The Perfect Chicken Tagine: A Simple, Flavorful Dish

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, but it can also be cooked in a Dutch oven, a wide pot, or a skillet. This dish is company-worthy yet easy to throw together on a weeknight.

Choosing your chicken pieces

Choosing the right chicken pieces is an important step in making a delicious chicken tagine. While you can use a whole cut-up chicken, many recipes suggest using bone-in, skin-on chicken thighs. Thighs provide a good amount of meat and remain tender even if slightly overcooked. Additionally, the bones and skin add depth of flavour and richness to the sauce.

If you prefer to use a different cut of chicken, you can also choose chicken drumsticks or a mix of white and dark meat chicken pieces. Some recipes call for removing the skin midway through the cooking process, as it can be discarded or used for added flavour.

When preparing the chicken, be sure to pat the pieces dry and season them generously with salt and pepper before browning them in a pan. This will help create a delicious crust and enhance the overall flavour of your chicken tagine.

Remember, choosing the right chicken pieces is a matter of personal preference, so feel free to experiment with different cuts to find what works best for your taste and cooking style.

Preparing your ingredients

Firstly, gather your ingredients. While the specific ingredients may vary depending on your recipe, there are some common elements in a chicken tagine. These typically include chicken, of course, preferably bone-in and skin-on chicken thighs, but you can also use a whole chicken cut into pieces or a mix of chicken parts. You'll also need a variety of spices, such as saffron, cumin, ginger, cinnamon, and paprika. Other key ingredients include onions, garlic, preserved lemons, olives, chicken broth, and fresh herbs like cilantro and parsley.

Once you have all your ingredients, it's time to start prepping. Begin by mixing your spices. Combine spices like saffron, cumin, ginger, cinnamon, and paprika in a small bowl and set it aside. You can also add other spices like cayenne pepper, coriander, and black pepper to enhance the flavour.

Next, focus on the chicken. If you're using a whole chicken, cut it into pieces, removing the skin and discarding the back or reserving it for another use. Place the chicken in a large bowl and season it generously with salt and pepper. You can also add some of the spice mixture to the chicken and let it marinate in the refrigerator for a few hours or even overnight to infuse it with flavour.

While the chicken is marinating, you can prepare the other ingredients. Finely chop or slice your onions and mince or press the garlic cloves. If you're using preserved lemons, remove the flesh and chop it finely, setting the rind aside for later. Chop your fresh herbs, such as cilantro and parsley, and have your chicken broth ready.

If you're using a tagine to cook your dish, coat the bottom of the tagine with olive oil. You can then arrange the marinated chicken in the tagine, skin-side up, and distribute the onions and garlic around it. Add the olives and reserved rind of the preserved lemons, and drizzle any remaining olive oil over the chicken.

If you're cooking in a skillet or Dutch oven, heat olive oil or a combination of butter and olive oil in your cookware over medium-high heat. Add the chicken and brown it on all sides before removing it from the pan. Then, add your onions, garlic, and spices, cooking until the onions are translucent or lightly browned.

With your ingredients prepared and ready to go, you're now set to start cooking your chicken tagine!

Cooking methods

Chicken tagine is a traditional Moroccan dish that can be cooked in a tagine, a shallow clay vessel with a cone-shaped lid, or in a Dutch oven, a wide pot, or a skillet. Here is a step-by-step guide on how to cook chicken tagine:

Preparing the Chicken

Before cooking, you can marinate the chicken in a mixture of spices, garlic, saffron, ginger, paprika, cumin, turmeric, and black pepper. Refrigerate the chicken for 3 to 4 hours or overnight. You can also add lemon zest, lemon juice, or preserved lemons to the marinade for added flavour.

Browning the Chicken

Heat oil in a large, heavy-bottomed pan or skillet over medium-high heat. Add the chicken, skin-side down, and brown for about 5 minutes until deep golden. Flip the chicken pieces and brown the other side for an additional 4 minutes. Transfer the chicken to a plate and set aside.

Cooking the Vegetables

In the same pan, add sliced onions and cook over medium heat until they are lightly browned and softened, about 5 to 7 minutes. You can also add other vegetables like carrots, fennel, or garlic and cook until fragrant, stirring occasionally.

Adding Spices and Liquid

Add the spices, including cumin, coriander, ginger, and turmeric, to the pan and cook for about 30 seconds until fragrant. Stir in chicken broth, honey, lemon zest, and salt, scraping up any browned bits from the bottom of the pan. You can also add olives, lemon slices, or lemon juice for additional flavour.

Simmering the Chicken

Return the chicken to the pan, reduce the heat to medium-low, and cover. Simmer the chicken for about 10 minutes, then add any additional vegetables, such as carrots, and continue to simmer until the chicken is cooked through and the vegetables are tender.

Serving

Serve the chicken tagine with couscous, rice, or Moroccan bread. Garnish with fresh herbs like cilantro or parsley, and flaked almonds if desired. Enjoy the fragrant and flavourful dish!

Making the sauce

The sauce for a chicken tagine is made by combining spices, garlic, saffron, lemon, and other flavourings. Here is a step-by-step guide to making the sauce:

Firstly, gather your ingredients. The exact ingredients may vary depending on the recipe, but common ingredients include garlic, saffron, ginger, paprika, cumin, turmeric, black pepper, lemon, onion, olives, chicken stock, and parsley. You will also need a large pan or skillet, and a heat diffuser if using a tagine.

Next, mix your spices and flavourings. In a small bowl, combine garlic, saffron, ginger, paprika, cumin, turmeric, and black pepper. You can also add other spices such as cinnamon, cardamom, or cayenne pepper. Mix well and set aside.

Now, prepare your chicken. Cut a whole chicken into pieces, or use bone-in, skin-on chicken thighs. Season the chicken with salt and pepper, and rub with the spice mixture. You can marinate the chicken in the spice mixture for several hours or overnight in the refrigerator for more intense flavour.

Heat oil in a large pan or skillet over medium-high heat. Add the chicken and brown on all sides, then remove from the pan and set aside.

Add onions to the pan and cook until they are lightly browned. You can also add other vegetables at this stage, such as carrots or fennel.

Return the chicken to the pan, nestling it on top of the bed of onions and other vegetables. Scatter with olives and slices of preserved lemon.

Pour in chicken stock and lemon juice, ensuring that the liquid does not exceed two-thirds of the height of the chicken in the pan. Bring to a simmer, then cover and cook over low heat until the chicken is cooked through. This usually takes around 30 minutes, but the cooking time may vary depending on the size of your chicken pieces.

Finally, stir in fresh herbs such as parsley or cilantro, and adjust the seasoning to taste. Serve the chicken and sauce over couscous or rice.

Serving suggestions

Chicken tagine is a traditional Moroccan dish, typically cooked in a shallow clay vessel with a cone-shaped lid, called a tagine. It is often served with couscous, but there are many other serving suggestions to consider.

In Morocco, it is traditional to eat tagine directly from the tagine, using Moroccan bread to scoop up the chicken and sauce. Belgian fries (patate frites) are often served on top of the chicken, or you can use your favourite French fry recipe or heat up packaged fries. Rice is also a good side dish to soak up the juices.

If you want to serve your chicken tagine with couscous, there are many ways to prepare it. You can serve it plain, with lemon wedges and harissa, or with lemon zest and parsley. You could also add raisins or serve it with Israeli couscous.

Alternatively, you could serve your chicken tagine with flatbread, naan, or rice. If you want to add more vegetables, you could serve it with roasted cauliflower, or a salad of arugula, sautéed grapes, and pancetta.

Frequently asked questions