Mastering Chicken Tagine: Oven-Baked To Perfection In 90 Minutes

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 name of the dish and the clay vessel in which it is cooked. While cooking in a tagine is traditional, it is not necessary, and a Dutch oven or heavy-covered skillet can be used instead. The cooking time for chicken tagine varies depending on the recipe and the method used, but it typically ranges from 30 minutes to 2 hours. In this article, we will explore the different methods for cooking chicken tagine and provide a general guide on how long to cook it in the oven.

Chicken tagine ingredients and preparation

Chicken tagine is a traditional Moroccan dish. The word 'tagine' refers to the shallow clay vessel with a cone-shaped lid in which the dish is cooked, but you can also use a Dutch oven or heavy-covered skillet. The dish is often served with couscous.

Ingredients

Chicken tagine is typically made with bone-in, skin-on chicken thighs, although you can also use a whole chicken or other chicken pieces.

For the spice rub, you will need:

• Saffron
• Ground ginger
• Paprika
• Cumin
• Turmeric
• Black pepper
• Ras el hanout (a Moroccan spice blend that typically includes cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric)
• Ground coriander
• Cinnamon
• Cayenne pepper

Other ingredients include:

• Garlic
• Onion
• Preserved lemons
• Olives
• Chicken stock
• Honey
• Carrots
• Cilantro
• Olive oil
• Salt and pepper
• Flour
• Lemon zest
• Parsley
• Dried apricots
• Baby potatoes
• Cherry tomatoes
• Shallots
• Almonds
• Chickpeas
• Cinnamon stick

Preparation

• Combine the spices in a small bowl and set aside.
• Zest the lemon and combine with minced garlic; set aside.
• 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.
• Brown the chicken pieces skin side down until golden, then flip and brown the other side.
• Transfer the chicken to a plate and discard the skin.
• Pour off and discard all but 1 tablespoon of fat from the pan.
• Reduce the heat to medium and add the onion. Cook until the edges are browned but the onions still retain their shape.
• Add the remaining minced garlic and cook until fragrant.
• Add the spices and flour and cook until fragrant.
• Stir in the broth, honey, remaining lemon zest, and salt, scraping the bottom of the pan to loosen any browned bits.
• Add the chicken back to the pan, 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 seasoning with salt, pepper, and lemon juice to taste.

Oven temperature and cooking time

For instance, one recipe recommends preheating the oven to 325°F/163°C and baking the chicken for about 35 minutes. Another recipe recommends an oven temperature of 425°F and a cooking time of 45 minutes to 1 hour, or until the chicken is light golden brown.

Some recipes suggest lower oven temperatures and longer cooking times. For example, one recipe suggests preheating the oven to 180°C/160°C/gas 4 and baking the chicken for 40 minutes. Another recipe recommends an oven temperature of 190°C/375°F and a cooking time of 1 hour and 40 minutes, or until the chicken reaches an internal temperature of 165°F/75°C.

It's important to note that the cooking time may vary depending on the size of the chicken and the desired level of doneness. Some recipes suggest cooking the chicken until it reaches an internal temperature of 165-175°F/75°C in the thickest part of the meat. Others recommend an internal temperature of at least 70°C/158°F for juicy and tender chicken.

Additionally, the type of pot or cookware used can also affect the cooking time. Traditional tagine pots are made of clay or ceramic and have a cone-shaped lid that helps to trap moisture and create a moist and flavourful dish. Modern alternatives such as Dutch ovens or braisers can also be used, but the cooking time may need to be adjusted accordingly.

What to serve with chicken tagine

There are many different side dishes that can accompany a chicken tagine. In Morocco, it is common to eat directly from the tagine, using bread to scoop up the chicken and sauce. Some sources suggest khobz, a grilled flatbread, as a traditional side. Other bread options include crusty bread, focaccia, and Moroccan flatbreads.

Rice is another common side dish, with saffron rice and couscous being popular choices. A pomegranate couscous salad is a light and refreshing option, while buttered saffron rice is a staple in Moroccan cuisine.

Salads are also a good choice to accompany a chicken tagine. Taktouka (a green pepper and tomato salad), Libyan Sharmoula (a tomato and cucumber salad), and Moroccan beet salad are all options. Roasted vegetables, such as carrots, parsnips, sweet potatoes, or bell peppers, can also add a vibrant pop of colour and flavour to the meal.

Some other unique side dish ideas include steamed dates, roasted butternut squash, cucumber raita, and Belgian fries.

Chicken tagine nutrition information

Chicken tagine is a traditional Moroccan dish, typically cooked in a clay pot called a tagine, from which the dish gets its name. The pot is characterised by its wide, circular base and a cone-shaped lid. The low and slow cooking method results in tender meat in a rich sauce.

Chicken tagines are often served with couscous, and sometimes with fries or rice. The dish is usually highly fragrant and flavoured with a blend of spices and herbs, including cinnamon, ginger, cumin, coriander, saffron, paprika, and cayenne pepper. Other common ingredients include garlic, onion, lemon, olives, and dried fruit such as apricots and prunes.

A chicken tagine is a relatively healthy dish, with a single serving providing around 115 calories of olive oil, 94 calories from a chicken leg, and a variety of vitamins and minerals from the spices and other ingredients. However, it's important to note that nutritional information may vary depending on the specific ingredients and quantities used.

For a more detailed breakdown of the nutritional content of a chicken tagine, it is recommended to use an online nutritional calculator, which can provide a more precise estimate based on the specific ingredients and quantities used in a recipe.

Chicken tagine recipe reviews

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, and often olives and preserved lemons. It can be cooked in a traditional clay pot called a tagine, or a Dutch oven, skillet, or regular cooking pan.

RecipeTin Eats

One reviewer said that this was their "first time cooking a tagine" and that they followed the recipe "to a T" with "absolutely delicious" results. Another user substituted cannellini beans for chickpeas, omitted the apricots, and added sliced carrots, declaring the dish "absolutely devine" [sic]. One user made the recipe without apricots and preserved lemons, and with lemon rind instead, and found it "great" and "easy".

Once Upon a Chef

One reviewer called the recipe "very flavorful and delicious", noting that they accidentally left the skin on the chicken but it "was still excellent", and that it paired well with orzo. However, another reviewer found the recipe "hugely disappointing", saying that it "doesn't taste very Moroccan, was very boring and bland".

Tasty

82% of users would make this recipe again.

The Spruce Eats

One reviewer said that they roasted the dish in the oven instead of using a tagine, and served it with couscous and roasted cauliflower. They passed lemon wedges and harissa at the table.

Moroccan Zest

No reviews were available for this recipe, but the author notes that it has been in their family for generations.

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