My take on a tagine is it’s a fast slow cooker. The chicken is tender and succulent with wonderful flavor. Super easy to prepare and serves a family of four. DH and I get two meals out of it. The photo shows some chunk pieces of pineapple, but I think the crushed works better. Produces a sweet and savory dish. Before I started hanging around with food groupies, I never knew what the difference was between dressing and stuffing. I just figured it was the same meaning but a different terminology used in different parts of the USA. However, I soon found out that stuffing is inside the poultry, fish or meat where as dressing is not.
- 4 chicken thighs
- 1 tablespoon olive oil
- 16 ounces chicken broth
- 2 cups prepared stuffing (I use a Chicken flavored boxed Stuffing)
- 4 dates (pitted, minced)
- 1/4 cup sherry (sweet)
- 1/2 cup crushed pineapple
Directions for a gas stove:
- Place tagine bottom on a burner, add the chicken broth and turner flame to low.
- Add oil to a skillet and brown chicken thighs on both sides on medium high heat for 4 minutes per side, then turn off heat.
- Remove chicken thighs from skillet and blot oil from them.
- Add them to the tagine bottom.
- Cover thighs with crushed pineapple.
- Mix dates with stuffing.
- Add sherry to broth.
- Place stuffing on top of pineapple.
- place lid on tagine and cook on low for 3 hours and refrain from lifting the lid until done.
- Serve with rice or couscous and enjoy!
Preparation time: 20 minutes
Cooking time: 3 hours, 8 minutes