Mastering Chicken Tagine: Spicy Secrets For Succulent Stews

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. The word 'tagine' also refers to the shallow clay vessel with a cone-shaped lid in which the dish is cooked. However, you can also cook it in a Dutch oven, heavy skillet, or slow cooker.

Preparing the chicken

Firstly, decide on the type and amount of chicken you want to use. You can use a whole chicken cut into pieces, or opt for bone-in, skin-on chicken thighs. If you choose to use a whole chicken, start by laying it on its back and inserting a boning knife to separate the wings and legs. Then, cut along the backbone and open up the cavity to split the breast in half. Remove any skin you don't want to use in your dish.

Once your chicken is prepared, it's time to create the spice mixture. In a small bowl, combine spices such as ground cumin, cayenne pepper, ground ginger, ground coriander, ground cinnamon, garlic powder, sweet paprika, turmeric, and ginger powder. You can adjust the quantities of each spice to your taste preferences.

Now, it's time to season the chicken. Sprinkle salt and pepper generously on both sides of the chicken pieces. Don't be shy with the seasoning, as this will enhance the flavour of the dish.

Heat a large Dutch oven or heavy-bottomed pan over medium-high heat. Add olive oil or butter, and when it's hot, place the chicken pieces into the pan, preferably in a single layer, skin-side down. Let the chicken brown for about 5 minutes, or until it develops a deep golden colour. Then, use tongs to flip the chicken and cook the other side for an additional 4 minutes.

Once the chicken is browned, transfer it to a plate and set it aside. If you're using skin-on chicken, you can remove and discard the skin at this point. Pour off and discard most of the fat from the pan, leaving just enough to cook the aromatics.

Reduce the heat to medium and add your choice of aromatics to the pan. You can use sliced or chopped onions, carrots, tomatoes, and garlic. Cook this mixture, stirring occasionally, until the vegetables are softened and lightly browned. This should take around 5 to 7 minutes.

Now, it's time to add the spice mixture. Add the spices to the pan and cook, stirring constantly, for about 30 seconds, or until the spices become fragrant. This step will fill your kitchen with a delightful aroma!

At this point, you can also add some flour to the pan if you want to thicken the sauce. Stir it in and cook for a brief period to get rid of the raw flour taste.

The next step is to deglaze the pan and build the sauce. Pour in some chicken broth or stock, and use a wooden spoon to scrape up any browned bits from the bottom of the pan. You can also add other liquids like lemon juice or wine to enhance the flavour. Bring the mixture to a boil and let it reduce slightly.

Return the chicken pieces to the pan, nestling them into the sauce and vegetables. If you're using a cinnamon stick, add it now. Cover the pan and let the chicken simmer gently for about 45 minutes to an hour. The exact timing will depend on the size and type of chicken you're using.

During the simmering process, you can prepare any root vegetables or dried fruits you want to include in your tagine. Options could include carrots, potatoes, parsnips, apricots, or prunes. You can also add these ingredients towards the end of cooking to ensure they don't overcook.

Once the chicken is cooked through, it's time to add the finishing touches. Stir in ingredients like olives, preserved lemons, fresh herbs (such as parsley or cilantro), and a drizzle of honey (if desired). Adjust the seasoning with salt and pepper, and add more lemon juice if needed.

Let the tagine rest for a few minutes before serving. It can be served directly from the cooking vessel, or transferred to a platter or individual plates. Traditionally, chicken tagine is served with couscous or Moroccan bread to soak up the delicious sauce.

Preparing the vegetables

First, select your vegetables of choice. Common options include onions, garlic, carrots, and tomatoes. You can also add potatoes, but they are usually added later in the cooking process.

Slice the onions into thin strips or chop them into small pieces. Spread the onion slices on the bottom of your tagine, creating an even layer.

For garlic, mince or finely chop 2-4 cloves, depending on your preference for garlic intensity. You can also press the garlic cloves to release their juices and intense flavor.

If using carrots, peel and cut them into 1/4-inch thick coins or slices. This ensures they cook evenly and soften during the simmering process.

For tomatoes, select ripe, fresh Roma or plum tomatoes. Core the tomatoes and dice them into small pieces. You can also score an 'X' on the bottom of the tomatoes and blanch them in hot water for 20 seconds before chilling them in ice water. Then, peel the skin off and cut the tomatoes into quarters lengthwise, removing the seeds.

