Mastering Chicken Tagine: A Step-By-Step Guide To Deliciousness

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, also known as a tagine. While a tagine is the traditional cooking vessel, you can also use a Dutch oven, heavy-bottomed pot, or slow cooker. This dish is best served with couscous, rice, or Moroccan bread to soak up the sauce.

Choosing and preparing your chicken

When making a chicken tagine, you can use a whole chicken or individual pieces. If you're using a whole chicken, you'll need to cut it into pieces. This can be done by first laying the chicken on its back and inserting a boning knife into the joint where the wing is attached. Pull gently and cut the joint apart, then repeat for the other wing. Next, pull the leg away from the breast and cut away the skin before finding the leg joint and carefully cutting downward to separate it from the body. To separate the backbone, flip the chicken over and use kitchen shears to cut along both sides of it. Finally, open up the cavity and press down along the centre of the breastbone to split the breast in two.

Once your chicken is cut into pieces, you can remove any skin that you don't want in your dish. It's common to leave the skin on the legs and wings and remove it from the breast. If you're using a tagine with a gas stove, it's important to use a heat diffuser to prevent the ceramic from cracking and breaking. You'll also need to cure a new tagine before using it for the first time. To do this, soak the tagine in water for 24 hours, then rub olive oil on the inside and place it in a cold oven set to 225°F for two hours before turning the heat off and letting the oven cool.

When preparing the chicken for cooking, pat it dry and season it well with salt and pepper. If you have time, marinate the chicken with Moroccan spices overnight to enhance the flavour. You can also brown the chicken on all sides in butter or olive oil before adding the other ingredients.

Preparing your tagine

If you are using a new tagine, you will need to cure it before cooking with it. Start by soaking the tagine in water for 24 hours. After removing it from the water, dry it off with a towel, and then rub olive oil by hand on the inside of the dish and lid. Place the tagine in a cold oven and set the temperature to 225°F for two hours, then turn off the heat and let the oven cool completely. This process will vaporize the water and draw in the olive oil to season the clay vessel.

If you have a gas stove, it is important 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.

When cleaning your tagine, always wash it by hand and do not soak it in soapy water.

If you don't have a tagine, you can use a Dutch oven, crockpot, or deep skillet to cook this recipe. If you are using a Dutch oven, you can follow the same instructions as for the tagine. If you are using a crockpot or skillet, simply cook the ingredients as you would in a tagine, and then serve the dish in a bowl.

Before cooking, familiarize yourself with your equipment by reading through the manufacturer's instructions. If you are cooking with a tagine for the first time or haven't used one in a while, it is a good idea to review the instructions for how to cook with it.

For this recipe, you will need to cut up a whole chicken. Start by laying the chicken on its back (breast side up) and inserting a boning knife into the joint where the wing is attached. Gently pull and cut apart the joint. Repeat for the other wing. Then, pull the leg away from the breast and cut away the skin, finding the leg joint. Carefully cut downward into the leg joint to separate it from the body. Do this for both legs.

Flip the chicken over so that it is breast-side down, and use a strong pair of kitchen shears to cut along both sides of the backbone, starting at the neck and working down to the tail. Open up the cavity and carefully press down along the center of the breastbone to split the breast in two.

You can now remove any skin you don't want to include in your dish. Typically, the breast skin is removed, while the skin on the legs and wings is left on. For a low-fat dish, remove all the skin and trim the fat.

Now you are ready to begin cooking!

Cooking methods

If you're cooking chicken in a tagine, you're likely making a Moroccan dish. Tagine refers to both the name of the clay or ceramic vessel and the name of the dish cooked inside it. The vessel is characterised by a wide, circular base and a cone-shaped top.

The tagine is used as a slow cooker, with the cone shape returning moisture to the base and creating a moist, flavourful dish. It is traditionally placed on a bed of charcoal bricks designed to retain heat for hours. However, home cooks may prefer to use a low oven or low heat on a stovetop.

Before using a tagine for the first time, it's important to cure it. Soak the tagine in water for 24 hours, then dry it off and rub olive oil on the inside. Place the tagine in a cold oven, set to 225°F for 2 hours, then turn off the heat and let the oven cool.

When cooking with a tagine, always use a heat diffuser if you're using a gas stove. You should also be flexible with cooking times, as these may vary depending on the size of your chicken. The internal temperature of the chicken should be between 165 and 175 F.

To cook chicken in a tagine, you can follow this recipe for Moroccan Chicken Tagine with Potatoes and Olives.

