Chicken Tagine Slow Cooker Delight: Easy, Delicious, Tender

Chicken tagine is a popular Moroccan dish that can be easily prepared in a slow cooker. The recipe typically includes chicken, vegetables, spices, and dried fruit, which are slow-cooked to create a fragrant and tender dish. The use of a slow cooker allows for minimal preparation and hands-on cooking time, making it a convenient option for busy individuals and families. This article will provide a step-by-step guide on how to cook a delicious chicken tagine in a slow cooker, along with tips and variations to customise the recipe to your taste.

Choosing your chicken pieces

Choosing the right chicken pieces is essential for a delicious and tender chicken tagine in a slow cooker. Here are some tips and suggestions for selecting the perfect chicken pieces:

Bone-in vs. Boneless

When making a chicken tagine in a slow cooker, you can use either bone-in or boneless chicken pieces. Bone-in chicken thighs are traditional and add flavour to the dish. However, boneless chicken thighs are also a good option, especially if you want to reduce the cooking time. Boneless chicken thighs will cook faster than bone-in, so adjust your cooking time accordingly.

Skin-on vs. Skinless

It is recommended to use skinless chicken thighs when making a chicken tagine in a slow cooker. The skin can become slimy during the long cooking process, and it is easier to remove it beforehand. However, if you prefer to keep the skin on, you can do so, but be aware that it may not be as crispy as when cooked in an oven or stovetop dish.

Thighs, Legs or Breasts?

Chicken thighs or legs are the best choice for a slow cooker chicken tagine as the meat is less likely to dry out during the long cooking time. Chicken breasts can also be used, but they may become dry, so it is recommended to check on them during cooking and adjust the time accordingly. You can also use a mixture of dark and white meat to suit different preferences.

Quantity

The number of chicken pieces you need will depend on the size of your slow cooker and the number of people you are serving. As a general guideline, aim for 2–3 chicken pieces per person. For example, if you are serving four people, use 8–12 chicken thighs. This will ensure that everyone has enough to eat and that the dish is proportional to the other ingredients in the tagine.

Preparation

Before adding the chicken pieces to the slow cooker, season them generously with salt and pepper. You can also brown the chicken in a skillet first to add extra flavour and colour. If you want to add further flavour, you can marinate the chicken in a mixture of spices, lemon juice and oil before adding it to the slow cooker. This will give your chicken tagine a deeper, more complex taste.

Preparing your vegetables

Chop your vegetables into small, evenly-sized pieces. This will ensure they cook evenly and at the same rate as your chicken. You can use a variety of vegetables, but common choices include onions, garlic, carrots, peppers, parsnips, and tomatoes. You can also add dried fruits such as apricots, prunes, or raisins for a touch of sweetness.

If you're short on time, you can skip this step, but for a richer flavour, it's worth sautéing your vegetables before adding them to the slow cooker. Start by heating some oil in a skillet over medium heat. Add your chopped onions and garlic and cook until softened. Then, add your spices and cook for a further minute, stirring to release their fragrance. You can also add tomato paste at this stage if you like.

Once your vegetables are softened and fragrant, you can transfer them to your slow cooker. If you're not using a skillet, you can add your vegetables directly to the slow cooker and skip this step.

Now, it's time to build the flavours of your tagine. Pour your chicken broth into the slow cooker, along with some honey if you like things a little sweeter. Give everything a good stir to combine, scraping up any browned bits from the bottom of the pan.

Your vegetables are now ready for the slow cooker!

Making the marinade

Firstly, gather your ingredients. For the marinade, you will need a combination of spices, including cumin, coriander, turmeric, cinnamon, chilli powder, and black pepper. Freshly grated or crushed ginger and garlic will add a pungent aroma to the marinade. Lemon juice will bring a tangy twist to the dish, so use freshly squeezed lemon juice if possible. Extra virgin olive oil will help to bind all the ingredients together.

Next, it's time to prepare the marinade. In a bowl, combine the spices, lemon juice, and olive oil. You can adjust the spice quantities to your preference—for a milder flavour, reduce the amount of chilli powder, or add more if you prefer it spicier. Grate or crush the ginger and garlic cloves and add them to the mixture. Stir well to ensure all the ingredients are thoroughly combined.

Now, it's time to add the chicken. Place the chicken thighs into the marinade and ensure they are well coated. It is ideal to let the chicken sit in the marinade for a few hours or even overnight in the refrigerator. This marination process allows the flavours to penetrate the meat deeply, resulting in juicy and flavourful chicken.

Once the chicken has marinated for the desired time, it is ready to be placed in the slow cooker with the other ingredients. You can also make the marinade the night before and store it in the slow cooker bowl, ready to be used in the morning. This step saves time and makes preparing the dish more convenient.

In conclusion, making the marinade for a chicken tagine in a slow cooker is a straightforward process that greatly enhances the dish's flavour. By combining spices, lemon juice, and fresh ingredients like garlic and ginger, you create a flavourful base for the chicken to absorb. Allowing the chicken to marinate for a few hours or overnight intensifies the flavours, resulting in a mouthwatering chicken tagine.

Cooking methods

A tagine is a North African stew that is named after the pot it is cooked in. It is traditionally cooked slowly in a conical earthenware pot over low temperatures for a long time, resulting in a moist and tender dish.

To cook a chicken tagine in a slow cooker, you can follow these general steps:

• Season and brown the chicken thighs in a skillet for a few minutes.
• Set the chicken aside and add onions and garlic to the pan. You can also add other vegetables like carrots, peppers, or parsnips.
• Once the vegetables are soft, add spices, broth, honey, and tomato paste (if using) to the pot.
• Stir the mixture and pour it into the slow cooker.
• Add dried fruit such as apricots, prunes, or raisins, along with chickpeas or olives.
• Place the chicken on top and cover the slow cooker.
• Cook on low for around 6 hours, or until the chicken is tender and falls off the bone.
• Serve the chicken tagine with couscous or rice to soak up the sauce.
• Garnish with toasted nuts, fresh herbs, and lemon wedges.

You can also make a marinade for the chicken by mixing spices, lemon juice, and olive oil. Coat the chicken with the marinade and leave it in the fridge overnight or for a couple of hours before putting it in the slow cooker.

If you have a tagine pot, you can start by cooking the onions in it on the stovetop, then add the chicken and any excess marinade. Seal the chicken on all sides, then add the other ingredients and transfer the tagine to the oven for about an hour at 180°C.

Serving suggestions

Couscous or Rice

This is the most common side dish to serve with a chicken tagine. It can be plain, whole wheat, or pearl couscous. You can also serve it with rice or bulgur wheat.

Bread

You can serve your tagine with some fresh bread to mop up all the sauce.

Vegetables

You can serve your tagine with a simple green salad with a citrusy dressing, or a Moroccan raw carrot salad.

Garnishes

Garnishes are an integral part of the dish. You can sprinkle toasted nuts such as sliced almonds or pine nuts on top, along with fresh herbs like coriander (cilantro) and an extra squeeze of lemon.

Dairy

You can also serve your tagine with a dollop of plain yoghurt or a squeeze of lemon.

Frequently asked questions