This Moroccan chicken tagine is a beloved classic that infuses chicken with vibrant flavors from preserved lemons, olives, and onions. You can prepare this dish either on the stovetop in an authentic tagine or in a baking pan in the oven, depending on what equipment you have available. No matter which method you choose, you’re guaranteed a delicious meal that will impress everyone at your table.
What Exactly Is a Tagine?
For those new to Moroccan cuisine, the term “tagine” might be a bit confusing since it refers to both the dish and the cooking vessel. Traditionally made from clay or ceramic, the tagine features a wide, circular base and a distinctive cone-shaped lid.
The tagine functions similarly to a slow cooker: the cone-shaped lid helps to circulate moisture back into the base, resulting in a moist and flavorful dish. While traditional tagines are cooked over charcoal bricks that retain heat for hours, you can also use a low oven or stovetop for convenience. This recipe uses the stovetop method for simplicity.
Ingredients You'll Need
This recipe includes several traditional Moroccan ingredients that might be new to you:
- Preserved Lemons: These lemons, preserved in salt, provide a unique pickled flavor that cannot be replicated with fresh lemon juice or zest. You can make preserved lemons at home or buy them from well-stocked grocery stores, specialty shops, or online.
- Smen: A preserved butter with a slightly cheesy flavor, smen adds an authentic touch to the dish. While optional, it enhances the traditional taste of the tagine. Smen is easy to make at home but requires at least a month to cure. It is also available for purchase from specialty stores and online retailers like Zamouri Spices.
Tips for Cooking in a Moroccan Tagine
- Get to Know Your Equipment: If you’re new to using a tagine or it’s been a while, review the manufacturer’s instructions and consult a guide on how to cook with a Moroccan tagine.
- Prepare the Chicken: Use a whole chicken for a mix of light and dark meat. You can cut the chicken into halves or individual pieces before marinating. Smaller pieces fit better in a tagine, while halves are easier to handle in the oven.
- Marinate Overnight: For deeper flavor, marinate the chicken with Moroccan spices the night before you plan to cook the tagine.
- Watch the Salt: Since preserved lemons, olives, and smen are salty, use salt sparingly. Start with 1/2 teaspoon or less and adjust to taste.
- Use a Heat Diffuser: When cooking on the stovetop, a heat diffuser helps prevent the ceramic tagine from cracking.
- Adjust Cooking Times: Cooking times can vary based on chicken size. Use the recipe’s times as a guideline and check the chicken’s internal temperature with a thermometer. Cook until it reaches 165-175°F (74-80°C) in the thickest part.
How to Serve This Tagine
In Moroccan tradition, the tagine is eaten directly from the pot, with Moroccan bread used to scoop up the chicken and sauce. You might also top the chicken with Belgian fries (patate frite) or serve rice on the side to soak up the flavorful juices.
Ingredients
- 1 whole chicken (cut into pieces, skin removed)
- 1-2 preserved lemons (quartered, seeds removed)
- 2 large onions (finely chopped)
- 2-3 garlic cloves (minced)
- 1 small handful of fresh cilantro (chopped)
- 1 small handful of fresh parsley (chopped)
- 2 teaspoons ground ginger
- 1 teaspoon black pepper
- 1 teaspoon turmeric
- 1/2 teaspoon salt (or to taste)
- 1/4 teaspoon saffron threads (optional)
- 1 teaspoon smen (optional)
- 1/4 to 1/2 teaspoon ras el hanout (optional)
- 1/3 cup olive oil
- 2 handfuls of pitted olives (green or mixed)
- 1/4 cup water (if using a tagine)
- MARINATE
THE CHICKEN
STEP ONE:
1-1- How to Prepare Preserved Lemons for Cooking
Preserved
lemons are a flavorful and versatile ingredient commonly used in Middle Eastern
and Mediterranean cuisine. To make the most of your preserved lemons, follow
these simple steps:
Extract the Flesh: Begin by carefully removing the flesh
from the preserved lemons. This step involves scooping out the soft, tangy
lemon pulp.
Finely Chop the Flesh: Once you have removed the flesh, chop it
into small, fine pieces. This process helps to evenly distribute the lemon's
bold flavor throughout your dish.
Reserve the Rind: Don’t discard the rind! It still holds a
wealth of flavor and can be used in various cooking applications. Store the
rind separately for future use.
1-2- How
to Prepare a Flavorful Lemon-Chicken Mixture
For a
delicious and aromatic chicken dish, follow these steps:
1. Combine
Ingredients: Place the lemon flesh into a mixing bowl. Add the
chicken pieces to the bowl.
2. Add
Aromatics and Spices: To the bowl, include chopped onion, minced
garlic, and fresh cilantro. Also, add chopped parsley and grated ginger. Season
with pepper, turmeric, and salt.
3. Add
smen (a type of fermented butter) and the saffron threads (How to
Prepare Saffron Threads)
- Place
Saffron Threads in a Bowl: Take a small bowl and add the saffron threads to it.
- Add Boiling Water: Pour hot boiling water over the saffron
threads. This step helps to release the saffron's flavor and color, making it
ready to use in your recipe.
4. Mix
Thoroughly: Stir all the ingredients together until well combined,
ensuring that the chicken is evenly coated with the lemon and spice mixture.
5. Cover
and refrigerate the chicken for at least 2 hours (or ideally overnight) to
marinate.
- If cooking in a traditional
tagine, place it on low heat using a heat diffuser. If using a Dutch
oven or pot, you can start directly on medium-low heat.
- Add olive oil to the tagine or pot.
- Once the oil is hot, add the
marinated chicken pieces, skin-side down (if using skin-on chicken).
- Arrange the preserved
lemons, olives, and any remaining marinade over the chicken.
- Pour a small amount of water around the chicken, ensuring the liquid doesn’t submerge the chicken pieces.
- Cover the tagine or pot with
its lid and let the chicken simmer on low heat.
- Cook for about 1 to 1.5 hours, checking occasionally to ensure there's enough liquid to prevent burning. Add a bit more water if needed.
- The chicken should be tender, and the internal temperature should reach 165°F (74°C). The sauce will be rich and flavorful from the onions, herbs, semen and lemons.
- Once the chicken is cooked, adjust the seasoning if necessary (adding more salt, pepper, or spices).
- Serve the chicken directly
from the tagine or pot, garnished with more fresh parsley or cilantro
if desired.
- Traditionally, Moroccan
chicken tagine is served with Moroccan bread (khobz) to scoop up the
sauce and chicken. You can also serve it with couscous or
rice.