Tagine Casablanca Essence

Introduction to Tagine Casablanca Essence

The Tagine Casablanca Essence is a traditional Moroccan dish, combining rich flavors and aromatic spices, reminiscent of the vibrant culture and history of Casablanca. This dish celebrates the art of slow cooking in a tagine, a piece of North African earthenware that's integral to the identity of Moroccan cuisine. Originating from the Berbers, tagine cooking is not only a culinary technique but also a symbol of Moroccan heritage, with influences from Arab, Berber, Andalusian, and Mediterranean cuisines.

Ingredients

• Chicken - 1 whole, cut into pieces
• Onion - 2 large, sliced
• Garlic - 4 cloves, minced
• Ginger - 1 tablespoon, grated
• Cinnamon stick - 1
• Saffron - a pinch
• Cumin - 2 teaspoons, ground
• Coriander - 2 teaspoons, ground
• Paprika - 2 teaspoons
• Olive oil - 4 tablespoons
• Dried apricots - 1 cup
• Chickpeas - 1 can, drained
• Chicken stock – 2 cups
• Almonds - 1/2 cup, toasted
• Preserved lemon - 1, cut into quarters
• Salt - to taste
• Black pepper - to taste
• Fresh coriander - for garnish

Preparation

Marinating the Chicken

Begin by marinating the chicken pieces. In a large bowl, combine the minced garlic, grated ginger, ground cumin, ground coriander, paprika, a pinch of saffron, salt, and black pepper. Add the chicken pieces to the bowl and ensure they are well covered with the spice mix. Cover the bowl and let it marinate in the refrigerator for at least 2 hours, or ideally overnight, to allow the flavors to penetrate the meat deep.

Prepping Other Ingredients

While the chicken marinates, prepare the remaining ingredients. Slice the onions, toast the almonds, and cut the preserved lemon into quarters. Make sure to have your chickpeas drained and ready to use.

Cooking Process

Step 1: Browning the Chicken

Heat half of the olive oil in a tagine over medium heat. Add the marinated chicken pieces, skin-side down, and brown them on all sides. This step will help seal in the juices. Once browned, remove the chicken from the tagine and set aside.

Step 2: Sautéing the Aromatics

In the same tagine, add the remaining olive oil. Add the sliced onions and sauté until they become translucent. Add the minced garlic and grated ginger, and continue to sauté for another minute until fragrant.

Step 3: Building the Flavor Base

Return the browned chicken pieces to the tagine over the aromatics. Add the cinnamon stick and stir in the chicken stock, ensuring the chicken is partially submerged. Scatter the dried apricots around the chicken.

Step 4: Slow Cooking the Tagine

Cover the tagine with its lid and reduce the heat to low. Allow the tagine to cook slowly for about 1.5 to 2 hours. Check occasionally to see if more chicken stock is needed. The key is to cook the chicken until it is tender and the flavors meld together beautifully. Set a cooking timer to manage your time effectively.

Step 5: Finishing Touches

About 15 minutes before the end of the cooking time, add the drained chickpeas to the tagine, and gently mix them into the sauce without breaking the softened apricots. Add the preserved lemon and toasted almonds for a burst of flavor.

Serving the Tagine Casablanca Essence

Garnish your tagine with fresh coriander before serving. The Tagine Casablanca Essence can be enjoyed with fluffy couscous or warm flatbread, both of which are perfect for soaking up the rich, aromatic sauce. Pair it with a traditional Moroccan mint tea for an authentic touch. Gather your family or friends around the table and enjoy this culinary journey to the heart of Morocco.