The Perfectly Cooked Chicken Tagine: Timing Is Everything

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 traditionally cooked. However, you don't need a tagine to make this dish, as it can be prepared in a Dutch oven, braiser, or even a slow cooker.

The chicken is typically cut into pieces and marinated in a mixture of spices, garlic, and oil before being browned in a skillet or saucepan. The vegetables and spices are then sautéed, and the chicken is added back in along with additional ingredients such as olives, apricots, and chicken broth. The dish is then baked or simmered until the chicken is cooked through.

The cooking time for chicken tagine can vary depending on the method used and the cut of chicken. In general, it takes around 30-45 minutes to cook the chicken in the oven or on the stovetop. However, when using a slow cooker, the cooking time can range from 4 to 8 hours depending on the setting.

So, to answer your question, the cooking time for chicken tagine can range from 30 minutes to several hours, depending on the method and settings used.

Marinating the chicken

Firstly, place the chicken thighs in a large bowl and season with salt and pepper. Then, add the garlic, ginger, cumin, and paprika. Mix the chicken with a spoon or your hands until it is well coated with the spices.

Cover the bowl and place it in the refrigerator to marinate. It is recommended to leave the chicken to marinate for up to 24 hours, but a minimum of 3-4 hours is sufficient. The longer you leave the chicken to marinate, the more intense the flavours will be.

Browning the chicken

Step 1: Prepare the Chicken

Start by cleaning and patting your chicken dry. This step is crucial as it ensures that the spices adhere well to the chicken. Next, create a spice rub by combining various spices such as coriander, paprika, cayenne pepper, sumac, black pepper, cumin, cinnamon, and salt. You can adjust the spices according to your preference and availability. Generously rub the spice mixture all over the chicken, making sure to cover every nook and cranny.

Step 2: Heat the Cooking Vessel

Heat your chosen cooking vessel—a tagine, Dutch oven, or large skillet—over medium-high heat. Add about 2 tablespoons of oil, such as olive oil, to the pan. You want enough oil to prevent the chicken from sticking and to add flavour.

Step 3: Brown the Chicken

Gently place the spiced chicken into the hot oil, skin-side down. This step is crucial for achieving a delicious, crispy skin. Cook the chicken for about 3-5 minutes on each side, or until the skin is deep golden brown. You may need to adjust the heat to prevent burning. Using tongs or a spatula, flip the chicken pieces over and brown the other side for a further 3-4 minutes.

Step 4: Remove and Set Aside

Once the chicken is evenly browned, remove it from the pan and set it aside on a plate. At this point, you can discard the excess oil from the pan, leaving just enough to cook the vegetables.

Sautéing the aromatics and spices

Preparing the Aromatics and Spices

Before you begin sautéing, gather and prepare all the ingredients and spices. For aromatics, you'll typically need onions, garlic, and sometimes ginger. For spices, a traditional Moroccan blend called Ras el hanout is commonly used, which includes cumin, ginger, coriander, paprika, cinnamon, black pepper, and other spices. You can make your own blend or buy a pre-made mix.

Heating the Pan

Use a large, deep skillet or pot that can accommodate all the ingredients. Heat a generous amount of olive oil—about 2-3 tablespoons—over medium heat. You want the oil to be hot but not smoking.

Adding the Aromatics

Add the sliced or chopped onions to the pan and cook them for several minutes. The goal is to soften the onions and let them release their natural sugars, which will add depth of flavour to the dish. Stir the onions occasionally to prevent them from burning.

Incorporating the Spices

Once the onions are translucent and starting to brown at the edges, it's time to add the garlic. Minced or crushed garlic will only take about 30 seconds to cook and become fragrant. Be careful not to burn the garlic, as it can turn bitter.

Next, add your spice blend. Cooking the spices briefly in the hot oil will release their essential oils and intensify their flavours. Stir the spices constantly for about 30 seconds to a minute, taking care not to let them burn.

Deglazing the Pan (Optional)

At this point, you can deglaze the pan by adding a small amount of liquid, such as chicken stock or water. Use a wooden spoon to scrape up any browned bits from the bottom of the pan, incorporating all those delicious flavours into the liquid.

Adding Remaining Ingredients

Now, you can add the remaining ingredients to the pan, such as chickpeas, dried fruit (like apricots or raisins), olives, and preserved lemons, if using. Pour in enough chicken stock or water to create a sauce, usually about 1-2 cups. Stir everything together, making sure the spices are well combined with the other ingredients.

Simmering the Sauce

Let the sauce simmer gently for several minutes to allow the flavours to meld. Adjust the heat as needed to maintain a gentle simmer without reducing the liquid too quickly. Taste the sauce and adjust the seasoning with salt and pepper, keeping in mind that olives and preserved lemons can be quite salty.

Adding the Chicken

Finally, it's time to add the chicken back into the pan. Place the chicken pieces on top of the sauce, skin-side up, ensuring that the meat is mostly submerged in the liquid while the skin stays above. This will help retain the crispy skin while the chicken continues to cook.

