Mastering Chicken Tagine: Oven-Baked Perfection In Easy Steps

Chicken tagine is a traditional Moroccan dish that involves braising chicken pieces with spices, garlic, onion, olives, and preserved lemons. It can be cooked in a tagine, a shallow clay vessel with a cone-shaped lid, or in a Dutch oven, heavy-covered skillet, or baking pan in the oven. The tagine's unique shape creates a moist, hot cooking environment, eliminating the need for much liquid. This results in tender meat infused with rich, complex flavours. While chicken tagine typically includes specific spices and ingredients, it can be adapted to personal preferences and cooked using various methods, making it a versatile and flavourful dish.

How to prepare your chicken

Preparing the chicken is a crucial step in making a delicious chicken tagine. Here is a detailed guide on how to do it:

Cutting the Chicken

If you are using a whole chicken, you will need to cut it into pieces. Start by laying the chicken on its back, with the breast side up. Using a boning knife, insert the knife into the joint where the wing is attached and gently pull to cut the joint apart. Repeat this process for the other wing. Then, pull the leg away from the breast and cut away the skin to find the leg joint. Carefully cut downward into the joint to separate the leg. Do this for both legs.

Next, flip the chicken over so that the breast side is down. Take a pair of kitchen shears and cut along both sides of the backbone, starting at the neck and working down towards the tail. Open up the cavity and carefully press down along the center of the breastbone to split the breast in half.

Finally, remove any skin that you don't want in your dish. You can leave the skin on the legs and wings if desired, or remove it all for a lower-fat dish.

Marinating the Chicken

In a bowl, combine the chicken with the other ingredients, such as onions, garlic, cilantro, parsley, spices, and olive oil. Mix well and marinate in the refrigerator for several hours or preferably overnight. This step is essential to infuse the chicken with the flavors of Morocco and create a more intense taste.

Browning the Chicken

Heat oil in a large oven-proof dish or pan over medium-high heat. Add the chicken pieces, skin-side down, and brown them in batches until they are deep golden. This step adds color and flavor to the dish. Using tongs, flip the chicken pieces over and brown the other side for a few minutes.

Once browned, transfer the chicken to a plate and set aside. If desired, you can remove the skin and discard it at this point.

Cooking the Chicken

Place the chicken in a tagine, Dutch oven, or a baking pan if you don't have a tagine. Cover and bake in the oven at the recommended temperature for about 1 hour and 45 minutes to 2 hours, or until the chicken is cooked through. The internal temperature of the chicken should reach 165°F (74°C) in the thickest part of the meat.

Let the chicken rest for about 10 minutes before serving to allow the juices to redistribute and ensure juicy, flavorful meat.

Your chicken is now ready to be served and enjoyed! Don't forget to garnish with fresh herbs and serve with couscous, rice, or Moroccan bread on the side.

How to cure and care for your tagine

A tagine is a shallow clay vessel with a cone-shaped lid used to cook a variety of dishes. It is important to cure and care for your tagine properly to ensure that it lasts a long time and that your food tastes great. Here is a step-by-step guide on how to do this:

How to Cure Your Tagine:

• Soaking in Water: Before using a new tagine for the first time, it is necessary to season it. Start by submerging both parts of the tagine in water for at least one hour, or up to six hours if you can. If you don't have a large enough basin, place it in a clean sink and slowly fill the base with water until it stops absorbing. Place the lid on top and fill it as well. Let it stand for 30 minutes to allow full absorption, then empty the excess water and set it aside to dry for about an hour.
• Rubbing with Olive Oil: Use 3 tablespoons of olive oil, 2 for the base and one for the lid. Spread the olive oil throughout the inside of the base and lid with your hands.
• Heat Curing in the Oven: While the tagine is still wet with oil, place it in a cold oven. Set the temperature to between 300°F and 350°F and leave for 2 to 45 minutes. The evaporation of moisture creates a vacuum effect, pulling the olive oil into the clay, which glazes and seals it. Then, leave the tagine to cool down completely in the turned-off oven.

