There's a wonderful cookbook from Australia by Bill Granger called Bill's Sydney Food. This tagine is inspired by one of his recipes. The flavors are nuanced and complex but there's not one ingredient you can't find in the grocery store.
This was delicious I made it with both chicken breasts and thighs in a Dutch oven. My family loved it too! My husband likes tagine with lamb (he is not a big chicken fan), so he asked me if I could make it with lamb next time. Would this recipe work with lamb?
chicken tagine recipe barefoot contessa
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Made this with bone in chicken breasts. I did the first part in an Dutch oven browning the chicken and then the onions. I did the second part carrots, sweet potatoes and white potatoes in an Emile Henry Tangine for 60 minutes at 325. Wow, this was so delicious thank you for the wonderful recipes.
Thank you so much for this recipe! Not only it became a regular dish at my home, but also my favourite one! I have just come back from Morocco and you should see my disappointed face when I realized that none of the tagines I tried there beats your recipe ?
Wanted chicken dish for family weekend meal, cooked this dish today, is delicious! My family love it! I followed the full recipe, not adding or taking out, perfect recipe, very easy to follow, not time consuming, we love spices and cilantro in chicken/meats dishes. Definitely cook this dish again, Thank you very much!
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Over medium heat on stovetop, heat olive oil in the tagine (or a Dutch oven). Add the garlic and cook, stirring, for about 1 minute. Do not allow garlic to brown. Add wine, lemon zest, lemon juice, herbs, and 1/2 teaspoon of salt. Place the chicken thighs skin-side-up over the sauce in the tagine. Brush the thighs with the sauce. Tuck the lemon wedges in the tagine among the chicken pieces. Simmer for 30-40 minutes until the chicken thighs are tender and cooked through; occasionally brush the thighs with more sauce.
I think this recipe is pretty versatile for cooking methods. I cooked it on the stovetop, then broiled it briefly to crisp the skin. I think you could do this all in a baking dish. Bake it in the oven for 30 to 40 minutes until done, at around 375F. That will cook the chicken and probably crisp the skin too, without broiling. Let me know how it works!
Make it better by making it ahead. "Some dishes, like lamb tagine, actually taste better when made ahead," Garten says. Other dishes, like zabaglione and roast chicken, are traditionally made right before serving, but Garten recreates even tastier make-ahead versions in her new book. "Zabaglione is usually made just before serving and eaten warm," Garten explains. "My version is made with whipped cream and served cold with crunchy amaretti. I just spoon it into decorative glasses and put them in the refrigerator until I'm ready to serve them."
She combined the two dishes to create a recipe that can be prepped up to two days in advance. Before serving, simply roast the (already-marinated) chicken and the bread, and assemble the salad. "You have an entire meal in one dish," Garten says.
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