Moorish Moroccan Chicken Tagine
Embark on a culinary journey to North Africa with this Moorish Moroccan Chicken Tagine, a soul-warming dish brimming with exotic flavors and enticing aromas. Tender bone-in chicken thighs are simmered to perfection in a fragrant blend of spices—cumin, coriander, cinnamon, and turmeric—accompanied by sweet dried apricots, briny green olives, and tangy preserved lemon. Infused with the rich essence of garlic, fresh ginger, and honey, this slow-cooked masterpiece creates a delectable balance of savory, sweet, and zesty notes. Perfectly paired with fluffy couscous or crusty bread, this luxurious chicken tagine is a one-pot wonder that’s as visually stunning as it is delicious. Ideal for weeknight dinners or special occasions, this recipe lets you savor the authentic taste of Morocco right at your table.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large, finely chopped yellow onion
- 4 cloves, minced garlic
- 1.5 teaspoons ground cumin
- 1.5 teaspoons ground coriander
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 tablespoon, grated fresh ginger
- 2 cups chicken broth
- 1 whole, quartered and seeds removed preserved lemon
- 0.5 cup green olives
- 0.5 cup, chopped dried apricots
- 1 tablespoon honey
- 0.25 cup, chopped fresh cilantro
- 1 teaspoon (adjust to taste) salt
- 0.5 teaspoon (adjust to taste) black pepper
Instructions
Heat the olive oil in a large heavy-bottomed tagine dish or pot over medium heat.
Season the chicken thighs with salt and black pepper, then sear them for 4-5 minutes per side until golden brown. Remove and set aside.
In the same pot, add the chopped onion and cook for about 5 minutes until softened and translucent.
Stir in the garlic, cumin, coriander, cinnamon, turmeric, paprika, and ginger. Cook for 1-2 minutes until fragrant, taking care not to burn the spices.
Return the seared chicken thighs to the pot, nestling them among the onions and spices.
Pour in the chicken broth, ensuring the liquid covers most of the chicken. Bring to a simmer.
Add the preserved lemons, green olives, dried apricots, and honey. Stir gently to combine.
Lower the heat and cover the tagine. Let it simmer gently for 40-45 minutes, stirring occasionally, until the chicken is tender and the flavors have melded together.
Adjust the seasoning with more salt and pepper, if needed.
Garnish with fresh cilantro before serving.
Serve hot alongside fluffy couscous, crusty bread, or steamed rice.
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.9 g | 38% | |
| Saturated Fat | 7.0 g | 35% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1493 mg | 65% | |
| Total Carbohydrate | 25.7 g | 9% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 17.1 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 91 mg | 7% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 842 mg | 18% | |
*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.
