Pull Up a Chair: My Chicken Tagine Story
Right, so let me set the scene: it’s one of those damp, bone-chilling evenings in November, and the idea of a salad (or, I dunno, even cereal) just isn’t going to cut it. That’s when I always turn to my slightly battered tagine pot (which, honestly, sometimes is just my Dutch oven on lazy days). First time I cooked Chicken Tagine, I misread the instructions and used way, way too many preserved lemons. My family still teases me about the “lemon explosion tagine” incident, but you live and learn! Now, this dish has become something of a ritual for us—especially when we want to knock the socks off visiting friends from out of town or just need an edible hug after a long week—because, let me tell you, this dish is proper cosy. Plus, it smells so good as it simmers that even moody teenagers will come lurking in the kitchen (trust me, I have one.)
Why I Think You’ll Be Mad About This
I make this Chicken Tagine when I want dinner to do the heavy lifting—rich, spiced, magical. My family goes kind of wild for it because they say it tastes exotic but also like home—if that makes sense. I mean, it’s not exactly a 15-minute meal, but I promise it’s worth the faff. (That said, I’ve done every shortcut in the book; sometimes I use boneless chicken just to get it on the table before 8pm.) Plus, there’s something unexplainable about scooping it up with crusty bread or, if we’re being fancy, couscous. Honestly, the only thing tricky is resisting the urge to open the lid and peek; I always do it anyway, I’m only human.
Here’s What You Need in the Kitchen (With Substitutes!)
- 6 chicken thighs (bone-in & skin-on gives more flavor, but I use breasts in a pinch or whatever’s lurking in the freezer)
- 2 onions, thinly sliced (red onion’s fine, or even shallots if that’s what you have)
- 2–3 cloves garlic, minced (sometimes I get lazy and use the jarred stuff—don’t tell my mother-in-law)
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon turmeric (or just a generous shake for color!)
- 1/2 teaspoon ground cinnamon (I skip this occasionally when I’m in more of a savoury mood—it’s fine)
- 1 teaspoon paprika (sweet or smoked, dealer’s choice)
- Salt & pepper, to taste
- 2 preserved lemons, quartered (I sometimes cheat and use fresh lemon + a bit of salt in a pinch)
- Handful green olives (my grandmother insisted on Castelvetrano, but honestly any basic green will do in my book)
- Small bunch fresh coriander/cilantro, chopped (or parsley—depends what hasn’t wilted)
- Good glug of olive oil—maybe 2–3 tbsp
- 1 cup chicken stock (stock cube is fine, or just water in a crisis)
- Optional: A handful of dried apricots or sultanas if you like a whisper of sweetness
How I Actually Make This (With a Few Detours)
- Rub the chicken all over with ginger, cumin, turmeric, and cinnamon. Salt & pepper too, but don’t go overboard. I use a big bowl, but honestly sometimes I just do it right on the chopping board (who likes more dishes?)
- Heat your tagine, Dutch oven, or large heavy pot—medium heat’s good. Glug in the olive oil, drop in the chicken, and brown it on both sides. About 5-6 minutes; just until it gets a little colour, nothing fancy. It always sticks to the bottom for me—that’s flavour, not a problem.
- Remove chicken to a plate for a minute. Toss in the onion and garlic, giving it a stir until soft and fragrant (don’t stress about golden perfection—translucent is fine).
- Snuggle your chicken pieces back in, along with any resting juices. Add paprika. (This is where I sometimes sneak a taste, just a little, for, you know, science.)
- Pour in the chicken stock and preserved lemons (or the lemon ‘hack’). Scatter the olives over the top—not worrying too much about artistic arrangement, unless someone’s watching. If you’re feeling wild, add those apricots or sultanas now.
- Bring it all up to a gentle simmer, then turn the heat to low and pop on the lid. Leave it (really!) for about 45 minutes. Try not to keep poking at it, even when the kitchen smells ridiculous. Don’t worry if it looks a bit weird at this stage—it always sorts itself out.
- Uncover, let it bubble a bit, maybe another 10–15 minutes, just until the sauce is a bit thicker. Taste and tweak salt or pepper. If it’s too tangy, add a tiny pinch sugar—don’t tell the purists.
- Chuck over your coriander (or parsley), serve hot, preferably with lots of bread for tearing and scooping.
A Few Notes (Yes, I’ve Messed These Up)
- Don’t sweat if your olives are briny; just rinse them quickly. I used to skip this and ended up with salt for days.
- I’ve forgotten the cinnamon before. It still tasted pretty good, but not as fragrantly „tagine-y“.
- This dish is seriously forgiving—too dry? A splash more stock. Too sharp? More apricots. Too lazy? Skip the preserved lemons (sort of).
