Description
This Chicken Tagine recipe is a fragrant and flavorful Moroccan-inspired stew featuring tender chicken thighs simmered with dried apricots, chickpeas, preserved lemon, and a warm blend of spices. Cooked on the stovetop in a deep skillet or pot, it combines sweet, savory, and citrusy notes, making it perfect to serve over fluffy couscous for a comforting and exotic meal.
Ingredients
Scale
Chicken and Marinade
- 6 x 220g / 7 oz chicken thighs, bone-in, skin-on
- 3/4 tsp salt (cooking or kosher salt)
- 2 tbsp olive oil
Aromatics and Spices
- 1 onion (brown/yellow), cut into 0.3 cm / 1/8″ slices
- 2 garlic cloves, finely minced
- 1 cinnamon stick (or substitute with 1/2 tsp cinnamon powder)
- 3/4 tsp ground cumin
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
Main Ingredients
- 1 cup dried apricot, halved
- 400 g / 14 oz crushed tomatoes (1 can)
- 400 g / 14 oz canned chickpeas, drained
- 1 tbsp preserved lemon skin, finely minced
- 2 1/2 cups low-sodium chicken stock (or homemade)
To Serve
- Couscous – plain or with fruit and/or nuts
- 2 tbsp fresh coriander, roughly chopped
- 1/3 cup slivered almonds, lightly toasted (for garnish)
- 1 cup kalamata olives (optional, as a substitute for apricots)
Instructions
- Plump apricots: Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain to plump them up and soften.
- Season chicken: Sprinkle salt evenly on both sides of the chicken thighs to enhance flavor.
- Brown chicken: Heat olive oil in a large, deep skillet or pot over high heat. Place chicken skin side down and cook for 8 to 10 minutes until deeply golden and crispy. Flip the chicken and cook the flesh side for 1 minute, then remove from the skillet and set aside on a plate.
- Sauté aromatics and spices: Discard all but 2 tablespoons of fat from the skillet. Lower heat to medium and add sliced onions, cooking for 3 minutes until softened. Stir in minced garlic and cook for 1 additional minute. Add the blend of ground spices (cumin, ginger, black pepper, allspice, cinnamon, coriander, clove) and stir continuously for 30 seconds to release their aromas.
- Prepare tagine sauce: Add the cinnamon stick, crushed tomatoes, drained chickpeas, plumped apricots, chicken stock, and preserved lemon skin to the skillet. Stir everything together thoroughly, then place the browned chicken pieces back on top, skin side up.
- Simmer covered: Bring the liquid mixture to a low simmer, then cover with a lid. Cook gently for 5 minutes, adjusting the heat to maintain a gentle simmer—avoid rapid boiling to prevent the base from catching.
- Simmer uncovered: Remove the lid and continue cooking uncovered for an additional 20 minutes, or until the chicken’s internal temperature reaches at least 70°C (158°F), ensuring it is fully cooked and tender.
- Serve: Remove the skillet from heat and let the chicken rest for 5 minutes. Serve the tagine over prepared couscous, sprinkle with fresh coriander and toasted slivered almonds. Optionally, kalamata olives can be added for a briny contrast.
Notes
- Note 1: Soaking apricots softens them and balances their naturally intense sweetness.
- Note 2: Bone-in skin-on chicken yields more flavor and juiciness.
- Note 3: Preserved lemon skin adds a bright citrusy flavor typical in Moroccan cuisine.
- Note 5: Use a large, deep skillet or heavy-bottomed pot to allow even cooking and prevent sticking.
- Note 6: Maintaining a gentle simmer ensures the chicken cooks evenly without burning the sauce.
- Note 7: Kalamata olives can replace apricots for a different flavor profile and added saltiness.
- Note 8: Lightly toasting almonds enhances their nuttiness and adds a crunchy garnish.
- Note 9: Couscous complements the tagine by soaking up flavorful sauce and adding texture.
- Note 10: Draining chickpeas prevents excess liquid in the tagine.