Place the prepared vegetables in the tagine, following the order of onions, garlic, and then carrots and tomatoes. You can also add spices like cumin, coriander, turmeric, ginger powder, cinnamon, and cayenne pepper at this stage to infuse their flavors into the vegetables.

If you're using a Dutch oven or a heavy-bottomed pot instead of a tagine, follow similar preparation steps for the vegetables.

Remember, the key to preparing vegetables for a chicken tagine is to cut them into relatively uniform sizes so they cook evenly. Now you're ready to move on to the next steps of assembling and cooking your delicious chicken tagine!

Cooking the chicken

Once your chicken is prepared, it's time to assemble your ingredients. For a classic Moroccan tagine, you will need a combination of spices, garlic, onion, olive oil, and chicken broth or water. Some recipes also call for lemon, olives, and fresh herbs like parsley and cilantro. You can also add vegetables like potatoes, carrots, or peas to make it a heartier dish.

Now it's time to start cooking! Heat some olive oil in your tagine or a heavy-bottomed pot over medium to medium-high heat. If using a tagine, make sure to use a heat diffuser if you have a gas stove. Brown the chicken pieces in a single layer until they are golden, then set them aside.

Next, add your onions and garlic to the pot and cook until translucent. This is also the stage where you would add your spices if you didn't already mix them with the chicken. Stir everything together and add your liquid—chicken broth or water.

Place the chicken back into the pot, cover, and simmer gently for around 45 minutes to an hour, depending on the size of your chicken pieces. If using vegetables, add them now and continue cooking until they are tender.

Finally, add any final touches like olives, preserved lemon, or fresh herbs. Give everything a good stir, adjust your seasoning, and let it cook for another 5-10 minutes.

And that's it! You've cooked chicken in a tagine. Serve it with couscous or Moroccan bread and enjoy the delicious flavours of Morocco.

Cooking the vegetables

The vegetables you choose to include in your chicken tagine are flexible and can be adapted based on your preferences. Common vegetables used in tagines include onions, carrots, tomatoes, garlic, and potatoes. You can also add other vegetables like parsnips, sweet potatoes, or peas.

To prepare the vegetables, slice or chop them into uniform sizes to ensure even cooking. Some recipes call for sautéing the vegetables before adding them to the tagine. For example, you might cook the onions, garlic, and spices together before adding the remaining ingredients.

When adding the vegetables to the tagine, place them in layers. For instance, you can spread sliced onions on the bottom of the tagine and then layer sliced potatoes on top. You can also add vegetables like carrots and olives at this stage.

Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow it to simmer, and then reduce the heat to maintain a gentle simmer. Cooking times may vary, but a good guideline is to cook the tagine for about 1 hour and 15 minutes before checking the level of liquids. If needed, you can add a little more water, keeping in mind that the final sauce should be thick.

Continue cooking the tagine, covered, until the vegetables and chicken are very tender. This may take an additional 30 minutes or more. Once done, let the tagine rest off the heat for about 10 minutes before serving.

You can also add some vegetables towards the end of cooking to ensure they don't overcook. For example, peas can be added during the last 5 minutes of cooking.

Serving suggestions

Chicken tagine is a fragrant and flavourful dish, perfect for sharing with family and friends. It's a versatile dish that can be served in a variety of ways, depending on your preferences. Here are some serving suggestions to make the most of your chicken tagine:

• Couscous: This is a traditional accompaniment to chicken tagine and helps to soak up the delicious juices. Prepare the couscous according to the package instructions, and serve it as a bed for the chicken and vegetables.
• Rice: Rice is another great option to soak up the flavours of the tagine. You can use plain white rice or try something more flavoured, like jasmine rice or even a rice pilaf.
• Bread: A crusty loaf of bread can be the perfect side to scoop up the sauce and juices of the tagine. Try a Moroccan bread like khobz, or go for pita bread.
• Salads: To balance out the richness of the tagine, serve it with a bright and acidic salad. A Mediterranean parsley salad or tabbouleh can add a fresh contrast to the hearty stew.
• Vegetables: If you want to bulk up the meal, serve your chicken tagine with roasted or steamed vegetables. Cauliflower, carrots, and green beans are all great options.
• Other Starches: For a heartier meal, consider serving your tagine with other starches like naan, or flatbread. You could also try orzo or Israeli couscous for a slightly different texture.

Feel free to get creative with your sides and experiment with different flavours and textures to complement the chicken tagine. Enjoy!

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