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For this dish, you need the following main ingredients: - 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 can (14 oz) diced tomatoes, with juices - 1 cup chicken broth - 1 cup dried apricots, chopped into bite-sized pieces - 1/2 cup almonds, toasted and roughly chopped - 1 cup green olives, pitted and halved - Salt and pepper to taste These ingredients bring rich flavors to the dish. The chicken provides protein and a savory taste. The dried apricots add sweetness. The olives give a salty bite that balances the meal. Spices make Moroccan Chicken Tagine special. Here are the spices you need: - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust to desired spiciness) This mix creates warmth and depth. Cumin and ginger give a warm flavor. Cinnamon adds a hint of sweetness. Smoked paprika adds earthiness, and cayenne gives it a kick. You can adjust the cayenne for more or less heat. Garnishes enhance the dish's look and taste. Here are some options: - Fresh cilantro or parsley, chopped - Lemon wedges Cilantro or parsley adds freshness. A squeeze of lemon brightens the flavors and offers a lively contrast to the rich sauce. Serve the tagine with couscous or crusty bread to soak up all that delicious sauce! {{ingredient_image_2}} Start by gathering all your ingredients. You will need: - 4 chicken thighs, bone-in and skin-on - 2 tablespoons olive oil - 1 large onion, finely chopped - 3 cloves garlic, minced - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper - 1 can (14 oz) diced tomatoes, with juices - 1 cup chicken broth - 1 cup dried apricots, chopped - 1/2 cup almonds, toasted and roughly chopped - 1 cup green olives, pitted and halved - Salt and pepper to taste - Fresh cilantro or parsley, chopped Next, heat the olive oil in a tagine or a heavy pot. Use medium-high heat until the oil shimmers. While the oil heats, season the chicken thighs with salt and pepper. This step adds great flavor to the meat. Once the oil is hot, add the chicken thighs. Brown them for about 5 to 7 minutes. The chicken should get a nice color. After browning, set the chicken aside on a plate. Now, it's time to add the onion to the pot. Cook the onions for about 5 minutes until they turn translucent. Add the minced garlic and cook for another minute. This will make your kitchen smell amazing! Next, add the spices: ground cumin, ginger, cinnamon, smoked paprika, and cayenne pepper. Stir well for about 2 minutes. This step wakes up the spices and helps the flavors blend. Pour in the diced tomatoes with their juices and the chicken broth. Stir everything together and bring the mix to a gentle simmer. Carefully return the browned chicken to the pot and nestle it into the sauce. Add the chopped dried apricots and cover the pot with a lid. Lower the heat and let the tagine simmer for about 45 minutes. Turn the chicken halfway through cooking for even results. You want the chicken tender and cooked through. In the last 10 minutes of cooking, gently stir in the toasted almonds and halved green olives. This adds texture and depth to your dish. Once the timer goes off, remove the pot from heat. Garnish with chopped cilantro or parsley for a fresh touch. Serve the tagine hot over a bed of fluffy couscous or with crusty bread. This helps soak up the rich sauce. Enjoy every flavorful bite! To get tender chicken, start with bone-in thighs. The bones add flavor and moisture. Brown the chicken in hot oil for about 5-7 minutes. This step seals in the juices. Once browned, let the chicken simmer in the sauce. Simmering slowly helps break down tough fibers. This makes the chicken juicy and soft. Remember to turn the chicken halfway through cooking. This ensures even cooking and flavor. You can make this dish your own by adjusting spices. If you like it spicy, add more cayenne pepper. If you prefer milder flavors, reduce the amount. Taste the sauce before it finishes cooking. You can always add more spices if needed. For a sweet twist, add extra dried apricots or a touch of honey. This balances the spices well. Always season with salt and pepper to enhance the flavors. A tagine pot is great for making this dish. It helps keep moisture in. If you don’t have one, use a heavy-bottomed pot. A Dutch oven works well too. Just make sure it has a tight-fitting lid. For serving, traditional dishes add charm. If you want, use a simple bowl or plate. This dish pairs well with couscous or crusty bread. Pro Tips Marinating the Chicken: For even more flavor, marinate the chicken thighs in the spices, olive oil, and some lemon juice for a few hours or overnight before cooking. Adjusting Spice Levels: Taste the sauce before serving and adjust the cayenne pepper to your preferred spice level; you can always add more, but it's hard to take it out! Using Fresh Herbs: Feel free to experiment with fresh herbs such as mint or dill along with cilantro or parsley for added freshness and complexity in flavor. Serving Suggestions: This tagine pairs wonderfully with couscous or fluffy rice, but consider serving it with flatbreads to soak up the delicious sauce. {{image_4}} You can easily swap some ingredients in this Moroccan Chicken Tagine. Here are a few ideas: - Chicken thighs: Use chicken breasts or drumsticks. - Olive oil: Swap for avocado oil or coconut oil. - Dried apricots: Try raisins or prunes for a different sweetness. - Green olives: Use Kalamata olives for a bolder flavor. - Spices: Feel free to add turmeric or cardamom for extra depth. To make a veggie version of this dish, follow these steps: - Replace chicken with firm tofu or chickpeas. - Use vegetable broth instead of chicken broth. - Add seasonal veggies like carrots, zucchini, or bell peppers. - Keep the same spices for that classic Moroccan flavor. Moroccan cuisine has many regional styles. Here are a few ways to vary your tagine: - In the north, add preserved lemons for a tangy twist. - In the south, use more spices like saffron and harissa for heat. - Some regions include nuts like pistachios or walnuts for added crunch. - You may even find seafood variations along the coast, using fish or shrimp. These variations let you customize your Moroccan Chicken Tagine to your taste. Enjoy exploring the flavors! To store leftover Moroccan chicken tagine, let it cool first. Place it in an airtight container. Make sure the lid seals tightly to keep the flavors fresh. You can also use a glass jar if you prefer. When you are ready to eat the leftovers, reheat the tagine on the stove. Pour it into a pot over low heat. Stir it often to avoid burning. You can add a splash of chicken broth if it seems dry. Heat until it is warm all the way through. Leftover Moroccan chicken tagine can last in the fridge for up to four days. If you want to keep it longer, freeze it. In the freezer, it can last for about three months. Just remember to label it with the date before you freeze it. Moroccan Chicken Tagine has roots in North Africa. Tagines are named after the pot used to cook them. This dish blends spices and local ingredients. It reflects the rich culture and traditions of Morocco. Yes, you can use a slow cooker for Moroccan Chicken Tagine. Brown the chicken first for flavor. Then, add all other ingredients to the slow cooker. Set it on low for about 6 hours. Serve Moroccan Chicken Tagine with fluffy couscous or crusty bread. A side of fresh salad adds crunch. You can also pair it with roasted vegetables for more flavor. Moroccan Chicken Tagine lasts about 3 to 4 days in the fridge. Store it in an airtight container. Make sure to cool it before you put it away. Yes, you can use lamb, beef, or even fish for this tagine. Adjust the cooking time based on the meat. Each option offers a unique flavor twist to your dish. Moroccan Chicken Tagine is a tasty dish to make at home. We covered the key ingredients, such as spices and garnishes. The step-by-step guide helps you prepare and cook perfectly. Tips for tender chicken and flavor adjustments ensure great results every time. Variations let you customize the dish to your liking, whether vegetarian or using different meats. Remember to store leftovers properly for later enjoyment. With this knowledge, you can now create a delicious Moroccan Chicken Tagine anytime! Enjoy your cooking journey!

