The key to any tagine is to start cooking it early and let it cook down until the sauce is thick. If it finishes earlier than you need it to, knock the temperature down to 200 and let it stay warm until dinnertime.
2 large onions
3 cloves garlic, chopped
1/2 tsp salt
1 tsp pepper
1 tsp turmeric
2 lbs chicken pieces (bone in/out, skin on/off – personal preference)
1 inch ginger, finely chopped (or 2 tsp powdered ginger)
1/4 tsp saffron (optional)
1 tsp paprika
1 tsp cumin
1 tsp coriander
Handful assorted olives (red, purple, black, pink, etc)
2 large raw jalapeños , halved
12 oz fingerling potatoes
1/4 cup olive or argon oil
1 tbsp butter
- Slice one onion into thick rounds and line the bottom of a tagine or heavy bottomed pot.
- Grate the other onion. Combine it in a large bowl with the garlic, chicken pieces, spices, olives and water. Mix well. Tip into cooking vessel.
- Lay halved jalapeños and potatoes over mixture.
- Cover with oil and top with butter.
- Place lid on cooking vessel and put into a cold oven. Turn heat to 300* for two hours. After two hours, increase the heat to 325*. For the final two hours, increase the heat to 350*.
- Serve with Moroccan bread, couscous, or whatever grain you have around.