Moroccan Chicken Tagine

Moroccan Chicken Tagine with tender chicken thighs, green and black olives, apricots, and spiced sauce in a cast iron skillet.
Prep Time 20 mins
Cook Time 60 mins
Total Time 1 hr 20 mins
Cooking Method: ,
Cuisine:
Courses: ,
Difficulty: Intermediate
Servings: 8
Calories: 550
Description

This easy Moroccan chicken tagine recipe serves eight and is made by simmering chicken thighs in a Dutch oven with preserved lemons, olives, saffron, and dried apricots.

Ingredients
    For the Chicken
  • 3 lbs (about 1.4kgs) of bone-in, skin-on chicken thighs, about 8 to 10 thighs
  • 3 tablespoons of olive oil
  • 1 teaspoon of kosher salt
  • 1/2 teaspoon of freshly ground black pepper
    • For the Spice Blend
  • 2 teaspoons of ground cumin
  • 1 teaspoon of ground ginger
  • 1 teaspoon of ground coriander
  • 1 teaspoon of sweet paprika
  • 1/2 teaspoon of ground turmeric
  • 1/2 teaspoon of saffron threads, crumbled
  • 1/4 teaspoon of cayenne pepper
    • For the Flavor Base
  • 1 large yellow or red onion, thinly sliced
  • 4 cloves of garlic, minced
  • 1 preserved lemon, rinsed and rind finely sliced
  • 1 cup of dried apricots, plumped in hot water and drained
  • 1 cup of pitted olives, a mix of green and black
  • 2 medium carrots, peeled and cut into 1-inch chunks
  • 1 cup of chicken broth or stock
  • 1/2 cup of water
  • 1 tablespoon of chopped fresh parsley, for garnish
How to Make Chicken Tagine (Step-By-Step Instructions)
  1. 1
    Prep the Chicken and Season
    • Pat the chicken thighs dry with a paper towel.
    • In a small bowl, combine all the spice blend ingredients and rub the mixture generously over the chicken, ensuring all surfaces are coated.
    • Season with salt and pepper.
  2. 2
    Sear the Chicken
    • In a tagine, heavy Dutch oven, or skillet, heat 2 tablespoons of olive oil over medium-high heat,
    • Place the chicken thighs skin-side down in a single layer.
    • Don't overcrowd the pot; sear in batches if necessary.
    • Brown the chicken deeply for 8 to 10 minutes until the skin is a rich golden-brown and releases easily from the pan.
    • Flip and sear the other side for just 1 minute.
    • Remove the chicken and set aside.
  3. 3
    Build the Flavor Base
    • Reduce the heat to medium.
    • Add the remaining 1 tablespoon of olive oil and toss in the sliced onions.
    • Sauté slowly until they soften and begin to caramelize, about 7 minutes.
    • Add the minced garlic and cook for another 30 seconds until fragrant.
  4. 4
    Bloom the Spices and Deglaze
    • Now add the minced garlic, ground ginger, cumin, coriander, sweet paprika, turmeric, cayenne pepper, and saffron threads.
    • Stir and let the spices bloom for 1 to 2 minutes.
    • Pour in the chicken broth, scraping the bottom of the pan to loosen any last bits of flavor.
  5. 5
    Assemble the Chicken Tagine
    • Return the seared chicken thighs to the pot, nestling them into the liquid skin-side up.
    • Add the carrots, soaked apricots, and half of the olives and fresh herbs around the chicken.
    • Arrange the sliced preserved lemon rinds on top.
  6. 6
    Simmer the Chicken
    • Reduce heat to low and simmer gently.
    • Cover the pot with a tight-fitting lid and let it braise for about 45 to 60 minutes, or until the chicken is fork-tender.
    • The exact cooking time will depend on the size of your chicken pieces.
    • Check occasionally to ensure it's not scorching, adding a splash of hot water if needed.
  7. 7
    Finish and ServeMoroccan tagine dish with golden chicken, olives, apricots, and a rich, spiced sauce in a cast iron pan.
    • Once the chicken is cooked to perfection and the sauce has slightly thickened, remove the tagine from the heat.
    • Just before serving, stir in the remaining olives and fresh herbs.
    • Taste and adjust for salt, keeping in mind the salinity of the olives and preserved lemons.
    • Serve the chicken tagine directly from the pot over a bed of warm couscous or with Moroccan bread to soak up every last drop of the rich sauce.

Nutrition Facts

Servings 8

Serving Size Approximately 1½ cups

Amount Per Serving
Calories 550kcal
% Daily Value *
Total Fat 25g39%
Saturated Fat 6g30%
Cholesterol 140mg47%
Sodium 550mg23%
Potassium 900mg26%
Total Carbohydrate 24g8%
Dietary Fiber 4g16%
Sugars 12g
Protein 42g84%
Vitamin A 1200 IU
Vitamin C 18 mg
Calcium 80 mg
Iron 3.5 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Keep the heat low and the simmer gentle, as rapid boiling can toughen the meat, while high heat may dry out the chicken and scorch the pan.

Use preserved lemon sparingly, keeping only the rind and discarding the bitter pulp for a well-balanced flavor.

Preserved lemons and olives add plenty of salt, so season lightly at first and adjust to taste at the end.

If you’re using a new clay tagine pot, cure it first by soaking it in water, then rubbing the inside with oil and baking it in the oven to strengthen and protect it from cracking.

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Read it online: https://tinakitchen.com/recipe/moroccan-chicken-tagine/

We hope you enjoy making this recipe.

Happy cooking!