Cooking Chicken Breasts In A Tagine: A Simple Guide

Chicken tagine is a traditional Moroccan dish, a type of stew that is named after the clay vessel with a cone-shaped lid in which it is cooked. It is a combination of aromatics, meat, oils, spices, water, and vegetables. The ingredients are braised together to create a rich sauce. While chicken is a common choice for the meat, other options include lamb, fish, and vegetables.

To cook chicken breast in a tagine, you will need to cut the chicken into small pieces. Heat oil in the tagine or a Dutch oven over medium-high heat. Add onions and saute until soft and lightly golden. Put the chicken and carrots into the pan and cook until the chicken is lightly browned. Season with salt, pepper, garlic, ginger, cinnamon, paprika, cumin, coriander, and turmeric. Pour in tomato puree and chicken stock, then add honey and drained chickpeas. Allow the tagine to simmer and cook until the chicken is done. Finally, add California prunes and dried apricots, and serve over couscous.

Choosing a tagine

The tagine is a beautiful and functional piece of cookware, but how do you choose the right one for your needs? Here are some factors to consider when selecting a tagine for your kitchen:

• Material: Traditional tagines are made of terracotta or clay, which distributes heat slowly and evenly, resulting in tender, flavourful stews. However, unglazed clay tagines can be fragile and susceptible to thermal shock, so they require careful handling and seasoning before use. More modern tagines are made from glazed clay, ceramic, stainless steel, or cast iron, which offer greater durability and ease of use but may lack the earthy aroma that clay imparts to food.
• Size: Tagines come in various sizes, typically ranging from individual servings to large pots that serve six to eight people. Choose a size that aligns with the number of people you usually cook for, keeping in mind that overcrowding a small tagine can lead to uneven cooking, while a too-large pot may crack if moisture levels are not carefully monitored.
• Purpose: There are cooking tagines and serving tagines. Serving tagines are purely decorative and not meant for cooking. Cooking tagines can be further categorised into unglazed, glazed, aluminium, and cast iron varieties, each with its pros and cons.
• Glazed vs Unglazed: Unglazed tagines are the most authentic and traditional option, allowing the porous surface of the earthenware to absorb aromas and flavours. However, they require seasoning before use and careful regulation of heat to prevent food from burning. Glazed tagines are more practical, as they don't require seasoning and are less prone to burning, but they don't absorb flavours in the same way as unglazed tagines.
• Hole or No Hole: Some tagines feature a controversial hole in the handle or lid, which is meant to release steam and concentrate the liquid inside. Traditionalists argue that this goes against the purpose of a tagine, as it can slow down cooking and dry out the dish faster. Ultimately, the decision to go with a classic, fully enclosed style or one with a hole is a matter of personal preference.
• Price: A handmade, 100% natural tagine from Morocco typically costs between $60 and $120 in the US, depending on size, type, and decorations. However, if you're buying directly from a medina market in Morocco, you can find them for less than $15.
• Lead Content: When purchasing a tagine, especially one made in Morocco, it's important to inquire about lead content or verify that the tagine is lead-free. Lead swab tests are available for at-home testing if you're unsure.
• Fit: Ensure that the lid fits snugly on the base, with no wiggle room or gaps along the edge.

Tagines are a wonderful addition to any kitchen, offering both aesthetic appeal and versatile cooking functions. By considering your specific needs and preferences, you can choose a tagine that will bring you joy for years to come.

Preparing ingredients

Preparing the ingredients for a chicken breast tagine is a simple process, but it does require some time and attention to detail. Here is a step-by-step guide to help you get started:

Preparing the Chicken:

• If you are using a whole chicken, cut it into pieces. You can also use chicken breasts, thighs, or tenders. Some recipes recommend bone-in and skin-on chicken thighs as they remain juicy and tender.
• Season the chicken with salt and pepper. You can also add other spices like cumin, ginger, cinnamon, or paprika to give it a Moroccan flavour.
• Heat oil in a large skillet or pot over medium-high heat. Place the chicken in the pan, preferably skin-side down, and cook until deep golden brown. This step is important as it adds flavour to the dish.
• Flip the chicken and cook the other side for a shorter duration, about 1-4 minutes.
• Transfer the chicken to a plate and set it aside.

Preparing the Vegetables and Aromatics:

• Chop or mince garlic and onion. These form the base of your tagine and will add flavour to the dish.
• For added texture and flavour, you can include other vegetables like carrots, tomatoes, potatoes, or chickpeas. Chop these into bite-sized pieces.
• If you want to include dried fruits like apricots or prunes, soak them in water beforehand to plump them up.

