Perfectly Cooking Chicken Thighs In A Tagine

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, and olives. The chicken is typically cooked in a shallow clay vessel with a cone-shaped lid called a tagine, but it can also be prepared in a Dutch oven or heavy-bottomed pan. While the dish usually calls for a whole chicken, chicken thighs are often preferred as they remain tender even if slightly overcooked. The cooking time for chicken thighs in a tagine is typically around 25 to 35 minutes, depending on the recipe.

Marinating the chicken

Firstly, gather your spices. A traditional Moroccan blend includes ginger, garlic, cumin, smoked paprika, ground coriander, paprika, ground cumin, cayenne pepper, and black pepper. You can also add salt and pepper to taste. If you're feeling adventurous, you might want to try other spices like cinnamon, allspice, turmeric, or cloves.

Next, place your chicken thighs in a large bowl. You'll need around 4 to 6 medium-sized bone-in chicken thighs with the excess fat and skin trimmed. Bone-in chicken thighs are preferable as they stay juicy during the cooking process. However, you can also use boneless thighs or breasts, but you'll need to adjust the cooking method slightly.

Now, it's time to season the chicken. Sprinkle salt and pepper generously over the chicken thighs. Then, add your chosen spices. You can eyeball the amounts, but a good rule of thumb is to use around a teaspoon of each spice for every two chicken thighs.

Using a spoon or your hands, mix the chicken until it is well coated with the spices. Make sure all the pieces are evenly coated for maximum flavour. Once mixed, cover the bowl and place it in the refrigerator. Allow the chicken to marinate for at least a few hours, but preferably overnight or up to 24 hours. The longer it sits, the more time the flavours have to develop and penetrate the meat.

When you're ready to cook your chicken tagine, simply follow the rest of the recipe instructions. Remember to brown the chicken before adding the other ingredients, as this will add flavour and help keep the chicken moist. Enjoy your delicious, flavourful chicken tagine!

Browning the chicken

Before you start, make sure you have all the ingredients you need, including chicken thighs, salt, pepper, garlic, ginger, cumin, paprika, and oil. You will also need a skillet or large saucepan for browning the chicken.

Start by seasoning the chicken thighs with salt and pepper. You can do this by placing the chicken in a large bowl and sprinkling it with salt and pepper, or you can simply sprinkle the seasoning directly on the chicken. Make sure to season both sides of the chicken evenly.

Next, add the garlic, ginger, cumin, and paprika to the chicken. You can mince or crush the garlic and ginger to create a paste that can be easily rubbed onto the chicken. Mix the chicken with a spoon or your hands until it is well coated with the spice mixture. Make sure all the pieces are thoroughly coated for maximum flavour.

Once the chicken is seasoned, let it marinate. You can cover the bowl and place it in the refrigerator for up to 24 hours. Marinating the chicken is an important step as it allows the flavours to penetrate the meat, resulting in juicier and more flavourful chicken. If you're in a hurry, you can skip the marination, but it's best to let it sit for at least a few minutes to absorb the flavours.

When you're ready to cook, heat your skillet or large saucepan over medium-high heat. Add about 2 tablespoons of oil to the pan. You can use olive oil, vegetable oil, or any other cooking oil of your choice. Heat the oil until it shimmers and is hot enough to sear the chicken.

Carefully place the chicken thighs into the hot oil, skin-side down. You may need to work in batches to avoid crowding the pan, which would prevent proper browning. Let the chicken cook for about 3 to 5 minutes, or until the skin is golden brown. You may need to adjust the heat to medium to prevent burning.

Once the skin side is nicely browned, use tongs or a spatula to flip the chicken over and sear the other side. Cook for an additional 1 to 4 minutes, depending on the thickness of your chicken thighs. You want to achieve a nice, golden brown colour on both sides of the chicken.

When the chicken is browned on both sides, remove it from the pan and set it aside on a plate or a wire rack. If you're making a dish that requires the chicken to be cooked further, such as a stew or a casserole, you can set it aside temporarily. However, if you're making a dish where the chicken is the star, such as chicken piccata or chicken parmesan, you may want to set it aside to rest before slicing or serving.

At this point, you can also drain any excess oil from the skillet if there is a significant amount left. You don't want your dish to be overly greasy, so removing some of the oil can help create a more balanced dish.

And there you have it! You've successfully browned your chicken thighs and are well on your way to creating a delicious chicken tagine. Remember, browning the chicken is an important step as it adds flavour and texture to your dish. By following these steps, you'll ensure your chicken is perfectly browned and ready for the next steps of your recipe.

Sautéing the aromatics and spices

Start by heating some oil in your skillet or pan over medium heat. You can use olive oil or any other cooking oil of your choice.

Once the oil is hot, add the aromatics, which are the diced or sliced onions and garlic. Cook these together, stirring occasionally, for around 3 to 5 minutes, or until the onions become slightly softened and translucent. You may also notice the edges of the onions start to brown, adding a depth of flavour to your dish.

