Moroccan Tagine Chicken (Printable Version)

Tender chicken cooked with apricots, olives, and aromatic spices in a flavorful North African style.

# What You Need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs (about 4-6 pieces)

→ Produce

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, sliced
06 - 1 cup dried apricots, halved
07 - 1 preserved lemon, rind thinly sliced, pulp removed (optional)
08 - 1 small bunch fresh cilantro, chopped (for garnish)

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - 1 tsp ground paprika
13 - 0.5 tsp ground turmeric
14 - 0.25 tsp ground black pepper
15 - 1 tsp salt
16 - 0.125 tsp ground cayenne pepper (optional)

→ Pantry

17 - 2 tbsp olive oil
18 - 1 cup low-sodium chicken broth
19 - 1 (14 oz) can diced tomatoes, drained

→ Olives & Nuts

20 - 0.5 cup green olives, pitted and halved
21 - 0.25 cup slivered almonds, toasted (for garnish)

# How-to Steps:

01 - Pat chicken thighs dry and season evenly with salt and ground black pepper.
02 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown chicken on all sides for 5-7 minutes, then remove and set aside.
03 - Reduce heat to medium. Add chopped onion, sliced carrot, and a pinch of salt; sauté until softened, approximately 5 minutes.
04 - Incorporate minced garlic, grated ginger, ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper if using. Cook until fragrant, about 1 minute.
05 - Add drained diced tomatoes and cook for 2 minutes, scraping up browned bits from the bottom of the pot.
06 - Return chicken to the pot. Add halved apricots, preserved lemon rind if using, and chicken broth, then bring to a gentle simmer.
07 - Cover and cook on low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Uncover and stir in green olives. Continue simmering for an additional 10 minutes to thicken the sauce.
09 - Taste and modify salt or spices as needed before serving.
10 - Serve hot, garnished with chopped cilantro and toasted slivered almonds.

# Expert Advice:

01 -
  • The chicken becomes so tender it practically falls from the bone while the sauce turns glossy and rich without any cream.
  • Sweet apricots and briny olives create a flavor balance that feels luxurious but comes together in under two hours.
  • It tastes even better the next day, making it perfect for meal prep without feeling like you're eating leftovers.
02 -
  • Don't skip browning the chicken properly—those caramelized bits on the skin are flavor-building magic that you'll lose if you rush or skip this step.
  • The preserved lemon is optional but absolutely worth seeking out; it adds an authenticity that no other ingredient can provide, transforming the dish from good to genuinely Moroccan.
  • Taste as you go and adjust spices carefully—since you're not using stock cubes or pre-made seasoning blends, you're in control and should season to your preference.
03 -
  • If your tagine seems too thin at the end, remove the chicken and vegetables, bring the sauce to a rolling simmer uncovered for 5 minutes, then return everything to the pot—this concentrates the flavors and creates that luxurious consistency.
  • Use a Dutch oven or heavy pot instead of a tagine if you don't have one; the results are virtually identical and the heavy bottom helps prevent scorching.
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