What is a tagine?
In North African cuisine, a tajine, tagine or tashiin refers to both a round clay pot with a convex or pointed lid and the dish cooked in it. It’s my dad’s favorite dish and no camping trip was complete without a tagine.
Ingredients for the tagine:
Roughly chop the chicken.
Peel the garlic and chop into small pieces. We also finely chop the parsley and coriander. Make a marinade with cumin, coriander seeds, garlic, chopped herbs, salt, pepper and olive oil. Rub the marinade over the breasts and thighs and refrigerate for at least 1 hour.
Meanwhile, for the broth, cut the soup vegetables and 1 onion into pieces the size of a walnut (you are welcome to leave the peel of the vegetables including the onion, just remove the stem). Place the chicken pieces and bones in a pot with the vegetables and cover with cold water. Bring to a boil and simmer for about 30 minutes.
Peel the potatoes and cut them into pieces. Finely chop the onion. Cover the bottom of the tagine with oil and place the potato pieces inside. Cover with the diced onions and top with the marinated chicken. Pour in 500 ml of juice (for 4 people) and add the cinnamon stick and 3 slices of salted lemon. Place the prunes and cashew nuts on top and close the tagine with a lid. Simmer gently on medium heat for 35-40 minutes.
Ingredients for the pan bread:
Dissolve the yeast and sugar in the water. Mix with the remaining ingredients to form a soft dough. This is best done with a food processor, cook in it for about 5-6 minutes. Then cover the dough and leave it in a warm place for 45 minutes. When it has risen well, divide the dough into separate pieces of about 100-120 g each and form small balls. Let them rise again for 15 minutes. Then roll out with a rolling pin to a thickness of 4-5 mm. Fry in a hot pan without oil for about 3 minutes on one side.
Tip: Make your own salted lemonade
You can buy pickled lemons at the grocery store or you can pickle them yourself. Cut 3 lemons into 1 cm thick slices and add salt. Squeeze the fourth lemon. Boil the juice with sugar. Put the lemon slices in a glass. Pour off the liquid and refrigerate for at least 2-3 days.
