Spicy Chicken Tagine…

Need a great Spicy Chicken Tagine recipe? Well here is one from my new favorite cookbook “Balaboosta”by Einat Admony that my friend Michael Brian gave to me as a gift. Along with her husband, Einat Admony owns a self-named restaurant in New York City. Balaboosta is a Yiddish term denoting the perfect homemaker, wife, mother and cook. I may not be the perfect homemaker, wife, mother or cook all the time, but I am always striving to get as close as possible. LOL! I made this Spicy Chicken Tagine the other night and BAM, the flavors came to life perfectly and were well balanced, making it just the right amount of spicy; my kids loved it! This dish has deep rooted Moroccan flavors and is pretty simple to make. You put all the ingredients together in one pot, pop it in the oven, and out comes pure heavenly Spicy Chicken Tagine.

Add a little Spicy to your life….

Ali in the Valley

Spicy Chicken Tagine...

Course: Main

Cuisine: Moroccan

Author: Alison Ball


  1. 1 orange

  2. 4 chicken thighs 4 chicken breasts, halved, skinless but bone-in

  3. 2 tsp. kosher salt

  4. 1/2 tsp. ground black pepper

  5. 2 cups chicken stock

  6. 2-3 tbsp. harissa if you don’t like things too spicy, limit to 2

  7. 2 tbsp. sweet paprika

  8. 1 tbp. cumin

  9. 1 tsp. turmeric

  10. 1 preserved lemon cut into small wedges

  11. 10 whole garlic cloves peeled

  12. 2 fennel bulbs cut into 1/2-inch thick wedges

  13. 2 leeks light green and white parts only, cut into 2-inch pieces

  14. 1 cup fresh mint leaves torn into pieces, divided in two parts


Preheat oven to 350 degrees F. Slice the ends off the orange and stand the fruit on one flat end. slice off the orange peel with as little of the white pith as possible and put aside. Squeeze juice from the orange; you should get about 1/4 cup — top up to one cup with extra store-bought orange juice. Season the chicken pieces with salt & pepper. Put the chicken stock, orange juice, harissa, paprika, cumin and turmeric into a large Dutch oven. Mix well. Put in preserved lemon, orange peel, garlic cloves, fennel, leeks, and 1/2 the mint. Add the chicken pieces and toss everything together until well coated. Cook covered for 1 1/2 hours. Turn chicken pieces over and mix again and cook for another hour. Remove the lid and bring the pot to the table and sprinkle remaining mint leaves on top. The chicken meat will just fall from the bone. Serve with wedges of crusty bread.

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