This Chicken Tagine with Potatoes and Chickpeas right here is the BEST Moroccan Chicken recipe you will find! Succulent , tender chicken stew w/ warm Moroccan spices, cilantro, lemon & dried blueberries. No ordinary chicken dinner, this easy one-pot wonder will surprise your taste buds in the best way possible.
There probably hundred chicken meals in the blog and it keeps on coming. This chicken tagine with vegetables and blueberries is a new favorite. Tagines are definitely flavor-dense but are not necessarily spicy or hot. The use of fruits such as apricots or dates and almonds are common, but blueberries are a unique touch that we love more than any dried fruit. Sometimes honey often adds a slight sweetness to an otherwise savory dish. The word “tagine” also refers to the traditional clay and ceramic pots in which the tagines are prepared. The tagines are perfect for people who like tender and juicy food since it seals in the moisture for even cooking. The best part is that the tagine can be used as the serving pot, so straight out of the stove to the dining table.
Morocco is a culture with one foot in Europe and the other in Africa. It is a long history of travel and cultural interchange with Europe and many Europeans spend their holidays in Morocco. Morocco is sophisticated and, at the same time, has deep traditional Berber roots. Its cultural heritage extends to its music and arts, its fine textiles and rugs and its complex and delicious cuisine.
What is a Tagine?
Tagines (also spelled tajines) are North Africa’s version of stew, a mainstay and comfort food of people everywhere. The Berbers of North Africa gave the world tagines as well as couscous; in Morocco, the tagine is both daily food and edible art.
The tagine’s conical shape makes a uniquely moist, hot environment for the dish being cooked. The base is wide and shallow, and the conical lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish.
If you are unfamiliar with tagines but enjoy trying new recipes are up for exotic flavors, you are in for a treat. The richness and depth of flavor as well as the interesting pairing of ingredients are truly a sensory delight.
The idea is similar to cooking in a Dutch oven or a slow-cooker (which, admittedly, doesn’t help my cause very much, as I already own both of these). Less liquid is needed overall and food cooks slowly, until completely tender.
Tagines generally range in size from one quart, a good size for something like steaming couscous, to four quarts, which is ideal for stews and roasts. Like Dutch ovens, tagines can also go from stovetop to oven with ease — eliminating the need for a serving dish and minimizing cleanup.
Why are Chicken Tagines so delicious
The tagine’s conical shape makes a uniquely moist, hot environment for the dish being cooked. The base is wide and shallow, and the tall lid fits snugly inside. As the food cooks, steam rises into the cone, condenses, and then trickles down the sides back into the dish. Although common in Algeria and Morocco, the tagine is of Berber origin and, according to experts, it is in Berber territory that the best tajine is eaten. The tagine is named after the utensil in which it is made. Traditionally, tagines are made in terracotta dishes on terracotta stoves or braziers as well. The food, simmered over low heat, stews and steams in a deep plate covered with a conical lid
Also, the unglazed tagine will bring an earthy feel to the food. You can make it with glazed tagine and it still is tasty. I prefer cooking it over a iron plate or griddle to slow cook. Check your instructions if you can keep the tagine directly over the cook top.
How to make Chicken Tagine with Chickpeas and Potatoes
Chicken is first marinated with splices like paprika, garlic, cayenne and few other important flavor boosters. The longer you marinate, you can a juicier flavorful chicken. One is great too.
Prepping the tagine for cooking the chicken tagine is important. I like to cook it over a griddle to slow cook it. If you have an unglazed tagine, see to the instructions if you can cook it directly over heat. I prefer cooking it on top of an iron skillet. This helps for slow cooking and for a more delicious chicken stew.
Add everything except the chickpeas to the tagine and cook on low heat for about 40 minutes. It’s key to cook on simmered heat.
At the end add the chickpeas and uncover and cook for a less watery stew or cover and simmer for another 10 minutes if you want more of the liquids.
Enjoy with some couscous, bread or rice.
- 2 pound bone in or boneless chicken chunks
- 1 large potato, cut into 1 inch chunks
- 1 tbsp ginger grated
- 10 cloves garlic chopped
- 1 tbsp white vinegar
- 2 tbsp lemon juice
- 1 tbsp paprika
- 1 tsp cumin powder
- 1 tsp spicy cayenne pepper
- ½ cup finely chopped cilantro
- Salt and pepper
- 2 tbsp olive oil
- 3 tbsp olive oil
- 1 large onion, thinly sliced or finely diced
- 10 grape tomatoes or 1 large vine tomato, diced in large chunks
- ¼ cup dried blueberries or if you prefer apricots or mangoes, go ahead and use it
- 1 can, chickpeas, to add in the end
- In a bowl add the chicken and potatoes along with all the ingredients for the marinade. Massage and mix it really well. Cover and marinate for an hour or overnight.
- You can cook in a tagine or a heavy bottomed pan. I am cooking this in a tagine.
- Keep the tagine over a pan or a cast iron pan on high heat.
- Add the the oil, top it with the onions in an even layer. Top that with the marinated chicken. Add the tomatoes, blueberries and top it off with the lid.
- After about 10 minutes reduce the heat to a medium and cook for another 40 minutes. With caution open the lid and mix chicken. Add the chickpeas at this point. If you want a drier chicken tagine, uncover and cook until desired consistency. If you prefer a watery tagine, cover for another 10 minutes, let cook and turn off the heat. Let it sit for atleast 10 minutes before you serve so the flavor mold together well.
- Serve with some Moroccon rice, or vermicelli rice.
If you make this Chicken Tagine with Vegetables, please rate the recipe and comment if you liked it and tag me on Instagram using hashtag #foodfashionparty.
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