Tagines are a traditional Moroccan stew that is typically slow cooked in a clay pot with a conical lid. Flavored with warming spices like cinnamon and cumin, these stews can be made with any mixture of meats or fish. Medjool dates are a natural sweetener that is very popular in Morocco, but you can also use golden raisins or another dried fruit to add sweetness. Feel free to substitute traditional fine couscous for the Israeli couscous, simply mix with equal parts couscous and boiling water, cover and let sit for 5 minutes. Fresh cilantro (or parsley) bring out the bright flavors of the dish, and the chopped almonds add a delicious crunch.
Note: do not add water to your reservoir before initial broil step
My Cook: Chicken Tagine
- 1.5 lbs boneless skinless chicken thighs
- 14.5 oz can chopped tomato
- 15.5 oz can chickpeas, rinsed
- 1 onion
- 2 cloves garlic
- 1 tbsp cumin
- 1 tsp paprika
- ½ tsp cinnamon
- 4 pitted Medjool dates
- 1 cup chicken stock
- 1 cup Israeli couscous
- 1 small bunch fresh cilantro
- ¼ cup chopped almonds
Peel and dice the onion, peel and mince the garlic cloves. Mix onion and garlic in a Suvie pan with 1 tbsp olive oil, cumin, paprika, cinnamon, and salt and pepper to taste.
Do not add water to your reservoir before broil step.
Broil for 10 minutes until softened and fragrant (or saute in a skillet for 3-4 minutes). Cut chicken thighs into 1-inch cubes and add to the onion.
Stir in the tomatoes, chickpeas, dates, and chicken stock.
Divide the mixture between two Suvie pans and place in the two upper cooking zones of your Suvie. Add the Israeli couscous to the starch pan and season with salt to taste. Enter the slow cook settings and cook uncovered.
My Cook > Slow Cook & Starch
Slow Cook: Low, 3 hours
Starch: 9 minutes
After the cook, broil the tagine to brown the chicken, about 7-10 minutes.
Fluff the couscous and adjust seasoning to taste. Serve the chicken tagine and sauce over the Israeli couscous, garnish with chopped almonds and fresh cilantro. Bon appetit!
While chicken is often best enjoyed with white wines, in the case of this dish we recommend pairing it with a good quality Rosé. The savory notes of the wine will beautifully balance out the fruit flavors of the tagine.