Moroccan Chicken Tagine
Transport your taste buds to the vibrant streets of Morocco with this savory and aromatic Moroccan Chicken Tagine. This one-pot wonder combines tender, slow-simmered chicken thighs with a medley of warm spices like turmeric, cinnamon, and cumin, creating a rich, flavorful sauce. Sweet dried apricots, briny green olives, and tangy preserved lemons add depth and complexity, while hearty vegetables like carrots and potatoes make it a satisfying main course. Finished with a sprinkle of fresh cilantro, this dish is perfect served over fluffy couscous or alongside crusty bread for soaking up every drop of the luscious sauce. With its harmonious balance of sweet, savory, and zesty flavors, this authentic Moroccan tagine is a show-stopping centerpiece for any dinner table.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 2 cups chicken stock
- 2 tablespoons honey
- 0.5 cup dried apricots, halved
- 0.5 cup green olives
- 3 carrots, cut into thick slices
- 2 medium potatoes, cubed
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 preserved lemon, quartered and thinly sliced
Instructions
Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and pepper, then brown them in the oil for 5-7 minutes on each side. Remove and set aside.
Add the remaining tablespoon of olive oil to the pot, then sauté the chopped onion for 5 minutes until softened.
Stir in the minced garlic, ginger, cinnamon, turmeric, paprika, and cumin. Cook for 1-2 minutes until fragrant.
Return the chicken thighs to the pot. Pour in the chicken stock and bring to a simmer.
Stir in the honey, dried apricots, and preserved lemon slices. Cover and cook over low heat for 30 minutes.
Add the carrots and potatoes to the tagine, ensuring they are submerged in the sauce. Cover and cook for another 40-45 minutes until the vegetables are tender and the chicken is cooked through.
In the last 10 minutes of cooking, add the green olives and adjust seasoning with additional salt and pepper, if necessary.
Garnish with chopped cilantro before serving. Serve hot with couscous or crusty bread for a complete meal.
Nutrition Facts
Calories |
4640 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.6 g | 388% | |
| Saturated Fat | 75.1 g | 376% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 7067 mg | 307% | |
| Total Carbohydrate | 193.0 g | 70% | |
| Dietary Fiber | 29.1 g | 104% | |
| Total Sugars | 98.5 g | ||
| Protein | 285.3 g | 571% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 609 mg | 47% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 6606 mg | 141% | |
*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.
