Ginger Chicken with Chickpeas Moroccan Tagine
Embark on a culinary journey to North Africa with this soul-warming Ginger Chicken with Chickpeas Moroccan Tagine. This dish features tender, bone-in chicken thighs enveloped in a fragrant medley of warming spices—cumin, cinnamon, turmeric, and paprika—balanced by the brightness of preserved lemon and the subtle sweetness of honey. Protein-packed chickpeas and briny green olives add texture and depth, all simmered to perfection in a rich, tomato-based sauce. Cooked in a traditional tagine or Dutch oven, this one-pot wonder is as flavorful as it is comforting. Garnished with fresh cilantro and served with lemon wedges, it pairs beautifully with fluffy couscous or warm flatbread, making it an ideal choice for a hearty family dinner or an exotic weekend feast.
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Recipe Information
Ingredients
- 6 pieces chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 large onion, finely diced
- 4 garlic cloves, minced
- 2 tablespoons fresh ginger, grated
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.5 teaspoon cayenne pepper
- 2 cups chickpeas, cooked and drained
- 14 ounces canned tomatoes, crushed
- 1 cup chicken stock
- 1 tablespoon honey
- 1 preserved lemon, finely chopped
- 0.5 cup green olives, pitted
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 lemon wedges, for serving
Instructions
Heat 1 tablespoon of olive oil in a large tagine or Dutch oven over medium-high heat.
Season the chicken thighs with salt and black pepper. Sear the chicken thighs skin-side down for 4-5 minutes until golden brown. Flip and cook the other side for an additional 2-3 minutes. Remove and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the onion for 3-4 minutes until softened.
Stir in the minced garlic and grated ginger, cooking for 1-2 minutes until fragrant.
Add the ground cumin, cinnamon, turmeric, paprika, and cayenne pepper. Stir well to toast the spices for 30 seconds.
Return the chicken thighs to the pot, nestling them into the onions and spices.
Add the chickpeas, crushed tomatoes, chicken stock, honey, and preserved lemon. Stir gently to combine, ensuring the chicken is partially submerged in the liquid.
Bring the mixture to a simmer, cover, and reduce the heat to low. Cook for 40-45 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Add the green olives in the last 10 minutes of cooking and stir to combine.
Taste and adjust seasoning with additional salt and pepper if needed.
Garnish with fresh cilantro and serve warm with lemon wedges on the side. Optionally, pair with couscous or flatbread for a complete meal.
Nutrition Facts
Calories |
3557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 194.5 g | 249% | |
| Saturated Fat | 45.7 g | 228% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 867 mg | 289% | |
| Sodium | 5476 mg | 238% | |
| Total Carbohydrate | 205.9 g | 75% | |
| Dietary Fiber | 54.7 g | 195% | |
| Total Sugars | 67.5 g | ||
| Protein | 260.7 g | 521% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 610 mg | 47% | |
| Iron | 31.9 mg | 177% | |
| Potassium | 4959 mg | 106% | |
*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.
