Chicken Tagine

4th February 2019

Chicken Tagine

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This Chicken Tagine recipe is a brilliantly quick and easy way to cook a hearty, healthy, winter warmer of a dish.

Tagine is Moroccan and is both the name of the dish, and the vessel that it is traditionally cooked in. There are numerous different recipes that you can follow, but they generally all include meat (normally Chicken, Lamb or Beef), vegetables and fruit or olives.

Chicken Tagine

The Tagine is a great way of cooking, the large clay pot has a large domed lid, which creates steam during cooking and keeps all the flavour in.

Tagines are readily available in the UK now and can be picked up pretty cheaply – click here for an example off Amazon. The best way to cook with a Tagine is directly on the hob. However, you must make sure you get a heat diffuser for a gas hob, or you’ll end up with a cracked Tagine pretty quickly!

Chicken Tagine

There are several different techniques for cooking in a Tagine, some people prefer to brown off the meat and vegetables first before adding to the Tagine. However, I have kept things really simple with this recipe and I can promise you it tastes amazing!

Why will I love this recipe?

  • This is dead simple! Just add all the ingredients to the Tagine and cook for an hour!
  • The flavours that the vegetables take on from the herbs and spices is awesome!
  • The meat stays moist and just falls off the bone – yum!
  • This is a really cheap dish to make – no expensive ingredients needed (apart from a little saffron 🙂 )
  • The preserved Lemon & additional Harissa really add a great tang and richness of the sauce of this dish
  • Loads of vegetables so really healthy for you!
Chicken Tagine

How do I make this Tagine?

  1. Make the marinade using the herbs, spices and a little oil
  2. Join your chicken legs and coat in the marinade – leave for at least an hour
  3. Finely dice your onion and add to the bottom of the Tagine, sprinkle with some Turmeric
  4. Arrange your chunky vegetables and chicken on top of the onions
  5. Place the Tagine on your hob with heat diffuser and bring up to a boil. After 10 minutes reduce the heat to low and cook for a further hour or so until the chicken is falling off the bone
  6. Serve up with Couscous, Chickpeas and Harissa Sauce

If you love this dish why not also try…

Recipe is available to print off below…

Chicken Tagine

4th February 2019
: 2-3
: 1 hr 30 min
: 1 hr 30 min
: 3 hr
: Easy

Moroccan Chicken Tagine, cooked long and slow in a clay pot to give intense flavours.

By:

Ingredients
  • Pinch of Saffron
  • 2 Preserved Lemons
  • Coriander
  • Parsley
  • 2 Garlic Cloves
  • 2 tsp Paprika
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Cumin
  • 1/2 tsp White Pepper
  • 2 tbsp Olive Oil
  • 1 large Onion finely diced
  • 1 tsp Turmeric
  • 2 tbsp fresh Lemon Juice
  • 2 Chicken Legs
  • 1 Courgette
  • 1 Carrot
  • 1 Potato
  • 1/2 Butternut Squash
  • 200g Couscous
  • 1 tin Chickpeas
  • Harissa Paste
Directions
  • Step 1 Add a few strands of safron to 50ml of warm water and allow to infuse for 5 minutes
  • Step 2 Add the parsley, coriander, crushed garlic, paprika, ground ginger, pepper, cumin and oil to a bowl and stir together with the saffron water
  • Step 3 Quarter your preserved lemons and cut out the flesh, chop this up and ad to the marinade, keep the rind for later
  • Step 4 Joint our chicken legs into two things and two drumsticks, add these to the marinade and coat completely
  • Step 5 Finely dice your large onion and put this in the bottom of you tagine. Sprinkle with the turmeric and a pinch of salt
  • Step 6 Cut your carrot, potato,courgette and squash into a few large wedges (allow 1 wedge of each for each person) and arrange on top of the onions with the marinated chicken pieces.
  • Step 7 Scrape out the bowl with the marinade and add to the tagine – you want all the flavour!
  • Step 8 Add the preserved lemon rind to the top and put on the lid
  • Step 9 Cook on top of you hob for about 15-20 minutes on a medium heat and then turn down to low for a further hour. The dish is ready when the chicken is completely cooked and the sauce is rich and thick.
  • Step 10 Add the lemon juice and additional chopped parsley to serve and check for seasoning.
  • Step 11 Serve up with some simple cooked couscous and chickpeas and make a harissa sauce by adding harissa paste to a little boiling water.

 I hope you enjoy making this cake, please let me know in the comments below what you think of this recipe and give a star rating.

If you do try this recipe, please post pics on Instagram and tag #cannykitchen @cannykitchen




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Lamb Tagine is an absolutely brilliant recipe/method of cooking to really get all the flavour out of a cheaper cut of lamb. It is really easy and as long as you have a clay tagine and a heat diffuser to go on your hob you can’t go wrong!

Using Lamb instead of chicken, adds a lot of extra depth of flavour to the finished dish, and it really benefits from the addition of a sweet and sticky element. Many recipes will use dried apricots (which work really well), however, on this occasion I went for prunes instead. Over the hour or so that the tagine is cooking, they break down creating a really rich and flavoursome sauce.



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