Tagine is a Moroccan specialty: a thick, rich stew-like dish with meat and vegetables traditionally served over couscous. It may sound exotic, but it’s delicious and a snap to make!

  • 4-6 TB olive oil
  • 2 TB ground cumin
  • 2 TB smoked paprika
  • 1 large red onion
  • 2 small eggplant
  • 2 chicken breasts
  • 2 TB raisins
  • handful of pitted black olives 2 cups chicken broth
  • sherry vinegar (or other vinegar)
  • 1/2 cup raw spinach

Heat oil in a saucepan on medium. Add spices and roast for a few minutes, until spices are fragrant and have intensified in color. Cut onion into quarters or eighths, saute in the spice oil. Cut eggplant in halves or quarters lengthwise, cut into large chunks and add to pan. Cut chicken into bite-sized pieces and add to pan. Add raisins and olives (optional). Saute for another minute or two. Add broth, turn heat down to low, simmer for 45 minutes to one hour with lid on. Add washed, torn spinach and a splash of vinegar about five minutes before serving. Add salt if needed (the broth and olives are usually salty enough). Serve over couscous or with flatbread or tortillas and a big salad. Serves 3-4.

{From the recipe box of Molly Roza, inspired by a New York Times recipe}

Leave a Reply

Your email address will not be published. Required fields are marked *