If you are looking for a dish that truly captures the magic of Moroccan cuisine, this Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe is an absolute must-try. It brings together tender, juicy chicken cooked low and slow with a vibrant medley of sweet apricots, briny olives, and a swirl of exotic spices that create a symphony of flavors in every bite. Whether you’re aiming for a cozy family dinner or a dish to impress guests, this recipe infuses warmth, depth, and a touch of adventure to your table.
Ingredients You’ll Need
Although the ingredient list might look elaborate, each component is delightfully straightforward and crucial for layering the dish’s rich flavors and textures. These carefully picked ingredients balance sweetness, savoriness, and spice perfectly.
- Chicken thighs (1.5 lbs bone-in, skin-on): They provide juiciness and richness that make the dish comfortingly hearty.
- Onion (1 large, finely chopped): Adds natural sweetness and a mellow base to the dish.
- Garlic (3 cloves, minced): A punch of aromatic flavor that enhances the spices.
- Fresh ginger (1 inch piece, grated): Offers a subtle spicy brightness and warmth.
- Carrot (1 large, sliced): Brings a tender bite and slightly sweet undertone.
- Dried apricots (1 cup, halved): Infuse the tagine with bursts of natural sweetness and chewy texture.
- Preserved lemon rind (optional): Adds an irresistible tangy complexity that balances sweetness beautifully.
- Fresh cilantro (1 small bunch, chopped): For fresh, vibrant garnish that lifts the entire dish.
- Ground cumin, coriander, cinnamon, paprika, turmeric, black pepper, salt, cayenne: These spices create the soulful Moroccan flavor profile with warmth and a hint of heat.
- Olive oil (2 tbsp): The cooking fat that carries the flavors and creates the golden sear on the chicken.
- Chicken broth (1 cup, low-sodium): Adds moisture and deep savory notes to the sauce.
- Diced tomatoes (1 can, drained): Contribute subtle acidity and body to the sauce.
- Green olives (½ cup, pitted and halved): Bring a salty, tangy pop that contrasts with the sweetness of apricots.
- Slivered almonds (¼ cup, toasted): Provide a delightful crunch as a garnish that completes the dish.
How to Make Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe
Step 1: Season the Chicken
Begin by patting your chicken thighs dry to ensure a beautiful golden sear. Season them generously with salt and freshly ground black pepper. This simple step is essential to build a flavorful crust and lock in the juices.
Step 2: Brown the Chicken
Heat the olive oil in a heavy-bottomed Dutch oven or traditional tagine over medium-high heat. Carefully place the chicken thighs skin-side down and brown them evenly on all sides until the skin becomes crispy and deep golden, about 5 to 7 minutes. Browning adds richness and depth that you’ll taste in every bite. Remove the chicken and set it aside for now.
Step 3: Sauté the Vegetables
Lower the heat to medium and toss in the chopped onions, sliced carrots, and a pinch of salt. Cooking them gently releases their natural sweetness and softens them perfectly in about 5 minutes. This gentle base sets the stage for the fragrant spices to come.
Step 4: Toast the Spices
Now add the minced garlic, freshly grated ginger, and the entire spice blend including cumin, coriander, cinnamon, paprika, turmeric, and optional cayenne. Stir constantly for about a minute until the spices release their irresistible, warm aromas. This toasting step is what awakens the distinctive Moroccan flavor in the dish.
Step 5: Add the Tomatoes
Pour in the drained diced tomatoes and cook for an additional 2 minutes. Scrape up any browned bits from the bottom of the pot to incorporate all those concentrated flavors into your sauce base. This builds a luscious, slightly tangy body for the tagine.
Step 6: Simmer the Chicken
Return the browned chicken thighs to the pot. Add the dried apricots, preserved lemon rind if you have it, and chicken broth. Bring everything to a gentle simmer. This slow cooking allows the chicken to become tender while soaking up all those deeply fragrant, sweet, and tangy flavors.
Step 7: Cook Covered
Cover your pot and let the tagine cook on low heat for about 45 minutes. Check occasionally and stir gently to prevent sticking. This slow braising ensures that the chicken falls off the bone, and the flavors have melded into a luscious, rich sauce.
Step 8: Add Olives and Thicken Sauce
Finally, stir in the green olives and leave the tagine uncovered for another 10 minutes. This step lets the sauce thicken up naturally while the olives lend a bright, salty contrast to the sweet apricots and spices.
Step 9: Adjust Seasonings and Garnish
Give your tagine a final taste and add salt or pepper if needed. When ready to serve, sprinkle with freshly chopped cilantro and toasted slivered almonds for a wonderful fresh, nutty crunch that finishes the dish beautifully.
How to Serve Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe
Garnishes
Chopped fresh cilantro and toasted slivered almonds are the perfect finishing touches. They add bursts of color, a fresh herbal aroma, and a delightful textural contrast that elevates this dish from gorgeous to unforgettable.
Side Dishes
This tagine pairs wonderfully with fluffy couscous, fragrant basmati rice, or even warm crusty bread to soak up the luscious sauce. Roasted vegetables or a simple green salad are fresh accompaniments that keep the meal balanced and vibrant.
Creative Ways to Present
For a festive meal, serve the Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe in a traditional tagine pot right at the table to impress your guests. Garnish with edible flowers or extra nuts and sprinkle a few whole olives for an eye-catching finish. You can also pile it high on a pretty platter with fresh herbs scattered on top for a communal dining experience that sparks conversation.
Make Ahead and Storage
Storing Leftovers
This tagine tastes even better the next day as the flavors deepen. Store leftovers in an airtight container in the refrigerator for up to 3 days. The sauce will thicken, so stir in a splash of broth or water when reheating to revive its lovely silkiness.
