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Tagine and Seek

Slow-Braised Chicken, Salmon, and Vegetables in North African Spices, Finished with Avocado

1 hour 30 minutes
Serves 4
DinnerMediterraneanGluten-freeDairy-freeNut-freeSoy-free
Herb's take

This North African-inspired tagine brings together chicken, salmon, and a garden full of veggies in a warmly spiced tomato broth. You'll learn how to layer flavors with classic Mediterranean spices and finish the dish with creamy avocado for a twist you won't see coming.

Equipment needed
  • Dutch oven

Ingredients

Yield
4

Instructions

  1. 01
    Heat 2 tablespoons of olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces and season with 3/4 teaspoon salt and 1/2 teaspoon pepper. Brown well on all sides, about 5 minutes. Transfer to a plate.
  2. 02
    Add ground beef to the pot and cook, breaking up with a spoon, until browned and just cooked through, 3 minutes. Remove and set aside with the chicken.
  3. 03
    Lower heat to medium. Add the remaining 1 tablespoon olive oil and the diced onion. Cook, stirring, until softened, about 4 minutes.
  4. 04
    Stir in the minced garlic, potatoes, and bell pepper. Cook for 3 minutes, letting the vegetables start to soften.
  5. 05
    Add broccoli florets and chopped tomatoes. Stir, then sprinkle in cumin, coriander, paprika, cinnamon, and smoked paprika. Cook 2 minutes, stirring constantly, until the spices are fragrant.
  6. 06
    Return chicken and ground beef to the pot. Pour in chicken broth and bring to a simmer.
  7. 07
    Reduce heat to low, cover, and cook for 40 minutes, stirring once or twice. Potatoes should be very tender.
  8. 08
    Uncover, nestle salmon chunks gently into the stew. Simmer uncovered for 8 to 10 minutes, or until the salmon is opaque and flakes easily.
  9. 09
    Make 2 small wells in the stew. Crack an egg into each. Cover and cook 6 to 8 minutes, until eggs are just set but yolks are still a little runny.
  10. 10
    Taste and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper if needed.
  11. 11
    Ladle the tagine into wide bowls. Top each with sliced avocado, sprinkle with chopped cilantro, and serve with lemon wedges.

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