The Perfect Tagine Chicken: Cooking Time And Techniques

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 dish; it can be prepared in a Dutch oven, braiser, or even a slow cooker.

The cooking time for chicken tagine varies depending on the method used. Here are some general guidelines:

- Stovetop: Simmer the chicken for about 25 minutes or until cooked through.

- Oven: Bake at 325°F/163°C for about 35 minutes.

- Slow cooker: Cook on high for 4 hours or on low for 8 hours.

- Instant Pot: Pressure cook for 8-10 minutes.

The cooking time may vary depending on the size and type of chicken pieces used. Bone-in, skin-on chicken thighs are recommended as they remain juicy and tender. However, you can also use a whole chicken cut into pieces or other cuts like breasts or drumsticks.

When cooking chicken tagine, it's important to monitor the liquid level and adjust the heat as needed to prevent scorching. It's also a good idea to check the doneness of the chicken by ensuring the internal temperature reaches 165°F (74°C) at the thickest part of the meat.

Chicken Tagine Marinade

A chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. The word 'tagine' refers to both the dish and the shallow clay vessel with a cone-shaped lid in which it is cooked. The tagine is used in North African cuisine and functions like a slow cooker, with the cone shape returning moisture to the base, creating a moist and flavourful dish.

Ingredients

While the ingredients for a chicken tagine marinade can vary, common ingredients include:

• Garlic
• Saffron
• Ground ginger
• Paprika
• Cumin
• Turmeric
• Black pepper
• Chicken
• Olive oil
• Onions
• Preserved lemons
• Parsley
• Cinnamon
• Coriander
• Cayenne pepper
• Chicken broth
• Green olives
• Apricots
• Chickpeas

Method

To make the marinade, mix the spices, garlic, and olive oil together in a large bowl. Add the chicken pieces and coat them with the spice mixture. Cover and refrigerate the marinated chicken for several hours or overnight.

Cooking

When ready to cook, heat oil in a large Dutch oven or heavy-bottomed pan over medium-high heat. Brown the chicken pieces on both sides, then transfer to a plate. In the same pan, cook the onions until browned. Add the remaining garlic and spices and cook until fragrant.

Return the chicken to the pan along with the chicken broth, olives, apricots, chickpeas, and preserved lemons. Cover and simmer until the chicken is cooked through.

Serve the chicken tagine with couscous, rice, or Moroccan bread.

Browning the Chicken

Firstly, season the chicken thighs with salt and pepper. You can also add other spices to your chicken at this stage, such as garlic, ginger, cumin, and paprika. Mix the chicken with your chosen spices until it is well coated. You can then place the chicken in the fridge to marinate for up to 24 hours if you wish, although this is not essential.

When you are ready to cook your tagine, heat a skillet or large saucepan with about 2 tablespoons of oil. Place the chicken skin-side down in the pan and cook for 8-10 minutes, or until the skin is deep golden. Turn the chicken and cook the other side for a further 1 minute. You can then remove the chicken from the pan and set it aside.

At this stage, you should drain any excess oil from the skillet, leaving around 2 tablespoons in the pan. You can now add your vegetables, such as onions and garlic, to the pan. Cook these for a few minutes, stirring occasionally, until they are lightly browned. You can then add your chosen spices and stir these through, cooking for around 30 seconds until fragrant.

Now you can add your tagine sauce, which might include ingredients such as chickpeas, apricots, tomatoes, preserved lemon, stock, and cinnamon. Bring the sauce to a simmer, then place the chicken on top, skin-side up.

Your tagine is now ready to be cooked! Simply cover the pan and cook for 5 minutes, then remove the lid and cook for a further 20 minutes, or until the chicken is cooked through.

And there you have it – beautifully browned chicken, full of flavour, ready to be enjoyed in your delicious, aromatic tagine!

Sautéing the Veggies and Seasonings

Prepare the Ingredients:

Before you start sautéing, gather and prepare all the ingredients you'll need. This includes vegetables such as onions, garlic, carrots, bell peppers, and any other veggies of your choice. You will also need spices like cumin, coriander, paprika, and black pepper. Don't forget the olive oil, which is essential for sautéing.

Sauté the Onions and Garlic:

Heat a generous amount of olive oil in a large pan or skillet over medium heat. Add the sliced or chopped onions and cook until they become soft and translucent. This should take around 5 minutes. Then, add the garlic and continue cooking for another minute or so, stirring frequently. The garlic should become fragrant.