Next, add your spices to the pan. The specific spices used can vary but commonly include cumin, ginger, coriander, paprika, cayenne pepper, cinnamon, and black pepper. Cook the spices, stirring frequently, for about 30 seconds to 1 minute. This step is crucial, as it helps to release the flavours and aromas of the spices.

At this point, you can add other ingredients like diced tomatoes, chicken broth, honey, lemon zest, and lemon juice, along with the chicken pieces. Bring the mixture to a boil, then reduce the heat and simmer, allowing the flavours to meld and the chicken to cook through.

For an even more intense flavour, you can also briefly cook off the spices before adding the aromatics. Simply heat a small amount of oil in the pan, add the spices, and cook for a few seconds before adding the onions and garlic. This technique is especially useful if you're using a whole spice blend like Ras el hanout, which is commonly used in Moroccan cuisine.

Making the tagine sauce

Step 1: Prepare the Aromatics and Spices

Start by preparing your aromatics and spices. This forms the flavour base of your sauce. Finely chop or mince garlic and ginger, and roughly chop an onion. For the spices, you'll need ground cumin, smoked paprika, ground coriander, paprika, cayenne pepper, and bay leaves. You can also add cinnamon, allspice, black pepper, ground turmeric, and ground ginger for extra depth of flavour.

Step 2: Sauté the Aromatics and Spices

Heat some olive oil in a large pan or skillet over medium heat. Add the onions, garlic, and ginger, and sauté for a few minutes until softened and fragrant. Then, add all your spices and continue to cook, stirring frequently, for about 30 seconds to a minute. This step is crucial, as it helps to release the flavours and aromas of the spices.

Step 3: Add Liquids and Simmer

Now, it's time to add liquids to create the base of your sauce. Pour in chicken stock or broth, and give everything a good stir. You can also add lemon juice for a tangy note. Bring the mixture to a boil, then reduce the heat to a gentle simmer.

Step 4: Build Flavour with Preserved Lemons

Preserved lemons are a traditional ingredient in Moroccan tagines, adding a unique, earthy lemon flavour. If you can find them, finely chop the preserved lemon rind, discarding the pulp and rinsing the rind to remove excess salt. Add this to your sauce, and stir it through.

Step 5: Simmer and Adjust Seasoning

Let your sauce simmer gently for about 20 minutes. This will allow the flavours to meld and develop. Remember to stir occasionally to prevent sticking. Taste your sauce and adjust the seasoning with salt and pepper as needed. If you want a touch more acidity, you can add a squeeze of lemon juice.

Step 6: Optional Add-Ins

At this point, you can add some optional ingredients to enhance your sauce. A handful of chopped fresh herbs like parsley or cilantro adds a fresh flavour dimension. You can also stir through chopped green olives for a salty, briny note, or dried fruits like apricots or raisins for a touch of sweetness.

And there you have it! A delicious, fragrant tagine sauce, ready to be combined with your chicken and other ingredients for a mouthwatering Moroccan feast.

Cooking the chicken

The first step in cooking the chicken is to prepare a marinade. This can be as simple as seasoning the chicken with salt and pepper, or you can create a more complex mixture by adding spices such as garlic, ginger, cumin, and paprika. Mix the chicken with the marinade until it is well coated, then set it aside in the fridge until you are ready to cook.

When you are ready to cook the chicken, heat a skillet or large saucepan with oil and brown the chicken. This should take around 3-5 minutes on each side, or until the chicken is golden brown. Remove the chicken from the pan and set it aside. If you are using an oven-proof skillet, you can place it directly into the oven. Otherwise, transfer the chicken to an oven-safe dish.

Next, you will need to sauté the vegetables and seasonings. Add onions, garlic, ginger, coriander, smoked paprika, cumin, bay leaves, cayenne pepper, and salt to taste. Stir this mixture for 3-4 minutes to allow the flavours to develop and the onions to wilt.

Now it's time to add the remaining ingredients. This may include chickpeas, apricots or raisins, chicken stock or water, and olives. Season with salt and pepper, being careful not to over-salt as the olives can be quite salty.

Return the chicken to the pan, along with any accumulated juices, and place it in the preheated oven. Bake for about 35 minutes, or until the chicken is cooked through. As the chicken cooks, be sure to add more liquid if needed and adjust the seasonings to taste.

Once the chicken is cooked, remove it from the oven and garnish with fresh parsley and lemon slices, if desired. Serve with Moroccan couscous or white rice, and enjoy!

Alternative cooking methods

If you don't have access to an oven, you can also cook chicken tagine on the stovetop. Simply reduce the heat and cook the chicken covered for about 25 minutes, or until it is cooked through. As with the oven method, be sure to add more liquid if needed and adjust the seasonings to taste.

Another option is to use a slow cooker or instant pot. For the slow cooker, brown the chicken and sauté the onions, then add the remaining ingredients and cook on low for 8 hours or high for 4 hours. For the instant pot, sear the chicken and sauté the seasonings, then add all the ingredients and pressure cook for 8-10 minutes.

Frequently asked questions