Tagine Genie

Updated: Jun 8, 2021

Turn up the taste on a Tuesday in no time at all

Unlike traditional earthenware tagines, my flameware tagine can go directly on a gas burner. The glazed surface also makes clean up a breeze.

Tuesday night Tagine



  • 2 tablespoons grapeseed or olive oil

  • 6 cloves garlic whole, peeled

  • 2 teaspoons cumin seeds

  • 1/2 teaspoon smoked paprika (yes smoked, because I love it)

  • 1 tablespoon kosher or sea salt

  • Freshly ground black pepper

  • 1 large Spanish onion

  • 1 to 2 preserved lemons

  • 4 chicken thighs, bone in, skin on.

  • 1 cup Castelvetrano olives (Traditional? no. Delicious? yes)

  • 1/2 bunch Italian parsley, about 1/4 cup chopped

  • 1/2 bunch cilantro, about 1/4 cup chopped

  • 2 tbsp (a splash or two) Dry sherry, or white wine

  • 1/4 cup Chicken Stock (home made preferably)


  • Heat the chicken stock in a pot to just below boiling

  • Season the chicken on all sides with the salt, pepper and smoked paprika. Set aside.

  • Slice the onion into half moon slices. Or roughly dice them if you like. Set them aside.

  • Add 1 tbsp oil to the base of the tagine and turn the heat up to medium high

  • Add the chicken, skin side down and cook until the skin browns nicely, then flip and continue

  • While the chicken is cooking, separate the flesh of the preserved lemons from the skin, slice the lemon skin into strips and chop the flesh. Set aside

  • When the chicken is well browned on both sides, remove from pan

  • Add remaining oil to the tagine

  • Add the cumin seeds and cook until they just begin to brown

  • Add the onions and garlic and cook, stirring on and off until the onions begin to caramelize.

  • Return the chicken to the tagine, skin side up

  • Add the olives, preserved lemons, chicken stock and wine

  • Add the chopped parsley

  • Turn the heat down to low and cover with the tagine lid

  • Cook covered for 30 min


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