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Moroccan Chicken Tagine is a dish that captures the essence of Morocco, vibrant, aromatic, and filled with layers of flavour that tell a story of tradition and warmth. This slow cooked dish, typically prepared in the iconic tagine pot, brings together tender chicken, fragrant spices, and a blend of sweet and savoury elements.
Whether you’re savouring it in a bustling Moroccan market or preparing it at home, Chicken Tagine is a journey for the senses, offering an unforgettable taste of Morocco’s rich culinary heritage.
What Is Chicken Tagine?
Chicken Tagine is a classic Moroccan dish that takes its name from the unique vessel in which it’s cooked. The tagine, a clay pot with a cone-shaped lid, is designed to allow steam to circulate as the ingredients slowly simmer, creating a tender and flavourful dish.
The beauty of Chicken Tagine lies in its simplicity and the way it elevates basic ingredients into something truly special. Chicken pieces are braised with an aromatic mix of onions, garlic, ginger, and a medley of spices, creating a dish that is both comforting and complex.
What makes Chicken Tagine truly stand out is the interplay between sweet and savoury flavours. Often, ingredients like preserved lemons, olives, and dried fruits such as apricots or prunes are added, infusing the dish with a delightful balance that’s characteristic of Moroccan cuisine.
The slow cooking method ensures that all the flavours meld together perfectly, resulting in chicken that’s fall-off-the-bone tender and infused with the deep, rich taste of the spices and other ingredients.
Ingredients and Taste
The base starts with chicken, onions, and garlic, which are then layered with a blend of spices, most commonly turmeric, ginger, cumin, and a touch of cinnamon. Saffron, if available, adds a golden hue and a subtle, floral undertone that enhances the dish’s complexity.
Preserved lemons are a key ingredient, contributing a bright, tangy flavour that cuts through the richness of the chicken.
Olives are added to bring a briny contrast, while dried fruits like apricots or prunes provide a hint of sweetness that balances the savoury elements. The result is a dish that’s fragrant, rich, and bursting with flavour.
Each bite offers a mix of tender chicken, the warmth of the spices, the brightness of preserved lemon, and the subtle sweetness of the fruit. The sauce is often thickened as it reduces, making it perfect for scooping up with warm, crusty bread or spooning over a bed of fluffy couscous.
A Taste of History
Chicken Tagine is deeply rooted in Moroccan culinary tradition, with its origins tracing back to the Berber culture, which has long been known for its skill in slow-cooked stews. The tagine pot itself is an ancient cooking vessel, designed for use over open fires, and it remains a quintessential part of Moroccan cooking today.
The dish reflects Morocco’s rich history as a crossroads of various cultures and influences, from the Berbers to the Arabs and Andalusians, all of whom have contributed to the country’s diverse culinary landscape.
The use of preserved lemons and olives is a nod to the influence of Mediterranean flavours, while the addition of spices like saffron and cinnamon reflects Morocco’s long history in the spice trade.
These ingredients, combined with the slow-cooking technique, create a dish that is both rustic and refined, a perfect representation of Moroccan hospitality and the country’s deep appreciation for food that is meant to be shared.
Chicken Tagine (Moroccan Chicken Stew) Recipe
Serves: 4 people
Ingredients:
For the Marinade:
- 1.5 kg chicken pieces (thighs or drumsticks)
- 1 medium onion, finely grated
- 3 cloves garlic, minced
- 1 tsp ground ginger
- 1 tsp turmeric
- 1 tsp ground cumin
- 1/2 tsp paprika
- 1/2 tsp ground cinnamon
- 1/4 tsp saffron threads, crushed
- 2 tbsp olive oil
- Salt and black pepper to taste
For the Tagine:
- 2 tbsp olive oil
- 1 large onion, sliced
- 1 preserved lemon, quartered and pulp removed
- 1/2 cup green or purple olives
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1/2 cup chicken broth or water
Directions
To begin, in a large bowl, combine the grated onion, minced garlic, ground ginger, turmeric, cumin, paprika, cinnamon, saffron, olive oil, salt, and black pepper. Mix thoroughly to create a smooth marinade. Add the chicken pieces, ensuring each one is well coated. Cover and let marinate for at least 1 hour or overnight in the refrigerator for a deeper flavour.
In a tagine or a large heavy-bottomed skillet, heat 2 tablespoons of olive oil over medium heat. Add the sliced onion and sauté for 5-6 minutes until softened and golden, forming the aromatic base of the stew.
Add the marinated chicken pieces to the tagine, arranging them in a single layer. Pour the remaining marinade over the chicken. Cook the chicken for 5-6 minutes on each side, allowing it to brown lightly. This step enhances the flavour of the dish.
Add the preserved lemon quarters and olives to the tagine, tucking them between the chicken pieces. This adds both a tangy and salty note, which is characteristic of traditional Moroccan tagines.
Pour the chicken broth or water into the tagine, ensuring that the liquid reaches about halfway up the chicken pieces. This will help keep the chicken moist while cooking. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the tagine with its lid, and let it simmer gently for 45 minutes to 1 hour. Check occasionally to ensure the liquid has not evaporated too much, if needed, add a little more broth or water.
Towards the end of cooking, add the chopped cilantro and parsley to the tagine, reserving some for garnish. Stir gently to combine, allowing the herbs to infuse their fresh flavours into the dish for the final 10 minutes of cooking.
Serve the chicken tagine directly from the tagine vessel for an authentic presentation. Garnish with the reserved herbs and serve alongside warm couscous or fresh Moroccan bread for soaking up the flavourful sauce. Consider adding a few extra wedges of preserved lemon for those who enjoy a more pronounced citrus note.
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