Chicken Tagine
Are you looking for a friendly and warm dish to treat your family or friends? You are in the right place! The chicken tagine, very aromatic, slightly spicy without being spicy, will be a unanimous favorite, that's for sure! Very easy to make, it is traditionally eaten with matlouh bread. But you can also accompany it with baked new potatoes or semolina, we promise, we won't tell the purists!
What is tagine? (For those unfamiliar with the dish)
A tagine is a traditional North African dish named after the special pot in which it is cooked. The dish itself typically consists of a slow-cooked stew made with a combination of meat (such as chicken, lamb, or beef), vegetables, fruits, and a blend of aromatic spices. The unique conical-shaped pot, also called a tagine, helps to trap steam and circulate it back into the dish, resulting in tender meat and flavorful, moist ingredients. Tagine recipes can vary widely depending on the region and personal preferences, but they often feature a balance of sweet and savory flavors, making it a popular and distinctive dish in North African cuisine.
What type of chicken should I use?
- When making chicken tagine, you can use various cuts of chicken depending on your preference and what's available. Some common options include:Bone-in, skin-on chicken thighs: These are a popular choice for tagine as they have more flavor and tenderness compared to chicken breasts. The skin helps keep the meat moist during cooking.
- Bone-in, skin-on chicken drumsticks or legs: Similar to chicken thighs, these cuts are flavorful and tender, making them suitable for slow cooking in the tagine.
- Boneless, skinless chicken thighs or breasts: If you prefer leaner meat or want to redu e coking time, boneless and skinless chicken thighs autumn breast can also be used. However, they may not be flavorful or moist as bone-in, skin-on cut.
Ultimately, the choice of chicken depends on your taste preferences and cooking preferences. Bone-in cuts tend to yield more flavorful and tender results, while boneless cuts are quicker to cook and easier to eat.
Do l need a tagine pot to make chicken tagine?
While using a traditional tagine pot is ideal for making chicken tagine, it's not absolutely necessary. You can still make a delicious chicken tagine using a regular pot or Dutch oven.
Here are some considerations:
- Tagine Pot: Traditional tagine pots are made of clay and have a distinctive the dish, resulting in tender and it's great to u as it adds to the cone-shaped lid. They are designed to trap steam and circulate it back into flavorful meat. If you have a tagine pot, authenticity of the dish.
- Regular Pot or Dutch Oven: If you don't have a tagine pot, you can still use a regular pot or Dutch oven to make chicken tagine. These pots have lids that can help trap moisture and heat, simulating the effect of a tagine pot.
When using a regular pot or Dutch oven, just be mindful of the cooking time and temperature to ensure that the chicken and other ingredients cook evenly and don't dry out. You may also need to adjust the amount of liquid and cooking time slightly compared to using a tagine pot. Overall, while a tagine pot is traditional and adds to the charm of making tagine, you can still achieve delicious results with alternative cookware.
Ingredients:
- chicken thighs 4 pieces
- Onions 2 Pieces
- Garlic 4 pods
- Ground cumin 1 teaspoon
- Rad el hanout 1 teaspoon
- Parsley 2 - 4 teaspoons
- Olive oil 4 to 6 tablespoons
- Salt
- Using a sharp knife, debone and cut the chicken thighs into pieces. But me I used chicken breast. Peel and slice the onion into strips then peel and chop the garlic.
- In a casserole dish or tagine dish over high heat, heat the olive oil. Brown the onion slices for 5 minutes, mixing well. Add the chicken pieces, chopped garlic and cumin.
- Mix well, then cook for 10 minutes, stirring frequently, until the chicken pieces are nicely browned.
- Pour water up to the chicken pieces, add salt and pepper, then cover. Reduce the heat to low and cook for 30 minutes, stirring occasionally.
- Pat dry, cut in half and pit the green olives. Add them to the tagine, pour in the lemon juice. Mix, then cover again and continue cooking for an additional 20 minutes.
- Adjust the seasoning and serve sprinkled with chopped parsley.
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