Moroccan Chicken Tagine
A fragrant North African stew with tender chicken, dried apricots, and warm spices. Served with couscous or crusty bread for an authentic Mediterranean experience.
- Total time
- 45 min
- Servings
- 4
- Calories
- 420
- Protein
- 38g
Ingredients
- 1.5 lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 2 medium yellow onions, diced
- 4 cloves garlic cloves, minced
- 1 tsp ground cumin
- ½ tsp ground cinnamon
- ½ tsp ground ginger
- ½ tsp paprika
- ¼ tsp turmeric
- 1.5 cups chicken broth
- 1 can (14 oz) diced tomatoes
- ¾ cup dried apricots
- ½ cup green olives, pitted
- 1 tsp salt
- ½ tsp black pepper
- ¼ cup fresh cilantro, chopped
Instructions
- 1
Cut chicken thighs into 2-inch pieces. Pat dry with paper towels and season with salt and pepper.
- 2
Dice onions and mince garlic. Combine cumin, cinnamon, ginger, paprika, and turmeric in a small bowl.
- 3
Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown chicken pieces in batches, 3-4 minutes per side. Set aside.
- 4
In the same pot, sauté onions until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
- 5
Stir in spice mixture and cook for 1 minute to bloom the spices.
- 6
Add chicken broth and diced tomatoes with juice. Return chicken to pot and stir well.
- 7
Add apricots and olives. Bring to a simmer, then reduce heat to low. Cover and cook for 25 minutes until chicken is tender and cooked through.
- 8
Taste and adjust seasoning with salt and pepper if needed. Garnish with fresh cilantro before serving.
Tools you’ll need
- large tagine or heavy-bottomed Dutch oven
- cutting board
- chef's knife
- small mixing bowl
- wooden spoon
- paper towels
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