How to make a Moroccan chicken Tajine

Tajines are slow cooked stews simmered for an extended period of time at low temperatures. The result is tender meat and favorable sauces. Cheap cuts of meat work best in a tajine since the slow low cooking breaks down the connective tissue creating a velvety texture. Slow cookers are the perfect substitute for tanjines since the same basic principles apply for slow cooking meat.
Some major African countries cater to tourists with resort areas and serve food such as pepperoni pizza. In Africa, a distinction is made between tourist food and local food just as it is in the United States. The basic art of traditional African cooking lies in the blending of herbs and spices to yield delicate distinctions in the flavor of food. Food bonds families, friends and communities as well as giving everyday nourishment. African cooking is an oral tradition and traditional recipes were handed down by word of mouth rather than writing a recipe.

Difficulty: Easy

Instructions

Things You'll Need:

• 3 1/2-4 quart ceramic slow cooker
• 3 skinless chicken legs
• 3 skinless chicken thighs
• 1 onion chopped
• 1 cup whole pitted green olives
• 1 cinnamon stick
• 1 teaspoon fresh ground ginger
• 1 teaspoon turmeric
• 1 1/2 cups chicken stock
• Salt to taste

1. In a slow cooker add all the ingredients in which they appear except the olives

2. Simmer on high for 4-5 hours or low for 8-10 hours, until chicken is tender

3. Add the olives the last 30 minutes if cooking on high or the last hour if cooking on low

4. Remove cinnamon stick and serve with couscous or the rice of your choice

Tips & Warnings

• In Morocco green olives are usually used with chicken dishes

Resources

• Moroccan recipes
• African food

[celticeagle]

on 12/25/2008 Sounds good. I love green olives!