumsticks and brown them over medium heat for 5 minutes, turning them occasionally. If you do not own a tagine, you can use a non-stick saucepan. If you wish to purchase one, you can find it online by clicking HERE. There are options at various prices. Mine measures 11 inches.
Meanwhile, peel the garlic and onion and chop them coarsely.
Once the chicken drumsticks are browned, remove them from the tagine and set them aside.
Then add the chopped onion and garlic to their cooking base, a little water, and let them soften for five minutes.
At this point, pour the tomato pulp into the pan, the runny honey, a pinch of ground coriander, and continue cooking for another 10 minutes. I also added a pinch of baking soda to eliminate the acidity of the tomato.
After this time, adjust the salt and pepper and return the chicken drumsticks to the tagine. Add a ladle of hot water, cover, and let simmer for 30 minutes, stirring occasionally.
Five minutes before the end of cooking, add the black olives.
Once cooking is complete, turn off the heat, perfume the chicken tagine with plenty of chopped parsley and serve immediately, directly from the cooking dish. Enjoy! Paola
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