Lately I’ve been on this middle eastern/Moroccan kick when it comes to dinner, and my Moroccan Chicken Tagine with Cannabutter is at the top of my list.
Made with braised chicken, delicious Moroccan spices, and decadent cannabutter – I love this one-pot dish.
So what does ‘tagine’ mean?
The word tagine refers to the sexy and mysterious looking dish with a cone-shaped lid that it’s traditionally cooked in.
If you have one? Use it! If you don’t? Don’t worry – it will still taste just as great!
I use a large cast-iron skillet for this, the same as my Shakshuka recipe.
The refreshing part of this dish is using fresh lemon zest and fresh lemon juice which adds a nice tart taste to the dish.
You can simply serve the chicken tagine on a platter or individual plates, with a side of couscous or rice – you choose!
If you like, you can use chicken breasts for chicken tagine, but I used bone-in, skin-on chicken thighs.
It’s traditional, and the juices of the fat and skin add a depth of flavor you just can’t get with a breast.
You decide what you like best, and it will still taste incredible!
You’re going to enjoy this combination of delicious spices for today’s recipe.
If you don’t have the below spices make sure you grab them and don’t leave one out!
Before you get started, just make sure you have cannabutter prepared.
The ingredients for this chicken dish should serve about 4 people, but if you’re like my boyfriend you’ll eat a LOT of this, so you can always double up on all of the ingredients for those hungry people in your home!
Again, it’s pretty well a one-pot dish and it’s simple, easy and full of flavor.
You can add cilantro or parsley on top as garnish, and I always like crumbling goat cheese on top. It melts in your mouth and adds a nice little tart-taste to everything!
For more authentic, tasty meal recipescheck out our recipes here.
If you’re looking to up-level your chef status in the Cannabis kitchen, you’ll want these professional kitchen tools.
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