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.