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
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Open the appInstructions
Step 1
Cut chicken thighs into 2-inch pieces. Pat dry with paper towels and season with salt and pepper.
Step 2
Dice onions and mince garlic. Combine cumin, cinnamon, ginger, paprika, and turmeric in a small bowl.
Step 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.
Step 4
In the same pot, sauté onions until softened, about 5 minutes. Add garlic and cook 1 minute until fragrant.
Step 5
Stir in spice mixture and cook for 1 minute to bloom the spices.
Step 6
Add chicken broth and diced tomatoes with juice. Return chicken to pot and stir well.
Step 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.
Step 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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