MOROCCAN CHICKEN TAGINE

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MY TAKE

When the temperature drops it is always a good idea to have a hot one-pot dish of delicious comfort food. My first choice is to turn to something easy to make but with lots of flavour and Moroccan Chicken Tagine is just that.

The shopping list for this particular recipe may seem a little long but it really is worth it because, once you have everything, it is very very easy to make and is hands-off after the first 15 minutes as it is left to simmer until done! You can serve it with some rice and roasted vegetables or you can add some potatoes and other vegetables to, literally, have a one-pot meal. Due to the amazing blend of spices the flavour really develops over time and it tastes even better when heated the next day! I own a tagine* which I use for this recipe but any heavy bottomed large pot or saucepan can be used. Ii can be cooked in an oven but I usually cook this recipe on the stove top so that I can oversee the simmering process. When using the stove top it is best to have a heat diffuser** over the heat source to allow for an even simmer.

I usually serve this recipe with basmati rice or couscous. Sometimes I use a Persian recipe to make the rice with crispy Tahdig (which literally means "bottom of the pot" in Farsi). The use of saffron in this rice really complements the flavours in the Moroccan Chicken (see recipe link below)

If I do add vegetables, I will add them to the pot a quarter of the way through the simmering time, for example harder vegetables like, potatoes and carrots. Softer vegetables like peppers, zucchini and tomatoes can be added halfway through the simmering process. You can also roast vegetables separately in the oven for about 20 minutes before you serve the tagine.

HISTORY

Chicken tagine is a traditional Moroccan dish named after the conical clay pot called a tagine in which it is cooked. The method of slow-cooking food in this special pot dates back many centuries in North Africa and became popular in Morocco during early Arab and Berber cultures. Over time, cooks combined local ingredients such as chicken, olives, preserved lemons, herbs, and warm spices to create the classic chicken tagine. The dish reflects Morocco’s long history of trade in spices and its tradition of slow, flavourful cooking that brings families together around one pot

NOTES

*TAGINE

The shape of a tagine pot matters because it helps circulate steam and keep food moist while it cooks. The wide base allows ingredients to cook slowly and evenly, while the tall cone-shaped lid traps steam, which rises, cools on the lid, and drips back down into the dish. This natural cycle of condensation continually bastes the food, concentrating flavors and creating tender, saucy dishes with very little added liquid.

If you do not have a tagine, the best substitute is a heavy pot with a tight-fitting lid, such as a Dutch oven, casserole dish, or deep skillet with a lid. These pots trap steam and allow the ingredients to cook slowly, which helps recreate the moist, tender results of a traditional tagine. A cast-iron Dutch oven works especially well because it distributes heat evenly and holds moisture during long, gentle cooking.

**HEAT DIFFUSER

A stove-top heat diffuser is a flat metal plate placed between the burner and the cooking pot to spread heat more evenly. It prevents direct high heat from touching the bottom of delicate cookware like a clay tagine, helping to avoid cracking or scorching. By softening and distributing the heat, it allows food to cook slowly and gently, which is ideal for long-simmered dishes like tagines.

A heat diffuser is useful for any pan/pot when simmering on the stove top - it helps to diffuse heat evenly over the bottom of the pan. It is also recommended for making Persian rice with tahdig! As they are relatively inexpensive it is a great tool to keep in the kitchen - it really saves your time running back to your dish to check on simmer level and avoids uneven cooking.

THE RECIPE - MOROCCAN CHICKEN TAGINE

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Servings: 6-8 Prep time: 15 min Marinade time: 45 mins Cook time: 60min

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INGREDIENTS

3 1/2 lb/1.6 kg whole chicken cut into bone-in pieces (or 7  to 8 pieces of chicken with bone). Skin on or removed (optional). If your prefer to use chicken pieces without the bones, that also works but you need to reduce cooking time accordingly.

