I love cooking dishes that bring a taste of the world into my kitchen, and chicken and vegetable tagine is a standout favorite. This flavorful Moroccan stew combines tender chicken with hearty vegetables, sweet apricots, and tangy olives, creating a dish that warms the soul. The vibrant mix of ingredients includes chicken thighs, olive oil, carrots, red capsicum, red onion, pumpkin, chickpeas, and spices like ras el hanout and cinnamon.
Preparing this meal is straightforward and rewarding. The blend of spices and fresh produce transforms simple ingredients into an aromatic feast. As I simmer everything together, the kitchen fills with enticing fragrances, instantly making it feel like a special occasion. You’ll find that this dish is not just delicious but also a wonderful way to explore new flavors.
History of Chicken Tagine
I find the history of chicken tagine fascinating. This dish emerges from North African cuisine, particularly Morocco. Its roots trace back to traditional cooking methods over a thousand years.
The tagine pot itself, made of clay, plays a crucial role. Its conical shape allows steam to circulate, keeping the ingredients moist. This cooking style reflects Arabic and Berber culinary influences.
Chicken tagine often contains spices, including cumin, cinnamon, and ginger. These ingredients highlight the region’s rich agricultural heritage and trade routes introducing various flavors.
Historically, tagine was a staple in Moroccan households. Families gathered around it for communal meals. This communal aspect is significant, emphasizing hospitality and sharing.
Today, chicken tagine remains popular worldwide. Many chefs put their twist on the traditional recipe using local ingredients.
Ingredients
- 14 oz chicken thigh (cut into large chunks)
- 1.5 tablespoons of olive oil
- 1 large carrot (chopped into large chunks)
- ½ roughly chopped red bell pepper
- 1 thinly sliced red onion
- 150 g of peeled and roughly chopped pumpkin
- 3.5 oz of roughly chopped dried apricots
- 3.5 oz of pitted and halved green olives
- 1 small and thinly sliced bird’s eye chili (optional)
- 1 drained and rinsed can of chickpeas
- 1 can of diced tomatoes
- 2 teaspoons of ras el hanout (Moroccan spice)
- 1 teaspoon of cinnamon
- 2 crushed cloves of garlic
- 250 ml chicken stock
- 1.5 teaspoons of salt
- Black pepper, to taste
How to make chicken and vegetable tagine?
- Begin by preheating the oven to 360°F (180°C) with the tagine inside for gradual warming.
- Heat olive oil in a pot and brown the chicken pieces for approximately 5 minutes. Set aside.
- Sauté chopped onions, chili, and garlic in the same pot until softened.
- Incorporate Moroccan spices and cinnamon, cooking briefly to release their aromas.
- Add chickpeas, diced tomatoes, a medley of vegetables (carrots, bell peppers, pumpkin, sweet potato, apricots), green olives, and the browned chicken to the pot. Pour in chicken stock, season with salt and pepper, and stir well.
- Transfer the mixture to the preheated tagine, cover, and cook in the oven for 60-80 minutes to allow flavors to meld and ingredients to cook through.
- Enjoy the tagine as is or accompanied by rice, quinoa, couscous, or crusty bread.
Nutritional Information
1 serving = 150g
| Nutrient | Amount |
|---|---|
| Calories | 233 |
| Protein | 16g |
| Carbohydrates | 23g |
| Fat | 10g |
| Fiber | 4g |
| Cholesterol | 64mg |
| Sugar | 14g |
Serving Suggestions
Accompaniments
I love serving tagine with fluffy couscous. The grains soak up the flavorful sauce wonderfully. For a twist, I sometimes use quinoa or brown rice as healthier alternatives.
Bread, such as a crusty baguette or pita, makes for an excellent pairing. It’s perfect for sopping up the delicious sauce.
Lastly, consider adding a fresh salad with lemon vinaigrette for a refreshing contrast. Ingredients like mixed greens, cucumbers, and tomatoes provide a nice crunch.
Garnishes
Garnishing my tagine with fresh herbs adds vibrant color and flavor. I typically choose cilantro or parsley to brighten the dish.
A sprinkle of smoked paprika or cayenne pepper can elevate the dish’s depth with a touch of spice. A few toasted almond slivers add a lovely crunch.
Citrus wedges are another great addition. Squeezing fresh lemon or orange juice over the tagine before serving enhances its taste profile.
Lastly, a dollop of yogurt can introduce creaminess, balancing the warmth of the spices. These simple touches make each serving memorable.
Storage and Reheating Tips
I find that proper storage helps maintain the flavors of chicken and vegetable tagine. Here are some tips:
- Cool Down: Let the tagine cool completely before storing it. This prevents condensation and helps avoid sogginess.
- Container Choice: Use airtight containers for refrigeration. This keeps the dish fresh and free from odors.
- Refrigeration: Store the tagine in the fridge for up to 3-4 days.
- Freezing: For longer storage, I recommend freezing it. Tagine can last about 2-3 months in the freezer.
Reheating
When it’s time to enjoy leftovers, reheating properly is key.
- Thawing: If frozen, thaw the tagine in the fridge overnight before reheating.
- Stovetop Method: I often reheat on the stovetop. Heat on low to avoid burning. Stir occasionally for even warming.
- Microwave Option: For a quick reheating, I place it in a microwave-safe dish. Heat in short intervals, ensuring I stir in between.
- Add Moisture: If the tagine looks dry, I splash a bit of water or broth to revive its consistency.
Conclusion
Creating a chicken and vegetable tagine is a flavorful experience. I love the blend of spices and fresh ingredients that make each bite exciting.
Cooking this dish allows for creativity. I can adjust the seasonings to match my taste or add different vegetables based on what I have on hand.
Enjoying this meal makes me feel connected to the rich culinary traditions of North Africa. Each preparation brings the opportunity to share it with others, making meals even more special.
One more thing, couscous with dill is a great and refreshing salad you can pair with this tagine.
Interested? Get the recipe now (by clicking the image below):
