Moroccan Tagine Chicken Dish (Printable Version)

Tender chicken simmered with apricots, olives, and warm spices for a rich flavorful North African main dish.

# What You Need:

→ Poultry

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

→ Produce

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

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - 1 tsp ground paprika
13 - 0.5 tsp ground turmeric
14 - 0.25 tsp ground black pepper
15 - 1 tsp salt
16 - 0.125 tsp ground cayenne pepper (optional)

→ Pantry

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

→ Olives & Nuts

20 - 0.5 cup green olives, pitted and halved
21 - 0.25 cup slivered almonds, toasted (for garnish)

# How To Make It:

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, 5 to 7 minutes. Remove and set aside.
03 - Reduce heat to medium. Add chopped onion, sliced carrot, and a pinch of salt; cook until softened, about 5 minutes.
04 - Stir in minced garlic, grated ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook until fragrant, approximately 1 minute.
05 - Add drained diced tomatoes and cook for 2 minutes, scraping browned bits from the pan.
06 - Return chicken to pot. Add dried apricots, preserved lemon if using, and chicken broth. Bring mixture to a simmer.
07 - Cover and cook over low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Uncover and add green olives. Simmer for an additional 10 minutes, allowing sauce to thicken.
09 - Taste and adjust salt or spices if needed. Serve hot garnished with chopped cilantro and toasted slivered almonds.

# Expert Advice:

01 -
  • Sweet apricots and briny olives create a surprising harmony that makes chicken taste like you've been simmering it for days.
  • One pot means less cleanup and more time savoring something that feels fancier than it actually is.
  • The spice blend is warm without being aggressive, drawing people in with curiosity before the first bite.
02 -
  • Don't skip browning the chicken—those golden bits are flavor compounds that can't be rushed or skipped without loss.
  • Preserved lemon is expensive and requires planning, but one jar transforms multiple dishes and lasts months in the fridge.
  • If your sauce tastes flat at the end, a squeeze of fresh lemon juice or a pinch more salt often wakes everything up instantly.
03 -
  • Toast your almonds in a dry skillet moments before garnishing so they're warm and fragrant rather than stale tasting.
  • Buy preserved lemons from Middle Eastern or specialty markets, or make your own by layering lemon halves with salt and letting them cure for weeks—it's easier than it sounds.
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