The Perfect Tagine Chicken: A Simple, Flavorful Dish

Chicken tagine is a traditional Moroccan dish that is 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. However, you can also use a Dutch oven or a heavy skillet to make this dish. The key ingredients of chicken tagine are bone-in, skin-on chicken thighs, cinnamon, cumin, ginger, saffron, paprika, and preserved lemons. The dish is usually served with couscous.

Choosing your chicken pieces

Chicken tagine is a traditional Moroccan dish that can be cooked in a special pot called a tagine, or in a skillet or Dutch oven. The best cut of chicken for a tagine is bone-in, skin-on chicken thighs, as they remain juicy and tender, even if slightly overcooked. Chicken legs are also a good option, and you can use boneless thighs and breasts, but you will need to adjust the cooking method to avoid overcooking.

If you are cutting up a whole chicken, you can give your guests the option of light or dark meat. You can cut the chicken into halves or individual pieces before marinating. The pieces may fit better in a tagine, but the halves are easier to handle in the oven and can be cut after cooking.

If you are using skin-on chicken pieces, you can choose to remove the skin before serving. This is easier to do if you remove the skin midway through cooking. The skin can be peeled off and discarded once the chicken is cool enough to handle.

Preparing your ingredients

Spices and Seasonings:

Start by gathering your spices and seasonings, which form the flavourful backbone of your chicken tagine. You'll need ground cumin, cayenne pepper or chilli, ground ginger, ground coriander, ground cinnamon, garlic, salt, and pepper. You can also include turmeric, allspice, clove powder, nutmeg, anise, mace, and cardamom for an extra kick of flavour.

Meat:

For the meat, opt for bone-in, skin-on chicken thighs, as they remain juicy and tender during the cooking process. You'll need around six to eight chicken thighs, depending on the number of servings. Alternatively, you can use a whole chicken cut into pieces or chicken legs. If you prefer boneless meat, adjust the cooking time accordingly to avoid overcooking.

Vegetables and Fruits:

For vegetables, onions and garlic are essential. You'll also need fresh parsley and cilantro (coriander). Some recipes call for carrots, while others include dried fruits like apricots, raisins, or figs, adding a subtle sweetness to the dish.

Liquids:

Lemon is a key ingredient in chicken tagine, adding a burst of brightness. You can use fresh lemons or preserved lemons, which are lemons pickled in salt. If using fresh lemons, you'll need the zest and juice. Olives, both green and kalamata, also add a salty, briny flavour to the dish. For liquids, you'll need olive oil and chicken stock or broth.

Other Ingredients:

Chickpeas, or garbanzo beans, are a great addition, providing texture and making the dish more filling. You can also include honey to balance out the acidity and a cinnamon stick for added aroma.

Marination:

Combine your spices and seasonings in a small bowl and set aside. In a separate bowl, mix the chicken thighs with garlic, ginger, cumin, and paprika. Use your hands or a spoon to coat the chicken evenly with the spice mixture. You can let this marinate in the refrigerator for up to 24 hours, but it's best to prepare it the night before cooking for maximum flavour.

Now that you have prepared your ingredients, you're ready to start cooking your chicken tagine!

Cooking methods

Chicken tagine is a traditional Moroccan dish cooked in a shallow clay vessel with a cone-shaped lid called a tagine. However, you can also use a Dutch oven, a wide pot, or a skillet to cook it. Here is a step-by-step guide on how to cook chicken tagine:

Preparation:

Before you start cooking, you need to prepare the ingredients. Here is a list of ingredients you will need:

• Chicken thighs or a whole chicken cut into pieces (you can also use chicken legs or breasts, but adjust the cooking time accordingly)
• Spices: cumin, cayenne pepper, ginger, coriander, cinnamon, black pepper, allspice, clove powder, saffron, paprika, and turmeric
• Garlic
• Onion
• Olive oil
• Chicken stock or broth
• Lemon (preserved lemons are traditional, but you can also use fresh lemon juice and zest)
• Green or kalamata olives
• Dried fruit such as apricots, raisins, or figs (optional)
• Chickpeas (canned or cooked dried)
• Fresh cilantro or coriander for garnish (optional)
• Salt and pepper to taste

Marinating the Chicken (optional):

In a small bowl, combine the spices and set aside. You can also add lemon zest to this mixture. In a separate bowl, combine the chicken pieces with the spice mixture, garlic, and olive oil. Mix well and marinate in the refrigerator for at least 30 minutes or overnight for more intense flavour.