Extra virgin olive oil

1 medium yellow onion

4 garlic cloves, peeled and minced

1 oz/28.3 g chopped fresh cilantro

1 lemon, thinly sliced (or 1 preserved lemon, cut up into small pieces) OR zest of one lemon

3/4 cup/ 58.5 g pitted green olives

1/4 cup/37 g raisins/sultanas

1/4 cup/ 47 g chopped dry apricots

3 tbsp/49.14 g tomato paste

1 1/2 cup 352.5 ml low-sodium chicken broth

Toasted slivered almonds (optional)

Spices required:

1 1/2 tbsp all-natural Ras el Hanout* (see note below)

1 1/2 tsp ground cinnamon

1 tsp sweet paprika

1 tsp ground ginger

1/2 to 1 tsp black pepper

Ras el Hanout, which translates to "top of the shop", is a North African spice blend commonly used in Moroccan cooking. It has complex, aromatic flavours and typically contains at least 13 and up to 50 types of spices featuring cardamom, ginger, cumin, saffron and may include include lavender and rose petals. If you cannot find this spice at the store you can make your own blend with some or all of the following ingredients:

2 tsps each of Ginger, Cardamon, Mace. 1 tsp each of Cinnamon, All Spice, Coriander, Nutmeg, Tumeric. 1/2 tsp each of Cumin, Black Pepper, White Pepper, Cayenne Pepper, Anise Seed. 1/4 tsp Cloves. Mixed thoroughly in a small bowl.

INSTRUCTIONS

1. Combine Ras El Hanout and the other spices to make a rub for the chicken.

   
   

2. Pat chicken pieces dry with kitchen towel and then rub with a little kosher salt on both sides. If you wish, you can first heat the spices up in a small pan for a few minutes, which enhances the aroma, and let the blend cool before rubbing on the chicken. Rub the spices all over the chicken pieces (and under the skin if you are leaving skin on). Then cover and leave for 40 to 45 minutes at room temperature or, even better, cover and refrigerate for 2 hours or overnight. If you do this, take the spice-rubbed chicken out of the fridge and let it rest at room temperature for a few minutes before cooking.

   
   

3. In a 12″ deep ceramic pan or a tagine heat 2 tbsp olive oil over medium-high heat until shimmering but not smoking. Whether you use a pot or a tagine, use a heat diffuser underneath to ensure even heat distribution. This is especially important when using a clay tagine. Add chicken (skin side down, if you kept skin) and brown for 5 minutes. Turn over and brown on the other side for another 3-4 minutes.

   
   

4. Lower heat to medium-low and add onions, garlic, and cilantro. Cover and cook for 3 minutes, then add lemon, olives, raisins, and dried apricots.

   
   

5. Mix the tomato paste and chicken broth. Pour mixture on top of the chicken in the pot. Bring to a simmer for 5 minutes, then, keeping heat on medium-low, cover and cook for approx. 45 minutes until chicken is tender. To make sure the chicken is cooked through the internal temperature should be 165 degrees F or higher on a thermometer.

   
   

6. Before serving, garnish with fresh cilantro and toasted almonds.

   
   
   
   

BASMATI RICE WITH TAHDIG

HERE IS A LINK TO A GREAT EASY RECIPE TO MAKE THIS RICE:

You will be using: Basmati Rice, Olive Oil, Butter (plant based optional), salt and water, a large saucepan with a secure lid, tea towel or paper towel to retain steam in the pan.

https://www.unicornsinthekitchen.com/tahdig-recipe-persian-crispy-rice/

NOTES

The chicken tagine can be frozen (although apricots and olives may become a bit mushy) or stored in an air-tight container in the fridge for two days. Ensure the reheated tagine is heated well through and have some chicken broth available to add to the sauce if too much moister has evaporated. It can be even more delicious a day after making as the flavour of the spices will have had more time to develop - so a great dish to make a day in advance if you are serving it at a dinner party! That certainly adds to the easiness for me!

LET'S TALK

Please let me know how you fare with this recipe and if you have any suggestions to improve it? Send me your photos and your comments. I would love to hear about your favourite vegetable soup recipes!