Moroccan Chicken Tagine Recipe
User Reviews
4.5
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Prep Time
20 mins
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Cook Time
25 mins
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Total Time
45 mins
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Servings
6 Servings
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Calories
272 kcal
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Course
Main Course
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Cuisine
Moroccan
Moroccan Chicken Tagine Recipe
Description
The recipe starts by coating chicken pieces in a flour and Moroccan spice blend, which includes cayenne, turmeric, cumin, allspice, cinnamon, and coriander, adding a complex flavor base. The chicken is browned briefly in olive oil, then removed while onions, garlic, and fresh ginger are sautéed. Dried apricots, whole peeled tomatoes, and chicken broth are added along with the chicken. The mixture is pressure-cooked for 8 minutes and then finished with chickpeas, almonds, and honey, which add texture, sweetness, and richness.
The resulting tagine has a blend of spicy, sweet, and savory flavors with tender chicken and a sauce thickened slightly by the tomato and flour. The dish is served over couscous and garnished with fresh cilantro leaves for brightness. The cinnamon and allspice contribute warm aroma, while dried apricots provide sweetness balancing the spices.
Using a pressure cooker reduces the cooking time significantly compared to traditional slow cooking. Leftovers can be refrigerated for a few days or frozen for longer storage. When reheating, it is best to warm gently on the stovetop or microwave to retain moisture and texture.
Ingredients
- 2 chicken breast cut into 1-inch cubes, large, boneless, skinless
- 1/2 c. dried apricot roughly chopped, halves
- 1 onion chopped, large
- 2 c. chicken broth fat free
- 1 garlic minced, clove
- 1 Tbsp. extra virgin olive oil
- 1 tsp. ginger root minced, fresh
- 1 28- oz. whole peeled tomatoes canned
- 1 14- oz. chickpeas drained, canned
- 1 Tbsp. honey
- 1/8 c. almond slivered
- 2 Tbsp. Moroccan spice mixture 1/2 tsp. cayenne, 1/2 tsp. turmeric, 2 1/2 tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, 1/2 tsp. coriander
- 1 Tbsp. flour
- cilantro for garnish
- salt
- ground black pepper
Instructions
- On a pie plate, combine the flour and Moroccan spice mixture. Add chicken pieces and toss to coat.
- Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side. Remove the chicken from the pressure cooker and set aside.
- Reduce heat to medium and add ginger and onions. Sauté for three minutes, until onions are semi-translucent. Add garlic and cook for another minute.
- Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.
- Cover, and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).
- Stir in the chickpeas, almonds, and honey and let them warm for a few minutes.
- Check your chicken for doneness and taste the tagine. Adjust salt and pepper as needed. Serve over couscous and garnish with cilantro leaves. *If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.
Notes
- If not using a pressure cooker, increase cooking time accordingly to ensure chicken is fully cooked and tender.
- Store leftovers in an airtight container in the refrigerator for 3-4 days for best freshness.
- For longer storage, freeze the tagine in appropriate containers for up to 3 months.
- Reheat by thawing overnight in the refrigerator, then warming gently in a saucepan or microwave, stirring occasionally for even heating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 272 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 272kcal | 14% |
| Carbohydrates | 38g | 13% |
| Protein | 15g | 30% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.01g | 1% |
| Cholesterol | 24mg | 8% |
| Sodium | 765mg | 32% |
| Potassium | 856mg | 18% |
| Fiber | 8g | 32% |
| Sugar | 17g | 34% |
| Vitamin A | 906IU | 18% |
| Vitamin C | 16mg | 18% |
| Calcium | 136mg | 14% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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