Easy Moroccan Roast Chicken And Potatoes
If you’ve never cooked in a tagine, you’re in for a treat! Cooking in a tagine couldn’t get any easier, the easiest one pot cooking there is – full stop. If you don’t have one, I really recommend picking one up ASAP, however a Dutch oven or braiser will also work perfectly. This recipe is a gem in my kitchen, bringing the vibrant flavors of Morocco right to your dinner table with minimal fuss. Trust me, the blend of spices and the tenderness of the chicken cooked slowly in a tagine (or a handy Dutch oven) will make this dish a beloved addition to your meal rotation
Wait – What’s A Tagine?
First of all, a tagine is a pot which comes with a tall, conical shape lid, you probably see them every time you walk through a kitchen store. Their appeal is that the tagine’s conical lid creates a moist, hot cooking environment for the dish you’re making. As the food cooks, steam rises into the cone, and sends it back down to the dish, which in turn eliminates the need for a lot of liquid. The dish is slowly cooked and you end up with really tender meat. Now this recipe isn’t authentic Moroccan by any means, I basically just pulled out all the spices out of my spice cabinet that screamed Moroccan to me, so please don’t hold me to this recipe being authentic. I did add some dried apricots for a bit of sweetness, though the spice rub isn’t too spicy, there’s only a bit of cayenne pepper in the spice rub, but if you’re feeling adventurous then by all means, add more.
Dried Coriander: Adds a sweet, citrusy flavor; you could swap it with ground cilantro for a similar taste. Smoked Paprika: This gives a smoky depth; try regular paprika with a pinch of cumin as an alternative. Cayenne Pepper: It’s for the heat; chili powder could work too, but it’s milder. Sumac: This brings a tangy, lemony touch. If you can’t find it, a squeeze of lemon juice is a great replacement. Black Pepper: For that essential spicy kick. Ground Cumin: Offers earthy warmth; if you’re out, try ground caraway seeds. Ground Cinnamon: Adds a sweet, woody flavor. No cinnamon? A pinch of nutmeg can do in a pinch. Salt: It’s all about enhancing the flavors.
Whole chicken – I used a 4 pound chicken, but whatever size you have will work. If your chicken is bigger, you can up the amounts called for the seasoning. Olive oil – We want a richer oil with great flavor, it doesn’t matter that the smoke point is lower since our tagine will control that and prevent the oil from burning. Potatoes – Baby potatoes are what we’re using today as they are small enough to cook in time with our chicken. Be sure to clean them before including. Apricots – Believe me dried apricots chopped up roughly will taste heavenly in this dish. They plump up in the tagine and create a nice sweet bite to counter all the savory flavors. Tomatoes – Cherry tomatoes will cook down and become tender little flavor bombs. Salt and pepper – It’s important to have enough salt to ensure your chicken doesn’t taste bland. You can use as much or as little as you like.
In a small bowl, whisk together the coriander, paprika, cayenne pepper, sumac, black pepper, cumin, cinnamon, and salt. This spice mix is going to give our chicken an incredible depth of flavor. Next, grab your chicken. Make sure it’s cleaned and patted dry – we want those spices to stick! Rub the spice mix all over the chicken, making sure you cover every nook and cranny. In a separate bowl, toss together the baby potatoes, cherry tomatoes, garlic, and dried apricots. Drizzle the rest of the olive oil over them, season with salt and pepper, and give them another good toss. Now, drizzle 2 tablespoons of olive oil in the bottom – this prevents sticking and adds a bit more flavor. Gently place your spice-rubbed chicken in the center. If you don’t have a tagine, no worries, a Dutch oven or any pot with a lid will work just as well. Then, arrange the potato mixture around the chicken in the tagine. It’s all about getting those flavors to mingle. Finally, it’s time to bake. Cover the tagine and pop it in the oven for about 1 hour and 45 minutes to 2 hours. You’re looking for the chicken to be beautifully cooked through, with the internal temperature hitting 165℉ (74℃). Once done, garnish with fresh parsley, and serve.
Tagine Best Care Tips
Curing
You’ll want to cure your tagine when you first get it first by soaking in it water for 24 hours. Then dry it off and rub olive oil inside the lid and dish. Place the tagine in your oven and then set the temperature to 225 F degrees and allow it to sit for 2 hours before turning off the heat. This will seal off the clay of your tagine and ready it for cooking.
Cleaning
Do not soak your tagine in soapy water! Simply wash it by hand immediately. Do not place your tagine in the dishwasher.
Cooking
You can’t cook with your tagine directly on open flame if you have a gas stove. Buy a tagine heat diffuser to prevent the dish from being ruined.
Leftovers
Transfer the leftovers to an airtight container in the fridge and store up to 4 days. To freeze your leftovers, I would shred the remaining chicken and store in an airtight container. You can also store the chicken in individual sized containers for easier thawing. It will last up to 4 months. Thaw either in the microwave or in a skillet over medium heat with a splash of chicken broth.
More Chicken Recipes To Try
Lemon Chicken Rice Bake Roast Chicken with Roasted Potatoes and Garlic Sauce Lemon Garlic Roasted Chicken Legs Crispy Fried Chicken Roasted Cornish Hens Pressure Cooker Whole Chicken Chicken Stew Roast Chicken
