Craving a dish that’s rich in flavor, easy to make, and guaranteed to impress? Moroccan Chicken Tagine is the answer. This traditional North African recipe combines tender chicken with a vibrant mix of spices—cinnamon, ginger, saffron—and the natural sweetness of dried apricots and raisins. The result? A comforting yet exotic meal that transports your taste buds straight to the bustling souks of Marrakech.
Unlike complicated tagine recipes, this version is simple, authentic, and perfect for busy weeknights. It delivers all the bold Moroccan flavors without hours of prep, making it ideal for family dinners or elegant holiday gatherings. Whether you’re new to Moroccan cuisine or a seasoned fan, this chicken tagine will become a staple in your kitchen.
Ready to bring the magic of Morocco to your table? Let’s dive into the recipe!
Why You’ll Love This Recipe
- Ready in 60 minutes
- Flavor-packed: Moroccan chicken tagine
- Minimal cleanup
- Perfect for family dinners
- Works for gluten-free diets, just serve with rice
Ingredients Breakdown
The key to an exceptional Moroccan tagine lies in the quality and balance of the ingredients.
- Chicken: Bone-in, skin-on chicken thighs are ideal for their rich flavor and ability to stay moist during the long simmering process. You can also use a whole chicken cut into pieces. For a leaner option, use boneless, skinless chicken breasts, but be careful not to overcook them.
- Aromatics: Onions, garlic, and ginger form the fragrant base of the tagine. Use yellow or white onion for their mild sweetness. Fresh ginger is crucial for that characteristic zesty note.
- Spices: The heart of the tagine is its spice blend. Cumin, coriander, turmeric, cinnamon, and ginger (yes, again!) create a warm, complex flavor. Saffron threads, though optional, add a luxurious touch and vibrant color. Adjust the amount of chili powder or harissa paste to your preferred level of heat. High quality spices elevate the Moroccan tagine experience.
- Dried Fruits: Apricots and raisins provide sweetness and chewy texture. Use unsulfured dried apricots for a more natural flavor. You can substitute dates or prunes if preferred.
- Broth: Chicken broth is the traditional choice, but vegetable broth works well for a vegetarian version. It adds moisture and helps to meld the flavors together.
- Lemon: Brightens the flavors at the end. Use fresh lemon juice and zest for the best results.
Kitchen Tools
- Skillet / Dutch oven
- Tagine
- Chef’s knife
- Measuring cups/spoons
- Optional: Tagine + Dutch oven alternative
How to Make chicken moroccan tagine (Step-by-Step Guide)
- Prep Ingredients: Wash, chop, and measure all ingredients: dice onion, mince garlic and ginger, measure spices, chop dried apricots.
- Cook Base: Heat olive oil in a skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add Main Ingredient: Season the chicken thighs with salt and pepper. Add the chicken to the skillet and brown on all sides. Work in batches if necessary to avoid overcrowding the pan.
- Build Flavor: Add the cumin, coriander, turmeric, cinnamon, saffron (if using), and chili powder to the skillet. Toast the spices for about 30 seconds, stirring constantly, until fragrant.
- Deglaze & Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Combine Components: Add the dried apricots and raisins to the skillet. Bring the mixture to a simmer.
- Adjust Seasoning: Cover the skillet and reduce the heat to low. Simmer for at least 45 minutes, or until the chicken is cooked through and very tender. Taste and add salt and pepper as needed.
- Finish & Garnish: Stir in the lemon juice and zest. Garnish with fresh parsley or cilantro. A drizzle of olive oil adds a nice finishing touch.
Pro Tips for Success
- Pat the chicken dry before browning for better color and crispier skin.
- Don’t skip toasting the spices; it releases their essential oils and intensifies their flavor.
- If the sauce becomes too thick, add a little more broth. If it’s too thin, remove the lid and simmer for a few minutes to reduce it.
- Use a heavy-bottomed pot or Dutch oven to prevent scorching.
- If you have a tagine, you can use it instead of a skillet or Dutch oven. Just be sure to soak the tagine in water for at least 30 minutes before using it to prevent cracking.
- Make-ahead: the tagine can be made ahead of time and reheated. The flavors actually improve overnight.
