Chicken Tagine
User Reviews
5
-
Prep Time
15 mins
-
Cook Time
40 mins
-
Servings
6
-
Calories
604 kcal
-
Course
Main Course
-
Cuisine
Moroccan
Chicken Tagine
Description
This Chicken Tagine recipe brings together chicken thighs browned for a crispy skin, then simmered in a sauce of crushed tomatoes, chickpeas, softened apricots, preserved lemon rind, and a blend of spices known as ras el hanout, which includes cumin, ginger, allspice, and cinnamon. The preserved lemon peel adds a mellow, intense citrus flavor that brightens the stew. The cooking method involves sautéing aromatics and spices before simmering, allowing flavors to meld deeply over low heat with a covered pot. The texture balances juicy chicken with tender legumes and juicy apricots, creating a harmony of savory, sweet, and aromatic tastes.
Serve the tagine alongside couscous or rice, garnished with chopped fresh coriander. Optional toppings include toasted slivered almonds for crunch, or kalamata olives for a briny contrast by substituting them for the apricots. This dish suits hearty dinners, combining complex flavors with satisfying textures.
For best results, soak dried apricots to plump before use, and scrape excess salt from preserved lemon rind before chopping. Bone-in, skin-on thighs deliver optimal juiciness, but drumsticks or boneless thighs can be substituted with adjusted cooking times. Leftovers keep well refrigerated up to four days and freeze for longer storage, reheating gently to maintain texture.
Ingredients
- 1 cup dried apricot Note 1, halved
- 6 x 220g / 7 oz chicken thighs , bone-in skin-on (Note 2)
- 3/4 tsp salt (cooking/kosher salt)
- 2 tbsp olive oil
- 1 onion (brown/yellow), cut into 0.3 cm/ 1/8" slices
- 2 garlic finely minced, cloves
- 1 cinnamon stick (sub 1/2 tsp powder)
- 400 g / 14 oz crushed tomato (1 can)
- 400g / 14 oz chickpeas drained (Note 10, canned
- 1 tbsp preserved lemon skin , finely minced (Note 3)
- 2 1/2 cups chicken stock or homemade, low-sodium
Ras el hanout spice blend (Note 4):
- 1 tsp salt cooking
- 3/4 tsp cumin ground
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
For serving:
- couscous recipe here, plain or with fruit and/or nuts
- 2 tbsp Coriander roughly chopped, fresh
Alternative add in options
- 1 cup kalamata olives (instead of apricots) (Note 7)
- 1/3 cup almonds lightly toasted, for garnish (Note 8, slivered
Instructions
- Plump apricots - Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
- Season chicken - Sprinkle both sides of the chicken with the salt.
- Brown chicken - Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
- Sauté aromatics & spices - Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
- Tagine sauce - Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
- Simmer covered 5 minutes - Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
- Simmer uncovered 20 minutes - Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).
- Serve - Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.
Notes
- Dry apricots should be soaked in boiling water for 30 minutes before adding to the tagine to rehydrate and soften.
- Use bone-in, skin-on chicken thighs for juiciness; drumsticks or boneless thighs also work with adjusted cooking times.
- Preserved lemon rind is rinsed to remove excess salt and finely minced, using only the rind for flavor.
- If unavailable, preserved lemon can be omitted, but it adds a distinctive citrus element to the dish.
- Substitute 1 cup pitted kalamata olives for apricots for a briny variation; avoid combining fruit and olives in the same dish to keep flavors balanced.
- Toast slivered almonds lightly to garnish for added texture and nutty flavor.
- Serve tagine hot over couscous or rice, garnished with fresh coriander.
- Leftovers keep for up to four days refrigerated and freeze well; reheat gently to preserve moisture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 604 kcal
% Daily Value*
| Calories | 604cal | 30% |
| Carbohydrates | 35g | 12% |
| Protein | 37g | 74% |
| Fat | 37g | 57% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 8g | 47% |
| Monounsaturated Fat | 17g | 85% |
| Trans Fat | 1g | 50% |
| Cholesterol | 167mg | 56% |
| Sodium | 1477mg | 62% |
| Potassium | 1086mg | 23% |
| Fiber | 8g | 32% |
| Sugar | 16g | 32% |
| Vitamin A | 1177IU | 24% |
| Vitamin C | 8mg | 9% |
| Calcium | 123mg | 12% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
