Chicken Tagine – An Introduction
What is Chicken Tagine?
Chicken Tagine braise tender pieces of chicken in an aromatic spice-infused sauce decorated with chickpeas and dried apricots for a truly authentic dining experience! Serve it over Couscous to complete it. Once you’ve perfected this dish, try your hand at tagine featuring lamb and veggies!
Tagine is an iconic North African stew that features meats and vegetables braised in a delicious spiced sauce. Traditionally, cooks prepare this dish in a conical clay pot known as a tagine, which gives the dish its name. The conical lid releases steam through condensation, keeping the dish moist as it simmers.
Many varieties of tagines exist, allowing for a mix of fish, meat, and vegetables in a stew-like dish. Cooks often add dried figs, apricots, olives, or preserved lemons to enhance the flavors and textures. Today, I have chosen to share a variation—Moroccan Chicken Tagine with Dried Chickpeas and Apricots.
Don’t worry; you won’t need a tagine to create this dish. An ordinary pot will work perfectly for this recipe!
What Is Moroccan Chicken Tagine?
For this Moroccan Chicken Tagine recipe, we use Ras el Hanout spices. Cooks widely incorporate this blend across North Africa in many dishes. While ready-made blends may offer better consistency in flavor balance between brands, making your own ensures greater accuracy and saves money, too!
Bone-in, skin-on chicken thighs make an ideal cut for a tagine because they remain moist after the 25-minute simmering time required to thicken the sauce and develop flavors.
Essential Ingredients in Chicken Tagine
Chicken Legs
These tasty legs make an excellent alternative. Follow the recipe exactly, making sure that thigh boneless S and breast pieces are added back during simmering to avoid overcooking them; I have provided directions in my notes section for doing this.
Ras el Hanout Spice Mix
Ras el hanout is an aromatic blend made with some of the most versatile spices you have on hand! There are commercial blends available, but I prefer creating my own to ensure a perfect balance of flavors. With such an extensive list of ingredients available, it shouldn’t matter too much if any one or two spices are missing; I have provided alternative substitution suggestions in the recipe notes!
Cinnamon Stick
Add cinnamon to your sauce as it cooks to add an amazing fragrance and taste. I adore its delightful aroma in any dish I prepare! As previously discussed, chicken tagine is a well-loved dish featuring different variations that include olives, dried fruit – or both! I decided to go for fruit because that’s one dish where I like pairing meat with fruit! Personally, though, both dried fruits and olives would overwhelm me; let either one shine to its best advantage instead.
Chickpeas
Chickpeas add an extra crunch and filler to this meal, although canned beans might be easier for convenience purposes than dry. Other beans, such as butter beans and cannelloni, are great alternatives, while lentils also make great substitutes.
Garlic and Onions
Garlic and onions are essential in providing any sauce with its delicious flavor base, so it’s rare that we see recipes on this site without these two key ingredients!
Tomato Canned
To create my sauce base. While not strictly traditional, I prefer how this thickens and adheres better to couscous than without it; without it, the sauce would be watery in consistency, although traditional tagines should have thin sauces!
Chicken Stock
Chicken stock will add depth and complexity to the sauce; without it, it would likely taste flat and uninspiring. To make my work simpler, I typically turn to store-bought products; however, homemade chicken stock would add another dimension – and vegetable stocks provide another fantastic option!
Fresh Coriander/Cilantro
Coriander (cilantro) serves as an attractive garnish and is highly recommended. However, it isn’t essential; it ultimately depends on individual preferences and pricing fluctuations due to extreme climate conditions like those in Sydney. However, for those who enjoy coriander, prices may experience alarming spikes, as shown here!
Preserved Lemons
Preserved lemons add an authentic flair to tagines! Cooks widely use preserved lemons in Moroccan and other international cuisines, while Indian cuisine often incorporates them into traditional chicken tagines. I accidentally left off one letter from this list above, so I emphasize that point with an image-rich post!
People typically pickle preserved lemons in salt, which mildly decreases bitterness while significantly altering their flavor. This process intensifies the earthy tones and enhances the citrus zest flavors.
Nowadays, tagine is readily available throughout Australia’s grocery stores (Coles, Woolies, and Harris Farms are just some examples), but don’t fret if you can’t locate any. Tagine remains an exceptional recipe even without it!
