Ingredients
Tagine ingredients
- 2 onions, chopped
- 3 cloves garlic, chopped
- 2 tbsp extra virgin olive oil
- 1 pound chicken breasts, cut into bite-sized pieces
- 3 big potatoes, cut into steak fry sized pieces
- 2 medium carrots, cut into large (2”) pieces
- 1 cup fresh or frozen peas
- 1 large tomato, cut into 6-8 wedges
- 3 slices lemon, with the skin
- 1/2 bunch parsley, stems removed and chopped
- 1/4 bunch cilantro, stems removed and chopped
Herb Blend
- 1.5 cups water
- 2 tbsp extra virgin olive oil
- 1 tsp Salt
- 1 tsp ginger powder
- 1 tsp turmeric powder
- 1 tsp Pepper
- 2 tsp paprika powder
- 1/2 tsp saffron (optional)
Method
- Preheat oven to 375.
- In a Dutch oven, heat up 2 Tablespoons olive oil. Sauté onions and garlic for a few minutes until soft.
- Layer rest of tagine ingredients (except for herb blend) with parsley and cilantro on top.
- In a 2 cup measuring cup add 1 ½ cups water, 2 Tablespoons olive oil and the dried herbs. Mix well.
- Pour water/herb mixture over tagine ingredients.
- Cover Dutch oven and bake for 1 hour.
- Remove cover and bake for ½ hour more.
- Crockpot version:
- Add all ingredients making sure that chicken is under liquid.
- Cook on high for 5 hours.