Moroccan Chicken Tagine

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

⏱1h 15m

👥6 servings

🔥450 cal

Easy

🍽️Moroccan

🥗Gluten-Free

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

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

See all 17 ingredients ↓

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⏱1h 15m

👥6 servings

🔥450 cal

Easy

🍽️Moroccan

🥗Gluten-Free

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

#moroccan #chicken #tagine #easy #one-pot

Instructions

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.

Ingredients

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
1/4 cup 60 mL Olive oil
1 tbsp 7 g Honey or sugar
Spices
1 tsp 2 g Turmeric
1 tsp 2 g Cumin
1/2 tsp 1 g Ginger-ground
1/4 tsp 0.5 g Cinnamon-ground
1/4 tsp 1 g Saffron threads-optional pinch
To taste To taste Salt and pepper
Garnish
1/4 cup 6 g Cilantro-fresh chopped
1/4 cup 35 g Almonds-toasted
Optional
1 cup 150 g Apricots-dried, halved

Equipment

Large bowl
Large pot or Dutch oven

Instructions

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.

Nutrition per serving

Calories 450