Sage Chicken in a Tagine

Sage Chicken in a Tagine

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Sage Chicken in a Tagine
Looking for a dish that’s full of warmth, comfort, and a touch of something special? This Sage Chicken in a Tagine brings together tender chicken, earthy sage, and rich spices in a way that feels both rustic and elegant. Inspired by traditional North African cooking, this recipe is slow-cooked to let all the flavors blend beautifully. It’s a perfect meal for cozy dinners or impressing guests with something a little different—simple to make, yet full of depth and aroma.

ingredients

  • 1 free-range chicken, about 1.5 kg
  • 1 lemon
  • 8 garlic cloves
  • 8 sage leaves
  • 1/4 teaspoon ground cinnamon
  • 100 ml chicken broth
  • 3 tablespoons olive oil
  • Salt and freshly ground pepper

Instructions:Sage Chicken in a Tagine

  1. Scrub the lemon under running water and pat it dry. Peel off a strip of zest using a vegetable peeler, then juice the lemon and set both aside.
  2. Pat the chicken dry inside and out. Gently loosen the skin over the breasts near the wings and slip four sage leaves underneath. Place the remaining sage leaves inside the cavity, then season the chicken generously with salt and pepper all over.
  3. Heat the olive oil in a Dutch oven or heavy pot. Brown the chicken on all sides over moderate heat for 5 to 10 minutes, turning it frequently to ensure even coloring. Add the garlic cloves, lemon zest, and cinnamon. Cover and cook for about 50 minutes, turning the chicken occasionally.
  4. Remove the chicken from the pot and keep it warm. Increase the heat slightly, then pour in the chicken broth. Scrape the bottom of the pot with a wooden spoon to deglaze and release the flavorful bits. Mash the garlic cloves into a purée using a fork or pestle, and stir it into the sauce.
  5. Return the chicken to the pot, cover again, and simmer for another 10 minutes. Taste and adjust the seasoning as needed.
  6. Cut the chicken into pieces and arrange them in a warm tagine dish. Pour the sauce over the top and drizzle with lemon juice just before serving.

FAQ – Sage Chicken in a Tagine

1. Can I use chicken pieces instead of a whole chicken?
Yes, you can use chicken thighs, drumsticks, or breasts instead of a whole chicken. Just keep an eye on the cooking time—it may be slightly shorter.

2. Can I substitute sage with another herb?
Sage adds a unique flavor, but if unavailable, you can substitute it with thyme or rosemary. The taste will be different but still delicious.

3. What side dishes go well with this recipe?
This dish pairs wonderfully with couscous, steamed rice, boiled potatoes, or roasted vegetables. A fresh green salad is also a great addition.

4. Can I make this dish ahead of time?
Absolutely! You can prepare the dish in advance and reheat it before serving. The flavors often deepen and improve overnight.

5. Can I cook this directly in a traditional tagine pot?
Yes, if you have a stovetop-safe tagine, you can cook the dish directly in it. Otherwise, start the cooking in a Dutch oven and transfer to a tagine for serving.

6. Does sage go well with chicken?
Yes, sage pairs wonderfully with chicken. Its earthy, slightly peppery flavor complements the mild taste of chicken, especially in slow-cooked dishes. Sage adds depth and a comforting aroma that works well in both roasted and stewed recipes.

7. Can you cook chicken in a tagine?
Absolutely! Chicken is one of the most popular meats to cook in a tagine. The tagine’s unique shape helps the meat stay moist and tender as it slowly cooks, allowing all the spices and ingredients to blend together beautifully.

8. What makes a dish a tagine?
A dish is called a tagine when it’s cooked in the traditional North African clay pot also called a tagine. The slow cooking method, use of aromatic spices (like cumin, cinnamon, and turmeric), and the balance of sweet and savory ingredients (such as dried fruits and olives) are all key elements of a tagine dish.

9. What goes with chicken tagine?
Chicken tagine pairs well with couscous, rice, or flatbreads like khobz. You can also serve it with a fresh green salad, roasted vegetables, or even some yogurt dip to balance the flavors. For a more authentic touch, a sprinkle of fresh herbs and a wedge of lemon go a long way

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