Cooking Chicken In A Tagine: A Tasty, Juicy Adventure

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. The word 'tagine' refers to the shallow clay vessel with a cone-shaped lid in which the dish is cooked. However, it is not necessary to have a tagine to make this dish, as it can also be prepared in a Dutch oven, braiser, or any large deep skillet or pot with a lid.

While a whole chicken can be used for chicken tagine, it is generally recommended to use bone-in, skin-on chicken thighs, as they provide a good amount of meat and remain tender. The bones and skin add depth of flavour and richness to the sauce.

Preparing a chicken tagine involves browning the chicken, sautéing aromatics and spices, and then simmering the chicken in a spice-infused sauce. The dish is often served over couscous, but can also be paired with rice, quinoa, or other starchy sides.

Chicken Tagine Ingredients

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. Here is a list of ingredients you can use to make your own chicken tagine:

Chicken

You can use a whole chicken cut into pieces, but many recipes recommend using bone-in, skin-on chicken thighs. Chicken legs and drumsticks are also good options, and some recipes include boneless chicken breast.

Spices

Spices typically used in chicken tagine include cumin, cayenne pepper, ginger, coriander, cinnamon, black pepper, allspice, and cloves. You can also use a pre-made spice blend such as Ras el hanout, a spice blend common in North Africa.

Vegetables

Onions, garlic, and carrots are commonly used in chicken tagine. Other options include potatoes, green peas, cauliflower, green peppers, zucchini, and chickpeas.

Fruits and Nuts

Preserved lemons are a key ingredient in chicken tagine, adding a unique flavour to the dish. Other fruits such as dried apricots, raisins, and figs can also be added, as can nuts such as slivered almonds.

Liquids

Olive oil is used for cooking the chicken and vegetables. Chicken broth or stock is added for flavour and to create a sauce. Lemon juice is also often added, and some recipes include honey.

Garnishes

Fresh herbs such as coriander (cilantro) and parsley are commonly used to garnish chicken tagine.

Chicken Tagine Preparation

Ingredients

Chicken Tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It is cooked in a shallow clay vessel with a cone-shaped lid called a tagine, but you can also use a Dutch oven or heavy-covered skillet.

• Spices: cumin, cayenne pepper, ginger, coriander, cinnamon, black pepper, saffron, and turmeric.
• Chicken: You can use a whole chicken cut into pieces or opt for chicken thighs or legs, which are less likely to dry out.
• Vegetables: Onions, garlic, carrots, and tomatoes form the base of the dish.
• Fruit: Dried apricots, raisins, or figs add a touch of sweetness to the tagine.
• Legumes: Chickpeas are commonly used, but you can also use cannellini or butter beans.
• Olives: Green or kalamata olives add a salty, briny flavour.
• Preserved lemons: These add a unique tangy flavour to the dish. You can find them in Middle Eastern grocery stores or substitute lemon zest and juice.
• Broth: Chicken broth or stock adds depth to the sauce.
• Oil: Olive oil or any other cooking oil for browning the chicken and cooking the vegetables.
• Garnishes: Fresh coriander or parsley adds a pop of colour and freshness to the dish.

Method

Now that you have gathered all your ingredients, it's time to start preparing your Chicken Tagine:

• Marinade: In a large bowl, combine the chicken with the spice mix, garlic, ginger, cumin, and paprika. Mix well, making sure the chicken is evenly coated. You can marinate the chicken for up to 24 hours in the refrigerator, but if you are short on time, even a few hours will do.
• Browning the chicken: Heat oil in a skillet or large saucepan and brown the chicken pieces for about 3-5 minutes on each side until golden. Set the chicken aside and drain excess oil from the pan.
• Sauté the vegetables: Add the onions, garlic, and any other vegetables you are using to the pan. Sauté for a few minutes until they are softened and slightly browned.
• Add the spices: To the vegetables, add the spice mix, bay leaves, and cayenne pepper. Stir well and cook for a few minutes to release the flavours.
• Liquid and legumes: Pour in the chicken broth or stock, along with the chickpeas or other legumes you are using. Give everything a good stir.
• Return the chicken: Place the chicken pieces back into the pan, along with any accumulated juices. Make sure the chicken is mostly submerged in the liquid.
• Simmer: Cover the pan and simmer over low heat for about 30 minutes, or until the chicken is cooked through. You can also use a slow cooker or an Instant Pot for this step.
• Add the fruit: If using dried apricots, raisins, or figs, add them to the tagine about 10 minutes before the end of the cooking time.
• Garnish and serve: Sprinkle with fresh coriander or parsley and serve your Chicken Tagine with couscous, rice, or flatbread. Enjoy the flavours of Morocco!

