Easy Chicken Tagine
Transport your taste buds to North Africa with this Easy Chicken Tagine, a fragrant, one-pot meal brimming with bold spices and comforting sweetness. Tender, golden-browned chicken thighs simmer in a rich sauce of tomatoes, warm cinnamon, cumin, and turmeric, balanced by the natural sweetness of honey and dried apricots. Nutrient-packed chickpeas add heartiness, while fresh cilantro brings a burst of freshness to every bite. With only 15 minutes of prep and a simple stovetop cooking method, this recipe transforms pantry staples into a flavorful, slow-cooked masterpiece in under an hour. Perfectly paired with fluffy couscous, this Chicken Tagine is the ultimate crowd-pleaser for weeknight dinners or casual entertaining.
Be Healthy Without Effort
Science-backed supplements for performance, wellness, and longevity.
Optimize your body chemistry naturally
Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 14 ounces canned diced tomatoes
- 1 cup chicken broth
- 2 tablespoons honey
- 1 cup dried apricots, chopped
- 1 can (15 ounces) chickpeas, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups cooked couscous, for serving
Instructions
Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat.
Season the chicken thighs with salt and black pepper and add them to the pot. Brown on both sides for about 4 minutes per side, then remove and set aside.
In the same pot, add the diced onion and garlic. Sauté for 3-4 minutes until softened.
Stir in the cinnamon, cumin, turmeric, ginger, and paprika. Cook for about 1 minute to toast the spices and release their aroma.
Add the diced tomatoes, chicken broth, and honey, stirring to combine.
Return the chicken thighs to the pot, nestling them into the sauce. Cover with a lid and simmer over low heat for 20 minutes.
Stir in the chopped dried apricots and chickpeas. Continue cooking uncovered for another 15 minutes, allowing the sauce to thicken slightly.
Garnish with fresh cilantro and serve over cooked couscous.
Nutrition Facts
Calories |
846 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.4 g | 38% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 159 mg | 53% | |
| Sodium | 1341 mg | 58% | |
| Total Carbohydrate | 92.3 g | 34% | |
| Dietary Fiber | 15.6 g | 56% | |
| Total Sugars | 41.4 g | ||
| Protein | 55.2 g | 110% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 156 mg | 12% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1458 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
