Chicken Tagine is a flavorful Moroccan dish that is perfect for enjoying with friends and family. This dish is slow-cooked to bring out rich flavors from the chicken, spices, and delightful ingredients like dried apricots. The combination of sweet and savory elements makes it a unique meal that delights the senses. It’s a one-pot recipe that is both comforting and satisfying.
Why Make This Recipe
Making Chicken Tagine allows you to explore the vibrant flavors of Moroccan cuisine right in your own kitchen. It’s a dish that combines simple ingredients and requires minimal fuss, making it perfect for weeknight dinners or special occasions. Plus, cooking it all in one pot means less cleanup! This recipe is also easily adaptable, so you can substitute ingredients based on your preferences or what you have on hand.
How to Make Chicken Tagine
Ingredients:
- 1 cup dried apricot, halved
- 6 x 220g / 7 oz chicken thighs, bone-in skin-on
- 3/4 tsp salt
- 2 tbsp olive oil
- 1 onion, cut into 0.3 cm/ 1/8″ slices
- 2 garlic cloves, finely minced
- 1 cinnamon stick
- 400 g / 14 oz crushed tomato
- 400g / 14 oz canned chickpeas, drained
- 1 tbsp preserved lemon skin, finely minced
- 2 1/2 cups low-sodium chicken stock
- 1 tsp cooking salt
- 3/4 tsp ground cumin
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
- Couscous – plain or with fruit and/or nuts
- 2 tbsp fresh coriander, roughly chopped
- 1 cup kalamata olives (instead of apricots)
- 1/3 cup slivered almonds, lightly toasted, for garnish
Directions:
- Plump apricots: Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain.
- Season chicken: Sprinkle both sides of the chicken with salt.
- Brown chicken: Heat olive oil in a large skillet over high heat. Place chicken in the skillet skin-side down and cook for 8 to 10 minutes until golden. Turn and cook the flesh side for 1 minute then remove to a plate.
- Sauté aromatics & spices: Remove all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
- Tagine sauce: Add the cinnamon stick, crushed tomato, chickpeas, plumped apricots, chicken stock, and preserved lemon, then stir. Place the chicken on top, skin side up.
- Simmer covered: Bring the liquid to a simmer then cover with a lid. Cook for 5 minutes, adjusting the heat as needed.
- Simmer uncovered: Remove the lid and cook for a further 20 minutes or until the chicken reaches an internal temperature of 70°C/158°F.
- Serve: Remove from heat and let rest for 5 minutes. Serve over couscous and sprinkle with fresh coriander.
How to Serve Chicken Tagine
Chicken Tagine is best served warm, ideally over a fluffy bed of couscous. You can also top it with freshly chopped herbs like coriander or sprinkle some toasted slivered almonds for added texture. Enjoy it with a side of olives or a refreshing salad to balance the meal.
How to Store Chicken Tagine
To store leftover Chicken Tagine, place it in an airtight container and keep it in the refrigerator. It will last for about 3-4 days. You can also freeze it for longer storage; just make sure to thaw it in the refrigerator before reheating.
Tips to Make Chicken Tagine
- Make sure to brown the chicken for a nice flavor.
- Soaking the dried apricots not only enhances their taste but also improves their texture.
- Feel free to adjust spices according to your taste preference.
Variation
You can easily swap apricots for kalamata olives for a different flavor profile. Other ingredients like zucchini or carrots can also be added for extra veggies.
FAQs
1. Can I use boneless chicken thighs?
Yes, you can use boneless chicken thighs if you prefer. Just adjust the cooking time since they will cook faster.
2. What can I use instead of preserved lemon?
If you don’t have preserved lemon, you can use a small amount of fresh lemon juice for acidity.
3. Is this dish spicy?
No, Chicken Tagine is not typically spicy. It has warm flavors from spices like cumin and ginger but is not hot. If you want it spicy, you can add some chili powder or fresh chili to taste.
Chicken Tagine
Ingredients
Dried Fruits
- 1 cup dried apricot, halved Soak in boiling water for 30 minutes
Main Ingredients
- 6 pieces chicken thighs, bone-in skin-on
- ¾ tsp salt
- 2 tbsp olive oil
- 1 medium onion, cut into 0.3 cm/1/8″ slices
- 2 cloves garlic, finely minced
- 1 stick cinnamon
- 400 g crushed tomato
- 400 g canned chickpeas, drained
- 1 tbsp preserved lemon skin, finely minced
- 2 ½ cups low-sodium chicken stock
- 1 tsp cooking salt
- ¾ tsp ground cumin
- ¾ tsp ground ginger
- ¾ tsp black pepper
- ½ tsp allspice powder
- ¼ tsp cinnamon powder
- ¼ tsp coriander powder
- ⅛ tsp clove powder
Garnishes
- 1 cup kalamata olives Can substitute for apricots
- ⅓ cup slivered almonds, lightly toasted For garnish
- 2 tbsp fresh coriander, roughly chopped For garnish
Serving
- Couscous – plain or with fruit and/or nuts Serve over couscous
Instructions
Preparation
- Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain.
- Sprinkle both sides of the chicken thighs with salt.
Cooking
- Heat olive oil in a large skillet over high heat. Place chicken in the skillet skin-side down and cook for 8 to 10 minutes until golden. Turn and cook the flesh side for 1 minute then remove to a plate.
- Remove all but 2 tablespoons of fat from the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout (spice mix) and stir for 30 seconds.
- Add the cinnamon stick, crushed tomato, chickpeas, plumped apricots, chicken stock, and preserved lemon, then stir. Place the chicken on top, skin side up.
- Bring the liquid to a simmer then cover with a lid. Cook for 5 minutes, adjusting the heat as needed.
- Remove the lid and cook for a further 20 minutes or until the chicken reaches an internal temperature of 70°C/158°F.
- Remove from heat and let rest for 5 minutes. Serve over couscous and sprinkle with fresh coriander.
