Are you looking for an unforgettable chicken dish that’s company-worthy? Look no further than this chicken tagine recipe. It’s not just food; it’s a journey through the markets and streets of Morocco. Exploring the flavor blend of chicken, root vegetables, apricots, lemon, and Moroccan spices slow-cooked in one pot will treat your taste buds to an experience you will want to share with others.
Why We Love Chicken Tagine
Because we raise chickens for meat, chicken is a common source of protein here on Riverbend. This versatile meat can be prepared as classic American comfort food, such as the best whole-roasted chicken, roasted garlic chicken, easy chicken casserole, or chicken pot pie.
We also enjoy ethnic-inspired dishes like this Greek lemon chicken soup, chicken chili, creamy chicken enchiladas, and this chicken tagine recipe. Chicken tagine is popular for its rich flavors and aromatic spices which highlight the flavors of Morocco.
If you enjoy exploring different cultures by recreating authentic dishes in your kitchen, chicken tagine should be on your recipe candidate shortlist.
What Is Chicken Tagine
Chicken tagine is a favored dish in Moroccan recipes. It’s often served at family meals and festive gatherings.
The layering of ingredients is a key feature of making a true Moroccan dish. The bottom layer is typically root vegetables, followed by meat like chicken or lamb. Then, more veggies and spices are added on top. This way, each part cooks evenly and soaks up the flavors well.
Another key feature is the slow-cooking method. Cooking at a low heat lets spices deeply infuse into the food, making the flavors vibrant and well-balanced.
However, technically, a tagine is not a dish at all–it’s a pot! A tagine is a traditional North African cooking pot designed for slow-cooking meat and vegetables.
The pot’s unique conical lid catches steam as the food cooks, allowing it to drop down and baste the dish as it cooks, keeping it moist and flavorful. While most of us don’t have tagine pots at home, we can use recipes like this one to mimic the flavorful spices and mouth-watering dishes of Morocco and its neighbors.
Serving Suggestions for Chicken Tagine
Pairing Moroccan chicken tagine with the right side dishes can make your meal truly authentic. Here are some ideas to consider:
| Side Dish | Description |
| Couscous | Light and fluffy grains are perfect for absorbing the tagine’s rich sauce. Consider adding vegetables and fresh lemon for extra flavor or a dollop of sour cream or Greek yogurt for a creamy balance. |
| Rice | A versatile side, jasmine or basmati rice pairs beautifully with Moroccan chicken tagine recipes. |
| Fresh Herbs | Chopped cilantro or parsley provides a burst of color and fresh flavor to the dish. |
| Vegetable Side Dish | Seasonal roasted vegetables are throughout, but pairing it with a leafy green salad can offer a crunchy and refreshing contrast. |
| Tomato and Cucumber Salad | A refreshing, tangy salad with olive oil and lemon dressing. |
| Khobz | A traditional Moroccan bread, excellent for soaking up sauces. Or pair it with a crusty loaf of our no-knead Artisan bread. |
| Lemon Wedge | A wedge of lemon adds a zesty kick that enhances the savory flavors of the tagine. |
The Homestead Kitchen
This recipe for chicken tagine was featured in issue No. 41 of the Homestead Kitchen magazine. If you are looking for a homesteading resource that can provide answers, guidance, encouragement, tips and tricks, or advice, this magazine was designed just for you.
As new homesteaders, it took us a lot of trial and error to overcome feelings of inadequacy. Now, we have made it our mission to share our journey and knowledge with others to help them bypass some of those growing pains.
With the Homestead Kitchen magazine, you will be put on the fast track to homesteading with confidence as we share how to overcome the big obstacles along with the little things that can make a huge impact on your success. Now, the Homestead Kitchen magazine is available in print! So subscribe today and start enjoying this magazine in the palm of your hand.
Supplies Needed
- Dutch Oven – You can use an authentic tajine, but don’t purchase one special for this recipe. A properly seasoned cast iron Dutch oven works great!
