Easy TaylorKitchen Tagine

There’s something magical about the slow, fragrant simmer of a tagine — the way the spices bloom, the sauce thickens just so, and the whole kitchen fills with a perfume that can only be described as Morocco on a sunny afternoon. Even if you don’t own a traditional clay tagine, this dish — Chicken Tagine with Peppers, Sweet Potato & Onion — brings all that soul and comfort right to your table.

This is so simple.  You don't even have to have a tagine.  It just makes for a tender, tasty dish and pretty presentation.    I love my tagine with chicken, sweet potatoes, sweet dried apricots, red pepper and salty, briny olives.  A gorgeously heady spice, Ras El Hanout, give this dish the most amazingly unique flavor.  Bonus for this dish?  It's healthy, beautifully colorful and super adaptable.

Also try roasted pear, maple syrup and cardamom in a tagine with a lovely dollop of whipped coconut cream to top it off.  Chef's Kiss!! 
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A Twist on Tradition
Classic tagines often rely on ingredients like olives, chickpeas, and apricots for their sweet-salty balance, but this version takes a little detour (although I often make my tagine with just such ingredients). I use sweet potato for gentle sweetness, preserved lemon for that signature salty-tangy pop, and fragrant ras el hanout — Morocco’s famous "top of the shelf" spice blend.  

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Each spoonful carries layers — smoky, tangy, and faintly sweet — the kind of flavor that feels like it’s been simmering all day even if it hasn’t. Whether you cook it in a clay tagine, a Dutch oven, or your favorite cast iron skillet, this chicken tagine is proof that comfort and adventure can share the same plate.

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POMEGRANATES HAPPENED TO BE IN SEASON THE LAST TIME I MADE THIS, SO A SPRINKLING OVER THE TOP WAS PURE PERFECTION

Tagines are adaptable to whatever you have on hand.  Perhaps some cauliflower florets, or small red potatoes are in order.  The great thing here is that this is budget friendly as you use a small amount of protein then rev it up with lots of veggies.

THIS IS MY TAGINE THAT MY DAUGHTER ACTUALLY BROUGHT BACK FOR ME FROM MOROCCO. I LOVE IT!!

A LOVELY BITE WITH THAT PRESERVED LEMON □ TO TOP IT ALL OFF

Mix it up with optional add ins - garlic cloves, green olives, golden raisins, chopped apricots or dates.

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TaylorKitchen Tagine
Serves 2 generously

Preheat oven to 400 degrees F

Ingredients

1 large chicken breast,, cut into bite sized pieces
1 small sweet potato
1 red pepper
1/2 red onion (optional) or yellow onion
olive oil to coat (about 1-2 tablespoons)
1 Tablespoon Ras El Hanout, a middle eastern spice blend (you can also use a mix of chili powder, cumin, paprika and smoked paprika with a touch of turmeric to adapt to what you may have on hand)
1/2 preserved lemon, finely chopped (or use the recipe here)
sea salt to taste
parsley for garnish (optional)

(optional add ins - garlic cloves, green olives, golden raisins, chopped apricots or dates)




Chop sweet potato, pepper, chicken and onion into equal, bite sized size cubes (smaller cubes  cook quicker.)    Add to the tagine or other dish with a cover.

Sprinkle over ras el hanout, olive oil , preserved lemon and salt.  Roast for about 30-40 minutes until everything is tender and chicken is cooked through.  Garnish with parsley before serving for a pop of green and freshness.

So simple, colorful and so tasty.