A Tagine of My Own Making

I love my Tagine.  It is an amazing cooking vessel.  Meats come out incredibly moist and tender and vegetables are cooked to perfection.  Because of this clay pot I have become fascinated with Moroccan Cooking.  I have been reading much and looking at Moroccan Food Blogs.  I like most things.  There are, however, a few things that I do not like.  I am not a big fan of cloves or cinnamon in my savory foods.  Save them for my pie, thanks.  I also am not a big fan of fruit in my savory food.  Many recipes call for grapes or apricots.  These are just not flavors that I enjoy together.  I am sure many people love this flavor combination but  it's just not for me. 

I was looking in some cookbooks and I came across a Tagine recipe that called for most of the ingredients that I do not care for.  I gave up and decided to go out on a limb and create a recipe that I knew that I would love.  I hope you enjoy it as well.

Chicken and Quinoa Tagine

2 large chicken breast cut into pieces

1 onion cut in half then sliced thin

2 tablespoons Extra Virgin Olive Oil

1 cup Quinoa rinsed

1 can garbanzo beans drained, rinsed and peeled

1 1/2 cups water

3 large carrots cut into pennies

1/4 teaspoon ground nutmeg

1/4 teaspoon turmeric

1 generous pinch of saffron

salt and fresh ground pepper to taste

Heat Tagine or Dutch Oven over medium heat.

 

Add Olive Oil and Chicken.  Cook until chicken starts to brown on both sides.

 

When chicken is brown add onion and cook until translucent

When onions are done remove them along with the chicken and set aside.

Add Quinoa, water and spices.

Return chicken to the tagine, add garbanzo beans and carrots and cover.  Cook for 20 minutes or until quinoa is translucent and has little tiny strings attached to each.

Add one of your favorite flat breads (I made pita's)

and...

Get your yum on!

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