Moroccan Tagine Chicken (Printable)

Tender chicken braised with apricots, olives, and fragrant Moroccan spices for a rich, flavorful meal.

# What You'll 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 - ½ tsp ground turmeric
14 - ¼ tsp ground black pepper
15 - 1 tsp salt
16 - ⅛ tsp ground cayenne (optional)

→ Pantry

17 - 2 tbsp 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)

# How to Make It:

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

# Expert Suggestions:

01 -
  • The chicken becomes so tender it practically falls apart, while the sauce turns silky and rich from the fruit and spices.
  • It tastes like you've been cooking all day, but comes together in just over an hour of mostly hands-off time.
  • This is the dish that converts skeptics about sweet and savory combinations into true believers.
02 -
  • If your preserved lemon is too salty, rinse the rind under cool water before slicing; a little goes a long way.
  • Never rush the browning step—those caramelized bits on the chicken are where the savory depth comes from.
  • The sauce should coat a spoon by the end; if it's too thin, simmer uncovered for a few extra minutes.
03 -
  • Make this a day ahead; the flavors marry and deepen overnight in the refrigerator, and reheating is as simple as a gentle warm-through on the stovetop.
  • Use a Dutch oven or heavy-bottomed pot that distributes heat evenly; a traditional tagine is beautiful but not necessary for perfect results.
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