Quick Easy Chicken Tagine
Transform dinner into an exotic culinary adventure with this Quick Easy Chicken Tagine, a flavorful spin on the traditional Moroccan dish. Perfect for busy weeknights, this recipe combines tender, golden-browned chicken thighs with an aromatic blend of spices like cumin, cinnamon, and paprika, creating layers of warm, earthy flavors. Dried apricots and chickpeas add a delightful sweetness and heartiness, while a rich, tomato-based sauce ties it all together in under 45 minutes. Serve this vibrant tagine over fluffy couscous or rice, and garnish with fresh cilantro for a stunning weekday meal that's as simple as it is satisfying. This recipe brings global cuisine to your kitchen with easy-to-find ingredients and minimal effort—perfect for lovers of bold, savory flavors.
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Recipe Information
Ingredients
- 1 pound boneless, skinless chicken thighs
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 cloves garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 0.5 teaspoon ground ginger
- 1 teaspoon paprika
- 1 teaspoon harissa paste (optional)
- 1 cup chicken stock
- 14.5 ounces canned diced tomatoes
- 1 medium carrot, peeled and sliced
- 0.5 cup dried apricots, chopped
- 15 ounces chickpeas, drained and rinsed
- 2 tablespoons fresh cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
Season the chicken thighs with salt and pepper on both sides.
Sear the chicken thighs in the hot oil for 3-4 minutes per side, until golden brown. Remove them from the skillet and set aside.
In the same skillet, reduce the heat to medium and add the diced onion. Cook for 3-4 minutes until softened.
Stir in the minced garlic, ground cumin, ground cinnamon, ground ginger, and paprika (and harissa paste, if using). Cook for another minute until fragrant.
Add the chicken stock, canned diced tomatoes (with their juices), and sliced carrot. Stir to combine.
Return the chicken thighs to the skillet, nestling them into the sauce. Bring the mixture to a gentle simmer.
Cover and cook for 20 minutes, stirring occasionally.
After 20 minutes, add the chopped dried apricots and chickpeas to the skillet. Stir well to incorporate.
Continue cooking, uncovered, for another 10 minutes, allowing the flavors to meld and the sauce to thicken slightly.
Taste and adjust seasonings as needed, adding more salt or pepper if required.
Sprinkle with chopped fresh cilantro before serving.
Serve hot over couscous, rice, or with crusty bread.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.5 g | 34% | |
| Saturated Fat | 5.4 g | 27% | |
| Polyunsaturated Fat | 1.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1231 mg | 54% | |
| Total Carbohydrate | 53.1 g | 19% | |
| Dietary Fiber | 13.3 g | 47% | |
| Total Sugars | 22.1 g | ||
| Protein | 44.7 g | 89% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 139 mg | 11% | |
| Iron | 6.4 mg | 35% | |
| Potassium | 1139 mg | 24% | |
*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.
