Moroccan Tagine with Chicken and Dates
Embark on a flavorful journey with this Moroccan Tagine with Chicken and Dates, a vibrant dish that perfectly balances savory and sweet flavors. Tender, golden-seared chicken thighs simmer in a fragrant blend of cinnamon, ginger, turmeric, and other warm Moroccan spices, creating an intoxicating aroma as they soak up a rich chicken stock. The addition of pitted dates and a touch of honey brings natural sweetness, while fresh cilantro and toasted almonds provide the perfect finishing touch, adding brightness and crunch. This one-pot wonder is easily prepared in a traditional tagine or Dutch oven, making it both authentic and accessible. Serve it alongside fluffy couscous or crusty bread to soak up every drop of its silky, spiced sauce. Perfect for a comforting weeknight dinner or an exotic dinner party centerpiece, this recipe brings the vibrant spirit of Moroccan cuisine to your table.
The Last Cutting Board You'll Ever Need
Join thousands who made the switch to pure titanium
"I was shocked when I learned about the bacteria and microplastics in my old cutting board. Switching to Titan Haus was the best decision—I'll never go back!"
Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skin-on)
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 0.5 teaspoons ground turmeric
- 2 cups chicken stock
- 12 pieces dates, pitted and halved
- 2 tablespoons honey
- 0.25 cup almonds, toasted
- 3 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoons ground black pepper
- 2 tablespoons lemon juice
Instructions
Season the chicken thighs with salt and pepper on both sides.
Heat 2 tablespoons of olive oil in a tagine or Dutch oven over medium-high heat. Add the chicken thighs skin-side down and sear for 4-5 minutes per side until golden brown. Remove from the pan and set aside.
Reduce the heat to medium and add the remaining 1 tablespoon of olive oil. Sauté the chopped onion for about 5 minutes until softened.
Add the minced garlic, cinnamon, ginger, paprika, cumin, and turmeric to the pan. Stir for 1 minute until fragrant.
Pour in the chicken stock and deglaze the pan by scraping up any browned bits from the bottom.
Return the chicken thighs to the pan, skin-side up. Reduce the heat to low, cover with the lid, and simmer for 45 minutes.
After 45 minutes, add the dates and honey to the pan. Stir gently to incorporate the flavors. Cover and continue cooking for another 15 minutes until the chicken is tender and fully cooked through.
Remove from heat and stir in the lemon juice. Taste and adjust seasoning if necessary.
Garnish with toasted almonds and fresh chopped cilantro. Serve hot with couscous or crusty bread.
Nutrition Facts
Calories |
651 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 41.8 g | 54% | |
| Saturated Fat | 8.8 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 658 mg | 29% | |
| Total Carbohydrate | 36.1 g | 13% | |
| Dietary Fiber | 4.0 g | 14% | |
| Total Sugars | 27.3 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 92 mg | 7% | |
| Iron | 3.5 mg | 20% | |
| Potassium | 633 mg | 13% | |
*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.
