Moroccan Chicken and Date Tagine
Transport your taste buds to North Africa with this aromatic and hearty Moroccan Chicken and Date Tagine. Packed with warm spices like cinnamon, turmeric, and cumin, this dish combines tender, golden-seared chicken thighs with the natural sweetness of Medjool dates and the tangy pop of preserved lemons. Slow-simmered to perfection in a rich, spiced broth, it creates an irresistible harmony of savory and sweet flavors. Carrots add a touch of earthiness, while optional garnishes of slivered almonds and fresh cilantro elevate its presentation. Perfectly paired with fluffy couscous or crusty bread, this comforting tagine is as satisfying as it is exotic—ideal for impressing guests or indulging in a cozy family dinner. Easy prep, bold flavors, and stunning results make this a must-try recipe for lovers of Moroccan cuisine!
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 2 cups chicken broth
- 2 tablespoons honey
- 12 pieces pitted Medjool dates, halved
- 3 medium carrots, peeled and sliced
- 1 piece preserved lemon, chopped
- 2 tablespoons slivered almonds (optional garnish)
- 2 tablespoons fresh cilantro, chopped (optional garnish)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat a large tagine or a heavy, deep skillet with a lid over medium-high heat. Add olive oil and swirl to coat the base.
Season the chicken thighs with salt and pepper. Sear them skin-side down in the hot oil, about 4-5 minutes per side, until golden brown. Remove the chicken and set aside.
In the same pan, reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent.
Stir in the minced garlic, ground cinnamon, ground ginger, paprika, turmeric, and cumin. Cook for 1 minute, stirring frequently, until fragrant.
Pour in the chicken broth and stir to deglaze the bottom, scraping up any browned bits. Add the honey and stir to combine.
Return the seared chicken thighs to the tagine (or pan), arranging them skin-side up. Add the carrots, halved dates, and preserved lemon around the chicken.
Cover the tagine with its lid (or cover the skillet tightly) and reduce the heat to low. Simmer for 45-50 minutes, or until the chicken is tender and the flavors are well-developed.
Taste and adjust seasoning with additional salt and pepper, if needed.
Serve the chicken and sauce hot, garnished with slivered almonds and chopped cilantro, if desired. Pair with couscous or crusty bread for a complete meal.
Nutrition Facts
Calories |
3356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 176.6 g | 226% | |
| Saturated Fat | 44.7 g | 224% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 729 mg | 243% | |
| Sodium | 5531 mg | 240% | |
| Total Carbohydrate | 299.0 g | 109% | |
| Dietary Fiber | 32.5 g | 116% | |
| Total Sugars | 242.4 g | ||
| Protein | 179.3 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 532 mg | 41% | |
| Iron | 17.8 mg | 99% | |
| Potassium | 5136 mg | 109% | |
*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.
