Tagine Tikka Masala

 

I’m still obsessing over the lovely tagine my husband gave me for our anniversary.   Converting recipes over to cook has infused new life (and flavors) into our meal rotations.   This dish worked very well for a meal that could cook slowly on a back burner while I worked on other endeavors.  My inspiration for this recipe comes from Rachael Ray’s latest magazine, so please consider this a tagine makeover of her simple and inspired recipe.  (The original dish is a 30 minute meal, but I made mine in the early afternoon to bubble happily away on the stovetop until we were ready to eat later.)

Ingredients:

pat of butter
1 Tablespoon of garlic infused olive oil (but extra virgin olive oil will work too)
3 cloves of garlic, finely chopped
2 inches of fresh ginger, peeled and shredded on a microplane grader (chopping finely works too)
1 small shallot finely chopped
1 sweet potato, peeled & cubed
1 – 2 lbs of boneless chicken thighs, cubed  (depending on how many people you are feeding!)
1 – 2 cans of fire roasted tomatoes (depending on how many people you are feeding!)
1 teaspoon garam masala
1/2 teaspoon smoked paprika
2/3 cup heavy cream
1 10 oz bag of frozen peas, thawed

optional: jalapenos, finely chopped
optional: shelled edamame, cooked (I used a 12 oz bag)
optional: rice (this recipe has potatoes in it, but if you want rice too – go for it!)
optional garnish: slivered almonds, cilantro

In your tagine (or pot), heat the olive oil and butter over medium heat; add cloves, ginger, jalapenos, and shallot and stir until shallots are translucent (about 5 mins).  Add garam masala & paprika stirring quickly to incorporate the spices throughout the oil mixture.  Add the cubed chicken and mix well; then add tomatoes and cream.  Once the dish begins to bubble, cover and turn down to medium low.  About 30 mins before you intend on eating add the cubed potatoes, then add the peas about 10 mins prior to serving.  Although not pictured, I love edamame, so my bowl included about 1/4 cup of precooked edamame.

Serve over rice, or with a slice of naan, and garnish as pictured.  Enjoy!