• Ingredients:
  • 8oz package of whole FunGuy white button mushrooms
  • 2 large lemons
  • 1 large white onion
  • 4 cloves garlic
  • 1 teaspoon fresh ginger, grated
  • 1 cinnamon stick
  • 4 whole cloves
  • 1 teaspoon turmeric
  • 1 teaspoon paprika
  • ½ teaspoon ground allspice
  • ¼ teaspoon salt
  • 6 tablespoons olive oil, divided
  • 1 whole chicken, quartered
  • 2 cups cooked chickpeas
  • ¼ cup green olives, pitted
  • 2 cups reduced sodium chicken stock
  • 1 small red onion, thinly sliced
  • ½ bunch fresh cilantro, chopped

Have a little fun in the kitchen this weekend with this colorful Moroccan inspired tagine FunGuy recipe.

No worries if a terracotta tagine isn’t available to cook it in either. A good large pot, lid, and the desire to try something new will do the trick to bring a bite of the exotic to the table. 

Come on, be a FunGuy, and play a little with your food!

DIRECTIONS:

  1. Brush off any debris from the FunGuy mushrooms with a damp cloth. If the mushrooms are large, cut them in half or into quarters, and if they’re small leave them whole. Peel and slice the white onion and garlic cloves thinly, reserving half of the onion for later. Cut one lemon in half, juice it, and slice the other one and reserve it for later. 
  2. Place the mushrooms, chicken pieces, half of the sliced white onion, garlic, ginger, cinnamon stick, cloves, turmeric, paprika, allspice, salt, lemon juice, and 2 tablespoons of the olive oil inside a large ziplock bag. Remove as much air as possible from the bag, seal and mix the spices into chicken and mushrooms by turning the bag around with your hands. Place in the refrigerator to marinate at least 2 hours or overnight. 
  3. When ready to cook the chicken and mushrooms, remove it from the refrigerator about 10 minutes before. 
  4. Heat 2 tablespoons olive oil in the bottom of tagine pot or large heave based pot over medium high. Remove the chicken pieces from the rest of the marinade and place in the hot pan, skin side down and allow them to sear for about 8-10 minutes, turning half way through. Remove the chicken from the pot and set aside. 
  5. Add the rest of the olive oil to the pot and add in the other half of the sliced white onion to it. Turn the heat down to medium and cook 5-6 minutes or until the onions are soft and a bit translucent. Toss the chickpeas into the pot and pour in half of the marinade and mushrooms on top. Return the chicken pieces to the pot, nestle them into the chickpeas, and add the rest of the marinade and mushrooms on top. Pour in the chicken stock and place the lemon slices and half of the red onion on top of the chicken, reduce the temperature to low and cover with the lid. Allow this simmer for about 1 hour. 
  6. After an hour of cooking, remove the lid, taste and season with salt as needed. Garnish with cilantro and last of the red onion. Serve immediately. 

Have a Fun meal!