Moroccan Chicken Tagine is a classic North African dish, think stew. This is also the best chicken stew I have ever eaten thanks to a Moroccan friend who shared his recipe with me. Tagine
Jump to:
- What is a tagine?
- Other Ways To Cook Tagine Recipes
- How to cure and care for a ceramic tagine:
- Other Recipes Using a Tagine
- Cutting up a whole chicken step by step:
- Step by step photos to make Moroccan chicken tagine:
- What to Serve with Chicken Tagine
- Substitutions and Variations
- Frequently Asked Questions:
- Moroccan Chicken Tagine
What is a tagine?
The cooking vessel is a shallow with a removable cone-shaped lid that allows the stew to vent. It is likely that ceramics were introduced to North Africa by the Romans, who had established a military presence as far back as 146 B.C. The clay allows for slow cooking and even heat distribution which infuses the food with fabulous flavors.
The slow cooking process infuses the meat or vegetables with rich incredible flavors that burst out as soon as you take a bite. According to my Moroccan friend, the spices vary from region to region, mostly due to local taste and customs.
My Moroccan friend also explained to me in detail how in some cases fruit can also be part of a tagine. (If you're curious how fruit can work its way into a savory dish, try my Lamb Stew Infused with Rosewater.)
Other Ways To Cook Tagine Recipes
If you do not own a tagine dish, you can certainly make this in a deep skillet or a crock pot and then serve it in a bowl. I am fortunate enough to have one of these beautiful cooking devices, courtesy of my mother in law. Mine came from Williams Sonoma, but other kitchen stores like Sur La Table and Amazon also carry it. If you don’t have one on hand, feel free to use a Dutch oven or Crock Pot to make this recipe. Both retain heat nicely and will slow cook the flavors so you can really get the essence of the stew.
If you have a gas stove, you also need to be sure to use the tagine heat difuser
and not set it directly on the flame.
To make this recipe vegetarian or vegan, simply omit the chicken and replace it with your favorite protein. I would recommend using chickpeas in this case. They will absorb the flavors of the stew nicely. I’d also recommend sweet potatoes. Sweet potatoes will nicely balance out all of the savory stew flavors. If you decide to use sweet potatoes, I might reduce the amount of regular potatoes I use in the recipe so it’s not too starchy.
One note on the photo above: This picture was taken just before I added the thinly sliced potatoes to give you an idea on the color of the dish when fully cooked. You can then just add the potatoes in layers all around the dish, replace the lid and cook until tender. (Did you really want to see a picture of a bunch of potatoes covering the colorful food?)
How to cure and care for a ceramic tagine:
- If you buy a new tagine you need to cure it. Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid. Place the tagine in a cold oven and set to 225° F for 2 hours and then turn off and let the oven cool completely. The heat will vaporize the water and draw in the olive oil to season the clay vessel.
- Always wash your tagine by hand and do not soak in soapy water. This tip really applies to most stone or ceramic cookware, but especially tagines and Dutch ovens.
Other Recipes Using a Tagine
From my research, I found that most other tagine recipes end up being stews, which kind of makes tagines less intimidating. The tagine is basically a combination of aromatics, veggies, meat, oils, spices, and water in your tagine. So you can mix and match your veggies and meats based on your preferences or knowledge of what flavors go well with each other. I have a recipe for lamb tagine with dried apricots that is fantastic! I also have a Moroccan chicken recipe with saffron if you like exotic flavors. You could even try this recipe substituting the chicken for your meat of choice like beef or lamb! The varieties are endless. When making chicken tagine I like to buy a whole roaster chicken and cut it into pieces but feel free to use any cut of chicken to make the dish. The whole cut up chicken is very authentic.
Cutting up a whole chicken step by step:
- Step 1: Lay the chicken on it's back (breast side up) and insert a boning knife into joint where the wing is attached. Pull gently and cut apart the joint. Repeat for the other wing.
- Step 2: Pull the leg away from the breast and cut away the skin and find the leg joint. Carefully cut downward into the leg joint to separate. Do this for both legs.
- Step 3: Flip the bird over with the breast side down. Take a strong pair of kitchen shears and cut along both sides of the back bone starting at the neck and working down to the tail. Do this for each side of the backbone.
- Step 4: Open up the cavity with the breast side down and carefully press down along the center of the breast bone to split the breast in 2.