How to Use Lemon Preserved
We only consume the rind as this is where its flavors reside! Grab a slice from your jar, scrape away any pith (white portion of rind) and pulp using an equivalent of one teaspoon (this part can be extremely salty and bitter), rinse under running tap water to get rid of excess salt, finely dice it using a knife before finally finely chopping your preserve into smaller chunks for consumption.
How to Make Ras el Hanout Spice Mix at Home?
Step-by-Step Instructions for Cooking Chicken Tagine
Brown the chicken skin until golden-brown before cooking until tender, and braise spice-infused sauce for braising. Simple!
Preparing the Ingredients
- Plump Apricots for Dessert
Cover your dried apricots with boiling water and leave for 30 minutes to allow them to expand in volume.
- Chicken in Brown
To create delicious brown chicken, season the chicken with salt and pepper before thoroughly browning its skin in a skillet for 8 to 10 minutes without overdoing it! Browning will not only enhance its flavor but also create golden bits called fonds that add extra depth of flavor to gravy sauce. Don’t rush this process! Browned skin adds lots of depth. It also creates golden bits on your skillet (known as Fond). This process should not be rushed through, as these bits provide wonderful depth when making gravy sauce!
Once the skin side has become perfectly golden-brown, cook another side for one more minute before removing it from the heat source. At this stage, it won’t be fully cooked; instead, it will finish cooking while in contact with its sauce.
- Sauté Spices and Aromatics
Simmer garlic and onion before adding spices for a short while in another skillet before returning them to the pot to finish cooking off before adding liquid. Sautéing spices prior to adding liquid is an effective way to extract more flavor from them – something tagines are certainly perfect for!
Making the Chicken Tagine Sauce
Combine chickpeas, tomato, apricot, lemon preserved stock, and cinnamon stick into a medium pot and mix thoroughly before returning it to an unctuous simmer for several minutes.
- Assemble Your Chicken as a Top Layer
Place the chicken skin side up onto a plate, with its flesh submerged but its skin above. This method will retain browning during braising. Cover the pot and simmer on medium-low for five minutes, adjusting the heat so that it simmers; beware of cooking too quickly, or the bottom of the pan could scorch!
- Simmer, Covered, for 20 Minutes
Remove the lid, and continue simmering the dish with the cover on for at least 20 minutes, or until chicken reaches an internal temperature of 70°C/158°F – it might take slightly less time due to having bone in already.
- Thigh of Chicken Tagine
They’re an easy cut that provides flexibility! Serve! A tagline is typically enjoyed with couscous; I’ve included additional details and suggestions below regarding flavors of couscous as well as partners that may go well with it.
How to Make Tagine Sauce?
Combine cinnamon sticks, tomatoes, chickpeas, plumped apricots and stock. Stirring. Place chicken on top, skin side down. Simmer for 5 minutes uncovered. Bring your liquid to a boil and cover it with the top lid (Note 6).
Cook While Adjusting the Heat
For 5 minutes, cook while adjusting heat accordingly so that it simmers (avoid temperatures that are too high as that could lead to cavitation on base). Cover and simmer for 20 minutes.
Remove the Lid
Then cook an additional 20 minutes or until the internal temperature of the bird reaches 70°C/158°F or below (Note 6.) before serving with couscous (Note 9) and fresh coriander as garnish.
Dry Apricots
Dry fruits such as figs and apricots are often added to traditional tagine S recipes. I chose apricots here as an example; you are free to leave out or swap in whatever ingredients you prefer (see note 7 if olives instead!).
How to Make Tagine Dishes?
Tagine dishes typically utilize skin-on, bone-in legs for maximum flavor. Incorporating drumsticks (use 10 in your calculations) may also produce delicious results. For boneless legs, cook on each side for several minutes, remove, cut into slices according to the recipe, then throw back into the sauce to finish cooking for another five minutes. For breasts, I find the most efficient method is cooking them in a pan directly over high heat. Make the sauce according to the recipe; slice your chicken into long strips and toss in the sauce just before serving.
Lemon Preserved
Lemon preserved in the preserve is an ingredient widely used in Moroccan and Indian cuisine – it resembles regular lemons except that its juice has been preserved by salting them up for storage. The acidity from lemon juice softens its flavors while adding an earthy lemon flair that enhances authenticity in tagines; don’t fret if you can’t find lemon rind; your tagine will still taste fantastic without it!
What Should Be Served with Chicken Tagine?
