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 cooked, but it can also be made in a Dutch oven or heavy-covered skillet. The cooking time for chicken tagine can vary depending on the recipe and the equipment used, but it typically involves browning the chicken, sautéing vegetables and spices, and then simmering or baking the dish until the chicken is cooked through.

Chicken Tagine Marinade

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. The tagine is both the name of the dish and the vessel in which it is cooked. The dish can be cooked on a stovetop in a tagine or roasted in a baking pan in the oven.

Ingredients

• Preserved lemons
• Smen (preserved butter with a cheesy flavour)
• Ras el hanout (a Moroccan spice blend)
• Chicken
• Olive oil
• Onions
• Garlic
• Cilantro
• Parsley
• Ginger
• Pepper
• Turmeric
• Saffron
• Olives
• Chicken stock
• Lemon juice

Marinade

Mix garlic, saffron, ginger, paprika, cumin, and turmeric together. Rub the chicken with the mixture, cover, and refrigerate for 3 to 4 hours to marinate.

Cooking

After marinating, brown the chicken parts, then remove from the pan. Add sliced onions to the pan and sauté until golden brown. Place the chicken on top of the onions, scatter with slices of preserved lemons and olives, then add chicken stock and lemon juice. Cook over low heat until the chicken is cooked through.

Chicken Tagine Browning

Browning the chicken is an important step in the cooking process for a chicken tagine. It adds flavour to the dish and helps to create a more appealing final product. Here is a step-by-step guide to achieving the perfect browning for your chicken tagine:

Firstly, season the chicken thighs with salt and pepper, and other spices if desired. This step ensures that the chicken is well-coated and full of flavour. You can also add other spices such as garlic, ginger, cumin, and paprika for an extra kick.

Next, heat a skillet or large saucepan with about 2 tablespoons of oil. Place the chicken in the pan, skin-side down, and cook until the skin is golden brown. This step should take around 4-5 minutes. For an even deeper colour and flavour, you can cook the chicken for a further 3-4 minutes on the other side.

Once the chicken is browned, remove it from the pan and set it aside. It is important to drain any excess oil from the skillet at this point to prevent the dish from becoming too greasy.

Now it's time to add the vegetables and aromatics. Sauté onions, garlic, ginger, coriander, and other spices in the pan. This step should take around 3-4 minutes, or until the flavours have combined and the onions have wilted.

Finally, return the chicken to the pan, along with any accumulated juices. You can also add other ingredients such as chickpeas, apricots, and preserved lemons at this stage.

By following these steps, you will achieve perfectly browned chicken for your tagine, adding flavour and colour to this traditional Moroccan dish.

Chicken Tagine Cooking Method

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, braiser, or skillet. Here is a step-by-step guide on how to cook chicken tagine:

Ingredients:

• Chicken thighs (bone-in, skin-on)
• Spices (cumin, cayenne pepper, ginger, coriander, cinnamon, black pepper)
• Olive oil
• Onion
• Garlic
• Chicken broth/stock
• Honey
• Lemon (zest and juice)
• Carrots
• Olives
• Cilantro
• Salt and pepper to taste

Optional ingredients:

• Flour
• Preserved lemons
• Smen (preserved butter)
• Ras el hanout (Moroccan spice blend)
• Dried apricots
• Baby potatoes
• Cherry tomatoes
• Shallots
• Almonds
• Cinnamon stick
• Chickpeas
• Bay leaves
• Cayenne pepper

Method:

• Combine the spices in a small bowl and set aside.
• Season both sides of the chicken thighs with salt and pepper.
• Heat oil in a large Dutch oven, braiser, or skillet over medium-high heat.
• Place the chicken thighs, skin-side down, in the pan and cook until deep golden, about 5 minutes.
• Flip the chicken and cook the other side for an additional 4 minutes.
• Transfer the chicken to a plate and remove the skin.
• Pour off excess fat from the pan, reduce the heat to medium, and add the onion. Cook until the edges are browned, about 5-7 minutes.
• Add the garlic and cook until fragrant, about 30 seconds.
• Add the spices (and flour, if using) and cook, stirring constantly, for another 30 seconds.
• Stir in the chicken broth/stock, honey, lemon zest, and a pinch of salt, scraping up any browned bits from the pan.
• Add the chicken back to the pan, reduce the heat to medium-low, cover, and simmer for 10 minutes.
• Add the carrots and continue to simmer until the chicken is cooked through and the carrots are tender, about 10 minutes more.
• Add the olives, lemon juice, cilantro, and any additional seasonings to taste.
• Serve with couscous or rice.

