Yields: 6 servings
Prep Time: 15 mins
Total Time: 55 mins
Cal/Serv: 600
Why You’ll Love This Recipe
This Moroccan Chicken Tagine is a fragrant, slow-cooked stew brimming with tender chicken, sweet apricots, and spiced chickpeas. Made with ras el hanout (a North African spice blend), it’s a one-pot wonder that’s perfect for weeknights or entertaining. No tagine pot? No problem—a Dutch oven or deep skillet works too!
What People Are Saying:
“The spices in this tagine are unreal! My house smelled like a Marrakech market.” – JamieL
“Used olives instead of apricots, and it was divine. This recipe is foolproof!” – Samira_K
How To Make Moroccan Chicken Tagine
INGREDIENTS
For the Chicken:
- Chicken Thighs: Bone-in, skin-on for maximum juiciness.
- Ras el Hanout: A blend of cumin, ginger, cinnamon, and more (see below).
- Olive Oil: For browning the chicken to crispy perfection.
For the Tagine Sauce:
- Dried Apricots: Soaked to plump sweetness (or sub kalamata olives for a savory twist).
- Chickpeas: Canned for ease, or cooked from dried.
- Crushed Tomatoes: Thickens the sauce (not traditional but delicious!).
- Preserved Lemon: Adds authentic tang (optional but worth it).
- Cinnamon Stick: Infuses warmth into the sauce.
Spice Blend (Ras el Hanout):
- 1 tsp salt
- ¾ tsp each: cumin, ginger, black pepper
- ½ tsp allspice
- ¼ tsp each: cinnamon, coriander
- ⅛ tsp cloves
For Serving:
- Couscous: Fluffy and plain or studded with nuts/dried fruit.
- Fresh Cilantro: Brightens the dish.
STEP-BY-STEP INSTRUCTIONS
1. Prep the Apricots
- Soak 1 cup dried apricots in boiling water for 30 minutes; drain.
2. Brown the Chicken
- Season 6 chicken thighs with salt. Sear skin-side down in olive oil for 8–10 minutes until golden. Flip, cook 1 minute, then set aside.
3. Build the Sauce
- Sauté 1 sliced onion and 2 minced garlic cloves in the same pot.
- Add ras el hanout spices; toast for 30 seconds.
- Stir in 1 can crushed tomatoes, drained chickpeas, plumped apricots, 2.5 cups chicken stock, and 1 tbsp minced preserved lemon.
4. Simmer to Perfection
- Nestle chicken into the sauce, skin-side up.
- Cover, simmer 5 minutes; uncover and cook 20 minutes until chicken hits 165°F.
5. Serve
- Garnish with cilantro and serve over couscous.
Recipe Tips & Variations
Freezer-Friendly: Stores for 3 months; thaw and reheat gently.
No Preserved Lemon? Add a squeeze of fresh lemon juice at the end.
Olive Version: Swap apricots for 1 cup kalamata olives.
Vegetarian: Use chickpeas + sweet potatoes instead of chicken.
FULL RECIPE
Ingredients
- 6 bone-in, skin-on chicken thighs
- 1 cup dried apricots, halved
- 1 can (14 oz) chickpeas, drained
- 1 can (14 oz) crushed tomatoes
- 1 cinnamon stick
- 2.5 cups chicken stock
- Couscous & cilantro, to serve
Directions
- Soak apricots; brown chicken.
- Sauté onion, garlic, and spices.
- Add tomatoes, chickpeas, apricots, stock, and lemon.
- Simmer with chicken; serve over couscous.
