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
Scale
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.
