I call this a chicken tagine dish because it traditionally would be cooked in the conical ceramic tagine.
I have adapted it so you can make it in any pot that will fit the ingredients and have added a crock pot version as well. The recipe blends the spices of Morocco (cumin, ginger, turmeric, cinnamon) with a New England twist (molasses). Don’t let the long list of ingredients fool you, it’s mostly spices and the prepping should take about 20 minutes. Because liquid is released from the vegetables while cooking, the end result is more of a stew and is great served on rice.
Chicken Tagine with Lemons and Olives
(Using a Dutch oven or crock pot)
2 pounds chicken breast, cut into bite sized pieces
2 Tablespoons extra virgin olive oil
1 lemon, peeled and sliced very thin
3 cups green olives, with pits (or without if desired)
2 red peppers, cut into long, wide, strips
2 yellow peppers, cut into long, wide strips
2 orange peppers, cut into long, wide strips
3 onions, cut into quarters
8 cloves garlic, chopped
2 Tablespoons tomato paste
2 Tablespoons honey
2 Tablespoons molasses
2 Tablespoons Dijon Mustard
1/2 tsp each Salt and pepper, and then to taste
2 tsp Cumin
½ tsp Ginger
1 tsp Turmeric
1 tsp Cinnamon
Dutch oven version:
- Preheat oven to 350 degrees F.
- In a bowl, stir together tomato paste, honey, molasses, Dijon mustard, and spices.
- On top of the stove, in a large Dutch oven (or covered cast iron), add olive oil and sauté chicken pieces until no longer raw on the outside.
- Add vegetables to chicken and then spice mixture. Stir well.
- Cover and put in Oven. Bake for 1 hour, stirring at half-way point.
- At 1 hour, stir and recover. Turn down temp to 300 degrees F and continue to cook for another hour.
Crock Pot (slow cooker) version:
- In a skillet, sauté chicken in olive oil until no longer raw on the outside.
- Add all ingredients, including chicken and 1/4 cup water to slow cooker. Stir well.
- Cook on high for 4 hours and then on low for 2 hours, stirring occasionally.
From the upcoming book: Eating Mediterranean in New England by Bill Bradley, R.D., L.D.N.