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Traditional Moroccan Chicken Tagine

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A fragrant and slow-cooked Moroccan dish with tender chicken, warm spices, dried fruits, and almonds, perfect for serving with couscous or bread.

Ingredients

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  • 4 bone-in chicken thighs
  • 2 tablespoons olive oil
  • 1 onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup dried apricots, chopped
  • 1/4 cup raisins
  • 2 cups chicken broth
  • 1/4 cup almonds, toasted
  • 1/4 cup fresh cilantro, chopped

 

  • 1 tablespoon honey (optional)

Instructions

  • Heat olive oil in a tagine or heavy pot over medium heat. Brown the chicken thighs on both sides, then remove and set aside.
  • In the same pot, sauté onions and garlic until soft.
  • Add cumin, coriander, cinnamon, ginger, paprika, salt, and black pepper, stirring for 1 minute to release their aroma.
  • Return the chicken to the pot, add apricots, raisins, and chicken broth. Cover and simmer for 45 minutes until the chicken is tender.
  • Stir in toasted almonds and honey (if using).

 

  • Garnish with fresh cilantro and serve hot with couscous or bread.

Notes

  • For extra richness, use saffron or preserved lemons for an authentic touch.
  • Substitute dried apricots with prunes or dates for a different depth of sweetness.

 

  • If you don’t have a tagine, a Dutch oven or heavy-bottomed pot works well.

Find it online: https://yumfoodusa.com/traditional-moroccan-chicken-tagine/