Savory Moroccan Chicken Tagine Recipe

Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

If you’re looking for a chicken recipe that tantalizes your taste buds and transports you to the bustling markets of Morocco, this Moroccan Chicken Tagine recipe is it. This dish is a delightful blend of fragrant spices, tender chicken, and sweet dried fruits that will make your dinner feel like an exotic feast.

Imagine the aromas of cumin, coriander, and cinnamon wafting through your kitchen as you prepare this flavorful tagine. It’s not just a meal; it’s an experience that brings warmth and comfort, perfect for any occasion.

Delicious Moroccan Chicken Tagine

This Moroccan Chicken Tagine features succulent chicken pieces simmered in a rich sauce infused with spices and herbs. The combination of savory and sweet flavors, thanks to the addition of apricots and almonds, creates a dish that is both satisfying and unforgettable.

Ingredients

2 lbs chicken thighs, bone-in and skin-on
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon paprika
Salt and pepper to taste
1 can (14 oz) diced tomatoes
1 cup chicken broth
1 cup dried apricots, halved
1/2 cup almonds, toasted
Fresh cilantro for garnish

Instructions

Heat the olive oil in a large tagine or dutch oven over medium heat. Add the chicken pieces and brown them on all sides, about 5-7 minutes. Remove and set aside.
In the same pot, add the chopped onion and sauté until soft and translucent, about 5 minutes. Stir in the minced garlic and all the spices, cooking for an additional 1 minute until fragrant.
Return the browned chicken to the pot. Add the diced tomatoes, chicken broth, and dried apricots. Bring to a simmer, then cover and reduce the heat to low. Cook for 45 minutes or until the chicken is tender.
Once cooked, stir in the toasted almonds. Adjust seasoning with salt and pepper if needed.
Serve hot, garnished with fresh cilantro, alongside couscous or crusty bread.