Tajines are available in different variations, for example with chicken and vegetables:
1 chicken (about 1.2 kg)
500 g of tomatoes
4 tablespoons olive oil
1 tbsp honey
6 garlic cloves
2 chili peppers
1 thumbnail-sized piece of ginger
1 tsp turmeric
50 g of small green olives
2 salt citrons
If you do not have a tagine at home, you can of course also use a large pan with a lid or a clay pot.
First water the tagine in the sink for about 10 minutes, then chop the chicken and season with pepper and salt. Then peel the onions and garlic, quarter the onions and chop the garlic. Cut the zucchini into small pieces, core the chilies and finely chop. Finally, peel the ginger and cut into very thin strips.
Now add 4 tablespoons of oil to the tagine and heat slowly on a hotplate. The material of the Tajine is very elastic and soft, so that it can be used on all types of stoves without problems.
Roast the chicken pieces for about 8 minutes on both sides until golden brown and remove from the tagine. Then lightly sweat the onions and garlic over medium heat. Add the zucchini and let it lightly brown as well. Stir in cherry tomatoes, chillies, ginger, honey and turmeric. Add 250ml-500ml of water, bring to the boil and season with salt and pepper.
Now put the chicken pieces back in and cover with some vegetables. Then put the lid on the tagine and fill the vapor barrier with water. The vapor barrier is a small trough on the lid.
Now place the tagine on the bottom rail in the oven and cook at 225 degrees for about 45 minutes.
When preparing in the pan, it is best to cook the chicken with the tomatoes, garlic, ginger and spices for 15 minutes with the lid closed and low heat, cover with a glass of water and leave to stew for another 30 minutes.
Serve the tagine with couscous, rice or pita bread. Traditionally, the tagine is placed on the table and eaten together directly from the jar. Enjoy your meal!