Tagine is often served over couscous. Plain couscous is tasty enough, but for an enhanced experience, add dried fruits, nuts, or fresh lemon slices as toppings or use one of many other flavoring options available to customize its recipe.
Other starchy vehicles that make an excellent vehicle to serve sauces include rice (white, brown, and basmati varieties), pearl couscous (large ones), quinoa, as well as any other starchy food small enough to absorb sauces – even mashed potato or cauliflower would work beautifully!
Cauliflower Rice
If you’re on a low-carb diet, cauliflower rice can be an ideal choice to help reach your weight goals. Plus, its subtle nutty taste pairs nicely with chicken tagine!
Side Salade
I’m in search of an easy, fresh side salad to accompany spicy dishes such as Chicken Tagine. For inspiration, here are a few ideas:
Shredded Red Cabbage, Carrot and Mint Salad
is a frequent feature at Moroccan and Middle Eastern-themed meals) My daily salad dressing (an easy and flexible alternative for anything), as well as exotic options like Pomegranate Vinaigrette, can add flair and excitement.
Cucumber Salad with Herb Garlic Vinaigrette
For another delicious way to enhance your meal, try Ottolenghi’s Green Bean Salad (my absolute favorite!), Grilled Eggplant with Yoghurt Sauce, Roasted Pumpkin with Yogurt Sauce and Pine Nuts, or Great Roasted Carrots with Tahini Sauce. These dishes offer fantastic examples of ideal side salads to complement your main course.
I would like to know your opinions if you try this!
Complete Ingredient List and Nutritional Information
Here’s a revised version of your ingredients and instructions, broken into shorter paragraphs for better readability:
- 1 cup dry apricots, cut into halves (Note 1)
- 6 x 220g/7oz chicken thighs, bone-in, skin-on (Note 2), each seasoned with ¾ tsp cooking/kosher salt and two teaspoons olive oil
- Brown/yellow onion, cut into thin 0.3 cm/1/8″ slices
- Two cloves garlic, chopped
- One cinnamon stick (or substitute with ½ tsp cinnamon powder for variation)
- 1 x 400g/14.4 oz can of chickpeas, drained (Note 10)
- 3 cups preserved lemon rind, finely chopped (Note 3)
- 4 ½ cups low-sodium chicken stock or homemade stock
Ras el Hanout Spice Blend (Note 4):
- 1 tsp cooking salt
- 3 tbsp ground cumin
- ¾ tbsp ground ginger
- 3 tbsp ground coriander
- ¼ tsp cinnamon powder
- ¼ tsp allspice powder
- ⅛ tsp clove powder
To Serve:
Combine all ingredients as directed and serve warm.
Couscous
It can be enjoyed plain or with nuts and fruit (see recipe here), with or without fresh coriander (2 tablespoons roughly chopped) as optional add-in options (Note 7). (You could also opt for 1 cup of Kalamata olives (instead of Apricots).)
Instructions:
Plump Apricots
Soak dried fruit for 30 minutes in boiling water in a bowl before draining (this will increase their volume).
Season the Chicken
Season the chicken by applying salt liberally on both sides before placing it into an enormous deep pan or skillet (Note 5) set over high heat, placing it skin-side down. Cook for eight to 10 minutes, until golden; flip and cook one more minute on the meat side before moving onto an oiled plate for serving.
Sauté Aromatics and Spices
Remove all but two tablespoons of fat from a skillet, reduce to moderate heat, add onions to boil for approximately three minutes, and then garlic before simmering for one more. Finally, add Ras el hanout spice mix, stirring for 30 seconds more before serving.
Recipe Notes for Chicken Tagine:
Dried Apricots in Chicken Tagine
Dried fruits like apricots and figs are commonly used in traditional chicken tagines. If you prefer, you can leave them out or substitute them as desired. For example, see Note 7 for an olive option.
Best Chicken Cut for Tagine
When it comes to chicken cuts, bone-in, skin-on thighs yield the juiciest results. Alternatively, drumsticks also work well (use 10). If you choose boneless thighs, sear them for a couple of minutes on each side, then remove them. Afterward, make the sauce according to the recipe and add the chicken back in during the last 5 minutes. For breasts, cook them through in the pan, then prepare the sauce and slice the chicken to toss it through just before serving.
Preserved Lemon for Chicken Tagine
This pickled lemon adds a touch of authenticity to chicken tagines. However, if you can’t find it, don’t worry—tagine is still delicious without it. In fact, preserved lemons are available at most large grocery stores in Australia. To prepare them, use only the rind, scrape off the pith and pulp, rinse, and finely mince.
