At least once a month, I save the day with this recipe. THE recipe. My go-to saviour, so delicious that I even serve it to company in a rush. Friends usually leave with the recipe too. A fake tagine, you might say, ready in 30 minutes or so and bursting with deep flavours despite the short cooking time. Few ingredients but boy! do they shine.
My picky eater’s verdict? Changing. Sometimes he digs in with a great big moan (yes, Junior moans when he likes the food), sometimes he pouts for his faithful PB-no-J. If I let him win, he would eat bread or cereal more often than not. Now that I have a son, I suddenly understand that Seinfeld joke. So, no guarantees here that your picky eater will embrace the final results but the ultra tender chicken is tempting enough to pull mine out of his culinary rut. Worth noting, this curry-flavoured dish is proof that Western children can embrace foreign spices as long as they deliver flavour, not fire.
I did not create this recipe but I have been cooking it for more than 10 years, origins unknown. Did I tweak it, I don’t remember. Maybe I added cilantro at the end, which you can skip if you don’t share my overwhelming passion for it. Enjoy.
Did you know? Tagine are berber stews from Morocco, Algeria, Tunisia, slow cooked over low heat in a terra cotta dish called a tagine, ergo the name. The meat is braised, never fried, since earthenware cannot sustain intense heat. Today’s European-made tagines have a cast iron bottom that lets you sauté meat, bucking tradition. This recipe borrows from both techniques with its fried onion and garlic…but braised meat.