Moroccan Chicken Tagine

A flavorful and aromatic chicken dish cooked with spices, dried fruits, and olives, perfect for serving over couscous.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Moroccan
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 pieces chicken thighs, bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 cup chicken broth
  • 1 cup dried apricots, chopped
  • 1/2 cup almonds, toasted and roughly chopped
  • 1 cup green olives, pitted and halved
  • to taste salt and pepper
  • for garnish fresh cilantro or parsley, chopped

Instructions
 

  • In a tagine or a large heavy-bottomed pot, heat the olive oil over medium-high heat until shimmering.
  • Season the chicken thighs generously with salt and pepper. In the hot oil, brown the chicken on all sides, approximately 5-7 minutes. Once browned, remove the chicken from the pot and set it aside on a plate.
  • In the same pot, add the finely chopped onion. Sauté for about 5 minutes, or until the onions become translucent. Add the minced garlic and continue to sauté for an additional minute until fragrant.
  • Add the ground cumin, ginger, cinnamon, smoked paprika, and cayenne pepper to the onion mixture. Stir well to coat the onions evenly with the spices and cook for another 2 minutes to allow the spices to release their aromas.
  • Pour the diced tomatoes, along with their juices, into the pot, followed by the chicken broth. Stir everything together and bring the mixture to a gentle simmer.
  • Carefully return the browned chicken to the pot, nestling it into the sauce. Add the chopped dried apricots, then cover the pot with a lid.
  • Reduce the heat to low and let the tagine simmer for about 45 minutes. Turn the chicken halfway through the cooking time to ensure even cooking. The chicken should be tender and cooked through.
  • In the final 10 minutes of cooking, gently stir in the toasted almonds and halved green olives to combine them with the tagine flavors.
  • Once the cooking time has elapsed, remove the tagine from heat. Garnish generously with chopped fresh cilantro or parsley before serving. Serve hot over a fluffy bed of couscous or alongside crusty bread to soak up the rich, fragrant sauce.

Notes

Serve in a traditional dish with a wedge of lemon for added flavor.
Keyword chicken, dinner, Moroccan, spicy, tagine