Even as a Moroccan native who grew up eating this dish multiple times a week, Moroccan tagines are definitely on my favorite dishes’ list. I get hungry each time I think about them. They are delicious, nutritious, balanced and so comforting.
To make Moroccan chicken tagine, you will need some chicken (breast, thighs, or any other part), vegetables of your choice, olive oil, and fresh spices and aromatics. The ingredients are very basic and the good part, you probably already have them in your fridge.
In Morocco, the most common vegetables used in chicken tagines are potatoes, green peas, carrots, cauliflower, green peppers, and zucchini. You can even skip the chicken to have a 100% vegan tagine.
Honestly, most of the time, I make my Moroccan chicken tagine with whatever vegetable leftovers I have. Sometimes it can be a mix of four or five vegetables, and the result is a heavenly mix of flavors.
In Morocco, we cook the Moroccan chicken tagine in a traditional clay pot, also called tagine. This tagine clay pot helps slow cook the ingredients, concentrating the flavors and bringing the taste to a new level.
Cooking a zucchini- cauliflower-potato tagine in a traditional tagine clay pot
If you don’t have your clay pot yet, you can still cook your chicken tagine dish in a saucepan or deep frying pan.
When cooking in your saucepan or frying pan, check regularly and make sure the ingredients don’t stick to the bottom of your pan. You can also use a heat diffuser to diffuse the heat equally and avoid burning.