Jul 2, 2012

Moroccan Tajine\Tagine with Chicken, Potatoes and Green Beans

I know that I have said this before, but I love tajines.  There are as many variations as there are spices.  This one is simple and delicious.  However, if you are making this with fresh green beans you may want to cook the beans 10-15 minutes before you add them to the tajine or add them before you put the potatoes in the tajine to cook.

With chicken


1 1/2 lbs of meat (lamb, goat, beef or chicken)
2 TBS cilantro, chopped
14 oz of green beans, fresh or frozen
2 large potatoes, quartered
1 onion chopped
1 tomato, skinned and chopped
3 TBS oil
2 garlic cloves, minced
2 bay leaves
a small pinch of saffron threads
1 tsp each of paprika, turmeric, coriander
salt/pepper to taste
1 chicken bouillon cube, optional

with meat

Place the tajine on medium heat.  Add all of the ingredients except the chicken, potatoes and green beans.  Simmer for about 5 minutes and then add the chicken pieces.  Cook for about 20-30 minutes, browning on both sides. If you are using lamb, goat, or beef the cooking time will be longer.  Don't rush.  Cook the meat until it is tender.  If the sauce gets too thick at any time add a little water. Next, add the potatoes and green beans, sprinkle with salt\pepper. Cook about 30 minutes to an hour depending on the tenderness of the vegetables.  Serve with Khobz (Moroccan bread) or french bread and a side salad.  Enjoy!