Chicken Tagine: The Goose and Brisket

This Middle Eastern Stew is slow cooked and very savory. It calls for preserved lemon, Ras El Hanout and Maklouba. If you don’t have these, feel free to improvise with fresh lemon, cinnamon, cumin, cayenne, turmeric, curry, cardamom and the like. Just use the spices you like. Prepare this in a tagine on your stovetop, If you don’t have a tagine, a slow cooker will also work. It’s very easy to make your own preserved lemon, but it’s usually available in the international department of a good grocery store. Ras El Hanout and Maklouba are both available online from Middle Eastern shops.

2 Tbsp extra virgin olive-oil, first cold pressed, divided
1 large onion sliced
1 large red bell pepper, sliced
3 small red potatoes
1/2 cup canned kidney beans, drained
2 chicken thighs
1/4 tsp salt 1/4 tsp cayenne or aleppo pepper
1 large clove garlic, sliced
1/2 tsp Maklouba
1/2 tsp Ras El Hanout
6 green olives
1 small preserved lemon
1/2 cup coarsely chopped cilantro
1/3 cup water

1 Place 1 tbsp in the bottom of your tagine
2 layer the sliced onion on the bottom
3 add the sliced red bell pepper
4 season with salt and pepper
5 add the chicken and season with salt, pepper, ras el hanout and maklouba
6 add the kidney beans
7 add the olives, preserved lemon and cilantro
8 mix the remaining oil with the water and pour around the edge
9 place the bottom of the tagine on a heat diffuser on your stove top on
medium heat
10 cover with the top of the tagine
11 cook on medium heat until you hear the contents simmering (about 20
12 reduce heat to low and cook for about 75 minutes. Check occasionally
adding a bit more liquid if needed. the sauce should be thick.
13 serve with bread and a salad.
Servings: 2
Degree of Difficulty: Easy
Preparation Time: 20 minutes
Cooking Time: 1 hour and 45 minutes
Total Time: 2 hours and 5 minutes

Recipe Type
Main Dish, Poultry

This entry was posted by Glyn Ruppe-Melnyk.

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