Perfectly Cooking Chicken In A Tagine: How Long Does It Take?

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 one to make it. You can use a Dutch oven, braiser, or heavy-covered skillet instead.

The cooking time for chicken tagine varies depending on the recipe and the type of pot used. Some recipes call for browning the chicken first, which can take around 8 to 10 minutes. The total cooking time, including browning, can range from 30 minutes to 2 hours or more. It's important to ensure that the chicken is cooked through and reaches an internal temperature of 165°F (74°C).

So, how long does it take to cook chicken in a tagine? It depends on the recipe and cooking method, but plan for at least 30 minutes to 2 hours, ensuring the chicken is cooked to the appropriate temperature.

Chicken Tagine Ingredients

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, and other ingredients. Here is a list of ingredients you can use to make a delicious chicken tagine:

Chicken

For the chicken, you can use a whole cut-up chicken or bone-in, skin-on chicken thighs. Chicken thighs provide a good amount of meat and remain tender even if slightly overcooked. The bones and skin add depth of flavour and richness to the sauce. You can also remove the skin midway through cooking if you prefer.

Spices

The spices used in a chicken tagine can vary depending on the region and personal preference. Commonly used spices include cumin, cayenne pepper, ginger, coriander, cinnamon, paprika, bay leaves, and cayenne pepper. You can also use a spice blend such as ras el hanout, which is common in North African cuisine.

Vegetables

Common vegetables used in chicken tagines include onions, garlic, carrots, tomatoes, and peas. You can also add potatoes, sweet potatoes, zucchini, green peppers, or cauliflower. If you want to add some sweetness to the dish, you can include dried fruits such as apricots, raisins, or figs.

Liquids

You will need some kind of liquid to create the sauce for the tagine. Chicken broth or stock is a good option, or you can use water. Olive oil is also used to cook the chicken and vegetables.

Additional Ingredients

Other ingredients that can enhance the flavour of your chicken tagine include olives, preferably green olives with pits, preserved lemons, chickpeas, and fresh herbs such as parsley and coriander.

Chicken Tagine Cooking Methods

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and sometimes preserved lemons. It is traditionally cooked in a clay vessel with a cone-shaped lid called a tagine, but it can also be made in a Dutch oven or heavy-bottomed skillet. Here are some tips and methods for cooking chicken tagine:

Preparing the Chicken

Start by cleaning and patting the chicken dry. Rub the chicken with a spice mix of your choice, making sure to cover every nook and cranny. You can also marinate the chicken in the spice mix for 3 to 4 hours or even overnight in the refrigerator to deepen the flavours and tenderize the meat.

Browning the Chicken

Heat oil in a large skillet or pot over medium-high heat. Place the chicken pieces skin-side down and brown for about 5 minutes until deep golden. Flip the chicken and brown the other side for about 4 minutes. Remove the chicken from the pan and set aside.

Sautéing the Aromatics and Spices

In the same pan, add sliced onions and cook over medium heat until they are browned and softened. Then, add the remaining minced garlic and cook until fragrant. Next, add your choice of spices and cook, stirring constantly, for about 30 seconds.

Simmering the Tagine

To the pan, add chicken broth or stock, honey, lemon zest, and salt. Scrape the bottom of the pan to loosen any browned bits. Return the chicken to the pan along with any accumulated juices. Cover and simmer the tagine for about 10 minutes.

At this point, you can also add vegetables such as carrots, chickpeas, dried apricots, potatoes, or tomatoes. Cover and continue to simmer until the chicken is cooked through and the vegetables are tender.

Finishing Touches

Finally, add any final ingredients such as olives, preserved lemons, fresh herbs, or additional spices to taste. Stir everything together and adjust the seasoning with salt, pepper, or lemon juice. Serve the chicken tagine with couscous or rice and garnish with fresh herbs if desired.

Alternative Cooking Methods

Chicken tagine can also be made in a slow cooker, Instant Pot, or even in the oven. For slow cookers and Instant Pots, follow the manufacturer's instructions for cooking times and temperatures. For the oven method, preheat the oven to 350°F and cook the chicken tagine in a covered dish for about 1 hour and 45 minutes to 2 hours, or until the chicken is cooked through.

Chicken Tagine Marinades

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. Here are some ideas for chicken tagine marinades:

Moroccan-Style Marinade

• Garlic
• Saffron
• Ground ginger
• Paprika
• Cumin
• Turmeric
• Black pepper

Rub the chicken with this combination of spices and put it in the refrigerator for 3 to 4 hours to marinate.

Ginger-Garlic Marinade

• Ginger
• Garlic
• Cumin
• Smoked paprika

Mix the chicken with these spices and marinate for up to 24 hours.

Spicy Marinade

• Cayenne pepper
• Cumin
• Coriander
• Smoked paprika
• Bay leaves
• Ginger
• Garlic

Moroccan Marinade

• Ras el hanout spice mix
• Cumin
• Coriander
• Ginger
• Garlic
• Cayenne pepper
• Smoked paprika

Lemon-Herb Marinade

• Lemon zest
• Lemon juice
• Garlic
• Cilantro
• Olive oil

Chicken Tagine Accompaniments

Chicken tagine is a traditional Moroccan dish, so it is often served with couscous or khobz, a Moroccan bread. Couscous can be plain or flavoured with dried fruit and/or nuts. It can also be served with rice (white, brown, basmati), pearl couscous, quinoa, mashed potato, mashed cauliflower, or cauliflower rice.

A light, simple side salad is also a good pairing for chicken tagine. Suggestions include:

• Shredded red cabbage, carrot and mint salad
• Leafy greens tossed with an everyday salad dressing or pomegranate dressing
• Cucumber salad with herb garlic vinaigrette
• Ottolenghi green bean salad
• Grilled eggplant with yoghurt sauce
• Roasted pumpkin with yoghurt sauce and pine nuts
• Roasted carrots
• Roasted broccolini with tahini sauce

Chicken Tagine Cooking Times

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, you don't need a tagine to make this delicious meal. You can use a Dutch oven, braiser, or heavy-covered skillet instead.

Cooking Times

The cooking time for chicken tagine will depend on the type of pot you use and whether you are using a whole chicken or chicken pieces. Here are some general guidelines for cooking times:

• If using a tagine, the dish is typically slow-cooked for several hours until the chicken is tender. The cone-shaped lid creates a moist, hot cooking environment, and the steam rises into the cone and drips back down into the dish.
• For a Dutch oven or braiser, the cooking time will be similar to that of a tagine, but you may need to add more liquid as the Dutch oven does not have the same moisture-retaining properties as a tagine.
• When using a skillet or heavy-bottomed pan, the chicken pieces are typically browned for about 5 minutes on each side, and then the rest of the ingredients are added, and the dish is simmered for about 30 minutes until the chicken is cooked through.
• If using an instant pot or pressure cooker, you can sear the chicken and saute the seasonings, then add the remaining ingredients and pressure cook for 8-10 minutes.

Tips for Cooking Chicken Tagine:

• It is recommended to marinate the chicken in a spice rub for several hours or even overnight to enhance the flavour and tenderness of the meat.
• When browning the chicken, make sure to do it in batches to avoid overcrowding the pan, which can cause the chicken to steam instead of brown.
• If using a tagine, it is essential to cure it before the first use by soaking it in water for 24 hours and then rubbing it with olive oil and heating it in the oven.
• You can check if your chicken is done by using an instant-read thermometer – the internal temperature at the thickest part of the thigh should reach 165°F (74°C).

Frequently asked questions