Delicious Chicken Tagine: A Tasty Moroccan Adventure

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It can be cooked in a tagine, a clay pot with a tall, conical lid, or in a Dutch oven or braiser. The tagine's shape creates a moist, hot cooking environment, eliminating the need for a lot of liquid and resulting in tender meat. While chicken tagine is typically cooked with the bone in, boneless chicken can also be used with some adjustments to the cooking method.

What is a tagine?

A tagine is a type of cookware and a style of cooking that is integral to Moroccan cuisine and has been for hundreds of years. The word 'tagine' has two meanings. Firstly, it refers to a type of North African cookware traditionally made from clay or ceramic. The bottom is a wide, shallow circular dish used for both cooking and serving, while the top is a rounded dome or cone shape. Secondly, 'tagine' also refers to the stew-like dish cooked and served in the traditional cookware.

Tagines are two-piece cooking pots comprising a round, shallow bowl and a tall, conical lid. The lid is designed to trap steam, which then condenses and trickles back down the sides of the pot, basting the ingredients as it goes. This process intensifies the flavours and results in moist, tender meat and vegetables. The conical shape of the lid also returns moisture to the base, creating a moist and flavoursome dish.

Tagines are typically used to slow-cook savoury stews and vegetable dishes. They are particularly useful for cooking cheaper cuts of meat as the steam helps to tenderise the meat. Tagine recipes usually include a range of spices such as turmeric, cinnamon, saffron, ginger, and cumin, along with vegetables or fruit.

Tagines come in a variety of materials, sizes, and designs. While traditional tagines are made from clay or ceramic, modern tagines are also made from metal or flameproof glazed ceramic. They can be decorated with vibrant, hand-painted designs or left unglazed for a more rustic look. Tagines also vary in size, from individual serving dishes to large pots that can feed a family or small gathering.

To use a tagine for the first time, it needs to be seasoned. This involves soaking the pot in water for several hours, drying it, rubbing it with oil, and then placing it in a cold oven on a low temperature for a few hours. This process removes any raw clay taste and strengthens the material. When cooking with a tagine, it should be brought to room temperature before use to avoid cracking.

Chicken tagine ingredients

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, and often olives and preserved lemons. The ingredients you'll need will depend on the specific recipe you're following, but here's a list of common ingredients used in chicken tagine:

Common Chicken Tagine Ingredients:

• Chicken (bone-in, skin-on thighs are recommended for best results)
• Olive oil
• Onion (sliced or chopped)
• Garlic (minced)
• Spices (such as cumin, cayenne pepper, ginger, coriander, cinnamon, black pepper, turmeric, saffron, paprika)
• Salt and pepper
• Chicken broth or stock
• Honey
• Lemon (zest and/or juice)
• Carrots
• Olives (green, kalamata, or a mix)
• Preserved lemons
• Cilantro or parsley
• Flour
• Cinnamon stick

Some recipes may also include additional ingredients such as dried fruit (apricots, raisins, or figs), chickpeas, tomatoes, or other vegetables like potatoes, green peas, or cauliflower.

Preparing and Cooking the Chicken Tagine:

The first step is usually to combine the spices and season the chicken pieces with salt and pepper. Heat oil in a large pan or Dutch oven and brown the chicken pieces on both sides. Remove the chicken and set aside, then add the onions and garlic to the pan and sauté until lightly browned. You can also add the spices at this stage and cook until fragrant.

Next, add the remaining ingredients, such as broth, honey, lemon zest, and carrots, and return the chicken to the pan. Simmer until the chicken is cooked through and the vegetables are tender. Finally, add any additional ingredients like olives, garlic-zest mixture, or cilantro, and adjust the seasoning to taste.

Chicken tagine is traditionally served over couscous, but you can also serve it with rice, quinoa, or other grains. It can be cooked in a tagine (a shallow clay vessel with a cone-shaped lid) or a regular pan or pot.

How to make chicken tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It can be cooked in a tagine, a shallow clay vessel with a cone-shaped lid, or in a Dutch oven, braiser, or skillet. Here is a step-by-step guide on how to make delicious chicken tagine:

Ingredients:

• Chicken: Bone-in, skin-on chicken thighs are the best cut, but you can also use a whole chicken cut into pieces, drumsticks, or boneless thighs.
• Spices: Ras el hanout (a Moroccan spice blend), cumin, ginger, paprika, cayenne pepper, black pepper, allspice, cinnamon, coriander, cloves.
• Vegetables: Onions, garlic, dried apricots, chickpeas, tomatoes, and bay leaves.
• Liquids: Chicken stock or water, olive oil, lemon juice.
• Other: Green or kalamata olives, preserved lemons or lemon zest, fresh parsley or cilantro for garnish.

