Moroccan Chicken Tagine

About This Recipe:

Chicken tagine is probably my favorite Middle Eastern/Moroccan entrée. There are so many amazing spices and flavors in the dish that make it stand out. I have seen many variations at restaurants and in recipes online- some incorporate tomatoes, preserved lemons, peas, cilantro, saffron, etc. I tried to keep this recipe as simple as possible without losing the essence of the dish. I also modified my ingredients to include my favorite components of the variations that I have had such as apricots, chickpeas, and olives. I’m not sure how authentic the end result is, but it still cures my cravings for chicken tagine.


Ingredients (4 servings) 

-1.5 lbs skin on chicken thighs
-1 small onion, diced
-2 garlic cloves, minced
-2 cups chicken stock
-1/2 cup dried apricots
-2 tbls honey
-7 oz chickpeas
-1/3 cup pitted green olives
Optional side: couscous
-Olive oil
-Salt and pepper


-2 tsps turmeric
-1 tsp cumin
-1 tsp cinnamon
-1 tsp coriander
-1/2 tsp paprika
-1/2 tsp ground ginger

Instructions (1 hour)

1. In a large Dutch Oven over medium high heat, pour in 1 tbl of olive oil. Season the chicken with salt and pepper, and brown each side (skin side down first) for 4 minutes. Transfer the chicken to a dish.
2. Add in the diced onion and sauté for 5 minutes until lightly golden brown. Add in the garlic and all of the seasonings (turmeric, cumin, cinnamon, coriander, paprika, and ginger,) and cook for another minute until fragrant.
3. Pour in the chicken stock, dried apricots, and honey, and bring to a boil. Scrape up any browned bits from the bottom of the pan and season with salt and pepper.
4. Reduce the heat to low, and add the chicken thighs back into the Dutch oven (skin side up.) Simmer covered for 30 minutes to let the sauce thicken and the chicken fully cook.
5. Add in the chickpeas and olives, and serve over couscous.

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