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Moroccan Chicken Tagine

This vibrant Moroccan Chicken Tagine with Apricots and Lemons is simply packed with flavour! Be sure to check out the step-by-step tutorial up in the post.

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr
Servings: 4
Calories: 602 kcal
Course: Main Course
Cuisine: Moroccan

Ingredients

  • 4 chicken legs or 8 chicken thighs
  • Salt and pepper to season
  • 3 tbsp olive oil , plus extra if needed
  • 2 onions , peeled and finely diced
  • 3 garlic cloves , minced
  • 2 tbsp freshly grated ginger
  • 1 yellow bell pepper , sliced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1 large cinnamon stick
  • 2 bay leaves
  • 2 tsp brown sugar
  • 400 g | 2 cups butternut squash peeled and cubed
  • 60 g | 2oz dried apricots , roughly chopped
  • 400 g | 15oz tin cherry tomatoes in juice or chopped tomatoes
  • 500 ml | 2 cups hot chicken stock , from a stock cube
  • 4 slices fresh (unwaxed) lemon halved
  • 4 tbsp slivered (flaked) almonds to garnish
  • Handful mint leaves to garnish
  • Pinch dried chilli flakes to garnish
  • 1 lemon zesf only, to garnish

Instructions

    Cup of Yum
  1. Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper.
  2. Heat the oil in a large casserole dish. Brown the chicken over medium-high heat for 3-5 minutes per side until golden. You might need to do this in batches. Set the chicken aside.
  3. Lower the heat and fry the onion, ginger, garlic, bell pepper for 3-5 minutes until slightly softened.
  4. Stir in the spices, salt, bay leaves and sugar.
  5. Add the squash, apricots, cherry tomatoes and stock. Break up the tomatoes with a wooden spoon and stir everything together. Bring to a boil.
  6. Reduce heat to a simmer. Add the chicken and lemon slices.
  7. Cover the pot and simmer over low heat for 20 minutes.
  8. Uncover the pot, increase heat to medium and cook for a further 10 minutes until the liquid is slightly reduced and chicken is cooked through.
  9. Taste and adjust the seasoning if needed. Remove the bay leaves, lemon slices and cinnamon stick.
  10. Dry fry the almonds in a heavy skillet until slightly toasted - watch they don’t burn!
  11. Scatter the almonds and dried chilli flakes over the tagine and serve with couscous or Israeli couscous (giant couscous). Garnish with mint leaves and lemon zest.

Notes

  • This chicken casserole will keep for up to three days in the fridge. Reheat thoroughly until piping hot before serving.

Nutrition Information

Calories 602kcal (30%) Carbohydrates 48g (16%) Protein 28g (56%) Fat 35g (54%) Saturated Fat 7g (35%) Cholesterol 114mg (38%) Sodium 999mg (42%) Potassium 1425mg (41%) Fiber 8g (32%) Sugar 21g (42%) Vitamin A 11780IU (236%) Vitamin C 90.7mg (101%) Calcium 163mg (16%) Iron 4.7mg (26%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 602

% Daily Value*

Calories 602kcal 30%
Carbohydrates 48g 16%
Protein 28g 56%
Fat 35g 54%
Saturated Fat 7g 35%
Cholesterol 114mg 38%
Sodium 999mg 42%
Potassium 1425mg 30%
Fiber 8g 32%
Sugar 21g 42%
Vitamin A 11780IU 236%
Vitamin C 90.7mg 101%
Calcium 163mg 16%
Iron 4.7mg 26%

* Percent Daily Values are based on a 2,000 calorie diet.