A Tagine, For Now

About eight years ago, I brought back a tagine that I got from Morocco to the UK, where I was studying then. I felt so lucky to have such a locally made tagine at home with me!

When I think of my time in Morocco, vibrancy comes to mind — the colours, spices, architecture, tiles, land, animals, riads.

One of the most vivid memories that I still replay, is a group of us dancing around a campfire in the desert, under the night sky, in the very chilly night. I was so drawn to our desert guides’ energy, I saw a new way of celebrating life, and wanted to be part of it. When I asked where they were from, they told me they were Berbers.

The two things I looked forward most for meals everyday were tagine and morrocan mint tea. The tagines I had the pleasure to enjoy — the flavours were bursting, so tender, so fragrant. So happy.

During one of my returns to Singapore, the tagine did not survive its flight. I was devastated to find it broken. I felt so bad that I never made a tagine since. A few days ago, something in me was ready to return to it.

Here is my first rendition, made with what I had. More renditions will follow.

CHICKEN TAGINE WITH POTATOES

Chicken tagine with potatoes, paired with couscous.

This recipe is low FODMAP and dairy-free.

I cook with what I have. Sometimes that means substituting, improvising, getting close to the spirit of the dish. Other times I'll seek out every ingredient with intention. For me, cooking should not be limited by what you can't find, can't access, or can't eat. As long as you understand the flavours you're building, enjoy every bit of the process, and make it your own. Recipes are just a starting point. What you see in my photos may not always match the recipe exactly — the recipes I share are more complete versions for those who want to explore it closer.

✔️ refers to a substitute.

Low FODMAP Dairy-free

Serves 2 as a hearty main.

Prep: 10-15 min | Cook: 38 min | Total: Approximately 55 min

Ingredients

Main

• 465 g chicken thigh (boneless)
• 5 medium potatoes (450 g), peeled and cut into chunks
• 1 fennel, finely sliced (onion substitute ✔️)
• 1 tbsp garlic powder (3 cloves garlic substitute ✔️)
• 2 tbsp olive oil
• 120 ml chicken stock / water
• 2 tbsp canned tomato / passata
• Handful green olives
• 1/4 preserved lemon, sliced
• Chopped parsley / coriander

Spices

• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp paprika (I like to use smoked ones)
• 1/2 tsp turmeric
• 1/2 tsp cinnamon
• 1/2 tsp black pepper
• 3/4 tsp salt

Couscous recipe

Method

Brown the chicken

1. Heat olive oil in cast iron pan, Dutch oven, or tagine.
2. Season chicken with salt.
3. Sear chicken 3 minutes per side until lightly golden brown.
4. Remove and set aside.

Build the base

• In the same pot: add fennel and garlic powder. Cook 4-5 minutes until soft.
• Add all spices and cook 30 seconds.
• Add canned tomato and chicken stock. Stir well.

Simmer

• Return chicken to the pot.
• Add potatoes around the chicken. Stir sauce over potatoes.
• Cover and cook 25 minutes on low heat.
• Halfway through cooking, add olives and preserved lemon.
• The sauce should be lightly thickened and aromatic.

Finish

• Taste and adjust salt.
• Top with chopped parsley or coriander (optional — I didn't have it. But will definitely finish with it if I had.).
• Drizzle olive oil.

Serve with

• Couscous