Cooking the Chicken:

Heat a large Dutch oven, braiser, or heavy-bottomed pan over medium-high heat. Add olive oil and brown the chicken pieces, skin-side down, until golden. This should take about 5 minutes. Then, flip the chicken pieces over and brown the other side for an additional 4 minutes. Remove the chicken from the pan and set aside.

Cooking the Vegetables and Spices:

Pour off and discard most of the fat from the pan, leaving about 1 tablespoon. Reduce the heat to medium and add the sliced onion. Cook, stirring occasionally, until the onions are browned at the edges but still retain their shape (about 5 to 7 minutes). Add the garlic and cook for another 30 seconds. Then, add the spice mixture and cook for an additional 30 seconds, stirring constantly.

Adding the Remaining Ingredients:

Now, it's time to add the remaining ingredients to the pan. Pour in the chicken stock or broth, honey (if using), lemon zest, and a small amount of salt. Use a wooden spoon to scrape up any browned bits from the bottom of the pan. Add the chicken pieces back to the pan, nestling them into the sauce. Reduce the heat to medium-low, cover, and simmer for about 10 minutes.

Simmering and Serving:

At this point, you can add any additional ingredients such as carrots, dried fruit, or olives. Cover and continue to simmer until the chicken is cooked through and the vegetables are tender. This should take about 10 to 20 minutes. Finally, stir in the fresh cilantro or coriander and adjust the seasoning with salt, pepper, and lemon juice to taste. Serve the chicken tagine with couscous, rice, or flatbread on the side.

Making your own spice blend

The spice blend Ras el hanout is common in North African cooking and is used in many dishes. While no two versions of the Moroccan spice blend are exactly the same, it typically includes cardamom, nutmeg, anise, mace, cinnamon, ginger, various peppers, and turmeric.

• 1 teaspoon of cooking salt
• 3/4 teaspoon of ground cumin
• 3/4 teaspoon of ground ginger
• 3/4 teaspoon of black pepper
• 1/2 teaspoon of allspice powder
• 1/4 teaspoon of cinnamon powder
• 1/4 teaspoon of coriander powder
• 1/8 teaspoon of clove powder

Mix the spices together in a small bowl and set aside.

If you are missing a spice or two, don't worry! The nice thing about using a variety of different spices is that it's not the end of the world if you're missing one or two. You can simply dial up the ones you have or substitute with similar spices.

For example, if you don't have access to preserved lemons, you can use lemon zest and fresh lemon juice instead. You can also use a squeeze of lemon juice if you don't have access to fresh lemons.

Feel free to experiment with different blends and adjust the spices to your taste preferences. You can also add more or less spice blend to your chicken tagine, depending on how spicy you like your food.

Now you have your very own spice blend, you are ready to start cooking your chicken tagine!

Serving suggestions

Chicken tagine is a traditional Moroccan dish that is often served with couscous. It can be served directly from the tagine, with Moroccan bread to scoop up the chicken and sauce. Belgian fries or rice can also be served on the side.

If you're serving your chicken tagine with couscous, you can add a sprinkle of dried fruit and/or nuts, or a spritz of fresh lemon. Other options include pearl couscous, quinoa, mashed potato, and mashed cauliflower.

If you're not a fan of couscous, you could serve your chicken tagine with rice (white, brown, or basmati), pearl couscous, quinoa, mashed potato, or mashed cauliflower. If you're looking for a low-carb option, cauliflower rice would work well.

A light, simple side salad would also pair nicely with chicken tagine. Some suggestions include a shredded red cabbage, carrot, and mint salad, a leafy greens salad, or a cucumber salad with herb garlic vinaigrette.

For a more substantial side, you could try an Ottolenghi green bean salad, grilled eggplant with yoghurt sauce, roasted pumpkin with yoghurt sauce and pine nuts, roasted carrots, or roasted broccolini with tahini sauce.

Frequently asked questions