Spices in Chicken Tagine
If you’re missing a spice or two, don’t worry! Instead, adjust by increasing the amount of spices you have.
Cooking Vessel for Chicken Tagine
If you have a traditional tagine, that’s great! Otherwise, I use a 30 cm / 12” wide shallow cast iron casserole dish. In general, any large, deep skillet or pot works fine. If it has a lid, it’s even better. If not, cover with a baking tray or foil during the covered simmering step.
Internal Temperature for Chicken Tagine
Chicken thighs can be cooked well over the target internal temperature—up to 85°C / 185°F—and remain juicy. Therefore, it’s important to monitor the temperature.
Olive Option for Chicken Tagine
If you prefer olives, skip the dried apricots and use 1 cup of kalamata or green olives. Additionally, there’s no need to plump them up; add them to the tomatoes.
Nuts in Chicken Tagine
Lightly toasted slivered almonds can add a nice touch to chicken tagines. Thus, consider this option for an extra layer of flavor.
Couscous for Serving Chicken Tagine
I recommend this recipe for couscous; furthermore, it’s also excellent with rice.
Chickpeas in Chicken Tagine
You can substitute chickpeas with any canned beans. However, if using dried chickpeas, you will need 1/2 cup dried, cooked as per Note 1 in this recipe.s, you will need 1/2 cup dried and cooked as per Note 1 in this recipe.
Cooking Instructions for Chicken Tagine Recipe
TO PREPARE
Lemon curd can be found at most large grocery stores in Australia. We will only use the rind as this contains all of its flavors! Firstly, slice off one side of the jar before scraping away the pith and pulp with the equivalent of one teaspoon. Rinse thoroughly under running tap water to rinse away salt before mincing the leaves with a knife.
Spices
There’s no reason for you to feel deficient if one or two ingredients are missing; adjust what spices you already have by increasing their levels.
Cooking Vessel
Congratulations if you’re using a tagline! I prefer my 30cm/12 inches wide shallow cast iron casserole dish instead, though any large deep skillet or pot will do just fine; one with an optional lid would be even better, but if not, cover it up using its contents! Baking tray or foil to cover the simmering stage.
Internal Temperature
Thigh of Chicken
This cut is delectably succulent and can be cooked up to an internal temperature of 85°C/185°F without losing its juicy goodness (unfortunately, this can’t be said of breast meat!).
Olive Option
Skip the dried apricots! For an olive option that won’t puff up!, choose 1 cup of Kalamata olives, pitted green olives, or pitted black olives instead. No need to inflate these gems! Combine dried fruits and olives along with tomatoes. My preference isn’t mixing dried fruits and olives (it’s hard for me to appreciate all their competing flavors), but feel free to experiment and mix as desired!
Nuts
Sliced almonds should be lightly toasted in a dry pan until golden, as these make great accompaniments for tagines.
Couscous
I use my recipe for couscous, which also goes great with rice dishes.
Chickpeas
Substitute canned beans of your choice with chickpeas for an additional protein source in any of these dishes! Chickpeas should be dried and dehydrated according to Note 1. In this recipe, 1/2 teaspoon will do.
Leftovers
This can be kept in the fridge for four days; alternatively, it can also be frozen! Allow them to cool before freezing in airtight containers by portion size before placing them in the freezer in airtight containers for later thawing and cooking in whatever method desired (I like using the microwave).
Nutrition Information
The nutrition information provided is for each serving. It is important to note that accurately predicting how much fat has been rendered off during cooking can be challenging due to significant differences between batches.
Nutrition Values
The values listed represent the nutritional content per serving. However, there is limited information available regarding the amount of fat that may be wasted during cooking, as this can vary widely.
Watch and Print the Recipe for Chicken Tagine
Learn How to Make It
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Chicken Tagine by Me
It can be prepared in 15 minutes and taken off the stove after 40 minutes of simmering time (main Moroccan cuisine with 4.96 out of 50 votes and six servings). Click or hover your finger to adjust.
Print This Video Recipe
Watch this video recipe of Moroccan Chicken Tagine being prepared using bone-in thighs that remain succulent during its cooking time – key components to creating delicious Moroccan Chicken Tagine dishes! Drumsticks work wonderfully for this dish! Some recipes call for olives, while others use dried fruit (or both), but I chose fruit because it’s one of the few recipes where I enjoy pairing fruit with meat! Also, check note 7 for olive oil alternatives (which taste amazing!).
