Mastering Chicken Thighs In A Tagine: A Tasty Guide

Chicken tagine is a traditional Moroccan dish of chicken braised with spices, garlic, onion, olives, and preserved lemons. While a tagine refers to the shallow clay vessel with a cone-shaped lid in which the dish is cooked, it is not necessary to have one to make the dish. Here is a guide on how to cook chicken thighs in a tagine.

Preparing the chicken thighs

Firstly, select the right type of chicken thighs for your tagine. Bone-in and skin-on chicken thighs are recommended as they add depth of flavour and richness to the dish. The bones and skin can be removed later in the cooking process if desired.

Next, you'll want to create a marinade for your chicken. In a small bowl, combine spices such as cumin, cayenne pepper, ground ginger, coriander, cinnamon, garlic, saffron, paprika, turmeric, and black pepper. You can adjust the types and amounts of spices to suit your taste preferences. Mix the spices well, and then rub them generously over the chicken thighs. Make sure to coat the chicken evenly and thoroughly. Once the chicken is coated, cover it with cling film and refrigerate for at least an hour, or preferably overnight. This marinating process will allow the flavours to penetrate the meat, resulting in juicier and more flavourful chicken.

After the chicken has marinated, it's time to brown the meat. Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add a tablespoon of olive oil or another preferred cooking oil. Place the chicken thighs, skin-side down, in a single layer in the pan. You may need to cook the chicken in batches to avoid overcrowding the pan. Cook the chicken for about 5 minutes on the first side, or until the skin is deep golden. Then, use tongs to flip the chicken pieces over and cook the other side for an additional 4 minutes or so. Transfer the browned chicken to a plate and set aside.

At this point, you'll want to remove the chicken skin and discard it. 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 aromatics, such as sliced onions, shallots, or garlic. Cook these until they are softened and lightly browned, stirring occasionally. You can also add other ingredients like grated ginger or cinnamon sticks at this stage for added flavour.

Now it's time to return the chicken to the pan. Place the chicken pieces on top of the bed of aromatics, nestling them in nicely. From here, you can continue with the rest of the recipe, adding your choice of liquids, vegetables, and other ingredients to create a delicious chicken tagine.

Remember, these are just general guidelines, and you can adjust the preparation methods and ingredients to suit your tastes and preferences. Get creative and experiment with different combinations of spices and aromatics to make your chicken tagine truly unique!

Making the marinade

The key to a delicious chicken tagine is in the marinade. This is where you build the layers of flavour that will make the dish so tantalising. Here's a step-by-step guide to making a mouth-watering marinade for your chicken thighs.

Ingredients

For the marinade, you'll need a variety of spices, herbs, and other flavourings. The exact quantities can be adjusted to your taste, but here's a general list:

• Garlic
• Saffron
• Ground ginger
• Paprika
• Cumin
• Turmeric
• Black pepper
• Salt (optional)
• Olive oil
• Lemon
• Onion
• Parsley

Preparing the marinade

Start by mixing your dry spices together in a small bowl. Combine garlic, saffron, ginger, paprika, cumin, and turmeric. Give them a good mix so that the flavours can start to meld. If you're not using kosher chicken, add about half a teaspoon of salt to this mixture.

Now, take your lemon and finely zest it, being careful to only remove the yellow part of the peel, not the white pith underneath. You'll want about a teaspoon of lemon zest. Then, chop or mince one clove of garlic.

In a separate bowl, add the spice mixture, lemon zest, and garlic. If you'd like, you can also add some olive oil to this mixture to help it stick to the chicken. Give everything a good stir to combine.

Marinating the chicken

Take your chicken thighs and trim off any excess skin and fat. You can do this with a sharp knife or kitchen shears. Then, take your marinade and rub it all over the chicken thighs. Make sure to coat them evenly and get the spices into all the nooks and crannies.

Once the chicken is coated, cover the bowl and place it in the refrigerator. Let the chicken marinate for at least an hour, but preferably 3-4 hours or even overnight if you have the time. The longer it sits, the more time the flavours have to develop and penetrate the meat.

While the chicken is marinating, you can prepare your other ingredients and start chopping your onions, parsley, and any other vegetables you plan to include in your tagine. You can also use this time to make your couscous or any other side dishes.

Browning the chicken

Firstly, ensure your chicken thighs are prepared and seasoned. You can use either bone-in or boneless, skin-on or skinless chicken thighs, depending on your preference. If you choose to use skin-on chicken thighs, you can remove the skin midway through the cooking process, as it can be easier to handle when it is cool. Season both sides of the chicken thighs with salt and pepper, or other spices of your choice.

