Moroccan Tagine Chicken (Print Version)

Tender chicken with apricots, olives, and warm spices for a savory-sweet North African dish.

# What to Use:

→ 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 pepper (optional)

→ Pantry

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

→ Olives & Nuts

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

# How to Prepare:

01 - Pat chicken thighs dry and season 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 for 5 to 7 minutes, then remove and set aside.
03 - Reduce heat to medium. Add chopped onion, sliced carrot, and a pinch of salt to the pot; cook until softened, about 5 minutes.
04 - Stir in garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook until fragrant, approximately 1 minute.
05 - Add diced tomatoes and cook for 2 minutes, scraping up any browned bits from the bottom of the pot.
06 - Return chicken to the pot. Add dried apricots, preserved lemon rind if used, and chicken broth. Bring to a simmer.
07 - Cover and cook on low heat for 45 minutes, stirring occasionally.
08 - Add olives and simmer uncovered for 10 minutes to thicken the sauce.
09 - Taste and adjust salt and pepper as needed.
10 - Serve hot, garnished with chopped cilantro and toasted almonds.

# Expert Advice:

01 -
  • The sweet and savory balance hits differently than most chicken dishes, with apricots and olives creating a complexity that feels fancy but tastes effortless.
  • It gets better the next day, so it's the kind of meal that rewards you twice.
  • You can throw it together in one pot and walk away, letting your oven do the real work.
02 -
  • Preserved lemon is worth seeking out; if you truly can't find it, a thin strip of regular lemon zest added at the end is better than nothing, but it won't give you that authentic Moroccan tang.
  • Don't skip browning the chicken—it's the difference between a good tagine and one that tastes like it's been simmering all day.
  • The apricots will break down slightly and thicken the sauce naturally; you don't need flour or cornstarch, and the dish is better without them.
03 -
  • Make this a day ahead if you can; the flavors deepen overnight and the chicken becomes even more tender.
  • If your sauce seems too thin at the end, remove the chicken and olives, turn the heat up, and let the sauce reduce for a few minutes uncovered—don't rush this part.
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