- Sharp Knife – Use these knife sharpening basics to keep these kitchen tools in safe working condition.
- Cutting Board – Learn how to naturally clean your cutting boards here.
- Measuring Utensils – Make sure you use proper measurements to get the blend of spices just right.
Ingredients Needed
For the Chicken Tajine
- Whole Chicken – If you don’t have a whole chicken, you can substitute 6 pounds of bone-in chicken thighs.
- Onion – Learn how to properly store onions here.
- Chicken Tajine Spice Mix – See below for the recipe.
- Root Vegetables – I use parsnips, turnips, carrots, and sweet potatoes, but feel free to use what you have on hand.
- Chicken Broth – Learn how to make chicken bone broth here.
- Canned Tomatoes – If you don’t have home-canned tomatoes, you can substitute a 15 oz. can of store-bought tomatoes.
- Lemon Juice – If you don’t have fresh or preserved lemons on hand, you can substitute 1 tablespoon of bottled lemon juice.
- Dried Apricots – Or, you can substitute dates.
- Pitted Green Olives – Not everyone loves olives. If that’s you, the olives are optional.
- Fresh Parsley – Don’t substitute dried parsley; you will want fresh parsley or cilantro for a garnish.
For the Chicken Tajine Spice Mix
- Garlic Powder – Freeze dried garlic also works great!
- Cumin – We purchase our spices in bulk from Azure Standard. Homesteading Hack: If you’re a first-time Azure Standard customer, use coupon code “HOMESTEADINGFAMILY15” at checkout for 15% off your order of $100 or more!
- Salt – Redmond Real Salt is the only salt we buy for both our family and our animals. Homesteading Hack: Using that link for Redmond Salt will automatically give you 15% off your order!
- Ground Black Pepper – If you prefer a milder heat, use ½ teaspoon of pepper.
- Turmeric – You can also purchase turmeric in bulk from Azure Standard.
- Ground Cardamom – Cardamom has a unique flavor, and you should not be substitute it with a different spice.
- Cinnamon – While we usually associate cinnamon with sweet cinnamon rolls, Moroccan cuisine often uses cinnamon in savory dishes.
How to Make Chicken Tagine
- Preheat the oven to 350°F.
- Dice the vegetables and prepare the spice mix.
- In a large bowl, toss half the spice mixture with the root vegetables. Rub the other half of the spice mixture onto the chicken pieces.
- On your stovetop, heat olive oil in a large Dutch oven over medium heat. Once the Dutch oven is hot, add the onions and cook, stirring occasionally, until they start to turn soft, then remove them from the pan.
- Add the chicken pieces to the Dutch oven, skin side down, and brown them for 1-2 minutes on each side. Then, return the onions to the pan and add the root vegetables, chicken broth, and tomatoes.
- Bring your pot up to a simmer. Cover with a lid and bake in the oven until the vegetables are softened and the chicken is cooked through, approximately 30 minutes.
- Put your Dutch oven back on the stove, and add the dried fruit, olives, and preserved lemons or lemon juice. Cover and simmer for 8-10 minutes or until heated through and thickened slightly.
- Garnish with parsley and serve with couscous or rice.
FAQ
A Moroccan chicken tagine is a dish from North Africa. It’s made by slow-cooking chicken with spices, veggies, and sometimes fruits like apricots. This dish is known for its rich and aromatic taste.
Yes, you can use a Dutch oven instead of a traditional tagine pot. Both can slow-cook the chicken and ingredients. But, a tagine pot is made for this purpose and offers a more authentic taste.
Yes! You can use cauliflower, zucchini, sweet potatoes, or chickpeas instead of chicken. Just adjust the spices to keep the taste authentic.
Chicken tagine goes great with couscous, rice, or Moroccan bread. You can also add fresh salads or roasted veggies for extra flavor.