How to Care for Your Tagine:

• Hand Wash Only: It is recommended to hand wash your tagine with mild soap, baking soda, or vinegar, and to rinse it well. Do not leave it submerged in soapy water or put it in the dishwasher.
• Avoid Extreme Temperature Changes: Tagines cannot resist thermal shocks and can easily crack, so be careful not to subject your tagine to extreme changes in temperature. Do not add cold water to a hot tagine or place a hot tagine on a cold surface.
• Store with Lid Ajar: It is a good idea to store your tagine with the lid slightly open to allow air to circulate, especially if it is a glazed ceramic tagine, as this will help prevent mould.
• Re-season Occasionally: If you don't use your tagine often, it is recommended to re-season it after 6 months of non-use.

How to cook your chicken tagine in the oven

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, and other ingredients. The word "tagine" refers to both the name of the dish and the clay vessel with a cone-shaped lid in which the dish is cooked. You can also use a Dutch oven or a heavy-covered skillet to make this dish. Here are the steps to cook your chicken tagine in the oven:

Ingredients

You can use a whole chicken or chicken pieces for your tagine. Some recipes suggest using bone-in, skin-on chicken thighs as they provide a good amount of meat and remain tender. You can also use a combination of chicken breasts and thighs. Other ingredients include:

• Olive oil
• Spices (such as cumin, coriander, cinnamon, cayenne pepper, ginger, etc.)
• Garlic
• Onion
• Dried fruit (such as apricots or cranberries)
• Vegetables (such as carrots, butternut squash, or potatoes)
• Honey
• Fresh herbs (such as cilantro or parsley)
• Chicken broth or stock

Method

• Combine your spices in a small bowl and set aside.
• If using a whole chicken, cut it into pieces. You can follow these steps:
• Lay the chicken on its back and insert a boning knife into the joint where the wing is attached. Pull gently and cut apart the joint for both wings.
• Pull the leg away from the breast and cut away the skin to find the leg joint. Carefully cut downward to separate both legs.
• Flip the bird over and use kitchen shears to cut along both sides of the backbone.
• Open up the cavity and press down along the center of the breast bone to split the breast in two.
• Remove any skin you don't want to include in your dish.
• Season the chicken pieces with salt and pepper (or your preferred seasoning).
• Heat olive oil in a large oven-proof dish or Dutch oven over medium-high heat.
• Brown the chicken pieces, skin-side down, in a single layer until golden. You may need to do this in batches.
• Remove the chicken from the pan and set aside.
• Lower the heat and add the onions to the pan. Cook until they are golden brown.
• Add the garlic and any other ingredients like ginger or spices, and cook for a further 30 seconds to a minute.
• Add your vegetables and stir to coat them in the spices.
• Arrange the chicken pieces on top of the vegetables, skin side up.
• Pour in the chicken stock or broth and drizzle with honey.
• Bring the dish to a gentle simmer, then transfer it to the oven.
• Bake in the oven at a temperature between 180°C and 225°F for around 40 minutes to 2 hours, depending on the size of your chicken. The chicken is done when it is tender and reaches an internal temperature of 165°F.
• Remove from the oven and let the dish rest for about 10 minutes before serving.

Serving Suggestions

Chicken tagine is often served with couscous or rice to soak up the juices. You can also serve it with Moroccan bread, pita bread, or French fries. Garnish with fresh herbs and enjoy!

