Moroccan Tagine Chicken (Printable)

Tender chicken simmered with apricots, olives, and fragrant North African spices for rich flavors.

# What You’ll Need:

→ Poultry

01 - 1.5 pounds bone-in, skin-on chicken thighs (4–6 pieces)

→ Produce

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, sliced
06 - 1 cup dried apricots, halved
07 - 1 preserved lemon, rind thinly sliced, pulp removed (optional)
08 - 1 small bunch fresh cilantro, chopped (for garnish)

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground cinnamon
12 - 1 teaspoon ground paprika
13 - ½ teaspoon ground turmeric
14 - ¼ teaspoon ground black pepper
15 - 1 teaspoon salt
16 - ⅛ teaspoon ground cayenne pepper (optional)

→ Pantry

17 - 2 tablespoons olive oil
18 - 1 cup low-sodium chicken broth (240 ml)
19 - 1 can diced tomatoes, drained (14 ounces)

→ Olives & Nuts

20 - ½ cup green olives, pitted and halved (80 grams)
21 - ¼ cup slivered almonds, toasted (30 grams, for garnish)

# Directions:

01 - Pat chicken thighs dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Sear chicken on all sides until golden brown, about 5 to 7 minutes. Remove and set aside.
03 - Reduce heat to medium and add onion, carrot, and a pinch of salt to the pot. Sauté until softened, approximately 5 minutes.
04 - Incorporate garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper (if using). Cook until fragrant, about 1 minute.
05 - Stir in diced tomatoes and cook for 2 minutes, scraping up browned bits from the bottom.
06 - Return chicken to the pot. Add apricots, preserved lemon rind if using, and chicken broth. Bring mixture to a simmer.
07 - Cover pot and cook over low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Uncover and stir in olives. Continue simmering uncovered for an additional 10 minutes to thicken the sauce.
09 - Taste and adjust seasoning with salt or spices as desired.
10 - Plate hot, garnishing with fresh cilantro and toasted almonds. Accompany with couscous, rice, or flatbread as preferred.

# Expert Hints:

01 -
  • The sweet apricots and briny olives create a flavor contrast that feels both exotic and deeply satisfying.
  • It's a one pot wonder that fills your home with the kind of aroma that makes people linger in the kitchen.
  • Leftovers taste even better the next day when the spices have had time to deepen and meld.
02 -
  • Don't skip browning the chicken, the caramelized bits left behind create the foundation of flavor for the entire dish.
  • If your apricots are very dry, soak them in warm water for 10 minutes before adding so they soften properly.
  • Preserved lemon is salty, so taste the sauce before adding extra salt at the end.
03 -
  • Toast your almonds in a dry skillet until fragrant, it only takes two minutes but the nutty aroma they release is worth it.
  • If you don't have preserved lemon, add the zest of half a fresh lemon at the end for brightness, it's not the same but it helps.
  • Use a heavy bottomed pot or a real tagine if you have one, the even heat distribution makes all the difference in how tender the chicken becomes.
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