Hamdi Saidani Embark on a culinary adventure with our delightful recipe for Mary Berry Chicken Tagine, a classic Moroccan dish brimming with aromatic spices, succulent chicken, and vibrant vegetables. This staple of North African cuisine, typically slow-cooked in a distinctive clay pot known as a tagine, offers an unforgettable dining experience right at home.
What Makes Traditional Chicken Tagine Unique?
Traditional chicken tagine features marinated chicken slow-cooked with a medley of aromatic spices, a variety of vegetables, and sometimes dried fruits such as apricots or prunes. Its unique name originates from the special conical-shaped clay pot used in Moroccan cooking, the tagine.
The Advantages of Cooking in a Tagine
The design of a tagine enables steam to circulate uniformly during cooking, keeping the ingredients juicy and tender. This slow-cooking technique facilitates the blending of flavors, creating a delectable, richly spiced dish.
The Art of Layering in Tagine
In a tagine, the chicken is typically layered at the bottom, followed by vegetables and aromatics. Finally, spices and herbs crown the top, allowing for even cooking and infusion of flavors.
Mary Berry Chicken Tagine Ingredients:
- 1.5 lbs (700 g) boneless, skinless chicken thighs, cut into 1-inch pieces
- 2 tbsp olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/4 tsp ground turmeric
- 1/4 tsp cayenne pepper (optional)
- 1 can (14 oz/400 g) diced tomatoes
- 1 cup (150 g) pitted green olives
- 1/4 cup (40 g) dried apricots, chopped
- 2 cups (480 ml) chicken broth
- Salt and pepper, to taste
- Fresh cilantro or parsley, for garnish
- Cooked couscous or rice, for serving
How To Make Mary Berry Chicken Tagine:
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Add chicken pieces to the skillet, browning them on all sides, for about 5-7 minutes.
- Stir in the spices: cumin, coriander, ginger, cinnamon, turmeric, and cayenne pepper (if using). Let them cook for 1-2 minutes until they release their aroma.
- Add the diced tomatoes, green olives, dried apricots, and chicken broth to the skillet. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45-60 minutes until the chicken is tender and thoroughly cooked.
- Taste and adjust the seasoning if necessary. Serve over cooked couscous or rice, garnished with fresh cilantro or parsley.
Recognizing When Your Chicken Tagine is Ready
Your chicken tagine is ready when the chicken becomes tender and easily pulls apart with a fork. Additionally, the sauce should have thickened, and its flavor should be rich and well-developed, typically after 45-60 minutes of simmering on low heat.
Recipe Tips
- For an authentic touch, use a traditional tagine pot for cooking. A Dutch oven or a heavy-bottomed pot with a tight-fitting lid can be a good substitute.
- To enhance the flavor, marinate the chicken in spices for at least 30 minutes to 2 hours before cooking.
- For a thicker sauce, remove the lid during the last 15 minutes of cooking, allowing some liquid to evaporate.
Chicken Tagine Variations And Substitutions
- You can replace chicken with lamb, beef, or even chickpeas for a vegetarian version.
- Try adding other vegetables like carrots, bell peppers, or zucchini for extra nutrition and flavor.
- Consider using different dried fruits, such as prunes, raisins, or dates, for a unique flavor twist.
What To Serve With Chicken Tagine?
Traditionally, chicken tagine is served with couscous or rice to soak up the flavorful sauce. You can also complement the dish with crusty bread, a fresh green salad, or steamed vegetables for a well-rounded meal.
Storing, Freezing, and Reheating Chicken Tagine
Leftover chicken tagine can be stored in an airtight container in the refrigerator for up to 3-4 days. If you plan to freeze it, let the tagine cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months. To reheat, place the tagine in an oven-safe dish and warm in a preheated oven at 350°F (175°C) for 20-25 minutes. Alternatively, you can heat it in a slow cooker or microwave.
FAQ Section
Can I Use Bone-in Chicken For This Recipe?
Yes, bone-in chicken pieces like thighs or drumsticks can be used. However, adjust the cooking time to ensure the chicken is fully cooked.
Can This Recipe Be Adapted For A Slow Cooker Or Instant Pot?
Certainly! Follow the same steps, but modify the cooking time accordingly. For a slow cooker, cook on low for 4-6 hours or high for 2-3 hours. For an Instant Pot, cook on high pressure for 15 minutes and allow a natural pressure release.
Do I Need To Soak My Tagine Before Cooking?
If you’re using a new unglazed clay or ceramic tagine, soak it in water for 2 hours or overnight to strengthen the clay and prevent cracking. After the initial soak, this step isn’t necessary.
Do You Cook Tagine In The Oven Or Stovetop?
In our recipe, we use the stovetop method. However, if using a traditional tagine pot, you can cook it in the oven at 325°F (160°C) or on the stovetop with a heat diffuser for ceramic or clay tagines.
Can I Add Other Vegetables to the Tagine?
Absolutely! Feel free to add other vegetables like carrots, bell peppers, or zucchini for added nutrition and flavor.
Mary Berry Chicken Tagine Nutrition Facts
- Calories: 370
- Protein: 22g
- Fat: 20g
- Carbohydrates: 25g
- Fiber: 4g
- Sugars: 10g
- Sodium: 540mg
- Potassium: 680mg
Try Other Mary Berry Recipes:
Mary Berry Chicken Tagine
Description
Embark on a culinary adventure with our delightful recipe for Mary Berry Chicken Tagine, a classic Moroccan dish brimming with aromatic spices, succulent chicken, and vibrant vegetables. This staple of North African cuisine, typically slow-cooked in a distinctive clay pot known as a tagine, offers an unforgettable dining experience right at home.
Ingredients
Instructions
- Heat olive oil in a large skillet over medium heat. Sauté onion and garlic until softened, about 5 minutes.
- Add chicken pieces to the skillet, browning them on all sides, for about 5-7 minutes.
- Stir in the spices: cumin, coriander, ginger, cinnamon, turmeric, and cayenne pepper (if using). Let them cook for 1-2 minutes until they release their aroma.
- Add the diced tomatoes, green olives, dried apricots, and chicken broth to the skillet. Season with salt and pepper.
- Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer for 45-60 minutes until the chicken is tender and thoroughly cooked.
- Taste and adjust the seasoning if necessary. Serve over cooked couscous or rice, garnished with fresh cilantro or parsley.
Notes
- For an authentic touch, use a traditional tagine pot for cooking. A Dutch oven or a heavy-bottomed pot with a tight-fitting lid can be a good substitute.
- To enhance the flavor, marinate the chicken in spices for at least 30 minutes to 2 hours before cooking.
- For a thicker sauce, remove the lid during the last 15 minutes of cooking, allowing some liquid to evaporate.
