Perfectly Cooking Chicken Breasts In A Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, and often 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 is not necessary to have one to make the dish. A Dutch oven or heavy-bottomed pan will work just as well.

Chicken tagine is usually made with bone-in, skin-on chicken thighs, as these remain juicy and tender even if slightly overcooked. However, chicken breast can be used, but it is leaner and can dry out more easily. The cooking time will depend on the type of pot used and whether an oven or stovetop is used, but it typically takes around 25-45 minutes to cook the chicken through.

Chicken Tagine Marinade

A 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 can also use a Dutch oven, heavy skillet, or slow cooker.

Ingredients

• Preserved lemons
• Spices: garlic, saffron, ginger, paprika, cumin, turmeric, black pepper, cinnamon, cayenne, coriander, allspice, clove powder, and cardamom
• Chicken: bone-in, skin-on chicken thighs are best, but you can also use a whole chicken or other cuts of chicken
• Olive oil
• Onions
• Garlic
• Salt and pepper
• Cinnamon stick
• Dried fruit (such as apricots or figs) or olives
• Chickpeas or other beans
• Tomato (canned or fresh)
• Chicken stock
• Fresh herbs: cilantro/coriander and parsley

Instructions

• If using a new tagine, cure it by soaking in water for 24 hours, drying, rubbing with olive oil, and baking in the oven at 225°F for 2 hours.
• Prepare the marinade by mixing the spices in a small bowl.
• Zest the lemons and combine with garlic.
• Season the chicken pieces with salt and pepper.
• Heat olive oil in a large pan or the tagine base over medium-high heat.
• Brown the chicken pieces on both sides, then transfer to a plate and remove the skin.
• Reduce the heat to medium and add the onions and garlic to the pan. Sauté until lightly browned.
• Add the spice mixture and cook until fragrant.
• Stir in the tomato, chickpeas, dried fruit or olives, preserved lemon, chicken stock, and cinnamon stick.
• Place the chicken pieces back in the pan, reduce the heat to medium-low, cover, and simmer for 10 minutes.
• For oven cooking, preheat the oven to 425°F and add the marinated chicken to a baking dish. Bake uncovered for 45 minutes to 1 hour, then reduce the heat to 350°F and cook for another 20-30 minutes.
• Serve with couscous, rice, or bread.

Chicken Tagine Aromatics

Aromatics are the ingredients in a dish that provide its aroma and flavour. In a chicken tagine, aromatics are added at different stages of the cooking process. Here is a detailed breakdown of the aromatics used in a chicken tagine:

Sautéed Aromatics

Once the chicken has been browned, the next step is to sauté the aromatics. This usually involves cooking onions and garlic in the remaining fat in the pan. This step is crucial as it forms the flavour base of the dish. Cooking the aromatics until they are lightly browned and translucent will add a depth of flavour to the tagine.

Spices

Spices are a key component of a chicken tagine, providing a rich and fragrant aroma. While pre-made spice blends like Ras el Hanout can be used, it is preferable to make your own blend to achieve a consistent balance of flavours. Common spices used in a chicken tagine include cumin, ginger, coriander, cinnamon, cayenne pepper, and black pepper. These spices are typically added to the pan after sautéing the onions and garlic, and briefly cooked to release their flavours.

Preserved Lemons

Preserved lemons are a traditional ingredient in Moroccan cuisine and add a unique tangy flavour to the tagine. They are made by curing lemons in salt, which mellows the sharpness of the lemon juice and intensifies the earthiness of the lemon zest. When using preserved lemons, only the rind is used as it contains the majority of the flavour. The white pith and pulp are removed, and the rind is finely minced and added to the dish.

Dried Fruit

Dried fruits such as apricots, raisins, or figs are often added to chicken tagines, providing a subtle sweetness that pairs surprisingly well with the savoury elements of the dish. Soaking the dried fruit in boiling water beforehand helps to plump them up and intensify their flavour.

Fresh Herbs

Fresh herbs like coriander (cilantro) or parsley are typically added towards the end of the cooking process or used as a garnish. They provide a fresh aroma and brighten up the flavours of the dish.

Chicken Tagine Spices

The spices used in a chicken tagine vary from region to region, but there are some common ones. The spice blend Ras el hanout is common in North Africa and is used in many Moroccan tagines. While you can buy pre-made blends, the balance of flavours can be unpredictable from brand to brand, so it's better to make your own.

Ras el hanout blends typically contain cumin, ginger, black pepper, allspice, cinnamon, coriander, and clove. Cinnamon sticks can also be added to the sauce for a beautiful perfume and flavour.

Other spices used in chicken tagines include cayenne pepper, coriander seeds, saffron, paprika, turmeric, and cardamom.

Chicken Tagine Simmering

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. A Dutch oven or heavy-covered skillet will work too.

Preparing the Chicken

Season both sides of the chicken pieces with salt and pepper. Heat oil in a large Dutch oven or heavy-bottomed pan over medium-high heat and brown the chicken pieces skin side down in a single layer until deep golden. Flip the chicken pieces over and brown the other side. Transfer the chicken to a large plate and when cool enough to handle, peel off the skin and discard.

Preparing the Aromatics

Pour off and discard the fat from the pan, reduce the heat to medium, and add the aromatics (onions, garlic, and ginger). Cook until the edges brown but the shape is retained. Add the spices and flour and cook until fragrant.

Simmering the Chicken Tagine

Stir in the broth, honey, lemon zest, and salt, scraping the bottom of the pan to loosen any browned bits. Add the chicken back in, reduce the heat to medium-low, cover, and simmer. Scatter the carrots around the chicken, cover, and simmer until the chicken is cooked through and the carrots are tender. Add the olives, garlic-zest mixture, cilantro, and lemon juice. Stir to combine and adjust the seasoning with salt, pepper, and more lemon juice, if desired.

Chicken Tagine Serving Suggestions

Chicken tagine is a traditional Moroccan dish that is best served with couscous or a Moroccan bread called khobz. If you want to stick to the North African theme, you could also serve it with flatbread.

For a more filling meal, you could serve the chicken tagine with rice (basmati is recommended). If you want to keep it traditional, serve the chicken tagine on a bed of couscous. You could also add a sprinkle of dried fruit and/or nuts to the couscous for extra flavour.

If you want to bulk up the meal without adding more carbohydrates, you could serve it with a simple side salad. Some suggestions include:

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

If you want to make a bigger impact, you could try serving the chicken tagine with:

• Grilled eggplant with yoghurt sauce
• Roasted carrots
• Roasted cauliflower rice

Frequently asked questions