- Step 5: You are done cutting and you can remove any skin you don't want in your dish. I usually remove all the breast skin for a tagine and leave skin on the legs and wings. For a really low fat-dish remove all the skin and trim the fat. This is your preference.
Step by step photos to make Moroccan chicken tagine:
- Step 1: If you have a gas stove be sure you place a metal heat diffuser on the stove then set your tagine base in this. I never put my base directly on the flame.
- Step 2: Add the onions, carrots, tomato and garlic first.
- Step 3: Place the chicken, skin side up, over the vegetables. Sprinkle with the curry, chili powder, black pepper, parsley and drizzle the olive oil.
- Step 4: Pour in about 1 cup of water, chicken broth or chicken stock.
- Step 5: Cover and cook for about 1 hour on medium heat until the chicken reaches and internal temperature of 165 degrees.
- Step 6: While it is cooking, leave it covered but check the liquid level every 20 minutes and remove some with a ladle or baster if it starts to get close to overflowing. The lid will be VERY hot so use oven mitts. Peel and thinly slice the potatoes and place in a small bowl covered with water to prevent browning. You can use a mandolin slicer to get really nice thin slices.
- Step 7: When the chicken is done, drain the water off the potatoes and place them around in layers over the chicken. Cover and cook for another 20 minutes or unit the potatoes are fork tender.
- Step 8: Add the peas when the potatoes are done and cook for another 5 minutes on low heat.
What to Serve with Chicken Tagine
The traditional side dishes would be couscous or a Moroccan bread known as khobz. Pita bread or rice also go very well with this dish. There will be a lot of juice so something to soak it up is great. I also like to include my Mediterranean parsley salad or tabouleh for something bright, fresh and acidic that gives the meal a nice balance.
Substitutions and Variations
Here some other flavors to try in your chicken tagine recipe:
- Preserved lemon: Add ¼ cup of sliced preserved lemons for a nice citrus pop of flavor.
- Moroccan spices: Add 2 tsp ras el hanout and leave out the curry and chili powder. A cinnamon stick would also be a nice addition.
- Green olives: These would add a salty taste and a nice bit of color.
- Chicken: If you prefer not to cut up a whole chicken you can use 3 lbs chicken breasts or 3 lbs of juicy chicken thighs.
Frequently Asked Questions:
Yes, you need to cure the tagine before you use it the first time. Soak the tagine submerged in water for 24 hours. Remove it from the water, dry it off with a towel and then rub olive oil by hand on the inside of the base and lid. Place the tagine in a cold oven and set to 225°F for 2 hours and then turn off and let the oven cool completely. The heat will dry out the water and draw in the olive oil to season the clay vessel. Alway wash the tagine by hand and do not soak in soapy water. You can compare curing the tagine to how you might season a cast iron skillet or how you’d care for your Dutch Oven. Never let these items stay submerged in water for too long, and always be sure to rub the bottom with some olive oil to ensure non-stick qualities.
If you have an electric or non-flame type stove, yes place it on the burner. If you have a gas stove you need to place it on a metal heat diffuser.
Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. Remove the potatoes as those do not freeze well.
Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe steps 1-3 by placing all the ingredients in the slow cooker except the potatoes. Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy. At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft.
If you love to try new ethnic foods here are some interesting dishes that are very easy. These are some of my most popular ethnic dishes, their history and ingredients to make at home.
Cuban Ropa Vieja: A true comfort food of slow cooked beef served over rice.
Recaito: This is the cilantro based ingredient used in many Latin soups, stews and black beans.
Sofrito: You need to have this base ingredient for Latin style beans and shredded chicken.
Latin Style Black Beans: If you have never tried these you are missing out and they are so easy!
Moroccan Chicken Tagine
Ingredients
- ½ cup onion chopped
- 1 cup water or chicken broth
- 2 garlic cloves minced
- 2 Roma tomato cored and diced
- ¼ cup peas frozen
- 3 carrots sliced
- 2 Tbsp olive oil
- 1 tsp curry powder
- 1 tsp chili powder substitute: ras el hanout
- ¼ tsp black pepper
- 1 Tbsp fresh parsley chopped
- 1 tsp Kosher salt (paleo diet: sea salt)
- 3 lbs chicken whole roaster cut into pieces
- 1 lb potatoes (paleo diet: sweet potatoes) Peeled and sliced thin. Place in water to prevent browning until ready.
