New Potato, Chicken and Olive Tagine
The aroma of a well-cooked tagine is irresistible, transporting you to the heart of Moroccan flavors. This New Potato, Chicken and Olive Tagine is a perfect example of how simple ingredients can come together to create a dish that is both hearty and full of vibrant tastes that will awaken your senses. Tender chicken thighs, earthy spices, and fresh vegetables create a symphony of flavors that will have your family begging for seconds.
Every bite of this tagine tells a story of culinary tradition, showcasing the rich heritage of Moroccan cuisine. The slow-cooked chicken becomes succulent, absorbing the fragrant spices and melding effortlessly with the vegetables and olives. The addition of baby potatoes makes this dish a complete meal, ideal for cozy family dinners or entertaining guests. You will appreciate the simplicity of preparation despite the robust flavors that develop over time in the pot.
Why make this recipe
Creating this New Potato, Chicken and Olive Tagine at home not only fills your kitchen with enticing smells but also offers a delightful way to explore international flavors without having to leave your home. The combination of spices used in this dish promotes warmth and depth. Each ingredient has its role; from the tender chicken that absorbs the cooking juices to the potatoes that soak up the spices as they cook. It’s a remarkably nutritious dish, packed with protein and vegetables, making it an excellent choice for a balanced dinner. The best part is that it’s all made in one pot, keeping dishwashers to a minimum and maximizing flavor.
In addition, this recipe allows for customization, accommodating different preferences or ingredients you might have on hand. If you have more vegetables that need using, adding them can enhance the dish’s nutritional profile. Moreover, serving this tagine offers a communal experience, whether shared by friends and family or enjoyed as heartfelt leftovers. You’ll not only enjoy cooking it but will also look forward to the flavor journey it unfolds with every serving.
How to make New Potato, Chicken and Olive Tagine
To create this sumptuous dish, start by gathering all the necessary ingredients and ensuring your prep area is organized. This will make the cooking process smoother and more enjoyable. Begin by heating olive oil in a large casserole or heavy pot over high heat, ensuring that the pan is sufficiently hot to brown the chicken properly. Cooking the chicken in batches is crucial; it allows for proper browning and helps to develop complex flavors. Once the chicken is cooked, it’s removed from the pot, and in the residual oil, you’ll then toast the spices, which releases their essential oils and enhances their aromas.
Next comes the layering of flavors. After adding the aromatic vegetables like onions, garlic, and ginger, they must be cooked until tender. This step is vital as it forms the base of the sauce. The potatoes are added afterward to soak up all those delicious spices. Remember that the tagine’s charm lies in its slow cooking; once you add the chicken back into the pot along with the stock and other vegetables, you allow the dish to simmer and meld. The preserved lemon adds a unique touch, bringing brightness to the dish, while the olives contribute a briny depth. The final cooking time ensures everything is perfectly tender and full of flavor.
Ingredients
- 3 tbsp olive oil, divided
- 8 boneless, skinless chicken thighs
- 1 tsp cumin seeds
- 1½ tsp coriander seeds
- 1½ tsp ras el hanout
- 1 tsp dried thyme
- 1 large onion, thinly sliced
- 3 large garlic cloves, finely chopped
- 1-inch (2.5cm) fresh ginger piece, peeled and minced
- 600g baby potatoes, halved if on the larger side
- 400ml hot chicken stock
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 200g green beans, trimmed
- 120g large green olives
- Finely chopped peel of ½ preserved lemon, flesh discarded
- Sea salt, to taste
- Black pepper, to taste
Directions
- Heat 1 tablespoon of the olive oil in a large casserole or heavy pan over high heat, then brown the chicken in batches. Remove and set aside, leaving the cooking juices in the pan.
- Lower the heat and add the cumin and coriander seeds. Cook briefly until fragrant. Stir in the ras el hanout and thyme for a few seconds, then add the onion. Cook for about 5 minutes until it begins to soften.
- Add the garlic and ginger, then cook for another 2–3 minutes. Mix in the potatoes so they are coated with the spiced oil. Pour in the hot chicken stock and return the chicken to the pan, placing it on top.
- Cover loosely, bring to a boil, then reduce to a gentle simmer and cook for about 15 minutes. Move the chicken slightly and add the sliced peppers, green beans, olives, and preserved lemon. Set the chicken back on top and continue cooking for around 10 minutes until the potatoes are tender and the chicken is fully cooked.
- Finish with salt and black pepper, then serve hot.
