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Apricots add perfect sweet balance!|Spices smell absolutely incredible cooking!|Tender chicken falls off bone!|Olives give amazing salty contrast!|Kids loved this exotic dish!|Made house smell like Morocco!|Leftovers taste even better tomorrow!|Simple ingredients, complex delicious flavors!
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Moroccan Chicken Tagine Recipe
Learn how to make authentic Moroccan chicken tagine recipe with this quick and easy guide. Discover how to cook tender chicken with apricots, olives and warm spices for a flavorful one-pot meal that's perfect for weeknight dinners.
Prep
20 mins
Cook
1 hour 30 mins
Serve
6
Kcal
385
- 1.5kg whole chicken, cut into 8 pieces (or use chicken thighs and drumsticks)
- 2 large onions, thinly sliced
- 4 cloves garlic, minced
- 2 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp sweet paprika
- 1/2 tsp saffron threads
- 3 tbsp olive oil
- 500ml chicken stock
- 100g dried apricots, halved
- 100g pitted green olives
- 2 preserved lemons, quartered (or zest of 2 fresh lemons)
- 2 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp honey
- 30g fresh coriander, chopped
- 30g fresh parsley, chopped
- 2 tbsp toasted almonds, roughly chopped (optional)
Step 1
Start by preparing your spice blend. In a small bowl, combine the ground ginger, cinnamon, turmeric, cumin, and paprika. Crush the saffron threads between your fingers and add them to the spice mixture. Set this aromatic blend aside - this is what will give your tagine its authentic North African flavour.Step 2
Pat the chicken pieces completely dry with kitchen paper, then season generously with salt and pepper on all sides. This is crucial for getting a beautiful golden colour when browning. Heat 2 tablespoons of olive oil in a large, heavy-bottomed pot or tagine over medium-high heat until it shimmers but doesn't smoke.Step 3
Brown the chicken pieces in batches, skin-side down first, for about 4-5 minutes per side until golden brown all over. Don't overcrowd the pot - this will cause the chicken to steam rather than brown. Transfer the browned chicken to a plate and set aside. The chicken won't be cooked through at this stage, which is perfectly normal.Step 4
In the same pot with the remaining oil and chicken drippings, add the sliced onions. Cook them slowly over medium heat for about 8-10 minutes, stirring occasionally, until they're soft and lightly caramelised. The onions should be golden and sweet-smelling, not burnt.Step 5
Add the minced garlic and your prepared spice blend to the onions. Stir constantly for about 1-2 minutes until the spices become fragrant and coat the onions evenly. Be careful not to let the spices burn, as this will make them bitter. If the mixture looks dry, add the remaining tablespoon of olive oil.Step 6
Return the browned chicken pieces to the pot, nestling them among the spiced onions. Pour in the chicken stock - it should come about halfway up the chicken pieces. Add the honey and stir gently to combine. The liquid should be simmering gently, not boiling vigorously.Step 7
Bring the mixture to a gentle simmer, then reduce the heat to low. Cover the pot with a tight-fitting lid and let it cook for 45 minutes. The chicken should be tender but not falling apart. Check occasionally and add a little more stock or water if the liquid reduces too much.Step 8
After 45 minutes, add the halved apricots, green olives, and preserved lemon quarters (or fresh lemon zest if using). Gently stir to distribute these ingredients without breaking up the chicken. Continue cooking, covered, for another 15-20 minutes until the chicken is completely tender and the sauce has thickened slightly.Step 9
Taste the sauce and adjust seasoning with salt and pepper as needed. The tagine should have a beautiful balance of sweet, savoury, and aromatic flavours. Remove from heat and let it rest for 5 minutes to allow the flavours to settle.Step 10
Just before serving, sprinkle the fresh chopped coriander and parsley over the top, followed by the toasted almonds if using. Serve immediately with warm couscous, flatbread, or rice to soak up all that magnificent sauce. The tagine should be aromatic, with tender chicken that practically falls off the bone and a rich, complex sauce that tells the story of Morocco in every spoonful.
FAQ for
Moroccan Chicken Tagine Recipe
What ingredients are used in Moroccan Chicken Tagine Recipe?
Key ingredients include chicken pieces, onions, garlic, warming spices (ginger, cinnamon, turmeric, cumin), saffron, dried apricots, green olives, preserved lemons, fresh herbs, and honey for authentic North African flavours.
How to cook Moroccan Chicken Tagine Recipe at home?
Learn how to cook Moroccan Chicken Tagine Recipe by browning seasoned chicken, sautéing spiced onions, simmering with stock for 45 minutes, then adding apricots, olives and preserved lemons for final 15-20 minutes until tender.
What makes a tagine different from other slow-cooked stews?
Tagines use distinctive North African spice blends with saffron, combine sweet and savoury elements like dried fruits with meat, and traditionally cook in conical clay pots that circulate steam for tender results.
Can I substitute preserved lemons in Moroccan chicken dishes?
Yes, you can use fresh lemon zest as suggested in the recipe, or try pickled lemon slices. However, preserved lemons provide a unique intense, salty-citrus flavour that's harder to replicate completely.
How long should chicken tagine simmer for perfect tenderness?
Chicken tagine should simmer covered for 45 minutes initially, then an additional 15-20 minutes after adding fruits and olives. Total cooking time of 60-65 minutes ensures tender, fall-off-the-bone results.
Notes on
Moroccan Chicken Tagine Recipe
The calorie count is an approximation and can vary based on exact measurements and specific ingredients used. Always consult nutritional information if strict adherence to calorie counts is required. This recipe has been independently developed for home cooking.