Instructions
- Peel and slice potatoes ¼" thick. Place potatoes in water to avoid browning while you cook the chicken in tagine.
- On the bottom of the tagine dish place the onions, carrots, tomatoes, and garlic. Place chicken pieces on top and season with the spices. Sprinkle with the chopped parsley. Pour over the olive oil. Add roughly 1 cup of water.
- Cover and cook over medium heat for about 1 hour. Check for doneness. The chicken should be tender and have an internal temperature of 165°F. You may have to remove some liquid as you go with a baster or ladle if it starts to run over the sides of the tagine base.
- Drain potatoes and add them to the top of the tagine forming a circle. Cover and continue to cook for another 20 minutes until the potatoes are soft. Add the peas and cook for an additional 5 minutes uncovered.
- Serve with couscous or rice.
Notes
-
- Preserved lemon: Add ¼ cup of sliced preserved lemons for a nice citrus pop of flavor.
-
- Moroccan spices: Add 2 tsp ras el hanout and leave out the curry and chili powder. A cinnamon stick would also be a nice addition.
-
- Green olives: These would add a salty taste and a nice bit of color.
-
- Chicken: If you prefer not to cut up a whole chicken you can use 3 lbs chicken breasts or 3 lbs of chicken thighs.
- If you buy a new tagine you need to cure it. Soak the tagine in water for 24 hours. Remove it from the water, dry it off and then rub olive oil by hand on the inside of the dish and lid. Place the tagine in a cold oven and set to 225 f for 2 hours and then turn off and let the oven cool completely. The heat will vaporize the water and draw in the olive oil to season the clay vessel.
- Always wash your tagine by hand and do not soak in soapy water.
- When making chicken tagine I like to buy a whole roaster chicken and cut it into pieces with a large butcher knife. This is very authentic. You can easily adapt the recipe to cook in a dutch oven or slow cooker too. Just check when the chicken is fork tender and it is done.
- If you have a gas stove, you also need to be sure to use the tagine heat difuser
and not set it directly on the flame.
- How long can I store my chicken tagine? Once the stew has completely cooled, you can store in the refrigerator for up to 3 days in an airtight container.
- Can I freeze the leftover chicken tagine? Yes, you must completely cool the stew before freezing. Store in airtight containers for up to one month. Remove the potato as those do not freeze well.
jody
I have that exact same tagine. Do you use yours directly on stovetop? I have a glass stovetop so I am wondering if it is safe to just place it on glass.?
Analida
Jody, I have a gas stove. I have a metal trivet which I use under the tagine. I am not 100% if you can use it directly on top of the stove. I would probably check the Williams Sonoma website, that is where it came from.
I would not want you to ruin this beautiful cooking vessel.
Janis Olson
I have a glass stovetop. I use a diffuser on the burner. It works perfectly to protect the Tagine.
Michelle @ A Dish of Daily Life
What a beautiful dish and the flavors sound so wonderful! I'll definitely be trying this, Analida! Pinning! Thank you for sharing it with us at #FoodieFriDIY!
Analida
Thanks Michelle!!!
The dish was a gift from my mother in law. The recipe comes from a Moroccan student we had last year at the University where I work.
Thanks for pinning!!! Let me know how your tagine turns out.
Anailda
clayfan
Beautiful tagine.
Author said,
"If you buy one, I recommend you purchase one with with a design since it will serve the double function of a decoration piece in your kitchen."
Actually a lot of tagines that have been glazed, with or without patterns, are used as 'serving' tagines only because of the danger of lead in the glaze.
Always wise to check that a glazed tagine is lead free before one starts cooking. 🙂
Analida
Thanks!!
Yes, checking for a tagine to be lead free is a must. Lead poisoning is not a good thing!
Mine was a gift. I love it, and have used it many times. Since mine is patterned it does serve that double purpose. Thanks for your input!!! 🙂
Molla Wallace
How do I make this in a slow cooker?
