Whether you call it tagine, tangine, or tajine, it’s all the same. I tried this deliciousness in a Moroccan restaurant a while back. I embarrassed myself by leaving my plate shining clean. Mopping up with pieces of khobz (Moroccan bread), I wasn’t about to waste one drop of that drool-worthy sauce. When I finally got a chance to play with the recipe, it surprised me how easily it came together. The chicken tagine recipe looked complicated initially, but after organizing the ingredients, it went smoothly. This dish comes from a little closer to my beloved Cameroon. That may be why I fell in love with it. The olives and preserved lemons give it salty umami that soothes the soul. This recipe has several traditional Moroccan ingredients, but the preserved lemons make it unique. You should be able to find them in a Middle Eastern grocery store. The same is true of the ras el hanout spice mix. But you don’t have to search for it because my recipe uses pantry-staple spices.
What Is a Tagine (Tajine)?
The tagine, or tajine, is a North African cone-shaped earthenware pot traditionally used to cook stews. The most popular stew is chicken, but you can make lamb, beef, or fish stew just as easily. This beauty is the original slow cooker. Before modern stoves, it sat on hot coals and stayed hot for hours, slow-cooking its contents to tender perfection. However, don’t feel like you need to buy one. Even modern Moroccan cooks use a Dutch oven or braiser. If you possess a Le Creuset Dutch oven, you have the best non-tagine equipment to make this stew you could have. Besides, it’s the spices that make this dish.
Recipe Ingredients
How to Make Chicken Tagine
Prep the Chicken Tagine
Season the Chicken – Place chicken thighs in a large bowl, then salt and pepper. Next, add garlic, ginger, cumin, and paprika. (Photos 1-2) Allow to Marinate – Mix chicken with a spoon or hands until they are well coated with spices. Set aside in the fridge until ready to use or marinate for up to 24 hours. (Photo 3) Brown the Chicken – When ready to cook, heat a skillet or large saucepan with about 2 tablespoons of oil, and then brown the chicken for about 3-5 minutes until the chicken is golden brown. Remove and set aside. Drain any excess oil from the skillet. (Photos 4) Saute the Veggies and Seasonings – Add onions, garlic, ginger, coriander, smoked paprika, cumin, bay leaves, cayenne pepper, and salt to taste. Stir for 3-4 minutes for the flavors to come together and the onions wilt. (Photos 5-6) Add the Good Stuff – Add chickpeas and apricots. Pour in chicken stock or water, then olives. Season with salt and pepper, being careful with the salt. (Photo 7) Add the Chicken – Return the chicken to the pan along with the accumulated juice from the chicken and sliced lemons. (Photo 8)
Oven-Baked Version
Bake – Place in the oven and bake for about 35 minutes. Ready to Serve – Remove and serve with Moroccan couscous, garnished with parsley and more lemon slices, if desired.
Stovetop Version
Cover and Simmer – Reduce heat and cook covered for about 25 minutes or until chicken is cooked through. As the chicken cooks, add more liquid if needed. Adjust the seasonings to taste. Finishing Touches – Remove from heat, sprinkle with parsley, and serve with this Moroccan couscous and extra lemons if desired.
Cooking Variations
Make-Ahead & Storage
Chicken tagine will last three or four days in the fridge in an airtight container. It also freezes well for up to three months. When ready to enjoy, thaw it in the refrigerator overnight, then reheat it low on the stove.
What to Serve With Chicken Tagine
I love chicken tagine in a bowl over white rice (basmati is my choice), but it’s usually thick enough for a plate. And don’t forget the flatbread. While couscous isn’t traditional, don’t let that stop you.
More Flavorful Chicken Recipes
Watch How to Make It
[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 has been updated with additional tips, new photos, and a video
