Moroccan cuisine is a celebration of flavor, aroma, and culture. Among its iconic dishes, chicken tagine stands out as a hearty and comforting stew infused with spices, fruit, and love. This dish balances savory and sweet elements with perfectly braised chicken, dried apricots, chickpeas, preserved lemon, and warm North African spices.
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What Is a Tagine?
A tagine is both the name of the dish and the conical clay pot it’s traditionally cooked in. In this recipe, we recreate the slow-simmered magic of a traditional tagine using a deep skillet or Dutch oven. The method remains authentic and the result just as aromatic and rich.
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Why You’ll Love This Recipe
• Deep, complex flavor from simple pantry spices
• Comforting and filling with tender chicken and rich sauce
• Customizable: use apricots, olives, or both
• Great for gatherings or meal prep
• Freezes and reheats beautifully
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Ingredients You’ll Need
Main ingredients:
• 6 bone-in, skin-on chicken thighs
• 1 cup dried apricots, halved
• 2 tablespoons olive oil
• 1 onion, thinly sliced
• 2 garlic cloves, finely minced
• 1 cinnamon stick
• 400g (14 oz) crushed tomatoes
• 400g (14 oz) canned chickpeas, drained
• 1 tablespoon finely minced preserved lemon peel
• 2 ½ cups low-sodium chicken stock
• ¾ teaspoon salt
Ras El Hanout spice blend:
• 1 teaspoon salt
• ¾ teaspoon ground cumin
• ¾ teaspoon ground ginger
• ¾ teaspoon black pepper
• ½ teaspoon allspice
• ¼ teaspoon cinnamon
• ¼ teaspoon coriander
• ⅛ teaspoon clove
For serving:
• Couscous (plain or with nuts/fruit)
• 2 tablespoons fresh coriander, chopped
• Optional: Toasted slivered almonds
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Instructions
- Plump the Apricots
Soak dried apricots in boiling water for 30 minutes, then drain. - Season the Chicken
Sprinkle chicken thighs with salt on both sides. - Brown the Chicken
Heat oil in a large skillet over high heat. Brown chicken skin-side down for 8–10 minutes until golden. Flip and cook the other side for 1 minute. Remove and set aside. - Sauté Aromatics and Spices
Discard all but 2 tablespoons of fat from the skillet. Reduce heat to medium. Add onions and cook 3 minutes. Add garlic and stir for 1 minute. Add all ras el hanout spices and cook 30 seconds. - Build the Sauce
Add cinnamon stick, tomatoes, chickpeas, apricots, stock, and preserved lemon. Stir to combine. Nestle the chicken pieces on top, skin side up. - Simmer Covered
Bring to a gentle simmer. Cover with a lid or foil and simmer for 5 minutes. - Simmer Uncovered
Uncover and cook for 20 more minutes, or until the sauce reduces and the chicken is cooked through (internal temperature at least 70°C or 158°F). - Rest and Serve
Remove from heat. Let rest 5 minutes. Serve over couscous and top with fresh coriander and almonds if using.
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Tips and Substitutions
• Chicken alternatives: Use drumsticks or boneless thighs. If using breasts, cook separately and add before serving.
• Fruit options: Use figs or golden raisins instead of apricots.
• Olive version: Replace apricots with 1 cup kalamata or green olives.
• Preserved lemon: If unavailable, use fresh lemon zest with a pinch of salt.
• Chickpeas: You can substitute with white beans or cooked dried chickpeas.
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Serving Suggestions
Serve the tagine over warm couscous. You can flavor the couscous with raisins, nuts, and a pinch of cinnamon. Tagine also pairs well with steamed rice, crusty bread, or flatbreads like khobz. Add a fresh side salad or yogurt dip for contrast.
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Storing and Reheating
Leftovers can be stored in the fridge for up to 4 days. This dish freezes very well — portion it into containers, freeze, and thaw before reheating. Microwave or gently reheat on the stove until hot.
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Nutrition (Approx. per Serving)
Calories: 604
Protein: 37g
Carbohydrates: 35g
Fat: 37g
Fiber: 8g
Sugar: 16g
Sodium: 1477mg
Cholesterol: 167mg
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A Dish of Heritage
This tagine tells a story — of Berber roots, Moroccan spice markets, and slow-cooked tradition. Whether cooked in a clay pot or a cast iron skillet, it brings people together with warmth and flavor. Try it once, and it may just become a household favorite.