4.5 from 75 votes
Moroccan Chicken Tagine Recipe
Experience a taste of Morocco with this Moroccan Chicken Tagine, a delectable medley of dried apricots, onions, tomatoes, chickpeas, and aromatic spices that will leave you craving for more!
Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 6 Servings
Calories: 272 kcal
Course:
Main Course
Cuisine:
Moroccan
Ingredients
- 2 large boneless skinless chicken breasts cut into 1-inch cubes
- 1/2 c. dried apricot halves roughly chopped
- 1 large onion chopped
- 2 c. fat free chicken broth
- 1 garlic clove minced
- 1 Tbsp. extra virgin olive oil
- 1 tsp. fresh ginger root minced
- 1 28- oz. can whole peeled tomatoes
- 1 14- oz. can chick peas drained
- 1 Tbsp. honey
- 1/8 c. almond slivers
- 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 and 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.
Cup of Yum
Notes
- Please note that you will need more cooking time if you are not using a pressure cooker.
- To store Moroccan Chicken Tagine leftovers, place them in an airtight container in the refrigerator for up to 3-4 days, ensuring freshness and flavor retention. To freeze, store it in suitable containers for up to 3 months.
- To reheat, thaw overnight in the fridge if frozen, then warm it in a saucepan over medium heat until heated through. You can also reheat it in a microwave, using a microwave-safe dish. Stir occasionally to ensure even heating.
Nutrition Information
Serving
1serving
Calories
272kcal
(14%)
Carbohydrates
38g
(13%)
Protein
15g
(30%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
2g
Monounsaturated Fat
4g
Trans Fat
0.01g
Cholesterol
24mg
(8%)
Sodium
765mg
(32%)
Potassium
856mg
(24%)
Fiber
8g
(32%)
Sugar
17g
(34%)
Vitamin A
906IU
(18%)
Vitamin C
16mg
(18%)
Calcium
136mg
(14%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 272
% 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.