Shake up chicken dinner by using some different seasonings–fenugreek and turmeric in this Moroccan tagine, which is really just a simmered melange of chicken and lentils served over chunks of crusty sourdough. You don’t need a special tagine cooker, any covered Dutch oven or enameled casserole (Le Creuset, Emile Henry) will work great–you simply want to retain moisture during cooking.
Original recipe from Kitty Morse and her Cooking at the Kasbah (which is one of the cookbooks I’ve used most–highly recommend!)
- 2 tablespoons avocado or olive oil
- 2 onions, peeled and sliced
- 1 large tomato or 1/4 cup diced Pomi tomatoes
- 6 chicken thighs, bone-in with skin
- 2 teaspoons freshly ground black pepper
- 1 teaspoon ground turmeric
- 1 1/2 teaspoons salt
- 4 cups water
- a 1" bundle of cilantro stems, tied with kitchen twine
- 1/4 cup fenugreek seeds or 1 tablespoon ground fenugreek
- 3/4 cup dry lentils, rinsed and drained
- 6 cups day-old sourdough bread (or other bakery loaf with crisp crust), torn into bite-sized chunks
- In medium Dutch oven or tagine, heat the oil and cook the onions, tomato, chicken, pepper, turmeric, and salt until onions are softened, about 5 - 8 minutes.
- Add the water, fenugreek, and cilantro bundle. Bring to boil then reduce heat to a simmer. Cover and cook for 40 - 45 minutes, until chicken is tender. Add the lentils and continue cooking until they are tender, about 20 - 25 more minutes. Discard the cilantro bundle.
- At the table, pass the bread pieces, then ladle chicken, lentils and broth over the top.