Name: Moroccan Chicken Tagine (Standard)
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 6 servings
Cuisine: Moroccan
Ingredients: 2.5 lbs Chicken thighs-bone-in, skin-on; 1 large Onion-chopped; 2 cloves Garlic-minced; 1 inch Ginger-freshly grated; 1 can Diced tomatoes; 1 cup Chicken broth; 1/4 cup Olive oil; 1 tbsp Honey or sugar; 1 tsp Turmeric; 1 tsp Cumin; 1/2 tsp Ginger-ground; 1/4 tsp Cinnamon-ground; 1/4 tsp Saffron threads-optional pinch; To taste Salt and pepper; 1/4 cup Cilantro-fresh chopped; 1/4 cup Almonds-toasted; 1 cup Apricots-dried, halved

Recipe tier

A simple and flavorful Moroccan chicken tagine, perfect for weeknight dinners. Uses readily available ingredients and a straightforward cooking method.

Total 1h 15m

Serves 6 servings

Steps 7

Ingredients 17

Chicken
2.5 lbs 1.1 kg Chicken thighs-bone-in, skin-on
Sauce
1 large 200 g Onion-chopped
2 cloves 6 g Garlic-minced
1 inch 2.5 cm Ginger-freshly grated
1 can 400 g Diced tomatoes
1 cup 240 mL Chicken broth
cup 60 mL Olive oil
1 tbsp 7 g Honey or sugar
Spices
1 tsp 2 g Turmeric
1 tsp 2 g Cumin
tsp 1 g Ginger-ground
tsp 0.5 g Cinnamon-ground
tsp 1 g Saffron threads-optional pinch
To taste To taste Salt and pepper
Garnish
cup 6 g Cilantro-fresh chopped
cup 35 g Almonds-toasted
Optional
1 cup 150 g Apricots-dried, halved

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Equipment

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Instructions

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In a large bowl, combine all Chicken with salt, pepper, turmeric, cumin, ground ginger, and cinnamon. Set aside.
Heat olive oil in a large pot or Dutch oven over medium heat. Brown the chicken thighs on all sides. Remove chicken and set aside.
Add chopped onion to the pot and cook until softened, about 5 minutes. Add minced garlic and grated ginger and cook for another minute until fragrant.
Stir in diced tomatoes, chicken broth, honey or sugar, saffron threads (if using), and any remaining spices. Bring to a simmer.
Return the chicken to the pot, nestling it into the sauce. Add dried apricots, if using.
Cover the pot and reduce heat to low. Simmer for 45-50 minutes, or until the chicken is cooked through and tender.
Garnish with fresh cilantro and toasted almonds before serving. Serve with couscous or crusty bread.