Instructions:

• Marinate the chicken: In a large bowl, season the chicken with salt and pepper, and coat with a mixture of garlic, ginger, cumin, and paprika. You can marinate for up to 24 hours, but at least 3-4 hours.
• Brown the chicken: Heat oil in a skillet or tagine and brown the chicken for about 3-5 minutes on each side until golden. Remove and set aside.
• Sauté the vegetables and spices: In the same pan, add onions, garlic, ginger, coriander, paprika, cumin, bay leaves, cayenne pepper, and salt to taste. Sauté for 3-7 minutes until the onions are wilted and the spices are fragrant.
• Add remaining ingredients: Add chickpeas, apricots, chicken stock or water, and olives. Season with salt and pepper, being mindful of the saltiness of the olives. Return the chicken to the pan along with any accumulated juices.
• Simmer: Cover and simmer over low heat for about 25-30 minutes, or until the chicken is cooked through. Adjust the heat as needed to maintain a gentle simmer.
• Serve: Remove from heat and let the tagine cool for about 10-15 minutes. Garnish with fresh parsley or cilantro and serve with couscous, rice, or flatbread.

Tips:

• If using a tagine, use a heat diffuser to prevent the ceramic from cracking.
• Marinating the chicken is an important step for deeper flavors.
• Don't be tempted to add too much liquid, as the tagine is designed to retain moisture.
• Adjust the spices to your taste preference, and feel free to experiment with additional ingredients like carrots, raisins, or honey.

Chicken tagine cooking methods

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It can be cooked in a tagine—a shallow clay vessel with a cone-shaped lid—or a Dutch oven, braiser, or skillet. Here are some methods for cooking chicken tagine:

Stovetop Method

• Marinate the chicken with spices, garlic, onion, cilantro, parsley, ginger, pepper, turmeric, and salt for several hours or overnight.
• Add olive oil to the tagine and arrange the marinated chicken, skin side up.
• Add the olives, preserved lemon rind, and remaining olive oil.
• Pour in water, cover, and place on a heat diffuser over medium-low heat. Do not peek for 20 minutes.
• Simmer for 80-90 minutes, then turn the chicken over and simmer for another 45 minutes to an hour.
• Let the tagine cool for 10-15 minutes before serving.

Oven-Baked Method

• Marinate the chicken with spices, garlic, onion, cilantro, parsley, ginger, pepper, turmeric, and salt for several hours or overnight.
• Preheat the oven to 425°F.
• Add olive oil to a large baking dish and place the marinated chicken on top.
• Add the olives, preserved lemon rind, and remaining olive oil.
• Bake uncovered for 45 minutes to an hour, basting occasionally, until the chicken is light golden brown.
• Reduce the heat to 350°F and bake for another 20-30 minutes, or until the chicken is deeply browned and the juices run clear.
• Let the chicken rest for 10-15 minutes before serving.

Slow Cooker Method

• Brown the chicken and saute the onions, then put them in the slow cooker with the remaining ingredients.
• Simmer for eight hours on low or four hours on high.
• Add the lemon just before serving.

Instant Pot Method

• Sear the chicken and saute the seasonings.
• Assemble all the ingredients in the pressure cooker and secure the lid.
• Pressure cook for 8-10 minutes, then let the pressure release naturally for about 10 minutes.
• Manually vent the pressure and serve.

Chicken tagine serving suggestions

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. While there is no right or wrong way to serve it, here are some ideas and suggestions to help you get started:

Traditional Way

In Morocco, it is customary to eat directly from the tagine using Moroccan bread to scoop up the chicken and sauce. Belgian fries (patate frite) are often served on top of the chicken, or you can serve rice on the side to soak up the juices.

Side Dishes

If you want to create a more authentic table, you can choose side dishes that complement the tagine and can be eaten communally or portioned individually. Some options include:

• Taktouka (Green Pepper and Tomato Salad)
• Libyan Sharmoula (Tomato and Cucumber Salad)
• Charred Green Pepper and Preserved Lemon Salad
• Moroccan Beet Salad
• The Easiest Moroccan Zucchini Salad You'll Ever Make!
• Potato, Carrot, and Rice Salad
• Moroccan Carrot, Chickpea, Dried Fruit and Almond Salad
• Mediterranean Fennel & Orange Salad

Vegetable Options

In Morocco, the vegetables served with a chicken tagine are usually those available seasonally. Some common choices include potatoes, carrots, zucchini, and green peppers.

Bread

Adding bread to your table is also important, so be sure to include khobz (Moroccan bread) or naan to soak up the juices.

Presentation

You can serve the chicken tagine on a platter or individual plates over a bed of couscous or rice.

Frequently asked questions