Spiced Chicken Tagine
Tender chicken thighs braised in a warm, aromatic sauce with apricots and olives. One skillet, fragrant with cinnamon and cumin, ready in under 20 minutes.
- Total time
- 18 min
- Servings
- 4
- Calories
- 385
- Protein
- 32g
Ingredients
- 1.25 lbs boneless chicken thighs
- ½ cup dried apricots, halved
- ½ cup green olives, pitted
- 1 medium onion, sliced
- 2 tsp spice blend (ground cumin, cinnamon, paprika, ginger)
- 1 cup chicken broth
Instructions
- 1
Heat olive oil in a large skillet over medium-high until shimmering, about 90 seconds.
- 2
Season chicken with salt and pepper. Sear skin-side down 3 minutes until golden, then flip and cook 2 minutes more.
- 3
Stir in spice blend and onion, cooking until fragrant, about 60 seconds.
- 4
Pour in broth, scraping up any browned bits. Add apricots and olives; bring to a simmer.
- 5
Cover and simmer 8 minutes until chicken is cooked through and sauce is rich and glossy.
- 6
Taste and adjust salt and pepper. Serve hot over couscous or with warm flatbread.
Tools you’ll need
- 12-inch skillet with lid
- wooden spoon
- measuring cups and spoons
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