Moroccan Tagine Chicken Dish (Print version)

A fragrant North African dish simmering chicken with apricots, olives, and rich spices for balanced flavor.

# What You'll Need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs (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 - ½ tsp ground turmeric
14 - ¼ tsp ground black pepper
15 - 1 tsp salt
16 - ⅛ tsp ground cayenne (optional)

→ Pantry

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

→ Olives & Nuts

20 - ½ cup green olives, pitted and halved
21 - ¼ cup slivered almonds, toasted (for garnish)

# Directions:

01 - Pat chicken thighs dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or tagine over medium-high heat. Brown chicken on all sides, about 5 to 7 minutes, then remove and set aside.
03 - Reduce heat to medium and add chopped onion, sliced carrot, and a pinch of salt to the pot. Sauté until vegetables soften, approximately 5 minutes.
04 - Incorporate garlic, grated ginger, ground cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook for 1 minute until fragrant.
05 - Add diced tomatoes and cook for 2 minutes, scraping the bottom to release browned bits.
06 - Return chicken to the pot. Stir in dried apricots, preserved lemon rind (if used), and chicken broth. Bring mixture to a gentle simmer.
07 - Cover and cook over low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Uncover and add green olives. Simmer for an additional 10 minutes to thicken the sauce.
09 - Taste and adjust salt or spices as needed to balance flavors.
10 - Serve hot, garnished with chopped cilantro and toasted slivered almonds.

# Expert Tips:

01 -
  • The sauce thickens into something almost caramelized, clinging to every piece of chicken with layers of warm spice and fruit.
  • It looks impressive but mostly takes care of itself once everything is in the pot, leaving you free to set the table or pour a drink.
  • Leftovers somehow taste even better the next day, when all those flavors have had time to settle into each other.
02 -
  • Do not skip browning the chicken; that caramelized skin adds depth to the sauce you cannot replicate any other way.
  • If your apricots are very dry, soak them in warm water for 10 minutes before adding so they plump up properly.
  • Taste before adding cayenne; the warmth builds as it simmers, and you can always stir in harissa at the table if someone wants heat.
03 -
  • Toast the almonds in a dry skillet over medium heat, shaking often, until they smell nutty and turn golden; burnt almonds taste bitter and ruin the garnish.
  • If the sauce is too thin at the end, remove the chicken and simmer the liquid uncovered for a few extra minutes until it coats the back of a spoon.
  • A tagine pot is lovely but not essential; a heavy Dutch oven with a tight lid does the job just as well.
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