Delicious Chicken Tagine: A Simple, Flavorful Guide

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, but it can also be made in a Dutch oven or heavy-bottomed pot. The slow cooking process infuses the meat with rich, incredible flavours.

Preparing the chicken

Firstly, decide on the type of chicken you want to use. You can opt for a whole chicken, which you will then need to cut into pieces, or you can choose to use only bone-in, skin-on chicken thighs. If you go with the whole chicken option, you'll need to lay it on its back and use a boning knife to separate the wings and legs from the breast. Then, flip the chicken over and use kitchen shears to cut along both sides of the backbone. Finally, open up the cavity and carefully press down along the center of the breastbone to split the breast in half. Remove any skin you don't want in the dish, as it can be left on the legs and wings if desired.

Once your chicken is cut into pieces, it's time to season it. For an authentic Moroccan flavour, create a spice rub by mixing garlic, saffron, ground ginger, paprika, cumin, turmeric, and black pepper. Rub this mixture generously over the chicken, making sure to get it into all the crevices. Cover the seasoned chicken and let it marinate in the refrigerator for 3 to 4 hours. This step will infuse the meat with the rich and complex flavours that are characteristic of Moroccan cuisine.

After the chicken has marinated, it's time to brown it. Heat some olive oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. You can also use a tagine if you have one, but a Dutch oven or heavy skillet will work just fine. Place the chicken pieces, skin-side down, in a single layer and cook until they are deep golden, about 5 minutes. Then, use tongs to flip the pieces over and brown the other side for an additional 4 minutes. Transfer the browned chicken to a plate and set it aside.

At this point, you'll want to remove and discard the chicken skin. It has served its purpose of adding flavour and richness to the dish, but leaving it on for the entire cooking process can make the final dish too fatty. Simply peel off the skin and discard it.

Now it's time to build the flavour base for your tagine. Pour off all but 1 tablespoon of fat from the pan and reduce the heat to medium. Add sliced onions to the pan and cook until they are lightly browned and softened, about 15 minutes. You can also add other aromatics like garlic and ginger at this stage. Stir them into the onions and cook for a minute or so to release their fragrance.

With the aromatics softened and fragrant, it's time to add back in the chicken. Return the chicken pieces to the pan, nestling them on top of the bed of onions. If using a cinnamon stick, add it now, tucking it into the mixture.

From here, you can continue with the rest of the recipe, adding your choice of vegetables, broth or water, and other ingredients to create a delicious, flavourful chicken tagine. Remember to cook the dish slowly to allow the flavours to develop and infuse the meat. Enjoy the wonderful aromas that will fill your kitchen as your chicken tagine simmers!

Preparing the vegetables

Slice or chop the onions: Depending on your preference, you can slice the onions into thin strips or chop them into small pieces. Slicing the onions will give them a more prominent presence in the dish, while chopping them will integrate them more into the sauce.

Peel and cut the potatoes: For this recipe, it is recommended to use waxy potatoes such as Yukon Gold or red potatoes. Peel the potatoes and cut them into wedges or thin slices. If you prefer a thicker sauce, you can leave the peels on for added texture. Place the potatoes in water to prevent browning while you prepare the other ingredients.

Optional: Prepare other vegetables: While potatoes are the most common vegetable in chicken tagine, you can also add other vegetables such as carrots, parsnips, or sweet potatoes. Cut these vegetables into similar sizes as the potatoes to ensure even cooking.

Layer the vegetables: In a large tagine, layer the sliced onions on the bottom, creating a bed for the chicken. Then, arrange the potato slices or wedges around the chicken pieces. If using other vegetables, you can layer them with the potatoes or place them on top.

Add aromatics: For added flavour, you can sprinkle minced garlic cloves and spices such as ginger, cumin, or coriander over the vegetables. This step will enhance the aroma and taste of your tagine.

At this stage, your vegetables are ready to be combined with the chicken and other ingredients in the tagine. Follow the remaining instructions for your chosen chicken tagine recipe, and enjoy the delicious flavours of your creation!

Browning the chicken

Firstly, pat the chicken dry using paper towels. This step is crucial as moisture on the surface of the chicken can inhibit proper browning. Once the chicken is dry, season it generously with salt and pepper on both sides. You can also use other spices like cumin, coriander, or paprika for extra flavour.

Next, heat a combination of butter and olive oil in your tagine or a Dutch oven over medium-high heat. It's important to use a type of fat with a high smoke point, like butter or olive oil, to prevent it from burning. Once the fat is hot, carefully place the chicken pieces into the pan, being careful not to crowd the pan. Cook the chicken in batches if needed to ensure even browning.

Allow the chicken to cook undisturbed for a few minutes until a deep golden brown crust forms on the first side. You can adjust the heat as needed to prevent burning. Use tongs or a spatula to flip the chicken pieces over and brown the other side. This should take about 4 to 5 minutes more.

Once the chicken is browned on all sides, transfer it to a plate and set it aside. At this point, you can discard the skin if you prefer, or leave it on for extra flavour and crispness.

