Tagine – Moroccan Chicken and Chick Peas with Cracked Pepper Flat Bread – Batbout



Moroccan cuisine has unique flavors due to Morocco’s geographical location and the spice trade relationships it has had with the other Mediterranean cultures over the centuries.Their aggressive use of spices, locally grown produce and fresh herbs gives their food a rich and distinctive taste. A typical Moroccan meal consists of a meat and vegetable stew called “Tagine “ and a fresh garden salad. It is commonly served with some form of bread which they use as a utensil to eat the meal. I developed this recipe to highlight some of my favorite Moroccan flavors and to give you a culinary getaway from the everyday. I hope you enjoy it.

Flat Bread  – Batbout 

1 cup warm water, 110 degrees 1 package dry yeast1 tbsp honey¼ tsp turmeric

2 tablespoons extra virgin olive oil plus 1 tbsp oil for bowl

2 ¼ cups bread flour plus additional flour for dusting

1 teaspoon salt

1 tsp freshly cracked black pepper

Chicken and Chick Pea Tagine

3 tbsp olive oil

½ cup onions

½ cup green peppers, diced

2 Jalapeno peppers

½ tsp salt

¼ tsp black pepper

¼ tsp dried oregano

1 tsp ground cumin

1 tsp dried cilantro

2 cloves garlic, minced

1 pound boneless chicken breast cut into 1” pieces

8 ounce can tomato sauce

4 ounce can green chilies

½ cup raisins

12 green olives stuffed with pimento

12 Black olives, pitted

15 ounce can chick peas, drained and rinsed

2 tsp lemon juice

Garnish with fresh cilantro and lemon wedges 

Lemon and Mint Salad Dressing

¼ cup freshly squeezed lemon juice

1 clove garlic, chopped

1 tsp Dijon mustard

½ cup extra virgin olive oil

2 tbsp fresh mint leaves, chopped

1 tbsp lemon zest

Pinch of salt and pepper, to taste

Mixed greens of choice  

Add warm water, yeast, honey and turmeric to a large measuring cup and stir to combine. Allow yeast mixture to proof for 10 minutes. Add oil but do not stir.Place the flour, salt and pepper into the bowl of a food processor and pulse to combine. Then with processor turned on slowly drizzle yeast mixture into the processor. Once the dough ball forms continue processing for 30 seconds. Remove the dough ball to a floured surface and knead for 3 minutes. Place the dough ball into a bowl with 1 tbsp of oil and roll the dough in the bowl to coat the entire surface of the dough.  

Cover the bowl with plastic wrap and allow the dough to rise for 1 hour in a warm place. It should double in size.Meanwhile while the dough is rising start your Tagine by placing the olive oil, onions, green peppers, Jalapeno peppers, salt, black pepper, oregano, cumin, cilantro and garlic into a sauté pan over medium heat for about 5 minutes.

 Then add chicken pieces and cook for an additional 5 minutes. Add remaining ingredients, except for the garnish, and cover pan.

Simmer over low heat for 1 hour. Meanwhile start the dressing by adding lemon juice, garlic, Dijon mustard and olive oil into a blender and blend mixture for 30 seconds. Pour dressing into a bowl and add mint leaves, lemon zest, salt and pepper then whisk to combine and set aside. Then remove dough from bowl and place on a floured surface. Cut ball in half then cut each half in half again. Now cut each piece into thirds. You will now have 12 equal pieces. Roll each piece into a tight ball and cover with a damp towel. Allow dough to rest for 20 minutes.

Take 1 ball at a time and using your finger tips, press ball from the middle out into a 3” disk.

Then using a rolling-pin, finish rolling out the dough from the middle out to about 7“, turning a ¼ turn after each pass of the rolling-pin.

Place rolled out disk on plate and cover with damp towel. Repeat with remaining dough balls stacking them with waxed paper or plastic wrap. Allow the disks to rest for 30 minutes. Using a cast iron skillet at medium heat cook each disk for about 1 minute per side or until you start to get some dark spots. Do not use oil in the pan.

Stack finished flat breads on a plate and cover to keep warm. They should be soft and pliable and resemble a soft tortilla only thicker. At this point the Tagine is ready to be plated. Toss salad greens with the dressing. Then place Tagine mixture and salad greens side by side on each plate. Cut the flat breads into 4 pieces and place on the plate. Garnish with lemon wedge and fresh cilantro.


About Renee Lalane
I was born and raised in New York. Later in life I moved to Central Florida. I am of Spanish, Portuguese, Italian, Puerto Rican and Cuban decent. I have been working in the restaurant business for most of my life and have owned five along the way. Recently I became aware of the fact that as my elders passed away their recipes passed with them. I call these recipes "Heirloom Recipes" I am dedicating this site to saving recipes from extinction. Not only recipes from my family but from yours. Do you have a unique recipe that needs saving? Send it to me along with a name and picture of your relative and I will review it and possibly post it as an Heirloom Recipe.

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