Spicy & Smokey Chicken + Veggies
Imagination — it’s such a magnificent thing and it shouldn’t fade from those childhood days — it’s a way to escape, to explore, to experiment and to enjoy the world of food and entertaining without leaving home. Morocco — a place of antiquity that elicits exotic sights, smells, aromas, music, thoughts, words — Berber, souk, fez, Kasbah and, yes, yes, "tagine!"
Servings: 6
Ingredients
- 3 lb Beef, cut into cubes (I used chuck roast and boneless short ribs)
- 1 tbsp Ras el hanout
- 1 tsp Harissa
- 1 tsp Cumin
- 1.5 tsp Sea salt
- 1 tsp White pepper
- 3 tbsp Extra virgin olive oil
- 3 cups Baby potatoes
- 2 cups Whole baby carrots
- 1 cups Water
- 2 cups Vegetable broth
- 12 oz Organic cream of mushroom soup (I used Pacific brand.)
- 1 Bouquet of fresh herbs (I used thyme, oregano, flat parsley, basil.)
- 1 Garlic bulb (outer paper skin peeled off)
- .25 cups Chives (garnish)
Instructions
- Put the cubed beef in a mixing bowl.
- Combine the ras el hanout, harissa, cumin, salt and pepper in a bowl. Add the olive oil and blend together. Pour over the cubed beef and toss and turn.
- Pour into the tagine base and push to one third of the area. Add the potatoes to another third and the carrots to the final third of the base. Rinse the mixing bowl with the water. Pour into the base.
- Mix the broth and cream of mushroom soup together and pour over the beef/veggies. Nestle the herbs and garlic bulb into the mixture.
- Place the tagine on to a cookie sheet. Put in a 300 degree oven. Cook for about 4 ½ to 5 hours.
- (Note: If you use a tenderer cut of beef like ribeye or New York strip, then reduce the cooking time. Check after about 2 to 2 ½ hours on beef cube tenderness.)