North African Quick Tagine Style Chicken
Transport your taste buds to the vibrant flavors of North Africa with this quick and hearty Tagine-Style Chicken recipe that’s ready in just 50 minutes! Tender chicken thighs are seared to golden perfection and simmered in a fragrant blend of cumin, cinnamon, turmeric, and paprika, creating a deeply spiced tomato-based sauce. Sweet dried apricots, hearty chickpeas, and soft-cooked carrots add texture and a touch of sweetness, while a sprinkle of fresh cilantro and crunchy toasted almonds provide the perfect finishing touch. This one-pot dish captures the essence of traditional tagine cooking but speeds up the process for a fuss-free weekday dinner. Pair it with fluffy couscous, rice, or crusty bread for a satisfying and flavor-packed meal the whole family will adore! Keywords: North African chicken, quick tagine, one-pot chicken recipe, spiced chicken stew, chicken with apricots and chickpeas.
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Recipe Information
Ingredients
- 6 pieces boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 large yellow onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoons ground cinnamon
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- 0.25 teaspoon cayenne pepper (optional)
- 14 ounces canned diced tomatoes
- 1 cup chicken stock
- 2 medium carrots, sliced
- 0.5 cup dried apricots, chopped
- 15 ounces chickpeas, drained and rinsed
- 0.25 cup fresh cilantro, chopped
- 0.25 cup toasted slivered almonds
- 1 teaspoon salt
- 0.5 teaspoons black pepper
Instructions
Heat the olive oil in a large, deep skillet or Dutch oven over medium-high heat.
Season the chicken thighs with half of the salt and black pepper, then sear them in the hot skillet for 2–3 minutes per side, until golden brown. Remove chicken and set aside.
In the same skillet, reduce the heat to medium and add the diced onion and garlic. Sauté for 3–4 minutes until softened and fragrant.
Stir in the ground cumin, cinnamon, turmeric, paprika, and cayenne pepper (if using). Cook the spices for 1 minute to release their aromas.
Add the canned diced tomatoes and chicken stock, scraping the bottom of the pan to deglaze and incorporate any browned bits.
Return the chicken thighs to the skillet and add the sliced carrots and dried apricots. Stir gently to coat the chicken in the sauce.
Bring the mixture to a simmer, cover the skillet, and cook for 20 minutes. Stir occasionally to prevent sticking.
Stir in the chickpeas and cook for an additional 5 minutes, uncovered, to heat through and thicken the sauce slightly.
Taste and adjust seasoning with additional salt and black pepper, if necessary.
Garnish with fresh cilantro and toasted slivered almonds before serving.
Serve hot with a side of couscous, rice, or crusty bread.
Nutrition Facts
Calories |
753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.2 g | 44% | |
| Saturated Fat | 6.8 g | 34% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 165 mg | 55% | |
| Sodium | 1250 mg | 54% | |
| Total Carbohydrate | 58.2 g | 21% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.0 g | ||
| Protein | 55.9 g | 112% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 172 mg | 13% | |
| Iron | 7.4 mg | 41% | |
| Potassium | 1361 mg | 29% | |
*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.