Ingredients:

• 1 whole chicken, skin removed and cut into pieces
• 1 large onion, chopped or sliced
• 3-4 cloves of garlic, finely chopped or pressed
• 2 teaspoons ground ginger
• 1 teaspoon salt, or to taste
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon freshly ground white pepper
• 1/2 teaspoon chicken bouillon (optional)
• 1/4 teaspoon saffron threads, crumbled (optional)
• 1/4 cup chopped fresh parsley or cilantro
• 3-4 large potatoes
• 1-2 handfuls red olives
• 1 preserved lemon, quartered and seeds removed (optional)

Instructions:

• Combine the chicken, onion, garlic, spices, and parsley in a large bowl.
• Add the chicken mixture to the tagine, then swirl 1/2 cup of water in the bowl to mix with the spices and add this to the tagine.
• Pour olive oil over the chicken and distribute the olives and preserved lemon (if using) on top.
• Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow it to reach a simmer, then reduce the heat to maintain the simmer.
• After 1 hour and 15 minutes, check the level of liquids and add more water if needed, keeping in mind that the final sauce should be thick.
• Continue cooking, covered, for another 30 minutes or more, until the chicken and potatoes are very tender.
• Let the tagine rest off the heat for about 10 minutes before serving.

This recipe can also be cooked in a conventional pot or Dutch oven. Simply combine the chicken, onion, garlic, spices, parsley, and oil in a large pot. Cook, covered, over medium heat for 30-40 minutes, stirring occasionally, until the chicken is almost done. Then add the potatoes, olives, preserved lemon, and enough water to almost cover the potatoes. Bring to a simmer and cook until the potatoes are tender and the sauce is thick.

Spices and seasoning

• Salt and Pepper: Seasoning the chicken with salt and pepper is a basic step in most recipes. However, if you're using salty ingredients like olives, lemons, or smen, go easy on the added salt. Adjust the seasoning at the end if needed.
• Ginger: Ground ginger or fresh ginger adds a warm, slightly spicy flavour to the dish.
• Cinnamon: Ground cinnamon brings a sweet and woody flavour to the tagine. A pinch of nutmeg can be used as a substitute.
• Turmeric: This spice adds a vibrant yellow colour and a subtle earthy taste.
• Ras el Hanout: This is a traditional Moroccan spice blend that typically includes cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric. You can experiment with different blends to find your preferred flavour profile.
• Cayenne Pepper: A small amount of cayenne pepper adds heat to the dish. You can adjust the amount according to your preference for spiciness.
• Coriander: Dried coriander has a sweet and citrusy flavour. Alternatively, you can use ground cilantro.
• Smen: Smen is a preserved butter with a cheesy flavour. It is optional but adds an authentic Moroccan touch to the dish.
• Cumin: Ground cumin contributes an earthy warmth to the tagine. If you don't have cumin, ground caraway seeds can be used as a substitute.
• Garlic: Minced or pressed garlic is commonly used to enhance the flavour of the dish.
• Preserved Lemons: Lemons preserved in salt add a unique, bright flavour to the tagine. You can make them at home or buy them at specialty shops or well-stocked grocery stores.
• Olives: Briny or salty olives provide a contrast to the other flavours in the dish. Green, red, or mixed olives can be used.
• Parsley and Cilantro: Fresh herbs like parsley and cilantro add a burst of flavour and a pop of colour to the dish.
• Saffron: Saffron threads, though optional, can be crumbled and added for extra depth of flavour and a vibrant yellow colour.
• Honey: A small amount of honey can be used to balance out the savoury flavours and add a touch of sweetness.

Feel free to experiment with different combinations of spices and seasonings to find your perfect chicken tagine recipe!

What to serve with your chicken tagine

There are many options for what to serve with your chicken tagine. Here are some ideas:

Bread

In Morocco, it is customary to eat tagine with bread, which is used to scoop up the sauce. You could try grilled flatbread, known as khobz, or Moroccan flatbreads. Alternatively, any crusty bread will do the trick, such as Mediterranean olive bread or focaccia.

Rice

Buttered saffron rice is a staple side dish for Moroccan meals. It will soak up the sauce from the tagine. Basmati rice is another option, providing a fragrant base for your tagine.

Couscous

Couscous is a classic companion to tagine. Its fluffy texture and mild flavour complement the rich and savoury tagine sauce.

Salads

Salads are a great way to add a pop of colour, texture, and nourishment to your meal. Some options include:

• Taktouka (green pepper and tomato salad)
• Libyan Sharmoula (tomato and cucumber salad)
• Charred green pepper and preserved lemon salad
• Moroccan beet salad
• Moroccan zucchini salad
• Potato, carrot, and rice salad
• Moroccan carrot, chickpea, dried fruit, and almond salad
• Mediterranean fennel and orange salad
• Tabbouleh salad
• Carrot salad
• Lemon quinoa salad
• Bulgur wheat salad

Vegetables

Roasted vegetables add a vibrant pop of colour and flavour to the tagine. Choose vegetables that pair well with the tagine's spices, such as carrots, parsnips, sweet potatoes, or bell peppers. You could also try roasted garlic Parmesan cauliflower or roasted butternut squash.

Other Sides

Some other side dish options include:

• Belgian fries (patate frite)
• Pomegranate couscous
• Mint tea
• Steamed dates
• Spicy green olives
• Cucumber raita

Frequently asked questions