Next, heat some oil in your tagine or cooking vessel. You can use olive oil, rapeseed oil, or another cooking oil of your choice. Heat the oil over a medium-high heat until it is hot and beginning to smoke. This is important, as the chicken will need a high temperature to brown effectively.

Now it's time to add the chicken to the pan. Place the chicken pieces into the hot oil, skin-side down if they are skin-on. It is best to cook the chicken in batches to avoid overcrowding the pan, which can cause the chicken to steam instead of brown. Depending on the size of your chicken pieces, cook them skin-side down for around 4-5 minutes, until they are a deep golden colour.

Once the chicken has browned on one side, use tongs or a spatula to flip the pieces over and cook the other side. This side will take slightly less time, around 4 minutes, to brown. You are looking for an even colour all over the chicken.

When the chicken is browned to your liking, remove it from the pan and set it aside on a plate. If you are cooking in batches, you can now add the next batch of chicken to the pan and repeat the process.

Finally, you can pour off and discard the excess oil from the pan, leaving just a small amount to cook the rest of your ingredients in. If you are using a recipe that does not require additional ingredients to be cooked in the same pan, you can simply wipe out the excess oil with a paper towel.

And there you have it! Perfectly browned chicken thighs, ready to be added back into your tagine with the other ingredients to continue cooking and absorb all the flavours of your delicious dish.

Cooking the vegetables

Now that your chicken thighs have been browned and removed from the pan, it's time to cook the vegetables. For this recipe, you will need onions, garlic, and in some cases, additional ingredients like carrots, butternut squash, or apricots.

Start by reducing the heat to medium. Add the sliced onions to the pan and cook them until they are golden brown. This should take around 5-7 minutes. If the pan starts to look too dark, you can add a few tablespoons of water to prevent burning.

Once the onions are browned, it's time to add the garlic. Minced or finely chopped garlic should be cooked for about 30 seconds until it becomes fragrant. You can also add spices like cumin, coriander, cinnamon, ginger, cayenne pepper, or saffron at this stage, cooking them with the garlic for another 30 seconds or so.

If you are using carrots, add them now. For this recipe, use 2-3 large or 3-4 medium carrots, peeled and cut into 1/2-inch thick coins or slices. Stir the carrots to coat them in the spices and aromatics.

For butternut squash, cut 375 grams of peeled squash into chunks and throw them into the pan. Stir to coat them in the spices and aromatics as well.

If you are using dried apricots, you can add them now. Soak the apricots in a little hot chicken stock or water for at least an hour before adding them to the pan.

Arrange the chicken thighs on top of the vegetables, skin side up. If you removed the skin earlier, simply place the chicken on top of the vegetables.

From here, you can continue with the recipe, adding the remaining ingredients, liquids, and spices, and simmering until the chicken is cooked through and the vegetables are tender.

Serving suggestions

Chicken tagine is a flavourful and aromatic dish that can be served in a variety of ways. Here are some serving suggestions to complement the chicken thighs cooked in a tagine:

Couscous

Couscous is a popular choice to serve with chicken tagine. It soaks up the delicious juices and flavours of the dish. You can prepare it in a simple way, or make it fruity by adding ingredients like raisins, apricots, or figs. Toasted flaked almonds and fresh herbs like coriander, parsley, or mint can be mixed in for added texture and taste.

Rice

Rice is another option to serve on the side, helping to soak up the tasty juices of the tagine. You can use regular rice or go for a more exotic option like jasmine rice.

Bread

Following the Moroccan tradition, you can eat the chicken tagine directly from the tagine, using Moroccan bread to scoop up the chicken and sauce.

Belgian Fries

Topping the chicken tagine with Belgian fries (patate frite) is another way to enjoy this dish. You can use your favourite French fry recipe or heat up packaged fries.

Harissa

A bowl of harissa on the side can add some spice and kick to the meal.

Vegetables

Roasted cauliflower or a salad with arugula, grapes, and pancetta can be served as side dishes to accompany the chicken tagine.

Hummus

A dollop of hummus can be served on the side or used as a dip for bread.

Naan

Naan bread can be served alongside the tagine to soak up the juices and flavours.

Salad

A salad with avocado, watercress, pistachio, and goat cheese can complement the flavours of the chicken tagine.

Drinks

A glass of wine, such as a Moroccan wine, can pair well with the flavours of the chicken tagine.

Dessert

For a complete meal, consider serving a dessert that complements the flavours of Morocco, such as a Moroccan cake or pastries.

Remember, you can get creative with your serving suggestions and tailor them to your taste preferences and dietary needs. Enjoy your chicken tagine!

Frequently asked questions