After browning the chicken, you'll have some fond (brown bits) left in the pan, which will add flavour to your dish. Pour off all but about 1 tablespoon of the excess fat, being sure to retain those delicious browned bits. Reduce the heat to medium, and add your aromatics, such as onions or garlic, to the pan. Sauté until translucent, stirring occasionally.

Now, you can return the chicken to the pan, along with any accumulated juices. Add your choice of liquids, such as chicken broth or water, and bring it to a simmer. Cover the tagine and let it cook gently until the chicken is tender and cooked through.

Cooking the vegetables

The vegetables you choose to include in your chicken tagine will depend on your taste preferences and what you have available. Common vegetables used in chicken tagine recipes include onions, garlic, carrots, tomatoes, and potatoes. Some recipes also include olives, although these are typically added towards the end of the cooking process.

To cook the vegetables, you will first need to heat some oil in your tagine or cooking pot. If using a tagine, it is important to use a heat diffuser if you have a gas stove, as direct heat can damage the tagine. Once the oil is hot, add the vegetables and cook until they are softened and lightly browned. This will usually take around 5-10 minutes.

For recipes that include potatoes, it is generally recommended to parboil them before adding them to the tagine. This helps to ensure that the potatoes are cooked through and tender by the time the dish is ready. If you are using carrots, these can also be parboiled or added directly to the tagine to cook along with the other vegetables.

Once the vegetables are softened, you can add the spices and any other ingredients, such as chicken broth or lemon juice, before returning the chicken to the pot. Cover and simmer until the chicken is cooked through and the vegetables are tender. This will usually take around 10-20 minutes, depending on the size of the chicken pieces and the thickness of the vegetables.

It is important to note that cooking times may vary depending on the type of pot or tagine you are using. Traditional clay tagines tend to take longer to cook than modern pots and pans, so you may need to adjust the cooking time accordingly.

Cooking the chicken

There are a few different ways to cook chicken in a tagine, and the method you choose will depend on your personal preferences and the ingredients you have available. Here is a step-by-step guide on how to cook chicken in a tagine:

Step 1: Prepare the Chicken and Other Ingredients

Before you start cooking, gather all the ingredients and prepare the chicken by cutting it into pieces. You can use a whole chicken or just chicken thighs, depending on your preference. If you are using a whole chicken, you will need to remove the skin and cut it into pieces. For a more authentic experience, you can also try using bone-in, skin-on chicken thighs.

In addition to the chicken, you will also need various spices, vegetables, and other ingredients such as onions, garlic, ginger, saffron, paprika, cumin, turmeric, black pepper, olives, preserved lemons, and fresh herbs like parsley or cilantro. You can also add other ingredients like carrots, potatoes, or lemons.

Step 2: Combine the Spices and Season the Chicken

In a small bowl, combine all the spices you plan to use. Mix them well and set aside. Then, season both sides of the chicken pieces with salt and pepper, or a spice rub made from garlic, saffron, ginger, paprika, cumin, turmeric, and black pepper. You can also add other spices like cinnamon, coriander, cardamom, or allspice, depending on your taste preferences.

Step 3: Brown the Chicken

Heat some olive oil or butter in a large Dutch oven, heavy-bottomed pan, or skillet over medium to medium-high heat. Add the chicken pieces and brown them on all sides. You may need to do this in batches to avoid overcrowding the pan. Once the chicken is browned, transfer it to a plate and set aside.

Step 4: Cook the Vegetables

In the same pan, add the sliced or chopped onions and cook until they are translucent or lightly browned. You can also add other vegetables like garlic, ginger, carrots, or tomatoes at this stage. Stir occasionally to prevent burning. If the pan becomes too dark, you can add a few tablespoons of water.

Step 5: Add Spices and Liquid

Once the vegetables are cooked, add the spice mixture and cook until fragrant, stirring constantly. Then, deglaze the pan with wine (if using) and add some chicken broth or stock, along with any remaining lemon zest and juice. You can also add honey at this stage to balance out the acidity. Stir well and scrape the bottom of the pan to loosen any browned bits.

Step 6: Simmer the Chicken

Return the chicken pieces to the pan, along with any accumulated juices. Reduce the heat to medium-low, cover, and simmer gently for about 45 minutes to an hour, or until the chicken is cooked through. You can also add other ingredients like olives, preserved lemons, or fresh herbs at this stage.

Step 7: Check for Doneness and Adjust Seasoning

After simmering, check the chicken for doneness by ensuring it reaches an internal temperature of 165°F. If the chicken is cooked, remove it from the heat and adjust the seasoning to your taste. You can add more salt, pepper, lemon juice, or fresh herbs like parsley or cilantro.

Step 8: Serve

Finally, serve the chicken directly from the tagine or Dutch oven, along with couscous, rice, or bread. The sauce should be thick and flavourful, and you can use bread to sop up the juices.

Frequently asked questions