Cover the pan and let the tagine simmer for about 20-30 minutes, or until the chicken is cooked through and tender. The internal temperature of the chicken should reach at least 70°C/158°F for food safety, but bone-in chicken thighs can handle higher temperatures without drying out.

Adding the tagine sauce

The tagine sauce is the key to a great Moroccan chicken dish. Here is a step-by-step guide to adding the sauce and cooking the perfect chicken tagine:

Preparing the Tagine Sauce

First, prepare the spice blend, which is crucial to the flavour of the dish. The spice blend typically includes coriander, cumin, ginger, cinnamon, allspice, clove, black pepper, and cooking salt. You can buy pre-made spice blends, but making your own ensures a consistent flavour profile.

Sautéing Aromatics and Spices

Next, heat some olive oil in a large skillet or pot. Add the onions and garlic and sauté for a few minutes until fragrant. Then, add the spice blend and cook for another 30 seconds, stirring constantly. Sautéing the spices releases their flavours and adds depth to the dish.

Adding Liquids and Ingredients

Now, it's time to add the liquids and remaining ingredients to create the tagine sauce. Pour in chicken stock or water, crushed tomatoes, chickpeas or cannellini beans, and dried apricots or figs. If using olives, add them at this stage. You can also add a cinnamon stick for extra flavour and aroma. Stir everything together, bringing the sauce to a gentle simmer.

Braising the Chicken

Place the chicken pieces on top of the sauce, skin-side up. The chicken should be partially submerged, with the skin mostly above the liquid. This ensures that the browning on the skin remains intact while the chicken braises in the sauce. Cover the pot and simmer gently for about 5 minutes.

Simmering Uncovered

Remove the lid and continue to simmer the chicken for about 20 minutes, or until the internal temperature of the chicken reaches 70°C/158°F. You can cook the chicken well above this temperature, especially if using bone-in chicken thighs, as they remain juicy even when slightly overcooked.

Serving the Chicken Tagine

Once the chicken is cooked, remove the pot from the heat and let it rest for a few minutes. Garnish with fresh coriander or parsley, and serve over couscous or rice.

Tips and Variations:

• You can use boneless chicken thighs or breasts, but adjust the cooking method. Add them to the sauce for the last 5 minutes of simmering if using boneless thighs. For breasts, cook them through in the pan, then slice and toss them into the sauce before serving.
• Olives are a traditional addition to tagines and can be used instead of dried fruit. However, some people prefer to use one or the other, as the combination can be overwhelming.
• Preserved lemons add a touch of authenticity to the dish. If you can't find them, use the zest of a fresh lemon or a squeeze of lemon juice.
• You can also add nuts like slivered almonds, toasted until golden, for extra crunch and flavour.
• While a tagine pot is ideal for cooking this dish, you can also use a Dutch oven, braiser, deep skillet, or a slow cooker.

Simmering the chicken

Step 1: Prepare the Chicken

Before you begin simmering, ensure that you've already prepared the chicken by seasoning it with salt and pepper and adding a mouth-watering mix of spices like garlic, ginger, cumin, and paprika. It's best to let the chicken marinate for a while, and if you're a real enthusiast, you might even leave it in the fridge for up to 24 hours!

Step 2: Brown the Chicken

When you're ready to cook, heat some oil in a skillet or large saucepan. Place the chicken in the pan and brown it for about 3-5 minutes on each side until it turns a delightful golden brown color. Then, remove the chicken from the pan and set it aside. Don't forget to drain any excess oil left in the skillet.

Step 3: Sauté the Vegetables and Spices

Now, it's time to add some more flavor to the mix. Toss in your choice of vegetables, such as onions, garlic, and perhaps some ginger or coriander. Stir them around for a few minutes until the flavors start to blend and the onions begin to wilt. This usually takes around 3-4 minutes.

Step 4: Add the Extras

At this point, you can enhance your tagine by adding ingredients like chickpeas, apricots, and preserved lemons. Pour in some chicken stock or water, and season with salt and pepper, being mindful not to overdo it with the salt, as some of your other ingredients may already be quite salty.

Step 5: Return the Chicken

It's time for the star of the show to make its grand re-entrance. Place the chicken back into the pan, along with any juices that may have accumulated. Make sure the chicken is nicely nestled among the other ingredients.

Step 6: Simmer Away

Now, it's time for the magic to happen. Reduce the heat, cover your pan, and let the tagine simmer. For a regular stovetop tagine, this process should take around 25 minutes or until the chicken is cooked to perfection. Remember to keep an eye on the tagine and add more liquid if needed. Adjust the seasonings according to your taste preferences.

Step 7: Finishing Touches

Once your tagine is done simmering, remove it from the heat and sprinkle some fresh herbs like parsley on top. Your chicken tagine is now ready to be served! Consider serving it with some Moroccan couscous or white rice for a complete feast.

Frequently asked questions