A tagine is a type of cookware that is commonly used in Moroccan cuisine. It has a conical shape, so moisture that escapes from the ingredients while they cook drips slowly back down into the dish. Steaming the food in its own juices deepens the flavor of the dish and results in a rich stew.
Green Kitchen Stories has a recipe for a vegetarian tagine that I used to make all the time, before I ate meat, and before I was on AIP. Here, I’ve adapted it to be AIP-compliant, and added some chicken for protein. This is a great dish to whip up when you have time to wait, but don’t have time to prep. Cutting the vegetables into large chunks is both easy and great for the texture of this dish.
To simulate the effect of the conical tagine lid, it’s important to keep this dish covered while it cooks, and not to peek! Also, when you stir, stir gently. The vegetable chunks will become quite delicate as they stew.
- 1 large onion, diced
- 2" piece ginger, finely chopped
- 4 cloves garlic, finely chopped
- 3 carrots, peeled and cut into large chunks
- 3 zucchini, cut into large chunks
- 2 sweet potatoes, cut into large chunks
- 1/2 lb calabasa squash, cut into large chunks
- 10 apricots, cut in half
- 1 Tbsp olive oil
- 4 cups water or broth
- 3 Tbsp tamarind paste
- 1/4 tsp cinnamon
- 1 tsp coconut aminos
- 2 pinches marjoram or oregano
- small bunch cilantro, chopped
- 1 tsp salt
- 1.5 lb chicken breast
- In a large pot, sautée the onion, garlic, and ginger in the olive oil until the onions are translucent
- Add all the vegetables to the pot, along with the water/broth, tamarind paste, cinnamon, coconut aminos, marjoram, and apricots. Bring to a low boil, then cover and cook for 30 minutes.
- Cut the chicken into chunks and salt. Gently stir the chicken into the pot. Cover and cook for another 10 minutes, or until chicken is cooked.
- Stir in the cilantro, reserving some for garnish, and serve.