Moroccan Tagine Chicken (Printable version)

Tender chicken simmered with apricots, olives, and warm spices for a savory-sweet Moroccan dish.

# What you need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)

→ Produce

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, sliced
06 - 1 cup dried apricots, halved
07 - 1 preserved lemon, pulp removed, rind thinly sliced (optional)
08 - 1 small bunch fresh cilantro, chopped (for garnish)

→ Spices

09 - 1 teaspoon ground cumin
10 - 1 teaspoon ground coriander
11 - 1 teaspoon ground cinnamon
12 - 1 teaspoon ground paprika
13 - ½ teaspoon ground turmeric
14 - ¼ teaspoon ground black pepper
15 - 1 teaspoon salt
16 - ⅛ teaspoon ground cayenne (optional)

→ Pantry

17 - 2 tablespoons olive oil
18 - 1 cup low-sodium chicken broth
19 - 1 (14 oz) can diced tomatoes, drained

→ Olives & Nuts

20 - ½ cup green olives, pitted and halved
21 - ¼ cup slivered almonds, toasted (for garnish)

# Steps to follow:

01 - Pat chicken thighs dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown chicken on all sides, about 5 to 7 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Add onion, carrot, and a pinch of salt to the pot; sauté until softened, about 5 minutes.
04 - Stir in garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook until fragrant, approximately 1 minute.
05 - Add diced tomatoes and cook for 2 minutes, scraping any browned bits from the bottom of the pot.
06 - Return chicken to the pot. Add apricots, preserved lemon if using, and chicken broth. Bring to a gentle simmer.
07 - Cover and cook on low heat for 45 minutes, stirring occasionally.
08 - Uncover, add olives, and continue simmering for 10 minutes to thicken the sauce.
09 - Taste and adjust salt or spices as needed.
10 - Serve hot, garnished with chopped cilantro and toasted slivered almonds.

# Expert tips:

01 -
  • It fills your kitchen with the kind of warmth that makes people wander in asking what's cooking.
  • The sweet and savory balance feels fancy but comes together with pantry staples and one pot.
  • Leftovers taste even better the next day when the spices have had time to settle in.
02 -
  • Don't skip browning the chicken, that step builds the entire flavor foundation.
  • If your sauce looks thin, simmer it uncovered for a few extra minutes rather than adding cornstarch.
  • Preserved lemon rind is potent, start with half and add more if you want that bright, fermented tang.
03 -
  • Use a heavy-bottomed pot or a real tagine if you have one, the even heat makes all the difference.
  • Toast your almonds in a dry skillet until they smell nutty and turn golden, it only takes three minutes but elevates the whole dish.
  • If you can't find preserved lemon, add thin strips of fresh lemon zest in the last 10 minutes for a similar brightness.
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