Freezing
You can freeze the tagine for up to 2 months in a freezer-safe container. Make sure it cools completely before freezing. Thaw overnight in the fridge, then reheat gently on the stovetop, adding broth as needed to refresh the sauce texture.
Reheating
Reheat on low heat in a saucepan or on the stove, stirring occasionally to avoid sticking and to warm evenly. Avoid microwaving if possible to preserve the chicken’s tender texture and the sauce’s flavor complexity.
FAQs
Can I make this Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe in a slow cooker?
Absolutely! Brown the chicken and sauté the vegetables and spices first to develop the flavors, then transfer everything to the slow cooker. Cook on low for 6 to 8 hours or on high for 3 to 4 hours. Add the olives near the end to preserve their bright taste.
What can I substitute for preserved lemon if I can’t find it?
If preserved lemon is unavailable, a splash of fresh lemon juice plus a pinch of lemon zest can provide a similar tangy brightness, but the distinctive fermented depth will be milder. Adding a little extra salt can help balance.
Is it possible to use boneless chicken instead of bone-in thighs?
You can use boneless chicken, but bone-in, skin-on thighs deliver more moisture and flavor during slow cooking. Boneless pieces cook faster and might not be as tender and juicy, so reduce cooking time accordingly and watch carefully.
Can this recipe be made gluten-free and dairy-free?
Yes! This Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe is naturally gluten-free and dairy-free, making it accessible for many dietary preferences without needing any substitutions.
What wine or beverage pairs well with this dish?
A light to medium-bodied red wine with fruitiness like Grenache or a refreshing rosé pairs beautifully with the sweet, savory, and spiced components. For non-alcoholic options, try a sparkling water with a squeeze of lemon or an herbal mint tea.
Final Thoughts
This Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe is a treasure that adds warmth and exotic charm to any meal. It’s wonderfully comforting with a perfect balance of flavors that promise to delight your taste buds and impress those lucky enough to share it with you. Give it a try soon, and you might just find your new favorite weeknight dinner or special occasion centerpiece.
Print
Moroccan Tagine Chicken with Apricots, Olives, and Spices Recipe
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 90 minutes
- Yield: 4 servings
- Category: Family Meals
- Method: Stovetop
- Cuisine: Moroccan
- Diet: Gluten Free
Description
Moroccan Tagine Chicken is a fragrant and tender chicken dish simmered with apricots, olives, and warm spices like cumin, coriander, cinnamon, and turmeric. This family-friendly meal highlights the balance of sweet and savory flavors, finished with fresh cilantro and toasted almonds for a delightful crunch.
Ingredients
Poultry
- 1.5 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)
Produce
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
- 1 large carrot, sliced
- 1 cup dried apricots, halved
- 1 preserved lemon, rind thinly sliced, pulp removed (optional)
- 1 small bunch fresh cilantro, chopped (for garnish)
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground paprika
- ½ tsp ground turmeric
- ¼ tsp ground black pepper
- 1 tsp salt
- ⅛ tsp ground cayenne (optional)
Pantry
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 1 can (14 oz) diced tomatoes, drained
Olives & Nuts
- ½ cup green olives, pitted and halved
- ¼ cup slivered almonds, toasted (for garnish)
Instructions
- Season Chicken: Pat chicken thighs dry and season evenly with salt and ground black pepper to ensure flavor penetration during cooking.
- Brown Chicken: Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown the chicken on all sides for about 5 to 7 minutes until golden, then remove from the pot and set aside to retain juices.
- Sauté Vegetables: Reduce heat to medium. Add chopped onion, sliced carrot, and a pinch of salt to the pot. Sauté the mixture until softened and fragrant, about 5 minutes, which builds a flavorful base.
- Toast Spices: Stir in minced garlic, grated ginger, and the ground spices: cumin, coriander, cinnamon, paprika, turmeric, and cayenne if using. Cook everything for about 1 minute until the spices become aromatic, enhancing the complexity of the dish.
- Add Tomatoes: Incorporate the drained diced tomatoes into the pot. Cook for 2 minutes, scraping up any browned bits from the bottom to deepen the flavor.
- Simmer Chicken: Return the browned chicken to the pot. Add dried apricots and preserved lemon rind if using, along with the chicken broth. Bring the mixture to a gentle simmer.
- Cook Covered: Cover the pot and cook on low heat for 45 minutes, stirring occasionally to ensure even cooking and tender chicken.
- Add Olives and Thicken: Stir in the green olives and simmer uncovered for an additional 10 minutes. This reduces the sauce slightly, concentrating flavors and thickening the consistency.
- Season Adjustment: Taste the tagine and adjust seasoning as needed, adding more salt or spices to suit your preference.
- Garnish and Serve: Serve the hot tagine garnished with freshly chopped cilantro and toasted slivered almonds for a fresh, crunchy finish that complements the tender chicken and sweet apricots.
Notes
- Use a Dutch oven or traditional tagine for the best flavor development and even cooking.
- Preserved lemon rind adds authentic brightness but is optional if unavailable.
- Adjust cayenne pepper amount according to desired spice level.
- Bone-in, skin-on chicken thighs retain moisture and add richer flavor compared to boneless pieces.
- This dish pairs well with couscous, rice, or warm crusty bread to soak up the delicious sauce.
- To toast almonds, place them in a dry skillet over medium heat, stirring frequently until golden and fragrant, about 3 minutes.
- Leftovers can be refrigerated for up to 3 days and reheated gently on the stovetop.
