Description
A flavorful Moroccan-inspired Chicken Tagine featuring tender chicken thighs cooked with dried apricots, chickpeas, preserved lemon, and a blend of warm spices in a rich tomato sauce. This comforting dish is simmered to perfection and served over fluffy couscous, garnished with fresh coriander and toasted almonds.
Ingredients
Scale
Chicken & Marinade
- 6 x 220g / 7 oz chicken thighs, bone-in skin-on
- 3/4 tsp salt (cooking/kosher salt)
Fruit & Nuts
- 1 cup dried apricot, halved
- 1 cup kalamata olives (optional, instead of apricots)
- 1/3 cup slivered almonds, lightly toasted (for garnish)
Vegetables & Aromatics
- 2 tbsp olive oil
- 1 onion (brown/yellow), cut into 0.3 cm / 1/8″ slices
- 2 garlic cloves, finely minced
- 1 tbsp preserved lemon skin, finely minced
Legumes & Liquids
- 400 g / 14 oz crushed tomato (1 can)
- 400 g / 14 oz canned chickpeas, drained
- 2 1/2 cups low-sodium chicken stock (or homemade)
Spices
- 1 cinnamon stick (or substitute 1/2 tsp cinnamon powder)
- 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
Garnish & Serving
- 2 tbsp fresh coriander, roughly chopped
- Couscous – plain or with fruit and/or nuts
Instructions
- Plump apricots: Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain. This rehydrates and softens the apricots, enhancing their texture and flavor in the dish.
- Season chicken: Sprinkle both sides of the chicken thighs evenly with 3/4 tsp salt to prepare for browning and seasoning the meat thoroughly.
- Brown chicken: Heat 2 tablespoons olive oil in a large, deep skillet or pot over high heat. Place the chicken thighs skin side down and cook for 8 to 10 minutes until the skin is deep golden and crispy. Flip and cook the flesh side for 1 minute, then remove the chicken to a plate.
- Sauté aromatics & spices: Carefully discard all but 2 tablespoons of fat from the skillet. Reduce heat to medium. Add the sliced onion and cook for 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute. Stir in the spice blend (cumin, ginger, black pepper, allspice, cinnamon, coriander, clove) for 30 seconds to release their aromas.
- Prepare tagine sauce: Add the cinnamon stick, crushed tomato, drained chickpeas, plumped apricots, chicken stock, and finely minced preserved lemon skin to the skillet. Stir gently to combine all ingredients. Nestle the browned chicken thighs back into the sauce, skin side up.
- Simmer covered 5 minutes: Bring the mixture to a simmer over medium heat. Cover the skillet with a lid and cook for 5 minutes, adjusting heat to ensure a gentle simmer to prevent burning on the base.
- Simmer uncovered 20 minutes: Remove the lid and continue cooking uncovered for 20 minutes or until the chicken reaches an internal temperature of at least 70°C (158°F), and the sauce has thickened slightly.
- Serve: Remove from heat and let rest for 5 minutes. Serve the chicken tagine over prepared couscous, sprinkled with chopped fresh coriander and toasted slivered almonds for added texture and flavor.
Notes
- Soaking dried apricots plumps them, ensuring they soften properly during cooking.
- Bone-in, skin-on chicken thighs provide the best flavor and tenderness for this dish.
- Preserved lemon skin adds authentic Moroccan tang and depth; if unavailable, substitute with lemon zest and a pinch of salt.
- Use low-sodium chicken stock to control the saltiness of the final dish.
- The recipe can be adapted by replacing apricots with kalamata olives for a different flavor profile.
- To ensure even cooking and avoid sauce burn, maintain a gentle simmer and stir occasionally if needed.
- Couscous pairs perfectly and can be plain or cooked with dried fruits and nuts for added complexity.
- To toast almonds, dry roast slivered almonds in a pan over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.
- Prep Time: 40 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Keywords: Chicken Tagine, Moroccan Chicken, Apricot Chicken, Slow Simmered Chicken, Spiced Chicken Stew, Couscous Dish