Analida
Hi Molla, Thanks for the question. Most slow cookers cook on high and this is the correct setting for this dish. Follow the recipe step by placing all the ingredients in the slow cooker except the potatoes. You only need to check the chicken with a fork for doneness. Check it after 1 hour and then every 30 minutes until is hits an internal temperature of 165°F . It should be very tender and separate very easy. At this point you can add the layers of potatoes on top. Cook the potatoes until they are just soft. Enjoy!
karen allyn
I need instructions on how to slow cook this. Would this be on low heat for 6 hours? Just guessing. I don't have medium heat. I also don't want to waste the wings.
Ben
Would the 3.7qt Tagine be big enough for this recipe?
Analida
Hi Ben!
I think it will be big enough. I think my tagine dish holds 3 qts.
Good luck with the recipe.
Amine
Thanks for this awesome recipe, im a morrocan fan, i want just to tell you that i take your picture and i share it on my page facebook (in Frensh) my profil, thank you so much
Analida
You are welcome Amine.
Rami
Thanks for the lovely recipe. just one question, when cooking in oven do I put it in the oven and start it or do Inhave to warm the tagine in the oven first and then add the chicken?
Analida
No, you don't have to warm the tagine in the oven first. Just put it in.
Elaine @ Dishes Delish
My brother-in-law was from Morocco and used to make something like this all the time. I want to buy one of those vessels so I can make it myself. Your recipe looks so delicious and I can't wait to try it!
Analida
Wow! He probably made an amazing tagine. I got this tagine dish as a gift from my mother in law. She bought it at Williams Sonoma. I have seen them at Sur La Table, but not as decorative. Thanks for the compliment. I hope you get to try it soon.
Renz
That dish is beautiful. I would not be able to resist anything cooked in that. And the chicken tagine sounds amazing. I need to try
Analida
Thanks Renz!My mother in law gave us that dish. Yes, it does kind of make the food cooked in it kind of irresistible. I hope you get to try this Moroccan chicken tagine.
dixya @food, pleasure, and health
i have always found tagine to be sooo pretty...and the dish itself is so delicious! it will be a perfect meal for a party or for special ocassion.
Analida
You are right Dixya, tagines are beautiful. Indeed, the dish is delish! I think I need to make one soon.
Nicoletta @sugarlovespices
Tagines are so beautiful to serve and fun to cook. My husband is a great fan of them, we have a simple white one, but it's still pretty 🙂 .
Analida
Yes, they are pretty. We got ours as a gift from my mother in law.
Abby @ WinsteadWandering
I have to admit that I've only ever seen Tagine made on TV. With that said, I love every ingredient used in this recipe. I guess it's time I try it at home!
Analida
Abby! Yes, you should definitely try it at home. 🙂
Anne Murphy
I love the way the flavors meld in this! (And gorgeous tagine...)
Amanda
This Moroccan Chicken looks absolutely amazing and I love the versatility!! I'm always on the lookout for good chicken dishes and every "moroccan" dish I've ever tried is so good! Yours looks amazing!! Printing to make this week for dinner!
Lynette
What a gorgeous dish! And the recipe looks delicious.
Analida
Thank you Lynette! 🙂
Tina
I love African food, especially Moroccan and Algerian. It looks delicious in that beautiful tagine, what a nice, thoughtful gift!
Analida
Thanks Tina. I've never had Algerian food, I think I will need to try some. Yes, it was a thoughtful gift.
Toni
If I’m using my tagine in the oven for this recipe, what temperature and for how long?
Analida
Toni, I honestly don't know since I have never prepared it this way. I would hate to tell you the wrong thing and ruin your tagine. I would probably do a bit of research.
Elizabeth
Hi! If I'm cooking in a slow cooker, should I add the potatoes for the last hour or so?
Analida
Hi Elizabeth! Yes, I would probably do that.
Sandra L Cichon
why do you need to season the tagine pot if it is totally glazed inside and out?
Analida
Sandra: A tagine is very porous. Overtime it will develop hairline cracks. When you soak it in water, it will absorb the water even though it is glazed. Rub it with oil, and when you bake it in the oven to condition, the water will evaporate, and the oil will seep into the porous surface of the tagine. In short, seasoning it will extend its life. I hope this helps.
Charley
How many does this serve?
Analida
Charley, it serves 8 people.
Vince
My wife bought a tagine while we where in CA in July of this year. I have made this recipe 4 times since and it always comes out great. I’ve mixed up the veggies a bit, but flavors are the same. Everyone loves it.
