Chicken tagine is a delicious and aromatic dish that originates from Morocco. It is made with chicken pieces that are simmered in a sauce with spices, garlic, onion, and sometimes dried fruits or olives. The sauce is thickened with flour and honey, and the dish is traditionally served with couscous.
To make chicken tagine, you will need the following ingredients:
- 8 bone-in, skin-on chicken thighs (about 4 pounds)
- Salt and black pepper
- 1 tablespoon of olive oil
- 1 large onion, sliced
- 5 cloves of garlic, minced
- 2 teaspoons of paprika
- 2 teaspoons of ground cumin
- 1/4 teaspoon of cayenne pepper
- 1/2 teaspoon of ground ginger
- 1/2 teaspoon of ground coriander
- 1/4 teaspoon of ground cinnamon
- 1 lemon, zested and juiced
- 2 tablespoons of all-purpose flour
- 1 3/4 cups of chicken broth
- 2 tablespoons of honey
- 2 medium carrots, sliced
- 1/2 cup of dried apricots, chopped
- 1/4 cup of fresh cilantro, chopped
You will also need a large Dutch oven or a heavy-bottomed pan with a lid.
The steps to make chicken tagine are as follows:
- Preheat the oven to 375°F (190°C). In a small bowl, combine the paprika, cumin, cayenne, ginger, coriander, cinnamon, and 1 teaspoon of salt. In another small bowl, combine the lemon zest and 1 clove of garlic.
- Season the chicken pieces with salt and pepper. Heat the oil in the Dutch oven over medium-high heat until shimmering. Brown the chicken pieces on both sides, about 10 minutes total. Transfer to a plate and discard the skin.
- Reduce the heat to medium and add the onion to the same pot. Cook, stirring occasionally, until soft and golden, about 15 minutes. Add the remaining garlic and cook for another minute. Add the spice mixture and flour and cook, stirring constantly, for another minute.
- Stir in the chicken broth, honey, lemon juice, and 1/4 teaspoon of salt, scraping up any browned bits from the bottom of the pot. Bring the sauce to a boil, then reduce the heat and simmer until slightly thickened, about 10 minutes.
- Add the chicken pieces back to the pot, along with the carrots and apricots. Cover with a lid and transfer to the oven. Bake for 25 minutes, or until the chicken is cooked through and tender.
- Sprinkle the cilantro and lemon-garlic mixture over the chicken tagine. Serve hot with couscous or bread.
Enjoy your chicken tagine! This recipe is adapted from Once Upon a Chef. For more variations of chicken tagine, you can check out BBC Good Food or Food Network.