A Tasty Chicken Tagine: Spicy, Savory, And Simple

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 called a tagine, but it can also be made in a Dutch oven or heavy-covered skillet. The dish is known for its complex flavours and spices, and can be served with couscous, rice, or flatbread.

Choosing your chicken pieces

Chicken tagine is a traditional Moroccan dish that can be made with a whole chicken cut into pieces, or just chicken thighs or legs. Bone-in, skin-on chicken thighs are the best cut for a tagine as they remain juicy and tender, and the bones and skin add depth of flavour to the sauce. However, you can also use boneless, skinless chicken thighs, chicken legs, or chicken breast. If using boneless thighs or breast, adjust the cooking method to avoid overcooking. For example, add them to the sauce partway through the simmering time or fully cook them in the pan and add them to the sauce before serving.

If you want to use a whole chicken, cut it into 8-10 pieces. You can also cut the chicken into serving-size pieces to make it easier to marinate and fit in the pot.

Preparing your spices

Firstly, gather your spices. The exact spices used in a chicken tagine can vary, but commonly used ones include cumin, ginger, paprika, turmeric, saffron, black pepper, coriander, cinnamon, and cayenne pepper. You can use a pre-made spice blend such as ras el hanout, or make your own by combining individual spices.

Next, combine your chosen spices in a small bowl and mix well. You can also add a little olive oil to create a paste, which will help the spices stick to the chicken. If you're using saffron threads, it's best to pulverize them first so that they mix evenly with the other spices.

Once your spices are mixed, it's time to rub them onto the chicken. Generously coat each piece of chicken with the spice mixture, making sure to get into all the nooks and crannies. You can use your hands or a spoon to do this. Then, cover the bowl and place it in the refrigerator to marinate. The longer you leave it, the more time the spices have to infuse their flavour into the meat—aim for at least two hours, but overnight is even better.

When you're ready to cook your chicken tagine, heat some olive oil in a large pan or skillet over medium-high heat. Place the chicken pieces in the pan and brown them on both sides. This should take around 3-5 minutes per side. Once they're nicely browned, transfer the chicken to a plate and set aside.

Now it's time to add the aromatics. Reduce the heat to medium and add your choice of aromatics to the pan. Commonly used aromatics include onions, garlic, and fresh herbs like parsley and coriander. Sauté these ingredients until they're softened and fragrant, stirring occasionally to prevent burning.

Finally, return the chicken to the pan along with any accumulated juices. Pour in some chicken stock or water, and add any additional ingredients such as olives, apricots, or preserved lemons. Bring the liquid to a simmer, then cover the pan and let it cook until the chicken is tender and cooked through. This usually takes around 20-30 minutes, depending on the size of your chicken pieces.

And that's it! You've now prepared and cooked your beautifully spiced chicken tagine. Serve it with couscous, rice, or flatbread, and enjoy the delicious flavours of Morocco.

Cooking methods

Chicken tagine is a traditional Moroccan dish that can be made in a tagine, a conical clay pot, or a regular cooking pan. Here is a step-by-step guide on how to cook chicken tagine:

Marinate the Chicken:

First, prepare a marinade by mixing garlic, ginger, cumin, paprika, olive oil, and other spices of your choice. Rub this mixture over the chicken pieces and let it marinate in the refrigerator for at least 2 hours, or even overnight. This step is important as it infuses the chicken with flavour.

Brown the Chicken:

Heat some olive oil in a large skillet or Dutch oven. Add the marinated chicken pieces and brown them on both sides until they are golden. This step adds flavour and colour to the dish. Once browned, remove the chicken from the pan and set aside.

Cook the Vegetables and Spices:

In the same pan, add onions, garlic, and other vegetables like carrots or zucchini. Sauté until the vegetables are softened and lightly browned. You can also add spices like coriander, cumin, paprika, and bay leaves to this mixture. Stir everything together for a few minutes to release the flavours and create a fragrant base for your tagine.

Add Liquids and Simmer:

Pour in chicken broth or stock, and add olives, apricots or raisins, and preserved lemons. Preserved lemons are a traditional ingredient that adds a unique flavour to the dish, but if you can't find them, you can use fresh lemon slices or lemon juice. You can also add a cinnamon stick at this point for extra aroma. Return the chicken to the pan, ensuring it is mostly covered by the liquid. Cover the pan and let everything simmer together for about 20-30 minutes, or until the chicken is cooked through.

Finishing Touches:

Once the chicken is cooked, check the sauce. If there is too much liquid, uncover the pan and let it simmer for a few minutes to reduce the sauce. The sauce should be thick and not watery. Finally, sprinkle with fresh herbs like parsley or cilantro, and serve!

Vegetables and other ingredients

Vegetables

Common vegetables used in chicken tagines include potatoes, green peas, carrots, cauliflower, green peppers, and zucchini. These vegetables provide colour, texture, and nutritional value to the dish. Feel free to use fresh or frozen varieties, depending on what's available.

Fruits and Nuts

Dried fruits like apricots, raisins, and figs add a touch of sweetness to the savoury dish. You can also use fresh lemons or preserved lemons, which are lemons pickled in salt, adding a unique tangy flavour. Olives, particularly green and kalamata varieties, are another popular choice, offering a salty contrast to the other ingredients. Additionally, nuts such as slivered almonds can be lightly toasted and added for extra crunch and flavour.

Legumes

Chickpeas (garbanzo beans) are a common addition to chicken tagine, providing protein and fibre. They help make the dish more filling and can be substituted with other beans like cannellini or butter beans, or even lentils.

Herbs and Spices

A variety of herbs and spices are essential to creating an authentic and flavourful chicken tagine. Common spices include cumin, ginger, paprika, coriander, cayenne pepper, cinnamon, and black pepper. Fresh herbs like parsley and coriander (cilantro) are often added towards the end of cooking to provide a fresh aroma and flavour.

Other Ingredients

Chicken tagine is typically served with couscous, but you can also offer it with rice (especially basmati) or flatbread. To drink, a crisp, dry, and neutral white wine or a light red wine, such as a Rioja or Pinot Noir, would pair well with the dish.

Serving suggestions

Chicken tagine is a flavourful, fragrant, and juicy dish that can be served in a variety of ways. Couscous is a popular accompaniment, providing a starchy vehicle to soak up the delicious sauce. For an authentic Moroccan experience, serve the tagine over a bed of couscous, perhaps with a spritz of fresh lemon. You could also add dried fruit and/or nuts to the couscous for added flavour and texture.

Rice is another option: basmati, white, brown, or pearl couscous (giant ones), or even cauliflower rice for a low-carb alternative. Quinoa and mashed potato or cauliflower are also good choices to mop up the sauce.

If you want to be truly traditional, serve the tagine with fresh bread, such as French bread, baguettes, or homemade bread. Flatbread is also a good choice, and you could also serve a simple side salad to complement the rich flavours of the tagine.

For a more substantial meal, try serving the tagine with roasted vegetables, such as pumpkin, eggplant, or carrots, or a heartier salad, such as Ottolenghi's green bean salad.

Finally, for a refreshing drink to pair with your chicken tagine, opt for a crisp, dry, and neutral white wine, a rosé, or a light red, such as a Rioja or Pinot Noir.

Frequently asked questions