chicken tagine recipe
Have you ever wondered why some of the world’s most flavorful dishes come from the most unexpected cooking vessels? The ancient Moroccan tagine, with its distinctive cone-shaped lid, might look unusual, but it holds secrets to creating one of the most aromatic and tender chicken dishes you’ll ever taste.
What is a Chicken Tagine?
A tagine is both a North African cooking vessel and the succulent stew made within it. This traditional Moroccan chicken tagine combines tender meat, aromatic spices, preserved lemons, and olives into a dish that’s simultaneously exotic and comforting. While traditionally cooked in a clay pot, this recipe can be adapted for modern kitchens using a Dutch oven or heavy-bottomed pot.
Moroccan Chicken Tagine Recipe
Ingredients
For the Spice Mixture:
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1½ tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- ½ tsp ground black pepper
- ½ tsp saffron threads (optional)
For the Tagine:
- 3 lbs chicken thighs and drumsticks, bone-in and skin-on
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 4 garlic cloves, minced
- 2 preserved lemons, quartered (or 1 fresh lemon, zested and juiced)
- 1 cup chicken broth
- 1 cup green olives, pitted
- ½ cup fresh cilantro, chopped
- ½ cup fresh parsley, chopped
- Salt to taste
Instructions
- Combine all spices in a small bowl. If using saffron, steep it in 2 tablespoons hot water for 10 minutes.
- Pat chicken pieces dry with paper towels and rub spice mixture all over. Let marinate for at least 30 minutes or up to 24 hours in the refrigerator.
- Heat olive oil in a tagine or Dutch oven over medium-high heat. Brown the chicken in batches for 5-7 minutes per side. Remove and set aside.
- Reduce heat to medium. Add onions to the same pot and cook until softened and golden, about 10 minutes. Add minced garlic and cook for 1 minute.
- Return chicken to the pot. Add preserved lemons and chicken broth. Bring to a simmer, reduce heat to low, cover, and cook for 45-60 minutes at 325°F (165°C).
- Add olives during the last 15 minutes of cooking. Taste and adjust seasoning as needed.
- Garnish with fresh cilantro and parsley before serving. Enjoy!
Nutrition Info
Variations and Substitutions
Dietary Modifications
- Gluten-free: This recipe is naturally gluten-free
- Dairy-free: Already dairy-free by design
- Low-carb: Substitute carrots and potatoes with cauliflower or turnips
Ingredient Alternatives
- Replace preserved lemons with fresh lemon zest and juice
- Substitute chicken parts with whole chicken cut into pieces
- Use dried herbs if fresh aren’t available (reduce amount by half)
- Replace saffron with ¼ teaspoon ground turmeric for color
Step-by-Step Instructions
- Prepare the Spice Mixture (10 minutes)
- Combine all spices in a small bowl
- If using saffron, steep in 2 tablespoons hot water for 10 minutes
- Season the Chicken (15 minutes)
- Pat chicken pieces dry with paper towels
- Rub spice mixture all over chicken
- Let marinate for at least 30 minutes or up to 24 hours in refrigerator
- Initial Cooking (20 minutes)
- Heat oil in tagine or Dutch oven over medium-high heat (375°F/190°C)
- Brown chicken in batches, 5-7 minutes per side
- Remove and set aside
- Build the Base (15 minutes)
- Reduce heat to medium
- Add onions to the same pot
- Cook until softened and golden, about 10 minutes
- Add garlic, cook for 1 minute
- Complete the Dish (1 hour)
- Return chicken to pot
- Add preserved lemons and broth
- Bring to simmer, reduce heat to low
- Cover and cook for 45-60 minutes at 325°F/165°C
- Add olives in the last 15 minutes
Common Mistakes and Tips
- Don’t skip browning: This develops crucial flavor
- Watch liquid levels: Traditional tagines need less liquid than Dutch ovens
- Control the heat: Too high heat can toughen the meat
- Balance flavors: Taste and adjust seasoning before serving
Serving and Presentation
Serve your chicken tagine hot, garnished with fresh herbs. Traditional accompaniments include:
- Couscous or rice
- Warm flatbread
- Extra preserved lemon wedges
- Additional olives
- Harissa sauce on the side
Storage and Reheating
- Storage: Keep refrigerated for up to 4 days in airtight container
- Freezing: Freeze for up to 3 months without garnishes
- Reheating: Warm gently on stovetop or in 325°F/165°C oven until heated through
Frequently Asked Questions
Can I make this without a tagine?
Yes, a Dutch oven or heavy-bottomed pot with tight-fitting lid works well.
How do I know when the chicken is done?
Internal temperature should reach 165°F/74°C, and meat should easily pull from bone.
Can I make this ahead?
Yes, flavors actually improve after 24 hours. Reheat gently before serving.
What can I substitute for preserved lemons?
Use fresh lemon zest and juice, though the flavor will be brighter and less complex.
Conclusion
This chicken tagine recipe brings the exotic flavors of Morocco to your kitchen, creating a dish that’s both impressive and comforting. While it requires some time and attention, the result is a memorable meal that will transport your taste buds to the bustling markets of Marrakech. Whether you’re cooking in a traditional tagine or modern Dutch oven, this recipe promises to deliver authentic North African flavors that will have your guests asking for seconds.
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