Adapted from New York Times
This dish is typically cooked in a pot that the dish is named after, an earthenware tagine or ceramic dish. This recipe is adapted for cooking on a stove top.
3 tablespoons paprika
1 teaspoon garlic powder
2 teaspoons cinnamon
3 tablespoons ground coriander
1 tablespoon ground turmeric
1 tablespoon ginger powder
1 teaspoon ground cardamom
1 teaspoon ground allspice
1 teaspoon black pepper
8 boneless chicken thighs, cut into bite size pieces
2 tablespoons spice mix
4 tablespoons extra-virgin olive oil
1 14.5 oz can fire roasted diced tomatoes
1 small head cauliflower, cut into bite-size florets
1 yellow onion, diced
3 cloves garlic, chopped
1 tablespoon grated fresh ginger
1 pinch saffron
1 tablespoon tomato paste
2 cups chicken broth
juice and zest from 1 lemon
1 cup sliced green olives
½ bunch cilantro, chopped
- Season the chicken thighs with salt, 2 tablespoons of the spice mix, and 2 tablespoons olive oil.
- Heat the remaining olive oil in a large heavy skillet over medium heat, and brown the chicken in batches. Remove the chicken to a bowl and set aside. Add cauliflower to pan and sauté a few minutes until it starts to brown.
- Reduce heat to low and add the onion and ginger. Cook, stirring, until the onions begin to soften. Add the garlic and saffron and cook about 30 seconds. Add tomato paste and chicken stock, and simmer until reduced by 1/3.
- Add the chicken, cauliflower, diced tomatoes, lemon zest, and olives to the skillet. Bring to a boil, reduce heat to low, cover, and cook for about 30 minutes until cauliflower is tender. Stir in lemon juice and serve garnished with cilantro.
- Serve the chicken with couscous and garnished with the cilantro. Reserve remaining spice mix for the next batch or another use.