Chicken Tagine with Potatoes: A Comforting One-Pot Meal

Regarding comforting meals, chicken tagine with potatoes offers a delightful fusion of flavors and textures. This dish combines tender chicken portions, aromatic spices, and hearty vegetables like potatoes, carrots, and apples, making it a satisfying choice for any dinner. I love how the ingredients come together, creating a rich and flavorful experience.

To prepare this delicious tagine, you’ll need chicken portions, a large onion, tomatoes, potatoes, carrots, apples, water, a preserved lemon, fresh herbs for garnish, and a variety of spices to create a chermoula paste. The blend of saffron, garlic, ginger, and other spices will elevate the dish to new heights.

Chicken Tagine in a Nutshell

Chicken tagine is a delightful Moroccan dish that combines tender chicken with various aromatic spices. It is traditionally cooked in a conical pot, which helps retain moisture.

The dish typically includes:

Chicken pieces: Bone-in for better flavor.
Vegetables: Potatoes, carrots, and sometimes olives.
Spices: Cumin, coriander, cinnamon, and saffron are common.

The cooking method involves simmering the ingredients, allowing the flavors to meld beautifully. The result is a rich and savory stew.

I love to serve it with couscous or crusty bread to soak up the sauce. The mix of sweet and savory elements, often brought together with dried fruits like apricots or raisins, creates an irresistible flavor profile.

Chicken tagine can also be a versatile dish. You can adjust the vegetables or spices based on what you have on hand.

It’s perfect for family gatherings or cozy evenings at home. The comforting aroma that fills my kitchen makes it a favorite in my household.

Ingredients

2.2 lb of chicken portions
1 large white onion, sliced into rings
2 medium-sized tomatoes, sliced into rings
2 large potatoes, cut into long wedges
2 halved large carrots, sliced lengthwise
2 large apples
4.2 oz of water
½ preserved lemon
A small handful of coriander and parsley for garnish

For the Chermoula Paste, I’ll need:

2 tablespoons of extra virgin olive oil
1 tablespoon of liquid saffron
½ pulp from the preserved lemon, finely chopped
3 cloves of garlic, finely chopped
A small handful of fresh parsley, chopped (both leaves and stalks)
A small handful of fresh coriander, chopped (both leaves and stalks)
1 teaspoon of ground ginger
½ teaspoon of black pepper
½ teaspoon of ground turmeric
1 tablespoon of sweet paprika
1 teaspoon of cumin
1 teaspoon of coriander
1 teaspoon of salt

How to make chicken tagine with potatoes?

Commence by preparing the chermoula, combining the dry spices and fresh herbs. The preserved lemon rind is reserved for later integration.
For a homogenous texture, the mixture can be processed in a food chopper. The prepared chermoula is then set aside.
The chicken is thoroughly coated with the chermoula, allowing for flavor infusion.
A minimum of one hour of marination is recommended, with an extended overnight marination in refrigerated conditions yielding enhanced flavor profiles.
The preserved lemon rind is finely julienned.
The cooking vessel, which may include a tagine, Dutch oven, or standard saucepan, is lined with sliced onions, followed by a layer of sliced tomatoes.
The marinated chicken pieces are strategically placed within the pot, distributed over the tomato base, with a portion of the chermoula reserved.
The julienned preserved lemon is scattered across the chicken.
Prepared potatoes and carrots are arranged in a central dome formation. Supplemental vegetables and apple slices are incorporated as space permits.
Water is added carefully to the pot, avoiding disruption of the chicken layer. The remaining chermoula is then applied to the top.
The pot is brought to a simmer over medium-high heat, followed by a reduction to low heat for sustained cooking.
A simmering period of approximately 2 hours is recommended for tagine preparations, with a 1-hour duration for alternative vessels.
Upon completion, the dish is removed from the heat and allowed to rest for 10 minutes.
Before serving, fresh herbs are liberally scattered over the surface.

Nutritional Information

Nutrient	Amount per Serving
Calories	350
Protein	22 grams
Total Fat	22 grams
Carbohydrates	15 grams
Fiber	3 grams
Cholesterol	85 mg
Sugar	9 grams

Serving Suggestions

Accompaniments

To complement chicken tagine, I often serve it with couscous or rice. Both options absorb the flavorful sauce beautifully. I also like to include steamed vegetables, such as carrots or green beans, which add color and nutrition.

If I’m feeling adventurous, I might prepare a simple Moroccan salad made with tomatoes, cucumbers, and a tangy lemon dressing. This salad provides a refreshing contrast to the warm spices of the tagine. For a finishing touch, some olives or preserved lemons can be served on the side to enhance the dish’s vibrant flavors.

Presentation Tips

For the presentation, I opt for a beautiful tagine pot if I have one. It adds a rustic charm to the table. Appealing and arranging the chicken and potatoes makes the dish more enticing.

I sprinkle fresh herbs, like cilantro or parsley, on top for a pop of color. Serving with a small bowl of lemon wedges allows guests to add a hint of brightness at their preference. I love using colorful serving dishes to create an inviting atmosphere, making the meal feel festive and special.

Storage and Reheating

Storing Leftovers

When I have leftovers, I let the chicken tagine cool to room temperature. Then, I transfer it into an airtight container. This helps prevent any moisture loss and keeps it fresh.

I usually recommend refrigerating the tagine within two hours of cooking. It can last in the fridge for about 3 to 4 days. If I want to keep it longer, I freeze it. In that case, I portion it into freezer-safe containers for easy access later. It can last in the freezer for up to 3 months. Just remember to label the containers with the date for easy tracking.

Best Practices for Reheating

Reheating chicken tagine requires care to preserve its tender texture and rich flavors. I prefer to reheat it on the stove. I place it in a pan over medium heat, stirring occasionally.

For added moisture, I often add a splash of broth or water. This prevents it from drying out. Microwave reheating is another option, but I make sure to use a microwave-safe dish and cover it with a lid or damp paper towel to trap steam. I heat it in short intervals, stirring in between until it’s heated through. This method helps me retain the dish’s original taste and texture.