What to serve with your chicken tagine

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

Salads

Salads are a great option to serve with tagine, especially if you want to keep things light. Some ideas include:

• Carrot salad — This is a famous Moroccan salad that pairs well with the boldness of the tagine. Boil the carrots until tender, then season them with sweet paprika, sumac, cumin, lemon juice, and olive oil.
• Tabbouleh salad — This refreshing salad is made with bulgur wheat, mint, and parsley, and pairs well with the tagine's rich flavours.
• Zucchini salad — A simple salad of zucchini, carrots, and rice can be a great side dish for chicken tagine.
• Taktouka — A green pepper and tomato salad.
• Libyan Sharmoula — A tomato and cucumber salad.
• Charred green pepper and preserved lemon salad — This salad has a tangy flavour that will complement the chicken tagine.
• Moroccan beet salad — An earthy salad that pairs well with the chicken tagine.

Breads

Bread is also a common side dish for tagine, and can be used to scoop up the sauce. Here are some ideas:

• Khobz — Grilled flatbread is a traditional Moroccan bread that is perfect for dipping into the sauce of the tagine.
• Moroccan flatbreads — These light and flaky flatbreads are sturdy enough to hold the meat, vegetables, and sauce from the tagine.
• Crusty bread — Any crusty bread will work, but Mediterranean olive bread is especially good with the rich flavours of the tagine.
• Focaccia — This soft and fluffy Italian bread is perfect for mopping up the sauce from the tagine.

Rice and Couscous

Rice and couscous are also popular side dishes for tagine:

• Buttered saffron rice — Saffron rice is a staple side dish in Morocco and will soak up all the delicious sauce from the tagine.
• Couscous — This classic Moroccan staple is the ideal side dish for chicken tagine. Its fluffy texture and mild flavour complement the rich and savory tagine sauce.
• Pomegranate couscous — The sweet and tart pomegranate arils pair perfectly with the savory spices in the tagine.

Vegetables

Roasted vegetables are a great way to add colour and flavour to your meal. Try these:

• Roasted butternut squash — The rich flavour of roasted butternut squash complements the tagine nicely.
• Roasted vegetables — Choose vegetables that pair well with the tagine's spices, such as carrots, parsnips, sweet potatoes, or bell peppers. Toss them in olive oil, salt, and pepper, and roast until tender.
• Roasted garlic parmesan cauliflower — This easy-to-prepare side dish adds a pop of colour and flavour to the tagine.

Other Sides

• Mashed sweet potatoes — The savory sweetness of mashed sweet potatoes pairs perfectly with the rich flavours of the tagine.
• Belgian fries — These are a traditional topping for chicken tagine in Morocco.
• Steamed dates — These add a sweet and tangy contrast to the savory tagine. Pit and halve dates, then steam them until softened, and drizzle with honey or orange blossom water.
• Spicy green olives — Choose firm and flavorful olives, and marinate them in olive oil, garlic, lemon juice, and chili flakes for at least an hour before serving.

How to store your chicken tagine

Storing your chicken tagine is a simple process and will ensure that you can enjoy this delicious dish for days to come! Here are some detailed instructions on how to properly store your chicken tagine:

Storing in the Fridge

Chicken tagine can be stored in an airtight container in the refrigerator for three to four days. Make sure to cool the tagine completely before transferring it to the fridge. This will prevent bacteria growth and ensure your food stays fresh for a longer period.

Freezing for Long-Term Storage

If you want to store your chicken tagine for longer, consider freezing it. Place the tagine in airtight containers or freezer bags and freeze for up to three months. This method is excellent for making large batches and enjoying them at a later date.

Reheating Your Chicken Tagine

When you're ready to enjoy your stored chicken tagine, simply thaw it in the refrigerator overnight to ensure slow and safe thawing. Then, reheat it on the stovetop or in the oven over low heat until it reaches the desired temperature. You can also use a microwave for quicker reheating, but be cautious not to overheat it.

Storing Leftovers

If you have leftover chicken tagine, follow the same storage guidelines as mentioned above. Properly storing leftovers will ensure that you can enjoy your delicious meal multiple times without worrying about food spoilage.

Remember, when in doubt, always follow standard food safety guidelines and use your best judgment when storing and reheating food. Enjoy your chicken tagine!

Frequently asked questions