When I first tried spicy chicken tagine, I was captivated by its flavors and rich aroma. This dish showcases a delightful mix of ingredients, including extra virgin olive oil, butter, finely chopped onion, rosemary, fresh ginger, red chilies, cinnamon sticks, boneless skinless chicken breast, dried apricots, honey, and plum tomatoes, creating a symphony of taste. This is a wonderful choice for anyone looking to elevate their dinner routine with a dish that’s both comforting and exciting.
The blend of spices and sweet notes from the apricots and honey perfectly complements the heat from the chilies, making each bite a little adventure. As I experimented with making this dish at home, I discovered just how simple it is to create this Moroccan-inspired meal, which turns any weeknight dinner into a special occasion.
History of Tagine Cooking
Tagine cooking has its roots in North African cuisine, particularly in Morocco. The term “tagine” refers to both the cooking method and the earthenware pot used to prepare it.
This pot, with its distinctive conical lid, helps to steam and slow-cook food, capturing flavors and moisture. The origins can be traced back to the Berber tribes, who adapted the cooking style using available resources.
Historically, tagine was cooked over an open flame. Ingredients like meats, vegetables, and spices were layered inside the pot, creating a delicious and aromatic dish.
The use of spices is significant in tagine cooking, showcasing the region’s trade history. Spices like cumin, cinnamon, and saffron have been used for centuries, adding depth and complexity to the dishes I enjoy.
As the recipe spread through cultures, each region put a unique spin on tagine, incorporating local ingredients and traditions.
Today, tagine continues to be a festive and communal dish, often served with bread for sharing. I find it fascinating how this cooking style, with its rich history, brings people together around the table.
Ingredients
- 2 tbsp of extra virgin olive oil
- 1 tbsp of butter
- 1 finely chopped onion
- 3 sprigs of rosemary (2 cut in half, 1 finely chopped)
- 3 tbsp of peeled and finely chopped fresh ginger
- 2 seeded and finely chopped red chilies
- 2 cinnamon sticks
- 1 lb of boneless and skinless chicken breast
- 3/4 cup of dried apricot
- 2 tbsp of honey
- 1 (14 oz) can of plum tomatoes
- Salt to taste
- Ground black pepper to taste
- 4 tbsp of shredded fresh basil
How to make spicy chicken tagine?
- Begin by heating a blend of oil and butter in a tagine or heavy-bottomed casserole dish. The combination of these fats enhances the overall flavor profile.
- Introduce ginger, onion, chopped rosemary, and chilies to the heated fats. Sauté the mixture until the onion softens, releasing fragrant aromas.
- Incorporate halved rosemary sprigs and cinnamon sticks, infusing the dish with warm, comforting spices.
- Add the chicken to the pot, browning it on both sides until a rich color develops. This crucial step helps seal in the chicken’s juices, ensuring a tender final product.
- Combine apricots with the chicken, then drizzle honey over the ingredients. This sweet addition provides a delightful contrast to the savory elements.
- Stir in plum tomatoes, including their juice. If the mixture appears dry, add a small amount of water to ensure the ingredients are adequately submerged.
- Bring the liquid to a boil, then reduce the heat to low. Cover the dish and allow it to simmer gently for approximately 35 to 40 minutes.
- Once the chicken is cooked through, season with salt and pepper to taste.
- Garnish with shredded basil before serving. This dish is best enjoyed immediately.
Nutritional Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 350 |
| Protein | 27 g |
| Total Fat | 13 g |
| Saturated Fat | 3.5 g |
| Carbohydrates | 33 g |
| Dietary Fiber | 4 g |
| Sugars | 27 g |
| Sodium | 170 mg |
Serving Suggestions
Accompaniments
To complement this dish, I recommend serving it with couscous or quinoa. Both grains absorb the sauce beautifully and provide a hearty texture.
I often add a side salad for freshness. A mix of arugula, cherry tomatoes, and a lemon-tahini dressing works well. For a Mediterranean twist, hummus and pita bread are also excellent choices, offering a creamy balance to the dish’s heat.
Olives and pickled vegetables can serve as a delightful contrast. They add tanginess that brightens each bite. I find that toasted almonds or pine nuts sprinkled on top can add a satisfying crunch.
Presentation Tips
For the presentation, I like to use a large, colorful serving platter. It showcases the vibrant colors of the tagine and adds an inviting touch to the table.
I serve the tagine in its cooking dish when possible, as this retains warmth and provides an authentic look. Garnishing with fresh herbs, such as cilantro or parsley, not only enhances appearance but also adds a fresh aroma.
To make it even more visually appealing, I often include lemon wedges or pomegranate seeds as garnish. These pops of color brighten the dish and offer an extra burst of flavor. Arranging everything thoughtfully helps create a memorable dining experience.
Storage and Reheating
Best Practices
After cooking, let the tagine cool down to room temperature. This prevents condensation from forming inside the storage container. I prefer using an airtight container to keep the dish fresh. When storing, label the container with the date to keep track of freshness.
Refrigerate the tagine if I plan to consume it within a few days. For longer storage, freezing is the way to go. I portion the dish into servings before freezing, making it convenient for later meals. When reheating, I choose to use a stovetop method, as it warms the dish evenly while maintaining its moisture.
Common Mistakes to Avoid
One mistake I try to avoid is not allowing the tagine to cool before storing it. This creates an environment for bacteria to thrive. I also steer clear of using plastic wrap directly on hot food, as it can melt and affect the taste.
Another common error is reheating the tagine at too high a temperature. I prefer low and slow reheating to keep the chicken tender and prevent it from drying out. Lastly, I make sure not to reheat the dish multiple times, as repeated heating can compromise its quality and safety.
Conclusion
Making spicy chicken tagine has been a delightful journey for me. It combines diverse flavors and textures that create a unique dish.
I like how the spices come together to bring warmth and depth. Each ingredient plays its part in creating a memorable meal.
Cooking this dish allows for creativity. I can adjust spice levels to suit my taste and preference.
I enjoy sharing spicy chicken tagine with family and friends. It never fails to impress and create lasting memories.
Did you know? A great salad to pair with this tagine is Turkish sumac onion salad.
Want to try it? Get the recipe now (by clicking the image below):
