Description
This Moroccan Tagine Chicken is a hearty and aromatic dish featuring tender, bone-in chicken thighs simmered with warm spices like cumin, coriander, cinnamon, and turmeric. Enriched with dried apricots, preserved lemon rind, olives, and toasted almonds, this slow-cooked stew offers a perfect balance of sweet, savory, and tangy flavors, making it an exquisite and comforting meal that serves four.
Ingredients
Scale
Chicken and Seasoning
- 1.5 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)
- 1 tsp salt
- ¼ tsp ground black pepper
Vegetables and Aromatics
- 1 large onion, finely chopped
- 1 large carrot, sliced
- 3 cloves garlic, minced
- 1 inch piece fresh ginger, grated
Spices
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground cinnamon
- 1 tsp ground paprika
- ½ tsp ground turmeric
- â…› tsp ground cayenne (optional)
Other Ingredients
- 2 tbsp olive oil
- 1 cup low-sodium chicken broth
- 1 can (14 oz) diced tomatoes, drained
- 1 cup dried apricots, halved
- 1 preserved lemon, rind thinly sliced, pulp removed (optional)
- ½ cup green olives, pitted and halved
- 1 small bunch fresh cilantro, chopped (for garnish)
- ¼ cup slivered almonds, toasted (for garnish)
Instructions
- Season Chicken: Pat chicken thighs dry with paper towels. Season them evenly with salt and ground black pepper to enhance flavor.
- Brown Chicken: Heat olive oil in a large Dutch oven or a traditional tagine over medium-high heat. Add the chicken thighs and brown them on all sides, about 5 to 7 minutes, until they develop a golden crust. Remove the chicken and set aside.
- Sauté Vegetables: Reduce the heat to medium. Add the chopped onion and sliced carrot along with a pinch of salt to the same pot. Sauté until the vegetables have softened, about 5 minutes, stirring frequently to prevent burning.
- Toast Spices: Stir in the minced garlic, grated ginger, and all the ground spices—cumin, coriander, cinnamon, paprika, turmeric, and optional cayenne pepper. Cook for about 1 minute until the spices are fragrant, stirring constantly to avoid scorching.
- Add Tomatoes: Add the drained diced tomatoes to the pot. Cook for 2 minutes, scraping up any browned bits from the bottom of the pan to incorporate those rich flavors into the sauce.
- Simmer Chicken: Return the browned chicken thighs to the pot. Add the dried apricots, preserved lemon rind if using, and low-sodium chicken broth. Bring the mixture to a gentle simmer.
- Cook Covered: Cover the pot and reduce the heat to low. Let it cook slowly for 45 minutes, stirring occasionally to ensure even cooking and to prevent sticking.
- Add Olives and Thicken Sauce: After 45 minutes, stir in the green olives. Continue to simmer the tagine uncovered for an additional 10 minutes to allow the sauce to thicken and intensify in flavor.
- Season Adjustment: Taste the sauce and adjust the seasoning if needed by adding more salt or pepper according to your preference.
- Garnish and Serve: Serve the tagine hot, garnished generously with chopped fresh cilantro and toasted slivered almonds for a crunchy contrast and fresh aroma.
Notes
- Preserved lemon rind adds authentic citrusy flavor but can be omitted if unavailable.
- Adjust the cayenne pepper to control the heat level to your liking.
- Using bone-in, skin-on chicken thighs ensures juicy and flavorful meat.
- To toast slivered almonds, dry roast them in a skillet over medium heat until golden and fragrant, stirring frequently.
- This dish pairs well with couscous, rice, or crusty bread to soak up the rich sauce.