Preparing Spices and Broth:

• Combine spices like cumin, cinnamon, ginger, coriander, turmeric, and paprika in a small bowl and set aside. You can adjust the quantities to your taste preferences.
• If using preserved lemons, scrape off the pith and pulp, rinse the rind, and finely mince it.
• For the broth or stock, you can use chicken broth or stock, or even vegetable stock.

Once you have all your ingredients prepared, you are ready to start cooking your chicken breast tagine! Simply follow your chosen recipe's instructions for cooking and assembling the dish.

Cooking method

Firstly, you will need to prepare your chicken breast. While you can use boneless chicken breast, it is recommended to opt for bone-in, skin-on chicken thighs as they remain juicy and tender. If you are set on using chicken breast, cut it into thick slices.

Next, prepare your aromatics and spices. This typically includes onions, garlic, ginger, cumin, cinnamon, paprika, corriander, and turmeric. You can also add other spices like cayenne pepper, allspice, clove powder, and black pepper.

Now, heat some olive oil in your tagine or a Dutch oven over medium to high heat. Add the onions and sauté until they are soft and lightly golden. You can also add the garlic at this stage and cook until fragrant.

Then, add the chicken and continue cooking until the chicken is lightly browned. Season the chicken with salt and pepper, and feel free to add other spices like Ras el hanout, a common spice blend in North Africa.

After that, pour in the liquids. This can include chicken broth or stock, and sometimes honey is added for sweetness. You can also add tomato passata or crushed tomatoes for a thicker sauce. Give the tagine a stir to combine all the ingredients.

At this point, you can add vegetables like carrots, potatoes, chickpeas, and California Prunes. Cover the tagine and let it simmer until the chicken is cooked through and the vegetables are tender.

Finally, add any final touches like dried apricots, olives, and fresh herbs like cilantro or parsley. Taste and adjust the seasoning, and serve your chicken tagine with couscous or rice.

Enjoy your delicious and flavourful chicken breast tagine!

Serving suggestions

Chicken tagine is a traditional Moroccan dish. It is often served with couscous, but there are many other options to choose from. Here are some ideas for serving chicken tagine:

Couscous

Couscous is the traditional side dish for chicken tagine. It is a type of small-grain starch that is perfect for soaking up the delicious sauce. You can stick to plain couscous, or get creative by adding some dried fruit, nuts, or a spritz of fresh lemon.

Rice

Rice, especially basmati, is another great option for serving chicken tagine. It will help to soak up the sauce and complement the flavours of the dish.

Bread

A Moroccan bread called khobz is a traditional side dish for chicken tagine. Pita bread is also a good option, and will help to mop up any extra sauce.

Vegetables

A simple side salad can be a nice pairing with chicken tagine, especially if it includes fresh herbs and exotic flavours. Some suggestions include a shredded red cabbage, carrot and mint salad, or roasted vegetables such as pumpkin, eggplant or carrots with a yoghurt sauce.

Other Starches

Other starches that can be used in place of couscous or rice include pearl couscous, quinoa, mashed potato or mashed cauliflower.

Recipe variations

Using Different Types of Chicken

Although chicken breast is not the most common choice of chicken for tagine, you can use it instead of the more traditional chicken thighs or legs. However, because chicken breast is quite lean, it is recommended to adjust the cooking method to avoid overcooking. For example, you could add the chicken breast partway through the sauce-simmering time or cook it through in the pan and then add it to the sauce before serving.

Using Different Ingredients

You can experiment with different ingredients to add to your tagine. Common additions include nuts, preserved fruits like figs, apricots, lemon, or olives, and various vegetables, such as carrots, onions, and tomatoes. For a vegetarian option, you could replace the chicken with chickpeas or sweet potatoes.

Using Different Spices

The spice mix used in tagine is typically Ras el hanout, a spice blend common in North Africa. While you can buy pre-made blends, you may prefer to make your own to achieve a more consistent outcome and balance of flavours. Spices used in Ras el hanout include cumin, ginger, black pepper, allspice, cinnamon, coriander, and cloves.

Using Different Cooking Vessels

While a tagine is the traditional cooking vessel for this dish, you can also use a Dutch oven, Crock Pot, slow cooker, deep skillet, or a cast-iron braiser. If you are using a gas stove, be sure to use a metal heat diffuser under the tagine to protect your stovetop.

Frequently asked questions