Crushed tomatoes may not typically feature in traditional tagine recipes; I like their thickening effect in making sure the sauce sticks better to my couscous – without it, the sauce would likely be thin and watery!
Moroccan Chicken Tagine
Chicken Tagine Recipe Video
Recipe video above. This Moroccan Chicken Tagine features beautifully browned chicken braised in a fragrant, spiced sauce. The secret to a great chicken tagine lies in a well-balanced spice blend! Bone-in chicken thighs work best, as they remain juicy during the sauce’s simmering time. Drumsticks are a great alternative, too.
Some versions of chicken tagine include olives, while others incorporate dried fruits or even both. I love the combination of fruit and meat, so I’ve chosen dried apricots for this recipe! (Check Note 7 for the olive option—it’s delicious as well.) Note: While traditional chicken tagines typically don’t use crushed tomatoes, I find they add a lovely thickness to the sauce, helping it cling to couscous beautifully. Without them, the sauce tends to be watery.
Ingredients for Chicken Tagine
| Ingredient | Quantity |
|---|---|
| Dried apricots, halved | 1 cup (Note 1) |
| Chicken thighs, bone-in skin-on | 6 x 220g / 7 oz (Note 2) |
| Cooking/kosher salt | 3/4 tsp |
| Olive oil | 2 tbsp |
| Onion (brown/yellow), cut into 0.3 cm / 1/8″ slices | 1 |
| Garlic cloves, finely minced | 2 |
| Cinnamon stick (or substitute with ground cinnamon) | 1 (or 1/2 tsp ground cinnamon) |
| Crushed tomatoes (1 can) | 400 g / 14 oz |
| Canned chickpeas, drained | 400 g / 14 oz (Note 10) |
| Preserved lemon skin, finely minced | 1 tbsp (Note 3) |
| Low-sodium chicken stock (or homemade) | 2 1/2 cups |
Ras el Hanout Spice Blend for Chicken Tagine (Note 4):
| Spice | Quantity |
|---|---|
| Cooking salt | 1 tsp |
| Ground cumin | 3/4 tsp |
| Ground ginger | 3/4 tsp |
| Black pepper | 3/4 tsp |
| Allspice powder | 1/2 tsp |
| Cinnamon powder | 1/4 tsp |
| Coriander powder | 1/4 tsp |
| Clove powder | 1/8 tsp |
For Serving Chicken Tagine:
- Couscous – plain or with fruit and/or nuts (recipe here)
- 2 tbsp fresh coriander, roughly chopped
Alternative Add-in Options for Chicken Tagine:
- Kalamata olives (instead of apricots) – 1 cup (Note 7)
- Slivered almonds, lightly toasted, for garnish – 1/3 cup (Note 8)
Instructions for Making Chicken Tagine
- Plump the Apricots: Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain to plump them up.
- Season the Chicken Tagine: Sprinkle salt on both sides of the chicken.
- Brown the Chicken for the Tagine: Heat the olive oil in a large, deep skillet or pot (Note 5) over high heat. Place the chicken in the skillet, skin side down, and cook for 8 to 10 minutes until deep golden. Flip and cook the flesh side for 1 minute, then remove to a plate.
- Sauté Aromatics & Spices for Chicken Tagine: Discard all but two tablespoons of fat from the skillet. Reduce the heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Stir in the Ras el hanout and cook for another 30 seconds.
- Prepare the Chicken Tagine Sauce: Add the cinnamon stick, crushed tomatoes, chickpeas, plumped apricots, chicken stock, and preserved lemon to the skillet, stirring well. Place the chicken on top, skin side up.
- Simmer covered for Chicken Tagine for 5 Minutes: Bring the mixture to a simmer, then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat to maintain a gentle simmer.
- Simmer Uncovered for Chicken Tagine for 20 Minutes: Remove the lid and continue to cook for an additional 20 minutes or until the chicken reaches an internal temperature of at least 70°C / 158°F (Note 6).
- Serve Chicken Tagine: Remove from heat and let rest for 5 minutes. Serve over couscous (Note 9) and sprinkle with fresh coriander.
