A tagine pot is a traditional North African cooking vessel with a shallow base and a tall, conical lid; in New Zealand, the name also often refers to the slow-cooked stew made in it. This chicken tagine combines warm spices, olives and preserved lemon in a gently simmered sauce, and it works in a tagine, a heavy lidded casserole or a Dutch oven.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 6 pieces
- 1 tsp (5 g) fine salt, divided
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large onion (about 250 g), thinly sliced
- 3 garlic cloves (about 9 g), finely chopped
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground paprika
- ½ tsp (1 g) ground turmeric
- ¼ tsp (0.5 g) ground cinnamon
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) lemon juice
- 1 small preserved lemon (about 60 g), pulp discarded and rind rinsed and finely chopped; or use 2 tsp (10 g) finely grated lemon zest
- ¾ cup (100 g) pitted green olives, drained
- ½ cup (70 g) dried apricots, halved
- ¼ cup (15 g) chopped fresh coriander, plus extra to serve
- 2 tbsp (20 g) toasted flaked almonds, to serve (optional)
Instructions
- Prepare the chicken and aromatics. Pat the chicken dry and season it on both sides with ¾ tsp salt and the pepper. Slice the onion, chop the garlic and prepare the preserved lemon and other ingredients before heating the pot.
- Brown the chicken. Set a tagine base, Dutch oven or heavy lidded casserole over medium heat. If using a traditional clay tagine, follow its care instructions and warm it gradually; do not place a cold tagine on a hot burner. Add the oil. In batches, brown the chicken skin-side down for 6–8 minutes, then turn and cook for 2 minutes. Transfer to a plate; the chicken need not be cooked through yet.
- Cook the onion and spices. Add the sliced onion to the pot and cook for 5–7 minutes, stirring, until softened. Stir in the garlic, cumin, ginger, paprika, turmeric and cinnamon and cook for 30 seconds, just until fragrant. If the spices begin to catch, add a spoonful of stock.
- Simmer the tagine. Pour in the remaining stock and lemon juice, scraping up browned bits. Stir in the preserved lemon, olives, apricots and remaining ¼ tsp salt. Return the chicken to the pot skin-side up, along with any juices on the plate. Bring the liquid just to a gentle simmer, cover and cook on low for 40–45 minutes. Keep the liquid bubbling lightly rather than boiling hard; check that the pot has not run dry, adding a splash of water or stock if needed.
- Check doneness and finish. Check the thickest part of a thigh with a food thermometer, avoiding the bone. Chicken must reach the USDA FSIS safe minimum internal temperature of 165°F (74°C). If needed, cover and cook for a few more minutes before checking again. Stir in the coriander and taste the sauce; add a little salt or lemon juice if necessary. Rest off the heat for 5 minutes, then scatter with extra coriander and almonds, if using.
Tips
- Use the right heat for your pot. A clay tagine heats more gently and may need a heat diffuser on a gas burner. Check the manufacturer’s guidance, especially for induction or electric cooktops; many clay pots are not suitable for direct high heat. A heavy casserole is a dependable alternative.
- Preserved lemon is salty and aromatic. Rinse the rind and discard the pulpy interior for this recipe. If you cannot find it in New Zealand, grated zest gives a fresh citrus flavour but lacks the salty, fermented complexity; adjust salt after tasting.
- Keep the simmer gentle. A hard boil can make chicken less tender and evaporate the sauce too quickly. The lid should stay on for most of the cooking, with only occasional checks.
- Choose a suitable chicken cut. Bone-in thighs stay moist during the long simmer. Boneless thighs cook faster, so begin checking them after about 25 minutes of covered simmering and use the thermometer rather than relying on the clock.
Serving Suggestions
Spoon the chicken, fruit and sauce over couscous, rice or warm flatbread so the grains can absorb the savoury, tangy juices. For a traditional North African-style table, offer a simple salad of tomatoes, cucumber and herbs, or serve steamed vegetables alongside. Put extra coriander and toasted almonds on the table for people to add as they like. If serving couscous, prepare it separately according to its packet directions while the tagine simmers.
Variations
For a milder, sweeter sauce, replace the olives with another ¼ cup (35 g) dried apricots and add a pinch more cinnamon. For a sharper, saltier version, keep the olives and reduce the apricots to ¼ cup (35 g). Add 1 cup (150 g) drained chickpeas during the final 15 minutes for a heartier meal; they are already cooked and only need warming. To make the dish with lamb, use bone-in lamb shoulder pieces and simmer until tender, checking whole cuts of lamb reach at least 145°F (63°C) and rest for 3 minutes. Cooking time will vary by piece size, so allow extra time and check tenderness as well as temperature.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours. Keep for 3–4 days in the refrigerator, or freeze in an airtight container for up to 3 months for best quality. Thaw frozen portions in the refrigerator. Reheat only the portion you plan to eat in a covered saucepan over low heat, adding a splash of water or stock; stir occasionally and heat until steaming throughout and 165°F (74°C) at the centre, checked with a food thermometer. Reheat leftovers only once.
Frequently Asked Questions
Do I need a tagine pot to make this?
No. A heavy Dutch oven or lidded casserole works well because it holds heat and traps steam. The dish takes its name from the cooking vessel, but the recipe can be made without one.
Can I use chicken breast instead of thighs?
You can, but breast meat is leaner and can dry out during a long simmer. Use large pieces and begin checking the thickest part early; remove pieces as soon as they reach 165°F (74°C), then return them briefly to the sauce before serving if needed.
What can replace preserved lemon?
Use finely grated zest from one lemon, as listed, and add lemon juice to taste at the end. Zest supplies citrus aroma but not the distinctive salty, mellow flavour of preserved lemon, so avoid adding extra salt until you taste the finished sauce.
Can this be prepared ahead?
Yes. Cook it completely, cool and refrigerate within 2 hours, then reheat gently to 165°F (74°C). The sauce often tastes more blended the next day, though the chicken should still be reheated safely and not left warming at room temperature.
Why is my sauce watery?
Some chicken releases more liquid than others. Once the chicken is safely cooked, transfer it to a warm plate and simmer the sauce uncovered for a few minutes until it reaches the consistency you like. Return the chicken to the sauce before serving.
Can I make it without olives?
Yes. Leave them out and add a small pinch of salt only after tasting, since olives contribute saltiness. A few extra apricots or a spoonful of chopped green olives served separately can suit different preferences.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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