Analida
Hi Vince! You made my day! I love cooking with my tagine too!
Roz Walcott
I too have a fantastic tagine! I have not cooked in it yet though. Must I season the top as well as the bottom of the tagine before it is ready to be used? Thanks in advance for your advice. I am looking forward to using it soon.
Analida
I love to make a lamb tagine for Easter in keeping with our tradition in our home to serve lamb as was also eaten for the Passover. Check my lamb tagine recipe too. The seasoning instructions are for the top and bottom of the tagine. I have detailed instructions above on how to prepare and cure the tagine. Enjoy!
Zoe
Hi, when it mentions 2 Roma tomatoes is that tinned tomatoes or are they like plum tomatoes? I’m making this tonight. Thanks! Zoe
Analida
Hi Zoe,
Use fresh Roma tomatoes or plum tomatoes for this dish. Thanks!
Zoe
Thank you, just ate it and it was lovely!! Next time I might put a little bit of cornflour to thicken it a bit. We had it with rice and sundried tomato bread 😋. Thank you!
Philip Tuley
You might want to label this as an introduction recipe. I've lived with this dish for decades, probably over half my life, thanks to my fellow Muslims from Morocco, and your friend is right, spicing varies greatly, with yours on the simple side. My favorite recipe does not include chili powder or curry powder but rather relies on peppers, cumin, turmeric, cilantro, allspice, pepper, ginger, cinnamon, paprika, and a bit of savory flakes, as well, of course, as garlic, salt, and plenty of olive oil. Other ingredients include parsnips, pitted prunes or apricots, and other roots like carrots, though that seems to be a more Western approach, as are sweet potatoes. I eschew regular potatoes in favor of the parsnip. This can be eaten as a stew, with pitas, or served on couscous.
I am glad to see this tradition expand further into our kitchens in the West. As a former chef, anything we can do to help bridge cultural gaps is wonderful.
Analida
Hi Philip,
Thank you so much for your insight into the variety of the tagine recipes. I'd like to think I can bring the world closer by a deeper understanding of cultures and the foods we share on my site.
Michele Maddox
I tried the dish for my Christmas feast and loved it, however, I found it needed 2 adjustments. The flavor of the broth was bland in my opinion, so I added about 3 - 4 tablespoons of chicken soup base and more of the spices. That helped significantly. Also, it took nearly an additional hour for the chicken to be fully cooked as well as the yams. I had probably put about 10 chicken thighs in ( 3 1/2 lbs) and about another 1/4 of thin sliced yams, which should not have added a full hour, but did. In the end it was delicious. The yams were a very interesting element! Thanks for a wonderful recipe!
Analida
I am so glad you liked the recipe Michele! Like I always say - a recipe is just a suggestion - feel free to adjust and modify.
Crystal
Thank you for this amazing recipe Analida! I purchased a tagine and didn’t know where to start. Your instructions and comments about a tagine were a lovely addition to this delicious recipe. It came together simply and I served the meal to my family right out of the dish. Can’t wait to try more recipes!
Analida
Thanks Crystal! I am so glad you and your family enjoyed the tagine recipe!
Vikki Stokes
I have a tagine from World Market. Do you know how I can tell if the glaze has lead or not? It is stamped oven, microwave, and dishwasher proof. Made InPortugal.
Analida
Hi Vikki, I would call them to verify this has no lead in the glaze. Any cookware should not have lead but there are test kits that a bit expensive to test for lead in a ceramic piece. I hope this helps.
Carole
hi Analida: i'm giving this 5 stars and i haven't made it yet because i'm sure it will be fantastic (making it Sunday) I asked my daughter what she wanted me to make for her birthday dinner (we're on "stay at home" here in NJ and the restaurants are closed) She said she wanted me to make the Moroccan saffron Chicken (your recipe) I've made it before and it was delicious! but when i googled Moroccan Chicken to get the recipe, i came across this one so i'm going to try it. One question though and it may sound dumb but when you say 1 tsp curry you mean curry powder correct ?
Analida
Hi Carole,
Yes, yellow curry powder. Thanks so much and enjoy!
Jason
Hi. I have a tagine, but have not used it in many years. I did season it the first time I used it, should I repeat the process again since I haven't used it in so long?
Analida
Hi Jason,
It can't hurt to season it again.
Enjoy!