A Tagine of Tajine is a North African dish named after the earthenware in which it is cooked. It basically is a meat dish cooked in aromatics and dehydrated fruits or vegetables.
Not having too much of a difference from a clay pot, this adaptation of a classic dish would certainly work in a slow cooker. For this recipe, I tried to cross African cuisine with Spanish flavors with the use of sun-dried tomatoes, Spanish chorizo, garlic, and Spanish paprika. Sounds delicious right? Indeed.
To give that chicken full flavor, I chose to marinate it in paprika, garlic powder, salt, and black pepper. I chose olive oil as a carrier for these spices for its neutral taste. For these bone-in thighs, make sure to allow at least four hours of marination. You could do away with less time if working with fillets. Chicken tenders for example would need only an hour. Aside from developing deeper flavors, this marinade will give the final dish a deep saffron color.
Before searing, make sure to bring your meat to room temperature. This will allow for a better sear and much uniform cooking. Just take them out of the fridge about 30 minutes before they hit the hot pan.
Want to make this recipe? Full, printable instructions start on the next page, including the list of ingredients and measurements! Plus, more pictures of me cooking and some stellar photos of the final dish 🙂