Tajin/Tagine is a Northwestern Berber dish, named after the earthenware pot by the same name. If you do not have a cooking tagine pot (some are used for serving), use a heavy, shallow baking dish or dutch oven.
The history of tagine dates to late 8th/early 9th century, the beginning of the Islamic Golden Age (8th-14th century).
طجين /ṭažin/ Arabic from Berber tajin "shallow earthen pot"; ancient Greek τάγηνον /tágēnon/ "frying-pan, saucepan"
Tagine restaurant cooking
هريسة دجاج في طاجين (Arabic)
/hryst dijaj fi tajin/
Serves 2-4
Adjust the spices to taste.
1-2 Tbs. (15-20 ml) harissa paste (substitutions: chili pastes, Srirahci, or red pepper flakes)
1-2 tsp. (5-10 g) ground cumin
1 tsp. (10 g) each: ground ginger and turmeric
4 organic chicken thighs
1 sliced organic onion
2 organic garlic cloves
2 sliced organic lemons
3 cups (7,5 dl) organic chicken broth
pitted olives
chopped or dried parsley
mint leaves
olive oil
cooked rice
-Moroccan Arabic dialect (Darija)-
واحد /wahed/ ١. Mix 1 Tbs. (15 ml) olive oil, the harissa paste, cumin, ginger, and turmeric.
جوج /jouj/ ٢. Rub the mixture all over the chicken thighs.
تلاتة /tlata/ ٣. Heat 1 Tbs. (15 ml) oil in the tagine, over medium heat.
ربعة /reb'a/ ٤. Cook the chicken thighs for 4 minutes on each side or until golden brown.
خمسة /khemsa/ ٥. Place the onions, garlic, and lemons around the chicken.
سْتة /setta/ ٦. Pour a cup (24o ml) chicken broth around the thighs, then scatter the olives in.
سْبعة /seb'a/ ٧. Bring the mixture to a simmer, cover and reduce to low. Cook 10-12 minutes, until fully cooked, temperature 165F (74C).
تْمنية /tmenya/ ٨. Mix in the cooked rice and toss in the herbs.
Eesh! Eesh! (Barber)
Eat! Eat!
