Spicy Chicken Tagine

Several years ago, for Christmas, my parents got us a tagine and a beautiful cast-iron trivet. We’ve long enjoyed cooking from India and the Middle East, and this gift was a great excuse to try more styles of cuisine at home. This recipe is a spicy chicken thigh recipe that is easy and delicious. The covered vessel traps flavors and moisture in the tagine and makes for some ridiculously tender meat—swap out chicken for goat or another tougher meat, and I think you’d still have an amazing entree.

We hope you’ll enjoy this spicy treat. If you’re not a big fan of spice, feel free to cut down on the chili paste by 1/2.

Ingredients
4 bone-in, skin-on chicken thighs
2 Tbsp chili paste
1 tsp fish sauce
2 Tbsp ghee
1″ slice of ginger, grated on a microplane.
1/4 tsp each numeric, paprika, cinnamon
pinch of saffron

Method

Preheat oven to 375ºF.

On the stove, heat ghee over medium heat in the base of the tagine. Once heated, mix in turmeric, paprika, cinnamon, chili paste, and ginger. Sauté until fragrant.

Add chicken thighs, skin up, fish sauce, and saffron, and move into the oven, with the lid on the tagine.

Cook for 40 minutes, and remove to serve.

Serve alone or on a bed of rice (cauliflower or otherwise) and enjoy!

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