Moroccan Chicken Tagine Atk
Transport your taste buds to North Africa with this Moroccan Chicken Tagine ATK, a comforting and aromatic dish bursting with bold flavors and vibrant ingredients. Tender, golden-seared chicken thighs are gently simmered in a rich, spiced sauce infused with warm notes of cinnamon, turmeric, and cumin. Sweet pops of chopped dried apricots and honey balance the briny bite of kalamata olives and the tangy brightness of preserved lemon. Finished with fresh parsley and served over fluffy couscous or rice, this one-pot wonder is both hearty and elegant—perfect for family dinners or entertaining. With just 15 minutes of prep and a fragrant hour-long simmer, this tagine recipe delivers a taste of Morocco in every irresistible bite.
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 1 teaspoon ground ginger
- 2 cups chicken broth
- 1 cup canned diced tomatoes
- 1 piece preserved lemon, rinsed and thinly sliced
- 1 cup dried apricots, chopped
- 2 tablespoons honey
- 0.5 cup kalamata olives, pitted
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 4 cups cooked couscous or rice (for serving)
Instructions
Pat chicken thighs dry with paper towels and season generously with salt and black pepper.
Heat olive oil in a large tagine or Dutch oven over medium heat. Sear the chicken thighs skin-side down until golden brown, about 5-6 minutes. Flip and cook for an additional 2-3 minutes. Remove from the pan and set aside.
In the same pan, add the diced onion and cook until softened, about 5 minutes. Stir in the minced garlic, ground coriander, cumin, cinnamon, turmeric, paprika, and ginger. Cook for 1-2 minutes until fragrant.
Deglaze the pan with a splash of chicken broth, scraping up any browned bits from the bottom. Add the remaining chicken broth, canned tomatoes, preserved lemon slices, chopped dried apricots, and honey. Stir to combine.
Return the seared chicken thighs to the pan, skin-side up, ensuring they are partially submerged in the sauce. Reduce heat to low, cover, and simmer for 40-45 minutes, or until the chicken is tender and cooked through.
Add the kalamata olives to the pan and simmer uncovered for an additional 5-10 minutes to thicken the sauce slightly.
Adjust seasoning with additional salt and pepper if needed. Garnish with chopped parsley before serving.
Serve hot over cooked couscous or rice for a complete meal.
Nutrition Facts
Calories |
858 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.4 g | 47% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 121 mg | 40% | |
| Sodium | 2188 mg | 95% | |
| Total Carbohydrate | 98.0 g | 36% | |
| Dietary Fiber | 11.2 g | 40% | |
| Total Sugars | 36.4 g | ||
| Protein | 39.9 g | 80% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 153 mg | 12% | |
| Iron | 6.3 mg | 35% | |
| Potassium | 1234 mg | 26% | |
*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.
