Chicken Tagine (with video) – Immaculate bite

moroccan chicken tagine

The inventor of this wonderful recipe must have cut up a whole chicken. However, leg quarters or thighs are best. The leg quarters will not become dry and tough if overcooked. And it’s really delicious and budget-friendly.

This recipe includes some traditional Moroccan ingredients, but the preserved lemons make it unique. You should be able to find it in any Middle Eastern grocery store. the same applies ras el hanout spice mix. However, my recipes use spices that are readily available at home, so you don’t have to look for them.

What is tagine?

A tagine or tagine is a North African conical clay pot traditionally used for cooking stews. The most popular stew is chicken, but lamb, beef, and fish stews are just as easy to make.

This beauty is the original slow cooker. Before modern stoves, it was placed over hot coals and kept hot for hours, slowly cooking the contents until tender and perfect.

However, you don’t have to buy it. Even modern Moroccan cooks use Dutch ovens and brazers. If you own a Le Creuset Dutch oven, you have the best equipment to make this stew other than a tagine. In addition, it is the spices that make this dish.

recipe ingredients

1. chicken – You can cut a whole chicken into pieces or use quartered legs.
2. Marinade – Ginger, garlic, cumin and smoked paprika provide intense flavor.
3. tagine seasoning – Sauteing onions, garlic, ginger, coriander, paprika, cumin, bay leaves, and cayenne pepper in olive oil adds flavor and creates an authentic Moroccan flavor. Then, feel free to adjust the heat to your liking.
4. green olives Add salt and spiciness. Olives with seeds have a good flavor, but those without seeds are easier to eat.
5. apricot It might surprise you. But they add a divine subtle sweetness. Raisins can be substituted in some recipes, but I prefer the apricot flavor in this recipe.
6. chickpeas – Also known as chickpeas, they are filling and nutritious. If unexpected guests arrive, you can stretch the stew with additional chickpeas and have fun.
7. chicken broth – Enough to steam the chicken tagine without stewing it. It also helps deglaze the pot.
8. preserved lemon – Some people use lemons soaked in brine (I sliced ​​them) or dried lemons (crushed before adding). Most Middle Eastern stores have it, but you can also use a squeeze of lemon juice. I love the acidity it adds to stews.

How to make chicken tagine

Preparing chicken tagine

• season the chicken – Place the chicken thighs in a large bowl and season with salt and pepper. Then add garlic, ginger, cumin and paprika. (Photos 1-2)
• marinate – Mix with a spoon or your hands until the chicken is well coated with the spices. Refrigerate until ready to use or marinate for up to 24 hours. (Photo 3)
• brown the chicken – When ready to cook, heat 2 tablespoons oil in a skillet or large pot and sear chicken until golden brown, about 3 to 5 minutes. Remove and set aside. Drain excess oil from the frying pan. (Photo 4)
• sautéed vegetables and seasonings – Add onion, garlic, ginger, coriander, smoked paprika, cumin, bay leaf, cayenne pepper, and salt to taste. Stir for 3 to 4 minutes until the flavors combine and the onions are wilted. (Photos 5-6)
• add something good – Add chickpeas and apricots. Pour in the chicken stock or water, then the olives. Season with salt and pepper. Be careful with the salt content. (Photo 7)
• add chicken – Return the chicken to the pot along with any juices from the chicken and lemon slices. (Photo 8)

Oven baked version

• bake – Place in the oven and bake for approximately 35 minutes.
• Ready to use – Remove and serve with Moroccan couscous and garnish with parsley and lemon slices if desired.

stove version

• cover and simmer – Reduce heat and cook, covered, for about 25 minutes or until chicken is cooked through. Once the chicken is cooked, add more liquid as needed. Adjust the seasonings to your liking.
• final touches – Remove from heat, sprinkle with parsley and serve with this Moroccan couscous and extra lemon if desired.

Variations of dishes

1. slow cooker also works. Brown the chicken and sauté the onions, then add the onions and remaining ingredients to the slow cooker and arrange the chicken on top. Simmer on low heat for 8 hours and on high heat for 4 hours. Add lemon just before serving.
2. instant pot cHickentazine is easy. Grill the skinless chicken and stir-fry the seasonings. Add all ingredients to the pressure cooker, cover, and cook under pressure for 8-10 minutes. Let the pressure release naturally for about 10 minutes, then release the pressure manually. end!
3. apricot – If you don’t want to use apricots, add a teaspoon of honey to sweeten it. You can also replace it with other dried fruits such as raisins or figs.

Preparation and storage

Chicken tagine can be stored in an airtight container in the refrigerator for 3 to 4 days. It is safe to freeze for about 3 months. To serve, thaw in the refrigerator overnight and reheat on the stove over low heat.

what to eat with chicken tagine

I love chicken tagine served in a bowl over white rice (basmati is my choice), and is usually thick enough to serve as a plate. and don’t forget flatbread. meanwhile Couscous It’s not traditional, but don’t let that stop you.

See more flavorful chicken recipes

1. smoked chicken leg
2. homemade chicken pot pie
3. chicken lasagna
4. peri peri chicken

See how to make

[adthrive-in-post-video-player video-id=”t4WyM1j5″ upload-date=”2021-10-11T13:13:47.000Z” name=”Chicken Tagine” description=”Chicken Tagine is a traditional slow-cooked Moroccan dish with juicy chicken thighs, onions, olives, spices, and preserved lemons. The aroma wafting from your kitchen will have the entire family crowding around. And don’t panic! You can do this surprisingly simple dish without a tagine.” player-type=”collapse” override-embed=”false”]

This blog post was originally published in October 2021 and updated with additional tips, new photos, and videos.