Moroccan Tagine Chicken (Printable Version)

Tender chicken braised with apricots, olives, and fragrant spices for a rich North African twist.

# Components:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)

→ Produce

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, sliced
06 - 1 cup dried apricots, halved
07 - 1 preserved lemon, rind thinly sliced, pulp removed (optional)
08 - 1 small bunch fresh cilantro, chopped (for garnish)

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - 1 tsp ground paprika
13 - ½ tsp ground turmeric
14 - ¼ tsp ground black pepper
15 - 1 tsp salt
16 - ⅛ tsp ground cayenne (optional)

→ Pantry

17 - 2 tbsp olive oil
18 - 1 cup low-sodium chicken broth
19 - 1 (14 oz) can diced tomatoes, drained

→ Olives & Nuts

20 - ½ cup green olives, pitted and halved
21 - ¼ cup slivered almonds, toasted (for garnish)

# Method Steps:

01 - Pat chicken thighs dry and season with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown chicken on all sides, about 5 to 7 minutes. Remove and set aside.
03 - Reduce heat to medium. Add onion, carrot, and a pinch of salt to the pot; sauté until softened, about 5 minutes.
04 - Stir in garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper; cook until fragrant, about 1 minute.
05 - Add diced tomatoes and cook for 2 minutes, scraping up browned bits from the bottom of the pot.
06 - Return chicken to the pot. Add apricots, preserved lemon if using, and chicken broth. Bring to a simmer.
07 - Cover and cook on low heat for 45 minutes, stirring occasionally.
08 - Add olives and continue to simmer uncovered for 10 more minutes to thicken the sauce.
09 - Taste and adjust seasoning if necessary. Serve hot, garnished with fresh cilantro and toasted almonds.

# Expert Advice:

01 -
  • The sauce is silky and complex without any cream—just pure spice magic and the natural juices from the chicken doing all the work.
  • It's a one-pot wonder that looks restaurant-worthy but takes zero fussing once everything's in the oven.
  • The combination of sweet apricots and salty olives is genuinely addictive and tastes nothing like what you probably make at home on weeknights.
02 -
  • Never skip browning the chicken—that initial caramelization creates depth of flavor that simmering alone can never achieve.
  • The sauce should be glossy and coat the chicken, not thin and soupy; if yours is too watery at the end, uncover it for the last 15 minutes to reduce naturally.
  • Preserved lemon is worth hunting down at specialty stores or ordering online, but if you absolutely can't find it, add an extra squeeze of fresh lemon at the very end for brightness.
03 -
  • If your pan runs dry during cooking, add a splash more broth rather than opening the lid repeatedly—each time you peek, you're letting steam and heat escape.
  • Toasting your almonds yourself (just 3 minutes in a dry skillet) makes an enormous difference in flavor compared to raw ones straight from the bag.
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