Chicken Wing Tagine
"Tagine" refers not only to this kind of dish, but also to the pot used to cook it. In Morocco, these thick clay pots, introduced by nomadic peoples, are everywhere. People place the pots directly over fire and embers to cook all kinds of wonderful stews with goat, lamb, and chicken. Using a traditional tagine pot for this dish absolutely enhances its flavor; it’s hard to achieve this authentic taste with an ordinary thick-bottomed casserole. I think this recipe is very successful, and it really brings out the unique characteristics of the tagine pot.
Ingredients
Steps
This dish serves 4 to 6 people. First, prepare a dozen or so mid-joint chicken wings, one carrot, and one potato.
For the marinade: if you don’t have one ready-made, you can mix a small amount of sugar, salt, soy sauce, and ground pepper to make a simple marinade. You can, of course, also add some chili powder.
Mix all the seasonings in a small bowl. Cut two small slits in each chicken wing and rub the marinade evenly over them. Cover with plastic wrap and refrigerate for a few hours, preferably overnight. Cut the potato and carrot into French-fry-sized sticks.
When you’re ready to cook, pour a generous drizzle of olive oil into the tagine and spread it evenly. Arrange the potato and carrot sticks in an even layer on the bottom of the pot.
You can also add a few cloves of pan-fried garlic if you like. Then neatly arrange the marinated chicken wings on the top layer.
This dish cooks very quickly, and the steps are ridiculously simple. At this point, just put the lid on the pot and cook over the stove for ten minutes.
Then turn off the heat and let it sit, covered, to finish cooking in the residual heat for another 5 minutes.
Remove the lid and it’s ready to serve. You can sprinkle some chopped scallions on top to add aroma and color, although it already looks beautiful as it is.