How to Store and Reheat Chicken Tagine:
Leftovers will be kept in the fridge for 4 days and frozen well. To store, cool completely, then freeze in airtight containers in portion sizes. When ready to eat, thaw and reheat as needed (I usually microwave for speed and convenience).
| Note | Details |
|---|---|
| 1. Dried Apricots: | Dried fruits like apricots and figs are common in traditional chicken tagines. You can leave them out or substitute them as desired. See Note 7 for an olive option. |
| 2. Best Chicken Cut: | Bone-in, skin-on thighs yield the juiciest results; however, drumsticks also work well (use 10). For boneless thighs, sear for a couple of minutes on each side, remove, then make the sauce as per the recipe and add the chicken back in during the last 5 minutes. For breasts, cook them through in the pan, make the sauce, and slice the chicken to toss it through the sauce just before serving. |
| 3. Preserved Lemon: | This pickled lemon adds a touch of authenticity to chicken tagines. If you can’t find it, don’t worry—chicken tagine is still delicious without it. Available at most large grocery stores in Australia. To prepare, use only the rind, scrape off the pith and pulp, rinse, and finely mince. |
| 4. Spices: | If you’re missing a spice or two, don’t worry! Adjust by increasing the amount of spices you have. |
| 5. Cooking Vessel: | If you have a traditional tagine, great! I use a 30 cm / 12” wide shallow cast iron casserole dish. Any large, deep skillet or pot works fine. If it has a lid, it’s even better. If not, cover with a baking tray or foil during the covered simmering step. |
| 6. Internal Temperature: | Chicken thighs can be cooked well over the target internal temp—up to 85°C / 185°F—and remain juicy. |
| 7. Olive Option: | If you prefer olives, skip the dried apricots and use 1 cup of kalamata or green olives. No need to plump them up! Just add them with the tomatoes. |
| 8. Nuts: | Lightly toasted slivered almonds add a nice touch to chicken tagines. |
| 9. Couscous: | I recommend this recipe for couscous. It’s also excellent with rice. |
| 10. Chickpeas: | Substitute with any canned beans. If using dried chickpeas, you will need 1/2 cup dried, cooked as per Note 1. |
| 11. Storage: | Leftovers will be kept in the fridge for 4 days and frozen well. Cool completely, then freeze in airtight containers in portion sizes. Thaw and reheat as needed (I usually microwave for speed and convenience). |
Nutrition Information for Chicken Tagine
| Nutrient | Amount | % Daily Value |
|---|---|---|
| Calories | 604 cal | 30% |
| Carbohydrates | 35 g | 12% |
| Protein | 37 g | 74% |
| Fat | 37 g | 57% |
| Saturated Fat | 9 g | 56% |
| Polyunsaturated Fat | 8 g | |
| Monounsaturated Fat | 17 g | |
| Trans Fat | 1 g | |
| Cholesterol | 167 mg | 56% |
| Sodium | 1477 mg | 64% |
| Potassium | 1086 mg | 31% |
| Fiber | 8 g | 33% |
| Sugar | 16 g | 18% |
| Vitamin A | 1177 IU | 24% |
| Vitamin C | 8 mg | 10% |
| Calcium | 123 mg | 12% |
| Iron | 4 mg | 22% |
Keywords: Chicken tagine, Moroccan tagine
Frequently Asked Questions (FAQs) about Chicken Tagine
What is chicken tagine made of?
Chicken tagine is typically made with bone-in, skin-on chicken thighs or drumsticks, which are braised in a flavorful sauce that includes ingredients like dried apricots, onions, garlic, and various spices such as cumin and cinnamon. Crushed tomatoes and chickpeas often add depth and texture to the dish, while preserved lemon provides a unique tangy flavor.
What makes a tagine a tagine?
A tagine refers to both the cooking vessel and the dish itself. Traditionally, it is a cone-shaped earthenware pot designed to slow-cook dishes, allowing moisture to circulate while cooking. The specific blend of spices used, along with the inclusion of fruits and meats, characterizes the dish as a tagline.
What does tagine taste like?
Tagine offers a unique combination of flavors that are both savory and sweet. The spices create a warm and aromatic profile, while the inclusion of dried fruits like apricots adds a hint of sweetness. Overall, tagine is rich, comforting, and deeply flavorful, often enhanced by the herbs and spices used in its preparation.
What do you eat with chicken tagine?
Chicken tagine is commonly served with couscous, which absorbs the flavorful sauce beautifully. Alternatively, it can be paired with rice or flatbread. Many also enjoy garnishing their tagine with fresh herbs like cilantro or parsley for added flavor and presentation.