Imagine a homely dish where seared chicken meets tender zucchini in a warm, spice-scented sauce. This tagine-inspired recipe brings North African aromas to a simple skillet method. It’s quick to prepare, rich in flavor, and ideal with a fragrant couscous studded with almonds and raisins.
Ingredients for a fragrant chicken and zucchini tagine
- 4 chicken breasts, trimmed and halved if thick
- 500 g zucchini, cut into chunky pieces
- 2 ripe tomatoes, diced
- 1 medium onion, thinly sliced
- 2 garlic cloves, minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp coriander seeds (optional)
- 2 vegetable or chicken bouillon cubes
- 2 tbsp olive oil
- 250 ml water
Step-by-step: Cook a tagine-style chicken with zucchini
- Pat the chicken dry and cut into uniform pieces for even cooking.
- Heat the olive oil in a large skillet until shimmering.
- Add the chicken and brown on both sides, about 4–6 minutes total.
- Stir in onion, garlic, zucchini and tomatoes. Sauté 8–10 minutes.
- Sprinkle in the ground spices and coriander seeds. Toss to coat evenly.
- Pour 250 ml water and crumble in the bouillon cubes.
- Lower the heat and simmer gently until sauce reduces by half.
- Check seasoning and serve hot with couscous or bread.
Kitchen tips to keep the chicken juicy
Quick sear, then slow simmer
Sear the meat first to develop color. Then let it cook gently in the spiced broth. This method locks in juices and yields tender meat.
Other practical tricks
- Slice zucchini into consistent pieces so they cook evenly.
- Use a lid for part of the simmer to trap steam and soften fibers.
- Rest the dish off heat for a few minutes before serving to let flavors settle.
Serving ideas and best pairings
This dish pairs beautifully with a light, fluffy couscous. For texture and sweetness, add toasted almonds and plump raisins.
- Classic: couscous with almonds and raisins.
- Alternative sides: steamed potatoes, plain rice, or rustic flatbread.
- Garnish with fresh cilantro or a squeeze of lemon for brightness.
Wine matches and beverages to accompany
- Medium-bodied red from Burgundy, such as Côte de Beaune-Villages.
- Elegant Bordeaux options like Saint-Émilion for richer spice notes.
- Pinot Noir from Alsace for a lighter, fruit-forward match.
- Non-alcoholic: mint tea or sparkling water with lemon.
Make-ahead options and ingredient swaps
- Prepare the tagine a day ahead; flavors deepen after refrigeration.
- Reheat gently on low heat or in the microwave until steaming.
- Swap chicken breasts for thighs or drumsticks for more succulence.
- Skip bouillon cubes and use homemade stock or seasoned water if preferred.
Nutrition snapshot per serving (approx.)
- Calories: 487 kcal
- Carbohydrates: 12 g
- Fat: 20.1 g
- Saturated fat: 3.6 g
- Protein: 58.6 g
- Fiber: 10.4 g
- Sugar: 9.1 g
Frequently asked practical questions
Can this be cooked in a real tagine?
Yes. If you have a tagine pot, brown the chicken in a separate pan first, then transfer and simmer gently in the tagine for a traditional result.
Will the spices overpower the vegetables?
When balanced—cumin, coriander, paprika and a touch of cinnamon—spices enhance the vegetables. Adjust quantities to taste.
How long does the dish keep?
Store in an airtight container in the fridge for 2–3 days. Reheat until hot throughout.
Similar Posts:
- Quick & Delicious: Celebrity Chef Norbert Tarayre Shares His Flavor-Packed Butter Chicken Recipe!
- Forget Pasta and Rice: Discover the Perfect No-Boil Salad Ingredient!
- BBQ Marinated Chicken: Ultra Simple Recipe for Juicy, Flavorful Meat!
- KFC-style chicken: easy homemade recipe kids can’t resist
- Discover Sicilian Caponata: A Delicious Recipe That Rivals Ratatouille!