Add the Vegetables:

Now, it's time to add the rest of your vegetables. Toss in the chopped carrots, bell peppers, and any other veggies you're using. Stir everything together and cook for about 5 to 7 minutes over medium-high heat. Keep stirring occasionally to ensure even cooking.

Season with Spices:

Once the vegetables have cooked for a few minutes, it's time to add the spices. Sprinkle in the cumin, coriander, paprika, and black pepper. You can also add other spices like cinnamon or cayenne pepper if you want some extra heat. Cook the vegetables with the spices for another minute or so, stirring constantly, to release their flavours and aromas.

Continue Cooking:

At this point, you can add other ingredients such as tomatoes, broth, or honey, depending on your specific recipe. Continue cooking the vegetables until they are tender but still slightly firm, usually for another 10 to 15 minutes. Adjust the heat as needed to prevent burning.

Stir in Final Ingredients:

Finally, stir in any remaining ingredients, such as olives, lemon zest, or fresh herbs like cilantro or parsley. Give everything a good mix and let the flavours meld together. Taste and adjust the seasoning as needed.

Remember, these are general guidelines, and you can customise the vegetables and seasonings to your taste. Feel free to experiment with different combinations of veggies and spices to create your signature chicken tagine!

Adding the Remaining Ingredients

Once you have prepared your chicken and potatoes, it is time to add the remaining ingredients. In a small bowl, combine the coriander, paprika, cayenne pepper, sumac, black pepper, cumin, cinnamon, and salt. This spice mix will give your chicken an incredible depth of flavour.

Next, grab your chicken. Make sure it is cleaned and patted dry—we want those spices to stick! Rub the spice mix all over the chicken, making sure you cover every nook and cranny. In a separate bowl, toss together the baby potatoes, cherry tomatoes, garlic, and dried apricots. Drizzle the rest of the olive oil over them, season with salt and pepper, and give them another good toss.

Now, drizzle two tablespoons of olive oil into the bottom of your tagine—this prevents sticking and adds a bit more flavour. Gently place your spice-rubbed chicken in the centre. If you don't have a tagine, no worries, a Dutch oven or any pot with a lid will work just as well. Then, arrange the potato mixture around the chicken in the tagine. It's all about getting those flavours to mingle.

Finally, it's time to bake. Cover the tagine and pop it in the oven for about one hour and 45 minutes to two hours. You're looking for the chicken to be beautifully cooked through, with the internal temperature hitting 165℉ (74℃). Once done, garnish with fresh parsley, and serve.

Baking the Chicken

Once you've prepped the chicken and vegetables, it's time to bake. Here's a step-by-step guide:

Step 1: Prepare your baking dish

If you have a tagine, great! Drizzle a couple of tablespoons of olive oil in the bottom of the dish to prevent sticking and add extra flavour. If you don't have a tagine, don't worry—a Dutch oven or any pot with a lid will work just fine.

Step 2: Add the chicken and vegetables

Place your spice-rubbed chicken in the centre of the dish. If using a whole chicken, make sure it's cleaned and patted dry first so that the spices stick. Then, arrange the potato mixture (or other vegetables of your choice) around the chicken.

Step 3: Cover and bake

Cover the dish with its lid and place it in the oven. Bake for around 1 hour and 45 minutes to 2 hours, or until the chicken is cooked through. The internal temperature at the thickest part of the thigh should reach 165℉ (74℃).

Step 4: Check the chicken is cooked

How do you know when the chicken is done? Look for these signs:

• The internal temperature at the thickest part of the thigh should be 165℉ (74℃) when measured with a meat thermometer.
• The juices should run clear when you pierce the thigh with a knife.
• The meat should be tender and easily pull away from the bone.

Step 5: Garnish and serve

Once the chicken is cooked, remove it from the oven and garnish with fresh parsley. Your Moroccan chicken is now ready to serve!

Tips for baking chicken in a tagine:

• Rotate the tagine occasionally during cooking to ensure even cooking, as some spots in the oven may be hotter than others.
• Baste the chicken halfway through cooking with the juices collected at the bottom of the tagine to keep the meat moist and add extra flavour.
• Let the chicken rest for about 10 minutes before serving to allow the juices to redistribute, ensuring juicy and flavourful meat.

Frequently asked questions