Tagine is a popular Moroccan dish. It is perfume, well seasoned but typically not hot. Here is my version:
INGREDIENTS
- 1 tbsp. Olive oil
- 1 white onion, sliced
- 2 garlic cloves, minced
- 3 preserved lemons, quartered
- 6 oz. Green olives (provencale if you can get them; just not canned; they need to have spice)
- 1 tsp turmeric
- 1 tsp paprika
- 1/2 tsp cumin
- 1 tsp ras-al-hanout
- 8 drumsticks
- 1 cup beef boullion
- 1 cup chicken bullion (I use cubes; Knorr is my preferred maker)
- Salt and pepper
INSTRUCTIONS
- Heat oil in a thick-bottom Dutch oven.
- Sauté onion until golden. Add garlic and cook for one minute. Add remaining ingredients and braise, covered, for 1 hour.
- Preheat oven to 375F. Bake, uncovered, for 10-15 minutes until the drumsticks are browned and the liquid thickens.
- We eat this with thick slabs of delicious bread, but couscous works perfectly.