Recipe: Chicken tagine with cauliflower
Fatima learned to cook in her mother’s kitchen, preparing both Moroccan dishes and stamppot. In her second cookbook Uit de keuken van Fatima – elke dag anders, she shares foolproof recipes for every day that are a mix of Moroccan classics, such as this tagine with chicken and cauliflower, and modern favourites like mac and cheeseballs or a Raffaello cheesecake.
Fatima: “A classic from Moroccan cuisine is undoubtedly the tagine. A tagine consists of an earthenware dish with a cone-shaped or domed lid. You really must try this flavourful chicken and cauliflower tagine. Because the chicken is cooked slowly, it becomes wonderfully tender, while the spices infuse the cauliflower: so many flavours and textures!”
How to make chicken tagine with cauliflower
- Heat the olive oil in a tagine over medium heat.
- Place the chicken legs in the tagine and add the onion, garlic, salt, turmeric, ground ginger, ras el hanout, harissa spices, coriander and parsley.
- Stir carefully and leave to cook for 4–5 minutes with the lid on the tagine.
- Pour in the hot water via the side of the tagine.
- Cook for 13–15 minutes with the lid on the tagine. Open it occasionally and carefully turn the chicken.
- Bring lightly salted water to the boil in a separate pan.
- Cut the cauliflower into florets, cook the cauliflower until half done and drain.
- Open the tagine, stir briefly and place the cauliflower florets on top. Spoon some sauce over the cauliflower.
- Add the green olives and close the tagine for another 6–8 minutes.
- When the cauliflower is cooked, lower the heat and let the tagine simmer for another 3–2 minutes.
- Garnish with finely chopped parsley. Serve the tagine with warm bread and enjoy!
Title: Uit de keuken van Fatima
Author: Fatima El Irari
Price: €20,99
Publisher: Fontaine Uitgevers
Read also:
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- Why you should keep chickens in your backyard
- The trick to the very best chicken
