Authentic Chicken and Vegetable Tagine

Embark on a culinary journey to North Africa with this aromatic and deeply flavorful Chicken and Vegetable Tagine. This iconic Moroccan dish, traditionally slow-cooked in an earthenware tagine pot, features tender pieces of chicken braised with a vibrant array of seasonal vegetables and a captivating blend of spices. The magic of a tagine lies in its ability to marry sweet and savory notes, creating a rich, complex stew that is both comforting and exotic. With every spoonful, you’ll discover succulent chicken, soft vegetables, and a fragrant sauce perfect for soaking up with crusty bread. It’s a healthy, hearty, and truly unique meal that invites you to gather around and savor a taste of Moroccan hospitality.

Ingredients:

For the Chicken & Marinade:

• 1.5-2 lbs (700-900g) bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1-inch piece fresh ginger, grated (about 1 tbsp)
• 2 tablespoons olive oil
• 1 teaspoon turmeric powder
• 1 teaspoon ground ginger
• 1 teaspoon paprika (sweet or smoked)
• ½ teaspoon ground cumin
• ¼ teaspoon saffron threads, crushed and soaked in 2 tbsp warm water (optional, but highly recommended)
• ¼ cup fresh cilantro, chopped
• ¼ cup fresh parsley, chopped
• ½ teaspoon salt (or to taste)
• ¼ teaspoon freshly ground black pepper

For the Vegetables & Broth:

• 2 medium potatoes, peeled and cut into large chunks
• 2 medium carrots, peeled and sliced into thick rounds or large chunks
• 1 zucchini, cut into large pieces
• ½ head cauliflower, broken into florets
• 1 cup chicken broth or water
• ½ cup pitted green olives (optional)
• ¼ cup raisins (optional, as seen in your image)

For Garnish (Optional):

• Extra fresh cilantro or parsley, chopped
• A drizzle of extra virgin olive oil

Step-by-Step Instructions:

1. Marinate the Chicken (Ideally Ahead of Time):
   • In a large bowl, combine the finely chopped onion, minced garlic, grated ginger, 2 tablespoons olive oil, turmeric, ground ginger, paprika, cumin, salt, black pepper, chopped cilantro, chopped parsley, and the soaked saffron (if using). Mix well to form a paste.
   • Add the chicken pieces to the marinade, ensuring they are thoroughly coated. Cover the bowl and refrigerate for at least 1 hour, or preferably 4 hours to overnight, to allow the flavors to meld.
2. Sear the Chicken (if not using a tagine directly on stove):
   • If cooking in a traditional tagine pot directly on the stovetop (over a diffuser) or if you want extra color, heat 1 tablespoon of olive oil in a large skillet or the bottom of your tagine (if it’s stovetop safe) over medium-high heat.
   • Sear the marinated chicken pieces for 2-3 minutes per side until lightly browned. This step is optional but adds depth of flavor. Remove chicken and set aside.
3. Assemble the Tagine:
   • If using a traditional tagine: Place the browned (or un-seared) marinated chicken pieces at the bottom of the tagine.
   • If using a Dutch oven or heavy pot: Place the browned (or un-seared) marinated chicken pieces at the bottom.
   • Arrange the larger, harder vegetables first: place the potato chunks and carrot slices around and on top of the chicken.
   • Then, add the zucchini pieces and cauliflower florets.
   • If using, scatter the green olives and raisins among the vegetables.
4. Add Broth and Simmer:
   • Pour the 1 cup of chicken broth (or water) over the ingredients in the tagine/pot.
   • For a traditional tagine: Cover with its conical lid. Place over low heat with a heat diffuser (essential for stovetop use) and bring to a gentle simmer.
   • For a Dutch oven/pot: Bring to a gentle simmer on the stovetop.
   • Once simmering, reduce the heat to the lowest setting (for tagine) or low (for pot).
5. Slow Cook to Perfection:
   • Cook the tagine for 1 hour to 1 hour 30 minutes, or until the chicken is fork-tender and the vegetables are cooked through. The exact time will depend on your chicken pieces and desired tenderness. Avoid lifting the lid too often, especially with a tagine, to retain steam and moisture.
   • If using a traditional tagine, the steam will condense and self-baste the ingredients, creating a moist and flavorful dish.
   • Check for seasoning halfway through and adjust salt/pepper if needed.
6. Serve:
   • Once cooked, carefully remove the tagine/pot from the heat.
   • Garnish generously with extra fresh chopped cilantro or parsley.
   • Serve the Chicken and Vegetable Tagine hot, directly from the tagine (if using) or transferred to a serving platter.

Tips, Variations, and Storage:

• Tagine Pot: While a traditional tagine pot is ideal for authentic flavor and presentation, this recipe can be successfully made in a heavy-bottomed Dutch oven or any large pot with a tight-fitting lid.
• Vegetable Variety: Feel free to use other seasonal vegetables like turnips, bell peppers, eggplant, or sweet potatoes. Adjust placement based on cooking time (harder vegetables at the bottom).
• Lemon Confit: A few pieces of preserved lemon (added halfway through cooking) can add a wonderfully tangy and salty depth characteristic of Moroccan cuisine.
• Spicy Kick: Add a pinch of cayenne pepper or a small, whole dried chili pepper to the marinade.
• Sweetness Balance: If you like more sweetness, add a tablespoon of honey or a few pitted dates during the last 30 minutes of cooking.
• Couscous: Tagine is often served with a side of fluffy couscous, which is perfect for soaking up the flavorful sauce.
• Storage: Leftover tagine can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. The flavors often deepen overnight.
• Freezing: This tagine freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat.

Pairings:

• Bread: Crusty Moroccan bread (khobz) or any rustic bread is essential for scooping up the delicious sauce.
• Couscous: A classic accompaniment, prepared simply or with some butter and herbs.
• Salad: A refreshing side salad like a simple cucumber and tomato salad, or a Moroccan carrot salad with orange blossom water.
• Beverage: Moroccan mint tea is a perfect complement, or a light-bodied red wine.

Quick Info:

• Prep Time: 20 minutes (plus 1 hour to overnight marinating)
• Cook Time: 1 hour 15 minutes – 1 hour 45 minutes
• Total Time: Approximately 1 hour 35 minutes (active cook time) + marinating
• Servings: 4-6
• Cuisine: Moroccan / North African
• Effort Level: Medium (mostly hands-off simmering