This impressive Moroccan inspired Easy Chicken Tagine is bursting with flavour. Aromatic spices, preserved lemons and chunks of juicy chicken
Nice and easy Chicken Tagine
Because of our travel hiccup in 2018, as explained in the Moroccan Kefta post, we still haven’t visited Morroco. Mr husband, Tomasi, was so excited at the prospect of going to Morocco because of their rich history. Disappointed that we never made it to Morocco, we filed that trip for a later time! But then I popped out a baby and a month later COVID-19 hit, so yeah, travelling may have to be postponed for a while.
Prior to our travels, we would do research on the country we were visiting. Our Moroccan culinary research took us into the wonderful world of tagines! Tomasi saw my face when I laid my eyes on the unusual but beautiful clay dish that came with a cone lid. He turned to me and said, ‘You’re going to buy a tagine in Morocco, aren’t you?‘
Tomasi loves telling people how I once filled a large suitcase full of cookwares whilst we were holidaying in Hawaii. He also told people I bought large bottles of salt and crackers home. Let me clarify, I bought Kosher salt because we don’t have it here. We also don’t have Graham crackers so I was curious about how they tasted. Hubby thought these purchases were the funniest thing ever. Well, he shouldn’t talk, because he filled his suitcase with 10 pairs of new shoes!
Unfortunately, we never tried Chicken Tagine in Morocco as our trip got cancelled by our travel agent. So I made my own.
Sadly, I’m yet to own a tagine (yet), but this version, but we don’t need one for this Easy inspired Moroccan Tagine. There’s also no need for a fancy Dutch oven or expensive cast-iron casserole cookware. A deep heavy-based frying pan or saucepan, one that comes with a lid, will do the job nicely.
This North African chicken stew is aromatic and full of bold flavours. Boneless chicken thigh fillets marinated in lots of dried spices cooked in chicken stock, garlic, ginger, green olives, preserved lemons and honey. It goes beautifully on a bed of couscous or rice.
Morrocan Tagine
Tagine is the name of clay or ceramic cookware, but it’s also a name of a North African dish.
You’ve probably seen a tagine before because it’s quite distinct looking. The base that holds the meat or stew is shallow, used for cooking and serving in the dish. The top part is a done or cone lid that sits on the base.
The cone lid produces condensation, then it drips back into the base and into the dish, keeping it moist. It looks impressive on top of the table before serving. I am yet to own one, but I do plan to buy one when I finally make it to Morocco (please don’t tell my hubby he was right all along!). I can see it already, my guests will say ‘Oh that’s such a beautiful-looking ceramic dish’ and I’ll smugly reply ‘Yeah I brought it with me from Morocco when we visited, so cool, huh?’
Tagine is also a Moroccan dish, a slow cooked stew usually comprising meat, seafood with vegetables and fruits.
Although a ceramic or clay tagine looks beautiful and exotic, you don’t need one to make this easy chicken tagine. You also won’t need a slow cooker, Dutch oven or cast-iron casserole dish.
This tasty version uses no-fuss boneless and skinless chicken thighs. It’s also takes under an hour to cook, so you won’t have to wait for 2 to 3 hours for dinner to be ready!
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Ingredients for Easy Chicken Tagine
Chicken – Traditional chicken tagine calls for whole chicken chopped into large pieces. However, in this easy shortcut version, I used boneless and skinless thigh fillets. Chicken breast would also work, but because breasts are a lean cut, it is not as juicy as thighs and may be a little dry.
Preserved lemons – A jar of preserved lemons was easier to find than I expected. They sold them at my local supermarket near the jars of pickles. If you cannot find preserved lemons, omit them and add in a teaspoon of finely grated lemon rind instead.
Chicken stock – I prefer using salt-reduced stock in my dishes because it gives me the flexibility to adjust the salt later to my taste. The last thing you want is a dish that ends up being way too salty!
How to make Easy Chicken Tagine
Step-by-step guide with photos
Slice the chicken into bite-sized pieces and transfer it into a large bowl. Add in the spice mix and use clean hands to rub the mix into the chicken. Cover bowl with plastic film and set aside at room temperature for 30 minutes.
Heat oil in a large deep frying pan or saucepan (a heavy-base pan that comes with a lid) over high heat. Add in the chicken, stirring regularly to sear it but don’t fully cook the chicken. Place in the onion, ginger and garlic. Stir regularly for 2 minutes or until fragrant.
Pour the stock into the pan and bring it to a boil, then cover and reduce heat to medium-low and cook for 20 minutes, stirring occasionally.
Add in the preserved lemon, chilli, olives and honey. Cook uncovered for another 20 minutes, stirring occasionally.
Remove the pan from the heat. Have a taste of the tagine and add more salt and pepper if needed, then pour in the lemon juice, stir well to combine. Place the tagine into a serving dish and top it with coriander and pistachio. Serve this delicious easy chicken tagine with couscous.
Serve this tagine with Mediterranean Chickpea Salad and this effortless magic Olive Cheese Bread
A Third-Party Application calculated the calories and nutritional information. Please use this as an approximate guide only.
Cooking measurements are in Australian standard spoon and cup measurements.
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Cheers (I’ll drink to that) – Cat Tre
Easy Chicken Tagine
Ingredients
- 2 tbsp olive oil
- 1 kg chicken thigh fillets (skinless and boneless, bite-sized pieces) (NOTE 1)
- 1 medium brown onion (finely diced)
- 3 cloves garlic (minced)
- 4cm ginger (or 50gm/1.8oz, finely grated)
- 2 long red chillies (sliced thinly)
- 2 cups salt reduced chicken stock (NOTE 2)
- 1 tbsp fresh lemon juice
- 1 preserved lemon (drained, chopped into small pieces) (NOTE 3)
- ½ cup green olives (drained)
- 2 tbsp honey
- salt pepper to taste
For the spice mix
- 1 tsp ground cumin
- ½ tsp ground coriander
- ½ tsp cayenne pepper
- ¼ tsp ground cinnamon
- ½ tsp ground cardamom
- 1 tsp ground turmeric
- ½ tsp salt
- ¼ ground black pepper
For the topping
- 2 tbsp slivered pistachio
- ⅓ cup finely chopped coriander leaves (cilantro)
Instructions
- Slice the chicken into bite-sized pieces and transfer it into a large bowl. Add in the spice mix and use clean hands to rub the mix into the chicken. Cover bowl with plastic film and set aside at room temperature for 30 minutes.
- Heat oil in a large deep frying pan or saucepan (a heavy-base pan that comes with a lid) over high heat. Add in the chicken, stirring regularly to sear it but don't fully cook the chicken. Place in the onion, ginger and garlic. Stir regularly for 2 minutes or until fragrant.
- Pour the stock into the pan and bring it to a boil, then cover and reduce heat to medium low and cook for 20 minutes, stirring occasionally.
- Add in the preserved lemon, chilli, olives and honey. Cook uncovered for another 20 minutes, stirring occasionally.
- Remove the pan from the heat. Have a taste of the tagine and add more salt and pepper if needed, then pour in the lemon juice, stir well to combine. Place the tagine into a serving dish and top it with coriander and pistachio. Serve this delicious easy chicken tagine with couscous.