Time Breakdown
• Preparation Time: 15 minutes
• Cooking Time: 30 minutes
• Total Time: 45 minutes
• Servings: 4
How to serve New Potato, Chicken and Olive Tagine
Serving this New Potato, Chicken and Olive Tagine can be a delightful experience. It can be presented family-style in the pot itself, with bowls at the table encouraging everyone to scoop out their portions. You might consider pairing this dish with a side of fluffy couscous, which complements the tagine beautifully by soaking up the sauce. A simple salad with a light vinaigrette can add a refreshing contrast to the rich flavors.
Additionally, garnishing the dish with chopped fresh cilantro or parsley can enhance its visual appeal and bring a hint of freshness. Serve with warm, crusty bread which can be used to mop up any leftover sauce, ensuring every drop is enjoyed. The combination of textures and flavors will create a memorable dining experience that invites conversation and savoring each bite.
How to store New Potato, Chicken and Olive Tagine
Storing your New Potato, Chicken and Olive Tagine is straightforward. Allow the dish to cool to room temperature before transferring it into an airtight container. This will help maintain its flavors and prevent it from becoming soggy. Properly stored in the refrigerator, it can last for up to three days. This makes it an excellent dish for meal prep or leftovers, as the flavors continue to develop as it sits.
If you want to keep it longer, consider freezing it. Portion the tagine into freezer-friendly containers, and it can last for up to three months in the freezer. Ensure to label each container with the date for easy tracking. When ready to enjoy, thaw in the refrigerator overnight before reheating on the stove or in the microwave.
Tips to make New Potato, Chicken and Olive Tagine
To elevate your New Potato, Chicken and Olive Tagine, consider a few tips that can enhance the dish significantly. First, always toast your spices before adding the other ingredients; this boosts their flavor and aroma. Using high-quality olive oil can also make a noticeable difference in the overall taste.
Be mindful of adjusting the cooking times according to the size of your chicken pieces. If you’re using chicken breasts instead of thighs, they might require less time to cook through. For those who prefer a bit more heat in their dish, adding a pinch of cayenne pepper or even a fresh chili during the cooking process can provide that kick. Lastly, do not skip the preserved lemon; its tangy flavor is crucial for the authenticity of the tagine.
Variation
No major variations, but you can adjust seasonings to taste.
Nutritional Information (Per Serving)
• Calories: 540 kcal
• Protein: 34 g
• Carbohydrates: 45 g
• Fat: 24 g
• Fiber: 8 g
• Sugar: 3 g
• Sodium: 600 mg
FAQs
Q: Can I use skin-on chicken pieces for this recipe?
A: Yes, you can use skin-on chicken pieces; however, you may want to adjust the cooking time to allow for the skin to cook properly.
Q: Is there a substitute for preserved lemon?
A: If you don’t have preserved lemon, try adding a bit of fresh lemon juice along with some zest for a similar brightness.
Q: Can this dish be made in a slow cooker?
A: Absolutely! You can brown the chicken and sauté the spices on the stovetop, then transfer everything to a slow cooker and let it cook on low for several hours.
New Potato, Chicken and Olive Tagine
Ingredients
Main Ingredients
- 8 pieces boneless, skinless chicken thighs
- 600 g baby potatoes, halved if on the larger side
- 400 ml hot chicken stock
- 1 red bell pepper seeded and sliced
- 1 green bell pepper seeded and sliced
- 200 g green beans, trimmed
- 120 g large green olives
- ½ piece preserved lemon, finely chopped peel, flesh discarded
Spices and Seasonings
- 3 tbsp olive oil, divided
- 1 tsp cumin seeds
- 1½ tsp coriander seeds
- 1½ tsp ras el hanout
- 1 tsp dried thyme
- to taste sea salt
- to taste black pepper
Aromatics
- 1 large onion, thinly sliced
- 3 large garlic cloves, finely chopped
- 1 inch fresh ginger piece, peeled and minced (2.5cm)
Instructions
Preparation
- Heat 1 tablespoon of the olive oil in a large casserole or heavy pan over high heat, then brown the chicken in batches. Remove and set aside, leaving the cooking juices in the pan.
- Lower the heat and add the cumin and coriander seeds. Cook briefly until fragrant.
- Stir in the ras el hanout and thyme for a few seconds, then add the onion. Cook for about 5 minutes until it begins to soften.
- Add the garlic and ginger, then cook for another 2-3 minutes.
- Mix in the potatoes so they are coated with the spiced oil.
Cooking
- Pour in the hot chicken stock and return the chicken to the pan, placing it on top.
- Cover loosely, bring to a boil, then reduce to a gentle simmer and cook for about 15 minutes.
- Move the chicken slightly and add the sliced peppers, green beans, olives, and preserved lemon.
- Set the chicken back on top and continue cooking for around 10 minutes until the potatoes are tender and the chicken is fully cooked.
- Finish with salt and black pepper, then serve hot.
