An amazing Moroccan cook named Naima taught me to make this dish. If you ever have the chance to buy a tagine (a clay cooking pot) it is worth it just to make this dish. Serve the finished meal boiling hot and eat it the traditional way -- straight from the clay tagine. By the way, I have adjusted this recipe to use chicken breasts (which are more common in the West) but in Morocco you would more likely get a cut such as a thigh. Any piece of chicken will work just fine.

Ingredients

2 serv.

chicken breasts↗3 -4
cloves garlic, chopped↗2
small onion, sliced into rings↗1 -2
teaspoon turmeric↗1 teaspoon
cup oil (not olive oil)1⁄4 cup
salt and pepper
carrots, peeled and quartered lengthwise↗3 -4
potato, cut into bite sized pieces↗1 -2
tomatoes, cut into wedges↗1 -2
olive, to garnish↗

Step-by-step instructions

1
Heat the oil in the tagine over a low heat and sauté the garlic and onions for a couple minutes.
2
Mix in some turmeric, then lay the chicken breasts on the bottom and season with salt and pepper.
3
Cover and let the chicken brown on one side, turn and continue cooking until the other side is brown.
4
Spread the carrots and potatoes evenly around the meat, add about 1/2 cup water and then cover again.
5
Continue cooking over a low heat.
6
When the vegetables are nearly cooked, sprinkle the tomato wedges over the top along with some more salt and pepper.
7
Cover and cook until the vegetables are done.
8
Add a few olives, if desired.
9
Bring to the table while it is still bubbling.

Source: food.com

Original recipe ↗

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