This Chicken Tagine with Potatoes, Carrots and Apples kicks off a brand new series on LinsFood! I’ve had a few requests from readers and (YouTube) viewers to do a tagine series and so, starting with this post, that’s exactly what we shall be doing – a Tagine Masterclass! Whether I can be persuaded to do Live YouTube shows like I used to, remains to be seen!
We shall look at all sorts of tagine recipes: chicken tagine, lamb tagine, vegetable tagine and, one that uses eggs and Khlea, a Moroccan preserved meat, that we’ll be making ourselves a few weeks before hand. Of course, tagines are not new on LinsFood, we have 3 very different lamb tagine recipes on this site:
And, one of my favourite tagine recipes is the Kefta Mkaouara or Moroccan Meatballs with Eggs in Tomato Sauce:
One of the more common questions I get asked in my Moroccan cooking classes is what makes an authentic tagine recipe. My reply is always the same: there are too many tagine recipes to call a single one authentic and it also does rather depend on where you are from!
While you can get almost specific recipes in North Africa, you are most likely going to find a huge mix of combinations, both in terms of “filling” and flavour. Chicken tagines, lamb tagines, vegetable tagines, egg tagines; with or without olives, with or without preserved lemons and so many other variations.
Today’s recipe is pretty straightforward, and like all tagine recipes, can be made in a tagine, a Dutch oven or a regular saucepan. We start off with making Chermoula, a 5 minute marinade that’s popular all over North Africa. Click to read more. We then marinate the chicken while we get the other ingredients ready, then off we go, leaving everything on the hob. If you can, and the chicken will be better for it, marinade the chicken for an hour or even overnight if you fancy.
Sometimes, my tagines are full of everything you need, sometimes, they just have the meat and not much else. Here, the potatoes and carrots add substance to the whole dish and a touch of sweet as well. The apples add a wonderful sweet and tangy dimension that complements the preserved lemon we’re using in this recipe. The final dish is a complex mix of earthy, spicy (not hot) sweet and tangy flavours that will be perfect with just about any starch you fancy having.
When eating out in North Africa, we would almost always have these kind of tagines with bread. However, if we were buying it to take it home, we’d cook some couscous to go with it, as the kids prefer it with couscous. Needless to say, white rice is another fantastic accompaniment to tagines, its bland constitution soaks up all the flavours of a tagine beautifully.
Liquid Saffron – many Middle Eastern recipes call for liquid saffron, while you’ll find that many recipes by non Middle Eastern cooks will ask you to soak the saffron in water for 20 minutes or so before using it. Click on the link to find out how to make liquid saffron at home, in no time at all.
Making this Chicken Tagine Vegetarian
Replace the chicken with a combination of chickpeas (and/or other beans) and stew friendly vegetables like courgettes (zucchini), aubergines (eggplants) and squash. Even okra would be great but leave them whole.
Make Ahead Tagine
Can be made well ahead of time and reheated very gently. Great the next day, just like curries and stews.
Are you a fan of tagines? What’s your favourite kind?
And for more tagines, head on over to the Tagine Masterclass page for recipes like:
⇒ Do you like this recipe? Please give it a 5-star rating below! And when you make it, share it on any social medium and tag me @azlinbloor. Shukran! ♥♥♥Print
This Chicken tagine is a complex mix of earthy, spicy (not hot) sweet and tangy flavours that will be perfect with just about any starch you fancy having.
- 1 kg (2.2 lb) chicken portions
- 1 large white onion, sliced in rings
- 2 medium-sized tomatoes, sliced in rings
- 2 large potatoes, cut in long wedges
- 2 large carrots, halved then sliced lengthwise to match the potato slices
- 2 large eating apples of your choice
- 125 ml (1/2 cup) water
- 1/2 a preserved lemon
- small handful of parsley and coriander (cilantro) for garnishing
- 2 Tbsp EV olive oil
- 1 Tbsp liquid saffron
- 1/2 the pulp from the preserved lemon, finely chopped
- 3 cloves of garlic, finely chopped/crushed
- 1 small handful of fresh coriander (cilantro), chopped (leaves and stalks)
- 1 small handful of fresh parsley, chopped (leaves and stalks)
- 1 tsp ground ginger
- 1/2 tsp black pepper
- 1/2 tsp ground turmeric
- 1 Tbsp sweet paprika
- 1 tsp cumin
- 1 tsp coriander
- 1 tsp salt
- Make the chermoula by mixing all the ingredients together, saving the preserved lemon rind. You could place everything in a chopper for a smoother paste.
- Marinade the chicken portions with it and set aside while you get the other ingredients going.
- Slice the preserved lemon rind into thin slithers and set aside.
- Take your chosen cooking pot, whether a tagine, a dutch oven or a regular old saucepan and line it with the sliced onions.
- Follow with the tomato slices.
- Then, place the chicken all around the pot, over the tomatoes, spreading them out and packing them in neatly. Reserve the extra chermoula.
- Scatter the preserved lemon rind slices all over.
- Arrange the potatoes and carrot slices with their ends meeting in the middle, forming a slight dome shape, as in the picture. Don’t worry about neatness. If you have too many, do an extra layer or tuck them in amongst the chicken.
- The apple slices are going to be too small to “line up” alongside the potatoes and carrots, so I like to just “insert” them in whatever spaces I can see. But feel free to line them up double to meet the length of the carrots and potatoes.
- Pour the water on the side of your cooking pot, without it touching and “rinsing” the chicken.
- Finally, top the vegetables and fruit with the rest of the chermoula.
- Place the pot on the hob on medium high heat, remembering the diffuser if you are using a tagine itself.
- Bring everything to a simmer, then lower the heat almost right down and cook for 2 hours if using a tagine and 1 hour if not. Check to make sure that the potatoes are done.
- When done, take off heat and leave the tagine to rest for 10 minutes.
- Scatter the herbs all over and serve.
Total time does not include extra marinade time, if that’s what you’re doing.
- Category: Main Course with Bread or Couscous
- Cuisine: Moroccan