- Actually, I find it works better if you let it sit for 10 minutes before you dive in… but who are we kidding, I rarely wait.
Variations I’ve Tried (Some Brilliant, Some, Er, Not)
- Chickpea tagine—just swap half the chicken for a drained can of chickpeas. It’s actually brilliant, I promise.
- Lamb instead of chicken—takes longer to cook, and I burned it once by accident, but the flavor was worth the trouble.
- I tried adding red bell peppers once, and, well, it was fine, but honestly felt more like stew than tagine. Your call!
Must-Have Equipment (But Honestly…)
Traditionalists will say you need a tagine pot. I do love mine—it looks fabulous on the table—but a Dutch oven, or even a deep sauté pan with a lid, is just fine. Don’t over-think it; just pick something with a lid that holds heat. I once improvised with tin foil over a casserole dish. Needs must.
Storing Leftovers (If That Ever Happens)
This keeps in the fridge up to 3 days, sealed tight. But—honestly—in my house it never makes it past the next afternoon. You can freeze it too, but I usually eat it before I get round to that. (Does anyone else have that problem?)
This Is How We Eat It Around Here
We usually serve Chicken Tagine with loads of warm, crusty bread for swooping up those saucy bits. Couscous is the classic, but rice works if that’s your vibe. Someone always asks for yogurt on the side; I used to think it was weird, now I kind of love it. Oh, and I like it even better the next day, cold straight form the fridge—don’t judge me.
Mistakes I’ve Learned From (So You Don’t Have To)
- I once tried doing it in under 30 minutes—too rushed, not enough magic. Give it time to gently bubble, that’s key.
- Preserved lemons: rinse off the pulp unless you want a super lemony kick. Learned that the hard way!
- Sometimes I skip browning the chicken if I’m truly knackered…but it really is worth the mess for deeper flavor.
Real Questions (and My Real Answers)
- Can I make this in advance? Sure can. In fact, I swear it tastes better after a bit of blending in the fridge overnight.
- What if I can’t find preserved lemons? Just use a regular lemon with a big pinch of salt, honestly. Or skip it if you must—you’ll forgive yourself.
- Is this spicy? Nope, not unless you go mad with the paprika. If you want heat, throw in a little harissa on the sly.
- Can I use boneless chicken? Absolutely. Maybe cut the cooking time a bit so it doesn’t dry out though.
- Help, the sauce is too thin! Let it simmer a bit longer with the lid off—or on second thought, just eat it with a spoon. It’s still brilliant.
Not really related, but just the other day I was wondering why onions always make me cry more when I’m on a deadline… Anyway, if you make this Chicken Tagine, give yourself a pat on the back—it’s honestly one of those meals you’ll start craving for no reason at all.
Ingredients
- 1.5 kg (3.3 lb) chicken thighs, bone-in and skinless
- 2 tbsp olive oil
- 2 large onions, finely sliced
- 3 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- 1/2 tsp ground black pepper
- 1/2 tsp ground paprika
- 1 preserved lemon, pulp removed and rind thinly sliced
- 100 g (3.5 oz) green olives, pitted
- 400 ml (1 2/3 cups) chicken stock
- 1 large carrot, sliced
- 2 medium potatoes, peeled and chopped
- Salt to taste
- Fresh cilantro and parsley, chopped (for garnish)
Instructions
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1Heat olive oil in a large tagine or heavy-bottomed pot over medium heat. Add sliced onions and cook for 5 minutes until softened.
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2Add the minced garlic, cumin, ginger, turmeric, cinnamon, paprika, and black pepper. Stir and cook for 2 minutes until fragrant.
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3Add the chicken thighs to the pot. Turn to coat with the spices and onions, then cook for 5 minutes to lightly brown.
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4Pour in chicken stock. Add the potatoes, carrots, preserved lemon rind, and olives. Season with salt. Bring to a simmer, then cover and cook on low heat for 1 hour and 15 minutes or until chicken is tender.
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5Taste and adjust seasoning if necessary. Garnish with chopped fresh cilantro and parsley before serving.
CLICK FOR NUTRITION INFO
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Approximate Information for One Serving
Serving Size:
1 serving
Calories:
480cal
Protein:
38 gg
Fat:
24 gg
Saturated Fat:
0g
Trans Fat:
0g
Cholesterol:
0mg
Sodium:
0mg
Potassium:
0mg
Total Carbs:
28 gg
Fiber:
0g
Sugar:
0g
Net Carbs:
0g
Vitamin A:
0
Vitamin C:
0mg
Calcium:
0mg
Iron:
0mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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