Moroccan Chicken Tagine Recipe

Moroccan Chicken Tagine

4.9

(16)

13 Reviews

9 Photos

This Moroccan chicken tagine pairs savory stewed chicken with sweet dried fruits and spices often used in Moroccan cooking. Kids love it! Serve over couscous and garnish with toasted almonds and fresh cilantro.

Submitted by Chef Kelly

Updated on February 23, 2024

Prep Time:

20 mins

Cook Time:

1 hr 50 mins

Total Time:

2 hrs 10 mins

Servings:

Jump to Nutrition Facts

Ingredients

Moroccan Spice Mix:

¼ cup ground cinnamon
¼ cup ground cumin
2 tablespoons ground turmeric
2 tablespoons ground coriander
2 tablespoons ground ginger
2 tablespoons crushed dried mint
1 tablespoon salt
2 teaspoons ground black pepper

Tagine:

½ cup chopped dried apricots
¼ cup raisins
4 bone-in chicken thighs
¼ cup olive oil, or as needed
½ small onion, minced
2 teaspoons chopped garlic
1 cup chicken broth
¼ cup honey
½ bunch fresh cilantro, chopped
¼ cup toasted sliced almonds

Directions

To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.
Serve chicken garnished with cilantro and almonds.

Cook’s Note

Bone-in chicken breasts or chicken legs can be used in place of chicken thighs.

For a lighter version, use boneless, skinless chicken breasts or tenders. Be careful when browning, as they have a tendency to stick to the pan. You may also skip the browning and add the chicken after you sauté the garlic and onions. If you make this version, the cook time in Step 5 will be less: about 45 minutes to 1 hour.

Editor's Note:

Nutrition data for this recipe includes the full amount of Moroccan spice mix. The actual amount of spice mix consumed will vary.

Nutrition Facts (per serving)

371	Calories
20g	Fat
36g	Carbs
15g	Protein

Nutrition Facts
Servings Per Recipe 6
Calories 371
% Daily Value *
Total Fat 20g	26%
Saturated Fat 4g	19%
Cholesterol 44mg	15%
Sodium 1375mg	60%
Total Carbohydrate 36g	13%
Dietary Fiber 7g	24%
Total Sugars 22g
Protein 15g	31%
Vitamin C 4mg	4%
Calcium 148mg	11%
Iron 6mg	35%
Potassium 523mg	11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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