Moroccan Tagine Chicken (Printable)

Tender chicken slow-cooked with apricots, olives, and aromatic spices for a flavorful North African dish.

# What You'll Need:

→ 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 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 - 0.5 tsp ground turmeric
14 - 0.25 tsp ground black pepper
15 - 1 tsp salt
16 - 0.125 tsp ground cayenne (optional)

→ Pantry

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

→ Olives & Nuts

20 - 0.5 cup green olives, pitted and halved
21 - 0.25 cup slivered almonds, toasted (for garnish)

# How To Make It:

01 - Pat chicken thighs dry and season evenly with salt and black pepper.
02 - Heat olive oil in a large Dutch oven or tagine over medium-high heat and brown chicken on all sides, about 5–7 minutes. Remove and set aside.
03 - Reduce heat to medium and add chopped onion, sliced carrot, and a pinch of salt to the pot. Sauté until softened, approximately 5 minutes.
04 - Incorporate garlic, grated ginger, and spices including cumin, coriander, cinnamon, paprika, turmeric, and optional cayenne. Cook, stirring, until fragrant, about 1 minute.
05 - Add drained diced tomatoes and cook for 2 minutes while scraping browned bits from the bottom of the pot.
06 - Return chicken thighs to the pot. Add dried apricots, preserved lemon slices if using, and chicken broth. Bring to a gentle simmer.
07 - Cover and cook on low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Add green olives and continue simmering uncovered for 10 minutes, allowing sauce to thicken.
09 - Taste and adjust salt and spices as desired before serving.
10 - Serve hot, garnished with chopped cilantro and toasted slivered almonds.

# Expert Advice:

01 -
  • The chicken becomes fork-tender without any cream or butter, just time and spice alchemy.
  • Sweet apricots and briny olives create a flavor balance that feels both exotic and strangely comforting.
  • You'll smell it cooking from the moment the spices hit the pan, and your kitchen becomes a place people drift toward.
02 -
  • Don't skip browning the chicken—those caramelized edges are where the depth comes from, not from the spices alone.
  • Preserved lemon is nothing like fresh lemon juice; it adds a fermented, salty complexity that tastes authentically Moroccan.
  • If your sauce looks too thin at the end, simmer uncovered a few minutes longer; if it's thick, add a splash of broth.
03 -
  • Buy your preserved lemon from the international or Middle Eastern section of your grocery store, or order it online—it's worth hunting for.
  • Toast your almonds in a dry pan for two minutes right before serving to bring out their natural oils and make them taste fresher.
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