Moroccan Tagine Chicken Dish (Printable Version)

Tender chicken braised with sweet apricots, briny olives, and aromatic Moroccan spices.

# What You'll Need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs (about 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, pulp removed, rind thinly sliced (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 (optional)

→ Pantry

17 - 2 tbsp olive oil
18 - 1 cup low-sodium chicken broth
19 - 1 (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 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. Brown chicken on all sides, about 5 to 7 minutes. Remove chicken and set aside.
03 - Reduce heat to medium. Add onion, carrot, and a pinch of salt to the same pot; sauté 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 drained diced tomatoes and cook for 2 minutes, scraping any browned bits from the bottom of the pot.
06 - Return chicken to the pot. Add apricots, preserved lemon rind if using, and chicken broth. Bring to a gentle simmer.
07 - Cover and cook over low heat for 45 minutes, stirring occasionally to prevent sticking.
08 - Uncover, add green olives, and simmer for an additional 10 minutes to thicken the sauce.
09 - Taste the sauce and adjust salt or spices as desired.
10 - Serve hot, garnished with fresh cilantro and toasted slivered almonds.

# Expert Tips:

01 -
  • The chicken becomes impossibly tender, falling off the bone without any fuss or special technique.
  • Sweet apricots and briny olives create an unexpected harmony that makes this feel like more than just dinner.
  • It actually tastes better the next day, so you can make it ahead without guilt.
  • One pot means minimal cleanup while you're savoring every spoonful.
02 -
  • Don't skip browning the chicken; this step creates depth and richness that you simply cannot achieve any other way.
  • If your preserved lemon isn't available, a thin strip of fresh lemon zest added at the very end can provide brightness, though it won't have the same authentic tang.
  • The sauce should be thick but not dry; if it's reducing too quickly, add a splash more broth and lower the heat slightly.
03 -
  • Buy your preserved lemon from a well-stocked grocery store or online; it's worth seeking out because it transforms this dish from delicious to absolutely memorable.
  • Toast your almonds yourself in a dry skillet for just a few minutes before serving—the difference between store-bought toasted and freshly toasted is dramatic.
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