Description
Moroccan chicken tagine brings exotic North African flavors to your dinner table with tender meat and aromatic spices. Slow-cooked perfection combines warm spices, preserved lemons, and olives, offering you a culinary journey through traditional Moroccan cuisine.
Ingredients
Scale
Meat:
- 8 chicken thighs
Spices:
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground ginger
- 1/2 teaspoon ground cinnamon
- 1 pinch of saffron threads
Other Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic, minced
- 1 cup dried apricots
- 2 cups chicken broth
- 2 tablespoons honey
Instructions
- Warm a tagine or heavy-bottomed pot over medium-high heat with a drizzle of oil. Sear chicken pieces until golden brown on all surfaces, creating a rich caramelized exterior. Transfer chicken to a separate plate.
- Reduce heat and sauté chopped onions and minced garlic until translucent and aromatic, releasing their delicate flavors.
- Sprinkle in a blend of warm North African spices, stirring continuously to prevent burning and allow the spices to bloom and intensify their essence.
- Carefully return the chicken to the pot, nestling the pieces among the fragrant aromatics.
- Pour in broth, scatter saffron threads, and add dried apricots, creating a vibrant and complex flavor profile.
- Cover the tagine and reduce heat to low, allowing the chicken to gently simmer and tenderize for approximately 60 minutes.
- Remove the lid and drizzle honey over the dish, creating a subtle sweetness that caramelizes and thickens the sauce.
- Continue simmering uncovered for an additional 15 minutes, allowing the liquid to reduce and concentrate the flavors.
- Taste and calibrate seasoning with salt and pepper, ensuring a balanced and harmonious final dish.
- Garnish with fresh chopped herbs and serve piping hot alongside fluffy couscous or warm, crusty bread.
Notes
- Choose a heavy-bottomed tagine or Dutch oven to ensure even heat distribution and prevent burning.
- Pat chicken dry before browning to achieve a golden, crispy exterior that locks in moisture.
- Toast spices briefly to awaken their intense flavors and create a more complex taste profile.
- Opt for bone-in chicken thighs for richer, more tender meat that stays juicy during slow cooking.
- Swap dried apricots with prunes or dates for a different sweet-savory balance in the dish.
- Make it gluten-free by serving over quinoa or cauliflower rice instead of traditional couscous.
- Reduce honey for a less sweet version or use maple syrup as a lower-glycemic alternative.
- Prep Time: 10 minutes
- Cook Time: 1 hour 15 minutes
- Category: Lunch, Dinner
- Method: Simmering
- Cuisine: Moroccan
Nutrition
- Serving Size: 8
- Calories: 300 kcal
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg