Chicken Tagine (Plus VIDEO) – Immaculate Bites

Moroccan Chicken Tagine

I’m sure the inventor of this fantastic recipe cut up a whole chicken. However, it’s best with leg quarters or thighs. Leg quarters don’t get dry and tough when overcooked. And they’re budget-friendly on top of being downright delicious.

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

1. Chicken – You can cut the whole chicken into pieces or use leg quarters.
2. Marinade – Ginger, garlic, cumin, and smoked paprika deliver intense flavor.
3. Tagine Seasonings – Onions, garlic, ginger, coriander, paprika, ground cumin, bay leaves, and cayenne pepper sauteed in olive oil kick up the flavor for authentic Morrocan flavor. And feel free to adjust the heat to your tastes.
4. Green Olives add saltiness and zing. Olives with pits have better flavor, but unpitted ones are easier to eat.
5. Apricots might surprise you. However, they do add a subtle sweetness that is divine. Some recipes use raisins instead, but I prefer the taste of apricots in this recipe.
6. Chickpeas – Also called garbanzos, they are filling and nutritious. If unexpected guests arrive, I can stretch the stew with extra chickpeas and have a great time.
7. Chicken Broth – Just enough to steam the chicken tagine without turning it into a stew. It also helps deglaze the pan.
8. Preserved Lemons – Some people use lemons preserved in brine (I sliced one up) or dried lemons (crush them before adding them). Most Middle Eastern stores have them, or you could use a squeeze of lemon juice. I love the tartness it adds to the stew.

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

1. A slow cooker will work, too. Brown the chicken and saute the onions, then put the onions and remaining ingredients in the slow cooker and arrange the chicken on top. Simmer for eight hours on low or four hours on high. Add the lemon just before serving.
2. Instant Pot chicken tagine is easy. Sear skinless chicken and saute the seasonings. Assemble all the ingredients in your pressure cooker, secure the lid, and pressure cook for 8-10 minutes. Let the pressure naturally release for about 10 minutes, then manually vent the pressure; done!
3. Apricots – A teaspoon of honey will sweeten it if you don’t want to use apricots. You can also replace them with other dried fruit, like raisins or figs.

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

1. Smoked Chicken Legs
2. Homemade Chicken Pot Pie
3. Chicken Lasagna
4. Peri-Peri Chicken

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