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Ingredients
- A whole chicken cut into pieces (or simply leave it out!)
- Salt to taste
- 1/4 c olive oil
- 4 tbsp butter
- 1 rounded tsp ginger
- 1 whole uncut onion
- 3 cloves crushed garlic (or more!)
- 1 tsp tumeric (or saffron)
- 2-3 russet potatoes peeled and quartered
- 3-4 peeled carrots, sliced in half and quartered lengthwise
- handful or two of frozen or fresh peas (added at the end)
- 1 1/2 c water
- Many delicious olives
- A squeeze of a lemon
- Crispy baked French fries (over top)
Details
Servings 5
Preparation time 10mins
Cooking time 75mins
Preparation
Step 1
Heat the olive oil and butter to a sizzle in a Dutch oven (large stock pot).
Place chicken pieces in oil (skin on) turning once, once the skins have browned (cover). Add the uncut onion, crushed garlic, ginger, salt, and tumeric. Stir.
Lay the potatoes and carrots on top and add the water (a glassful works). Cover with a lid and simmer.
Put French fries on baking pan and put in the oven (they should finish as the tagine finishes—so twenty minutes before the tagine is done simmering).
Allow the tagine to simmer until the chicken is thoroughly cooked and the carrots and potatoes are tender (not mushy). Add a little water if the sauce begins to dry out.
Near the end, add the handful of peas and the olives. Stir. Heat through, turn off heat.
Squeeze a lemon on top and stir. Alternatively, if you like the lemon flavor, you can toss the whole lemon (with skin on) into the tagine at the end for a few moments to cook.
To serve: Place the chicken in the center of a large serving dish (round is preferable). Top with carrots and potatoes. Pour the sauce with olives and peas around the outside and over the top. Remove fries from oven and sprinkle them generously over the entire dish.
Serve with warmed pita bread, Moroccan bread, and/or baguette. Eat with hands and bread.
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