Chicken tagine is a classic dish that originated in Morocco in North Africa, and got its name from the use of a special tagine pot for stewing. The unique conical lid of the tagine pot retains moisture and aroma, allowing the chicken to blend with the flavors of spices and vegetables.
Ingredients and dosage
🔸 Chicken thighs: 600g (or whole legs/wings)
🔸 Onion: 1 piece, shredded
🔸 Garlic cloves: 3 cloves, minced
🔸 Carrots: 2 sprigs, cut into sections
🔸 Potatoes: 2 pcs., diced
🔸 Tomatoes: 2 pcs., diced (or 150 grams of canned tomatoes)
🔸 Dried apricots: 6-8 (optional)
🔸 Olives: 10 olives
🔸 Chicken stock: 300 ml
🔸 Olive oil: 3 tablespoons
🔸 Lemon: 1 piece, sliced
Spices to taste
🔸 Ginger powder: 1 teaspoon
🔸 Turmeric powder: 1/2 teaspoon
🔸 Paprika: 1/2 teaspoon (optional)
🔸 Ground cinnamon: 1/4 teaspoon
🔸 Salt, black pepper: to taste
🔸 Fresh cilantro or parsley: a little, chopped (for garnish)
Cooking tools
🔸 Tagine pot or thick-bottomed saucepan
🔸 Wooden spoon
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Steps:
1. Marinate the chicken
Marinate the chicken thighs with salt, black pepper, ground ginger and olive oil for 10-15 minutes to allow the chicken to absorb the flavor slightly.
2. Sauté the chicken
Add a little olive oil to the tagine pan and fry the chicken thighs over medium heat until golden brown on both sides, remove and set aside.
3. Saute vegetables and spices
Add the shredded onion and minced garlic in the same pan and stir-fry until the onion is soft and transparent. Add turmeric powder, paprika, cinnamon and carrot segments and continue to stir-fry for 1-2 minutes to release the aroma of spices.
4. Add the tomato and chicken
Add the tomato chunks or canned tomatoes to the pan and stir to combine. Return the chicken thighs to the pan, making sure the chicken is wrapped in tomatoes and vegetables.
5. Stew the chicken
Pour in the chicken stock and add the potato wedges, dried apricots, olives and lemon slices. Cover the tagine pot and simmer over low heat for about 40 minutes, checking the contents of the pot from time to time to avoid drying the pot. If the broth is reduced too much, add hot water or stock to the appropriate amount.
6. Season and serve
Adjust the amount of salt and black pepper to taste to ensure a balanced flavor. Once the stew is complete, sprinkle with chopped coriander or parsley to add a fresh aroma. Serve the tagine directly to the table and keep it authentic. Serve with couscous, rice or baguette to soak up the rich broth. Pair it with peppermint tea or a light glass of white wine, such as Sauvignon Blanc.
Cooking skills
🔸 Use of Taji pot: If there is no Taji pot, you can use a thick-bottomed saucepan instead, and keep the heat low when simmering to avoid excessive water evaporation.
🔸 Spice pairing: Spices are the soul of the tagine pot and can be adjusted according to personal taste, with cinnamon and turmeric powder adding authentic flavors.
🔸 Lemon choice: Pickled lemons can bring out a more complex sour and salty flavor, and if there are no pickled lemons, fresh lemon slices can be used instead
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