Moroccian Chicken Tagine
Transport your taste buds to the bustling markets of Marrakech with this aromatic Moroccan Chicken Tagine. This slow-simmered dish features tender, bone-in chicken thighs infused with a medley of warm spices like cinnamon, turmeric, cumin, and saffron. Sweet dried apricots, briny green olives, and a touch of honey create an exquisite balance of savory and sweet, while thin slices of lemon add a bright, citrusy kick. The chicken is simmered to perfection in a flavorful broth, enriched by caramelized onions, minced garlic, and a generous garnish of fresh herbs like cilantro and parsley. Serve this hearty and fragrant tagine with fluffy couscous, warm crusty bread, or rice for an authentic Moroccan feast that’s perfect for dinner parties or cozy family meals. From its layered flavors to its vibrant presentation, this tagine is a true celebration of Moroccan cuisine!
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Recipe Information
Ingredients
- 6 pieces bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, sliced
- 3 garlic cloves, minced
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.25 teaspoons saffron threads
- 2 cups chicken broth
- 2 tablespoons honey
- 0.5 cup dried apricots, chopped
- 0.5 cup pitted green olives
- 1 lemon, thinly sliced
- 0.25 cup fresh cilantro, chopped
- 0.25 cup fresh parsley, chopped
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and black pepper, then sear them on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the pot and set aside.
Add the sliced onion to the same pot and sauté for 5-7 minutes until softened and slightly caramelized.
Stir in the minced garlic, ground cinnamon, ground turmeric, ground cumin, ground ginger, paprika, and saffron threads. Cook the spices for 1 minute to release their aroma.
Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot.
Return the seared chicken thighs to the pot. Reduce the heat to low, cover, and simmer for 45 minutes.
After 45 minutes, stir in the honey, dried apricots, and green olives. Arrange the lemon slices on top of the chicken.
Cover and continue to simmer for another 20-30 minutes, or until the chicken is tender and fully cooked through.
Sprinkle the chopped cilantro and parsley over the tagine before serving.
Serve hot with steamed couscous, rice, or crusty bread for a complete Moroccan meal.
Nutrition Facts
Calories |
534 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.0 g | 41% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 1082 mg | 47% | |
| Total Carbohydrate | 32.9 g | 12% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 23.0 g | ||
| Protein | 30.8 g | 62% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 854 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.
