My favorite way to meal prep delicious succulent chicken the healthy way. For my fitness competitor friends, you will thank me for this.
Moroccan Chicken Tagine is a classic North African dish similar to a stew. Taqine is also the name of the dish that the meal is cooked in.
You can use any meat (this dish is normally made with lamb), but I cook my chicken, vegetables and fish. The slow cooking process infuses the meat or vegetables with rich incredible flavors that burst out as soon as you take a bite. Spices are highly recommended to give your dish gastronomic flavor. I love to add curry, garlic, thyme. You get the idea.
For amazing flavors, try adding Apricots, Pineapple and my favorite Dates.
If you buy one, (purchased mine @williamssonoma) I recommend you purchase one with with a design, since it will serve the double function of a decoration piece in your kitchen. If you have a gas stove, you also need to be sure to use the tagine heat diffuser (trivet) and not set it directly on the flame.
Some general tagine tips. If you buy a new tagine you need to cure it. Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid. Place the tagine in a cold oven and set to 225 f for 2 hours and then turn off and let the oven cool completely. The heat will vaporize the water and draw in the olive oil to season the clay vessel. Once it has cooled it is now cured. This only needs to be done once.
Meal prep time is about 15 minutes. Cooking time 1 1/2 hours, but sometimes I let it cook for two. My liquid is vegetable broth, but you can use water.
You will enjoy this dish. I promise!