Tips:

• Marinate the chicken overnight in the refrigerator with the Moroccan spices for more flavour.
• If using preserved lemons, remove the flesh and finely chop it, then set the rind aside for cooking.
• If cooking in a tagine on the stovetop, use a heat diffuser to prevent the ceramic from cracking.
• Be flexible with cooking times as they may vary depending on the size of your chicken. Use an instant-read thermometer to check the internal temperature, which should be between 165-175°F (75-80°C).
• If using dried apricots, soak them in boiling water for about 30 minutes beforehand to plump them up.

Chicken Tagine Sides

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It is typically served with couscous, but there are many other side dishes that can complement this flavourful dish. Here are some options to consider:

Salads

Salads are a great way to add a refreshing element to your meal, and there are many different types of salads that go well with chicken tagine. Some options include:

• Za'louk - a traditional Moroccan eggplant salad cooked with tomatoes. It can be grilled or pan-fried and is a perfect dip for bread.
• Potato, Carrot and Rice Salad - another Moroccan salad where potatoes and rice are boiled, cooled, diced, and mixed with cooked rice, mayonnaise, and cumin.
• Taktouka - a green pepper and tomato salad.
• Libyan Sharmoula - a tomato and cucumber salad.
• Moroccan Beet Salad - beet slices are tenderized and mixed with diced onions, tomatoes, and cabbage, and drizzled with a suitable dressing.
• Moroccan Carrot, Chickpea, Dried Fruit and Almond Salad
• Mediterranean Fennel and Orange Salad
• The Easiest Moroccan Zucchini Salad

Breads

Bread is an important part of a Moroccan meal, and there are several types of bread that can be served with chicken tagine:

• Khobz - traditional Moroccan bread.
• Moroccan Flatbreads - light and flaky, perfect for mopping up the sauce.
• Pita Bread - a staple in Mediterranean households.
• Crusty Bread - perfect for scooping up the sauce.
• Focaccia - a soft, fluffy, and airy Italian bread.

Rice and Couscous Dishes

Rice and couscous are staple side dishes in Moroccan cuisine and go well with the chicken tagine:

• Buttered Saffron Rice - a simple dish with a subtle floral and earthy flavour.
• Pomegranate Couscous

Vegetables

There are several vegetable side dishes that can be served with chicken tagine:

• Ras-el Hanout Roasted Carrots - carrots tossed in olive oil and seasoned with garlic, salt, and the Ras-el Hanout spice blend.
• Moroccan Green Beans - boiled until softened and then sauteed in olive oil, garlic, and herbs.
• Roasted Garlic Parmesan Cauliflower - a tasty and easy-to-prepare side dish.
• Roasted Butternut Squash

Other Sides

Some other side dishes that can be served with chicken tagine include:

• Mashed Sweet Potatoes
• Tabbouleh Salad
• Cucumber Raita
• Belgian Fries

Chicken Tagine Storage

Chicken tagine can be stored in an airtight container in the refrigerator for three to four days. It can also be frozen for up to three months. When ready to eat, thaw it in the refrigerator overnight and reheat it on the stove over low heat.

Chicken tagine is a delicious Moroccan dish that can be made in a slow cooker, oven, or on the stovetop. It is a flexible recipe that can be adapted to your preferred cooking method and ingredients. The key to a tasty chicken tagine is in the combination of spices and ingredients like garlic, saffron, ginger, paprika, cumin, turmeric, and black pepper. The dish is best when the chicken is cooked until tender and falls off the bone.

Some recipes suggest marinating the chicken overnight in a mixture of spices and ingredients like garlic, ginger, cumin, and paprika. This step is optional but adds flavour and moisture to the dish. The chicken is then browned and cooked with vegetables, spices, and liquids, resulting in a fragrant and hearty meal.

Chicken tagine is best served with couscous, rice, or flatbread. It can also be enjoyed with Belgian fries or a side of rice. The leftovers are just as tasty and can be stored for several days, making it a convenient option for meal prep.

Frequently asked questions