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Chicken Tagine

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The tagine is the most famous stew of North African cuisine. Cooked in a special clay pot, the chicken stays wonderfully tender and absorbs the flavors of spices, onions, and herbs. This version is refined with toasted sesame and warming spices. With minor adjustments, the dish can be adapted for all doshas according to Ayurveda.

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Preparation time: 15 minutes
Cooking time: 45–60 minutes

Use ghee instead of oil and plenty of warming spices like ginger and cumin.

Reduce or omit chili, add more fresh herbs and lemon juice for a cooling effect.

Add extra chili, pepper, and lemon juice, use little oil, and brown the chicken well if desired.

Ingredients

  • 2 chicken legs or chicken breast fillets

  • 2 tablespoons ghee or olive oil (depending on your dosha)

  • 1 onion, finely chopped

  • 1 clove of garlic, finely chopped

  • 1 teaspoon ground cumin

  • 1/2 teaspoon turmeric

  • 1/2 teaspoon cinnamon

  • 1/4 teaspoon chili (optional, depending on your dosha)

  • Salt to taste

  • 100 ml water or broth

  • Fresh coriander or parsley, coarsely chopped

  • 1 tablespoon sesame seeds, roasted

  • 1 tablespoon lemon juice (optional)

Preparation

  1. Heat the ghee or oil in a tagine or heavy pot.

  2. Brown the chicken pieces on all sides, then remove them.

  3. Sauté the onion and garlic in the same fat until translucent.

  4. Add the cumin, turmeric, cinnamon, and chili to taste, and roast briefly.

  5. Add the meat back in and mix everything well.

  6. Pour in water or broth, cover, and simmer over low heat for about 45–60 minutes.

  7. Before serving, sprinkle with herbs, sesame seeds, and lemon juice if desired.

Serve with couscous, flatbread, or steamed vegetables, garnished with fresh herbs and toasted sesame.

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MEAT

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