Delicious Tagine Chicken: A Simple, Spicy Sensation

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. It is cooked in a shallow clay vessel with a cone-shaped lid called a tagine, but it can also be made in a Dutch oven or heavy-bottomed pot. The process of slow cooking infuses the meat with rich, incredible flavours. The spices used in the dish vary from region to region, and sometimes fruit is also included.

Preparing the chicken

Firstly, decide on the type of chicken you want to use. You can opt for a whole chicken, which you will then need to cut into pieces, or you can choose to use only bone-in, skin-on chicken thighs, or a combination of both. If you go with the whole chicken option, you'll need to remove the skin and cut it into pieces. This can be done by following these steps:

• Lay the chicken on its back, with the breast side facing up.
• Insert a boning knife into the joint where the wing is attached and gently pull it outwards to cut the joint apart. Repeat this step for the other wing.
• Pull the leg away from the breast and cut away the skin to locate the leg joint. Carefully cut downward to separate the joint. Do this for both legs.
• Flip the chicken over so that the breast side is facing down.
• Using a strong pair of kitchen shears, cut along both sides of the backbone, starting from the neck and working your way down to the tail. Do this for each side of the backbone.
• Open up the cavity and carefully press down along the centre of the breastbone to split the breast in half.
• Remove any remaining skin that you don't want in your dish. Typically, it is recommended to remove the skin from the breast and leave the skin on the legs and wings for a more authentic experience.

Once you have prepared the chicken, it's time to season it. For an authentic Moroccan flavour, create a spice rub by combining garlic, saffron, ground ginger, paprika, cumin, turmeric, and black pepper. You can also add some kosher salt if you are not using kosher chicken. Mix these ingredients well and rub them over the chicken pieces. Cover the chicken and let it marinate in the refrigerator for 3 to 4 hours.

Now, it's time to brown the chicken. Heat some olive oil in a heavy skillet or a Dutch oven over medium-high heat. Add the chicken pieces and brown them on all sides. You may need to do this in batches to avoid overcrowding the pan. Once the chicken is browned, transfer it to a platter or plate and set it aside.

At this point, you can also choose to remove the skin from the chicken thighs if you haven't already. This step is optional but can help reduce the amount of fat in the final dish.

In the same pan, add sliced onions and cook them over medium-low heat until they are lightly browned. This should take about 15 minutes. Transfer the onions to your tagine or leave them in the skillet if you are not using a tagine.

Place the chicken pieces on top of the bed of onions. If using a cinnamon stick, add it now. Scatter sliced olives over the chicken, preferably a combination of green and kalamata olives.

Your chicken is now ready to be cooked in the tagine! Follow the remaining instructions in your chosen recipe to complete the dish, typically involving the addition of chicken stock, lemon juice, and other ingredients, and slow cooking to infuse the flavours.

Preparing the tagine

If you are using a new tagine, you will need to cure it before using it for the first time. Soak the tagine in water for 24 hours. Then, remove it from the water, dry it off, and rub olive oil on the inside of the dish and lid. Place the tagine in a cold oven and set to 225°F for 2 hours. Afterward, turn off the oven and let it cool completely. Always wash your tagine by hand and do not soak it in soapy water.

If you have a gas stove, you will need to use a tagine heat diffuser and not set the tagine directly on the flame. If you have an electric or non-flame stove, you can place the tagine directly on the burner.

Slice the onion and spread the slices on the bottom of the tagine. Peel and slice the potatoes and layer them on top of the onions. Alternatively, you can cut the potatoes into wedges and arrange them around the chicken.

In a large bowl, combine the chicken, garlic, spices, and parsley. Add the chicken to the tagine. Pour water and olive oil over the ingredients in the tagine. Distribute the olives and preserved lemon, if using, over the chicken and potatoes.

Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine ample time to reach a simmer, and then reduce the heat to the lowest temperature necessary to maintain the simmer.

Cooking the chicken

Once you have your ingredients, it's time to start cooking. If using a tagine, you'll want to slice or chop the onion and place it at the bottom of the tagine. If using a Dutch oven or similar pot, you can simply combine the chicken, onion, garlic, spices, and olive oil in the pot and cook over medium heat.

For the tagine method, after layering the onions, you'll want to peel and slice the potatoes, layering them on top of the onions. Then, in a separate bowl, combine the chicken with garlic, spices, and parsley. Add this mixture to the tagine, swirling in some water to mix with the spices, and pouring olive oil over everything. Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow it to simmer for about 1 hour and 15 minutes, checking the liquid level and adding more water if needed. Continue cooking, covered, for another 30 minutes or more, until the chicken and potatoes are very tender.

If using a Dutch oven or similar pot, you'll cook the chicken mixture over medium heat for 30-40 minutes, stirring occasionally, until the chicken is almost done. Then, add the potatoes and any other desired ingredients, such as olives and preserved lemons, along with enough water to almost cover the potatoes. Bring the liquids to a simmer and cook, partially covered, until the potatoes are tender and the sauce is thick.

Regardless of the method you choose, be sure to let the tagine or pot rest off the heat for about 10 minutes before serving. This will allow the flavours to settle and meld, resulting in a delicious and fragrant chicken dish.

Cooking the vegetables

The vegetables you choose to include in your chicken tagine will depend on your personal preference and what is available to you. Common vegetables used in tagines include onions, carrots, tomatoes, and garlic. You can also add root vegetables such as potatoes, sweet potatoes, or parsnips, or dried fruits such as apricots or prunes.

To cook the vegetables, you will first need to heat some oil in your tagine or a heavy-bottomed pan over medium heat. Add the vegetables and cook until they are lightly browned and softened. This should take around 5-10 minutes. If you are using root vegetables, you may need to cook them a little longer to ensure they are tender.

Once the vegetables are cooked, you can add them to the tagine with the chicken. If you are using potatoes, it is a good idea to parboil them before adding them to the tagine, as they will take longer to cook than the other ingredients.

Cover the tagine and place it over low heat to simmer. Cooking time will depend on the type of vegetables you are using and the size of your tagine, but it will typically take around 30 minutes to an hour for the dish to be fully cooked. Check on the tagine occasionally to ensure it does not boil dry and stir the ingredients to prevent them from sticking to the bottom.

When the chicken and vegetables are tender, your tagine is ready to serve! Serve it with couscous or Moroccan bread on the side to soak up all the delicious juices.

Serving suggestions

There are a variety of ways to serve chicken tagine. Couscous is a popular accompaniment, as are rice, flatbreads, and pita bread. You could also serve it with a Mediterranean parsley salad or tabouleh for something bright, fresh, and acidic to balance the meal.

If you want to be more traditional, you can serve it with Moroccan bread, known as khobz, to soak up the juices.

For a more decorative presentation, you can serve the chicken tagine in the tagine dish itself.

Frequently asked questions