To get the perfect flavor, mix Moroccan spices like cumin, cardamom, and cinnamon. Add preserved lemons and green olives, too. Slow cooking blends these flavors beautifully.
Bone-in, skin-on cuts like thighs or drumsticks are best. They stay tender and juicy during slow cooking, adding to the flavor.
Marinating the chicken in spices and olive oil can enhance flavors. But, it’s not necessary. Seasoning the chicken just before cooking works well too.
Yes, you can make chicken tagine in a slow cooker. Brown the chicken and prepare the ingredients as usual. Then, cook on low for 6-8 hours or high for 4-5 hours.
Store leftover chicken tagine in an airtight container in the fridge for up to 3 days. Reheat it on the stove over medium heat. The flavors get even better over time.
Other Posts You May Enjoy
- Roasted Garlic Chicken: Flavorful Family Favorite
- Savory Greek Lemon Chicken Soup Recipe
- Easy Chicken Casserole Recipe | Quick & Cozy Dinner
- Lemon Reduction Sauce With Roasted Chicken
- Freeze Dried or Frozen Chicken Pot Pie
- Delicious Chicken Chili
Chicken Tagine (Tajine) Recipe
Equipment
- Dutch Oven or Tagine
- knife
- cutting board
- Measuring Utensils
Ingredients
For the Chicken Tagine
- 1 whole chicken cut in pieces
- 1 whole onion diced
- 1 recipe spice mix see recipe below
- 3 pounds root vegetables peeled and cut into 1/2 inch pieces, parsnips, turnips, carrots, sweet potatoes, etc.
- 4 cups chicken broth
- 2 cups canned tomatoes
- 1 Tablespoon lemon juice about 1/2 lemon
- 1/4 cup dried apricots chopped
- 1/2 cup green olives pitted
- fresh parsley or cilantro as garnish
For the Spice Mix
- 2 teaspoons garlic powder
- 2 teaspoons cumin
- 2 teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon turmeric
- 1 teaspoon ground cardamom
- 1/2 teaspoon ground cinnamon
Instructions
- Preheat the oven to 350°F.
- Dice the vegetables and prepare the spice mix.
- In a large bowl, toss half the spice mixture with the root vegetables. Rub the other half of the spice mixture onto the chicken pieces.
- On your stovetop, heat olive oil in a large Dutch oven over medium heat. Once the Dutch oven is hot, sauté the onions until they start to turn soft, then remove them from the pan.
- Add the chicken pieces to the Dutch oven, skin side down, and brown them for 1-2 minutes on each side. Then, return the onions to the pan and add the root vegetables, chicken broth, and tomatoes.
- Bring your pot up to a simmer. Cover with a lid and bake in the oven until the vegetables are softened and the chicken is cooked through, approximately 30 minutes.
- Put your Dutch oven back on the stove, and add the dried fruit, olives, and preserved lemons or lemon juice. Cover and simmer for 8-10 minutes or until heated through and thickened slightly.
- Garnish with parsley and serve with couscous or rice.
Notes
| Side Dish | Description |
| Couscous | Light and fluffy grains are perfect for absorbing the tagine’s rich sauce. Consider adding vegetables and fresh lemon for extra flavor or a dollop of sour cream or Greek yogurt for a creamy balance. |
| Rice | A versatile side, jasmine or basmati rice pairs beautifully with Moroccan chicken tagine recipes. |
| Fresh Herbs | Chopped cilantro or parsley provides a burst of color and fresh flavor to the dish. |
| Vegetable Side Dish | Seasonal roasted vegetables are throughout, but pairing it with a leafy green salad can offer a crunchy and refreshing contrast. |
| Tomato and Cucumber Salad | A refreshing, tangy salad with olive oil and lemon dressing. |
| Khobz | A traditional Moroccan bread, excellent for soaking up sauces. Or pair it with a crusty loaf of our no-knead Artisan bread. |
| Lemon Wedge | A wedge of lemon adds a zesty kick that enhances the savory flavors of the tagine. |
