Moroccan Chicken Tagine with Dates

Moroccan Chicken Tegine with Dates

In Moroccan cuisine, a tagine refers to both a traditional earthenware cooking vessel and the dish prepared within it. The tagine pot has a distinct conical lid that allows steam to circulate as the food cooks, resulting in tender, flavorful meals. The base of the tagine is shallow and wide, while the lid is tall and pointed, designed to capture condensation and return it to the dish, keeping the food moist.

The Tagine Pot:

- Material: Traditionally made from clay or ceramic, tagine pots can also be glazed or unglazed.

- Cooking Method: The unique design of the pot allows for slow-cooking, which is essential for blending the complex flavors typical of Moroccan dishes. It’s often used on low heat, either on a stovetop or in an oven.

The Tagine Dish:

- Ingredients: Tagine dishes typically include a mix of meats (like chicken, lamb, or beef), vegetables, fruits (like dates, apricots, or prunes), and a variety of spices, such as cumin, ginger, cinnamon, and ras el hanout. Some tagines also include olives, preserved lemons, nuts, and herbs.

- Cooking Style: The dish is cooked slowly, which allows the flavors to meld together, resulting in a rich, aromatic meal. The combination of sweet and savory flavors is a hallmark of Moroccan tagines.

Common Types of Tagine Dishes:

- Chicken Tagine with Preserved Lemons and Olives: A popular dish that features tender chicken cooked with preserved lemons, green olives, and a blend of Moroccan spices.

- Lamb Tagine with Apricots: A sweet and savory dish where lamb is slow-cooked with apricots, almonds, honey, and spices.

- Vegetable Tagine: A vegetarian option, often including a variety of seasonal vegetables, chickpeas, and spices.

Tagines are more than just food; they are an integral part of Moroccan culture and hospitality, often served with couscous or bread to soak up the flavorful sauce.

Author

Robert Moreland

Prep Time

15 minutes

Cook Time

35 minutes

Servings

4

Category

Dinner

Cuisine

African

Ingredients

• 2 tablespoons butter
• 1-2 tablespoon ras el hanout (depending on how spicy you want it to be)
• 8 4 oz boneless chicken thighs
• 1 onion, sliced
• 1 cup chicken stock
• 2/3 cup pitted dates
• 1 teaspoon honey
• 1 tablespoon lemon juice
• 1 tablespoon rosewater

Directions

1. Melt butter in a covered pan over low heat
2. Add ras el hanout and stir for 30 seconds, ensuring the spices do not burn
3. Increase the heat to medium
4. Add 4 chicken breast fillets to the pan and cook for 1 minute on each side, being careful not to burn the spices
5. Remove the chicken from the pan and set aside
6. Add sliced onion to the same pan
7. Cook over medium heat for 5 minutes until softened
8. Pour chicken stock in the pan
9. Add pitted dates, honey, lemon juice, and rosewater
10. Cover the pan and simmer over low heat for 10 minutes
11. Return the chicken to the pan
12. Cover and simmer gently for 15 minutes until the chicken is fully cooked
13. Slice the chicken breasts on the diagonal
14. Serve with the date sauce and couscous or yellow rice