Mastering Chicken Tagine: Spicy Secrets Unveiled

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 cooked, although it can also be made in a Dutch oven or heavy-bottomed pot. The recipe can be adapted to suit your taste, with different vegetables, fruits, and spices.

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. Using a combination of thighs and drumsticks is also an option. Trimming any excess skin and fat from the chicken thighs will help reduce the overall fat content of your dish.

Once you have selected your chicken, it's time to season it. Combine spices like garlic, saffron, ground ginger, paprika, cumin, turmeric, black pepper, salt, and/or a pre-made spice mix in a small bowl. Rub this spice mixture generously over the chicken pieces, making sure to coat all sides evenly. If you have time, you can cover the seasoned chicken and let it marinate in the refrigerator for a few hours to enhance the flavour even further.

Now it's time to brown the chicken. Heat some olive oil or butter in a large Dutch oven, heavy-bottomed pan, or skillet over medium to medium-high heat. Place the chicken pieces, preferably skin-side down, in a single layer and cook until they are deep golden brown. This process should take around 4 to 5 minutes. Then, use tongs to flip the chicken pieces over and cook the other side for an additional 4 minutes or so.

Once the chicken is browned, transfer it to a large plate and set it aside. If you are using skin-on chicken, you can remove and discard the skin at this point. Pour off and discard most of the fat from the pan, leaving just enough to cook the vegetables. Reduce the heat to medium, and add your choice of sliced or chopped onions, garlic, and/or ginger. Sauté these aromatics until they are translucent and lightly browned, stirring occasionally.

At this stage, you can also add other spices like cinnamon, turmeric, cumin, coriander, cayenne pepper, and ground ginger to the pan. Cook this mixture for about 30 seconds, stirring constantly, to release the flavours of the spices. You can also add a small amount of flour at this point if you wish to thicken the sauce.

Preparing the vegetables

Once you have your ingredients, follow these steps:

• Slice or chop the onions. Some recipes call for slicing the onions, while others suggest chopping them into a fine dice. You'll want about 1 large onion or 1/2 cup of chopped onions.
• Mince the garlic. You'll need about 2-4 cloves, or 2-3 minced garlic cloves.
• Prepare the ginger. Some recipes call for fresh ginger, which should be minced, while others use ground ginger, so be sure to check your recipe. You'll need about 1/2-1 teaspoon of ginger.
• Measure out the spices. The specific spices and amounts will vary depending on the recipe, but common spices used in chicken tagine include cumin, coriander, cinnamon, paprika, turmeric, and black pepper.
• Chop the fresh herbs. Rinse and chop the parsley and cilantro. You'll need about 1/4 cup of chopped fresh herbs.

By following these steps, you'll have perfectly prepared vegetables ready to be added to your chicken tagine.

Cooking the chicken

The first step in cooking chicken in a tagine is to prepare the chicken and the other ingredients. This includes cutting the chicken into pieces, chopping or slicing the onions, and preparing any other vegetables or spices that will be used. The type of vegetables and spices used can vary depending on personal preference and the specific recipe being followed.

Once the ingredients are ready, it's time to start cooking. If using a traditional tagine, the cooking process begins by arranging the ingredients in layers. Typically, the onions are spread on the bottom of the tagine, followed by other vegetables like potatoes or carrots. The chicken pieces are then placed on top, along with the spices and herbs. Some recipes also call for the addition of liquids such as water, chicken broth, or lemon juice.

After assembling the ingredients, the tagine is covered and placed on a diffuser over medium-low to medium heat. It's important to allow the tagine ample time to reach a simmer, and then the heat is reduced to maintain a gentle simmer. Cooking times can vary, but it typically takes around 1 hour to 1 hour and 30 minutes for the chicken to cook through.

During the cooking process, it's important to check on the tagine occasionally and add more liquid if needed. The final sauce should be thick, so only a small amount of water may be necessary.

Once the chicken is cooked through and tender, the tagine is removed from the heat and allowed to rest for a few minutes before serving. The resting time allows the flavours to meld and develop further.

It's worth noting that cooking times may vary depending on the type of tagine and heat source used. Traditional clay tagines tend to take longer to cook compared to modern ceramic or electric tagines. Additionally, stovetop cooking may require different timing than oven cooking.

For those using an alternative cooking vessel, such as a Dutch oven or slow cooker, the cooking instructions may differ slightly. It's important to follow the specific instructions provided by the recipe or manufacturer to ensure the best results.

Cooking the vegetables

The vegetables that go well in a chicken tagine are onions, carrots, tomatoes, garlic, and potatoes. You can also add peas at the end. Cut the onions into slices and place them at the bottom of the tagine. You can also add cinnamon sticks at this stage. Next, add the chicken pieces and season with salt and pepper. Then, add the remaining vegetables, except for the potatoes, and pour in some chicken broth.

Cover the tagine and place it on a diffuser over medium-low to medium heat. Allow the tagine to simmer. After an hour and 15 minutes, check the level of liquids and add some water if needed. Keep in mind that the final sauce should be thick and not watery.

Continue cooking the tagine, covered, for another 30 minutes or more, until the chicken is tender. Peel and quarter the potatoes and add them to the tagine. Bring the liquids to a simmer and cook until the potatoes are tender. Finally, add the peas and cook for an additional 5 minutes.

Serving suggestions

Chicken tagine is a traditional Moroccan dish, often served with couscous. It is a rich and fragrant stew, full of complex flavours and spices.

Chicken tagine is a very versatile dish, and there are many ways to serve it. Here are some ideas:

• Bread: In Morocco, it is customary to eat tagine with bread, so adding khobz (bread) to your table is a great idea.
• Salads: You can serve tagine with various salads, such as a green pepper and tomato salad, a Libyan Sharmoula (tomato and cucumber salad), a charred green pepper and preserved lemon salad, a Moroccan beet salad, or a zucchini salad. These salads add a refreshing acidity that complements the richness of the tagine.
• Rice: Rice, whether white, brown, basmati, or pearl couscous, is another excellent option to soak up all the delicious sauce.
• Vegetables: Seasonal vegetables are commonly served with chicken tagine in Morocco. Some options include potatoes, carrots, and green beans.
• Nuts and Dried Fruits: Adding nuts and dried fruits like almonds, walnuts, apricots, or figs to the tagine or as a side dish can provide a nice contrast to the savoury flavours.
• Other Starchy Options: Alternatives such as quinoa, mashed potato, or mashed cauliflower can also be served alongside the tagine to soak up the sauce.
• Side Dishes: If you want to make a more substantial meal, consider serving the tagine with side dishes like Taktouka (a green pepper and tomato salad) or a potato, carrot, and rice salad.

Feel free to experiment and create your own combinations to find what suits your taste preferences!

Frequently asked questions