- 4 chicken legs
- 5 waxy potatoes
- 4 oranges
- 1 red onion
- 2 garlic cloves
- 1 bay leaf
- 2 cinnamon sticks
- 1/2 tablespoon powdered ginger
- 1 tablespoon turmeric
- 2 tablespoons smoked paprika powder
- 1/2 tablespoon nutmeg
- 4 tablespoons green olives (pitted)
- Olive oil
- Salt and pepper
Kitchen equipment needed
- Chefs knife
- Cutting board
- Citrus press
- Potato peeler
- Medium-sized bowl
- Kitchen paper or silicone kitchen brush
Preparation — 15 minutes
Peel the potatoes and cut into wedges. Press the juice of 2 oranges into a bowl. Slice the remaining 2 oranges in wedges, leave the peel on it. Peel the red onion and cloves of garlic, then finely slice. Mix 2 tablespoons smoked paprika powder, 1 tablespoon turmeric, 1/2 tablespoon nutmeg and 1/2 tablespoon powdered ginger into the bowl with the orange juice. Then mix the finely sliced garlic through the mixture.
Coat the inside of the tagine with olive oil. You can use a silicone brush or some kitchen paper for this. Add in the finely sliced red onion on the bottom of the tagine. Place 4 chicken legs diagonally of each other in the middle of the tagine. Divide the potato wedges and oranges around the chicken legs. Add 2 cinnamon sticks and a bay leaf into the middle of the meat. Add in 4 (or more if you like) tablespoons green pitted olives, season the dish with some salt and pepper.
Pour the orange juice and herbs mixture over de contents of the tagine. Place the lid on the tagine.
Finishing up the Chicken tagine — 50 minutes
Place the tagine on the smallest burner possible, with the heat on the lowest setting. Cook the dish in about 50 minutes time, or until the chicken has been cooked through and the potatoes are just falling apart.
Serve with a fresh and crunchy salad, enjoy your meal!