Chicken Tagine Cooking Methods

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. The name "tagine" refers to the shallow clay vessel with a cone-shaped lid in which the dish is traditionally cooked. However, it is not necessary to have a tagine to make this dish, as it can also be prepared in a Dutch oven, braiser, or other similar pots. Here are some methods and tips for cooking chicken tagine:

Preparing the Chicken

While you can use a whole chicken for chicken tagine, it is recommended to use bone-in, skin-on chicken thighs. Leg quarters are also a good option as they don't dry out or become tough when overcooked, and they are budget-friendly. Cut the chicken into serving-size pieces to make it easier to marinate and fit in the pot.

Marinating the Chicken

Marinating the chicken is an important step to enhance the flavor. Mix the chicken with a rub or marinade of spices, garlic, ginger, cumin, paprika, salt, and pepper. You can use a variety of spices such as saffron, ground ginger, paprika, cumin, turmeric, black pepper, coriander, smoked paprika, cayenne pepper, and sumac. Leave the chicken to marinate in the refrigerator for a few hours or even overnight for deeper flavors.

Browning the Chicken

Heat oil in a skillet or large saucepan and brown the chicken for about 3 to 5 minutes on each side until golden brown. You can also sear the chicken skin side down in a single layer until deep golden, and then flip and brown the other side. Remove the chicken and set it aside. If desired, you can discard the skin at this point.

Sautéing the Vegetables and Spices

In the same pan, add and cook the onions, garlic, ginger, coriander, paprika, cumin, bay leaves, cayenne pepper, and salt to taste. Stir until the flavors combine and the onions wilt, which should take around 3 to 5 minutes. You can also add other vegetables like carrots, chickpeas, apricots, and tomatoes at this stage.

Adding Liquids and Simmering

Pour in chicken stock or water, along with olives, preserved lemons or lemon juice, and any other desired ingredients like cinnamon sticks or honey. Place the chicken back into the pan, along with any accumulated juices. Cover and simmer over low heat for about 30 minutes, or until the chicken is cooked through. Adjust the seasonings to taste.

Finishing and Serving

Once the chicken is cooked, you can add some final touches like fresh herbs such as parsley or cilantro. Serve the chicken tagine with couscous, rice, or flatbread. You can also garnish with additional lemon slices and enjoy the aromatic and flavorful dish!

Chicken Tagine Accompaniments

Chicken tagine is a traditional Moroccan dish, and while it can be served on its own, there are several sides that can accompany it. Here are some options:

Couscous

Couscous is a popular choice to serve with chicken tagine, as it can absorb the delicious juices from the dish. It is also traditional, and can be flavoured with dried fruit, nuts, or a spritz of lemon.

Rice

Rice is another starchy option to serve with chicken tagine, especially basmati, brown, or white rice. It can also be served with pearl couscous (giant couscous), quinoa, or cauliflower rice for those wanting a low-carb option.

Bread

Flatbreads or Moroccan bread (khobz) are great for mopping up the sauce from the chicken tagine.

Salads

A simple side salad can also accompany chicken tagine. Suggested salads include shredded red cabbage, carrot and mint, leafy greens, or a cucumber salad.

Other Sides

Other sides that can be served with chicken tagine include roasted vegetables, such as pumpkin, eggplant, carrots, or broccolini.

Chicken Tagine Storage

Chicken tagine is a dish best served fresh, but it can be stored in the refrigerator for up to 2 days or frozen for up to 3 months.

Refrigerating Chicken Tagine

Chicken tagine can be stored in an airtight container in the refrigerator for 3 to 4 days. To reheat, simply place the tagine on the stove and warm it over low heat until heated through.

Freezing Chicken Tagine

Chicken tagine can also be frozen for up to 3 months. It is best to freeze the tagine in an airtight container or freezer bag to prevent freezer burn. When ready to enjoy, thaw the tagine overnight in the refrigerator, then reheat it gently on the stove over low heat.

Storing Uncooked Chicken

If you have not yet cooked your chicken tagine, it is important to handle the raw chicken safely. Raw chicken can be stored in the refrigerator for 1 to 2 days before cooking. It is best to store it in a container or bag specifically designed for storing raw meat to prevent cross-contamination.

Storing Leftover Ingredients

If you have leftover ingredients from making your chicken tagine, such as preserved lemons or olives, these can also be stored for future use. Preserved lemons can be stored in an airtight container in the refrigerator for several months. Olives are typically sold in jars or cans and can be stored in the refrigerator for up to 6 months after opening.

Storing Couscous

Couscous, a common side dish served with chicken tagine, can also be stored. If you have leftover couscous, it can be stored in an airtight container in the refrigerator for up to 5 days.

Frequently asked questions