Variations & Dietary Swaps
- Vegan: substitute the chicken with cubed sweet potatoes and/or chickpeas. Use vegetable broth.
- Spicy: add more chili powder or harissa paste to increase the heat level.
- Vegetables: add other vegetables such as carrots, bell peppers, or zucchini. Add them with the dried apricots and raisins.
- Nuts: stir in toasted almonds or pistachios for added crunch and flavor.
Serving Suggestions
- Serve with couscous, quinoa, or rice.
- Accompany with a side of crusty bread for soaking up the delicious sauce.
- Serve with a dollop of yogurt or labneh for a cooling contrast.
- Pair with a simple green salad with a lemon vinaigrette.
Storage & Reheating
- Store leftover tagine in an airtight container in the refrigerator for up to 3-4 days.
- Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if needed.
- The tagine can also be reheated in the microwave.
- Freezer-friendly: allow the tagine to cool completely before transferring it to a freezer-safe container. Freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
FAQs (Dynamic Based on Recipe + Search Intent)
I hope this Moroccan chicken tagine recipe brings a taste of North Africa to your kitchen! It’s a dish that’s both comforting and exotic, easy enough for a weeknight meal and impressive enough for a special occasion. If you give it a try, please leave a rating and comment below to let me know what you think! And don’t forget to tag @culinarycraving on Instagram or Pinterest – I’d love to see your creations! What variations will you try?
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- Chicken Alfredo Pasta A classic comfort food.
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Moroccan Chicken Tagine
Experience the rich, authentic flavors of Morocco with this easy Moroccan Chicken Tagine. Tender chicken simmered with warm spices, sweet dried fruits, and aromatic herbs creates a dish that’s both comforting and exotic. Perfect for weeknight dinners or elegant holiday gatherings.
Ingredients
- Chicken: Bone-in skin-on chicken thighs are ideal for their rich flavor and ability to stay moist during the long simmering process. You can also use a whole chicken cut into pieces. For a leaner option, use boneless, skinless chicken breasts, but be careful not to overcook them.
- Aromatics: Onions garlic, and ginger form the fragrant base of the tagine. Use yellow or white onion for their mild sweetness. Fresh ginger is crucial for that characteristic zesty note.
- Spices: The heart of the tagine is its spice blend. Cumin coriander, turmeric, cinnamon, and ginger (yes, again!) create a warm, complex flavor. Saffron threads, though optional, add a luxurious touch and vibrant color. Adjust the amount of chili powder or harissa paste to your preferred level of heat. High quality spices elevate the Moroccan tagine experience.
- Dried Fruits: Apricots and raisins provide sweetness and chewy texture. Use unsulfured dried apricots for a more natural flavor. You can substitute dates or prunes if preferred.
- Broth: Chicken broth is the traditional choice but vegetable broth works well for a vegetarian version. It adds moisture and helps to meld the flavors together.
- Lemon: Brightens the flavors at the end. Use fresh lemon juice and zest for the best results.
Instructions
- Prep Ingredients: Wash, chop, and measure all ingredients: dice onion, mince garlic and ginger, measure spices, chop dried apricots.
- Cook Base: Heat olive oil in a skillet or Dutch oven over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add Main Ingredient: Season the chicken thighs with salt and pepper. Add the chicken to the skillet and brown on all sides. Work in batches if necessary to avoid overcrowding the pan.
- Build Flavor: Add the cumin, coriander, turmeric, cinnamon, saffron (if using), and chili powder to the skillet. Toast the spices for about 30 seconds, stirring constantly, until fragrant.
- Deglaze & Simmer: Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet.
- Combine Components: Add the dried apricots and raisins to the skillet. Bring the mixture to a simmer.
- Adjust Seasoning: Cover the skillet and reduce the heat to low. Simmer for at least 45 minutes, or until the chicken is cooked through and very tender. Taste and add salt and pepper as needed.
- Finish & Garnish: Stir in the lemon juice and zest. Garnish with fresh parsley or cilantro. A drizzle of olive oil adds a nice finishing touch.
Notes
- For extra depth, add preserved lemon or green olives.
- Can be made in a slow cooker for convenience.