Description

This Chicken Tagine recipe is a flavorful North African-inspired stew featuring tender, bone-in chicken thighs simmered with fragrant spices, preserved lemon, dried apricots, chickpeas, and crushed tomatoes. The combination of sweet and savory elements creates a rich, comforting dish perfect for serving over couscous and garnished with fresh coriander and toasted almonds.

Ingredients

Scale

Chicken and Marinade

6 x 220g / 7 oz chicken thighs, bone-in, skin-on
3/4 tsp salt (cooking/kosher salt)
2 tbsp olive oil

Produce and Aromatics

1 onion (brown/yellow), cut into 0.3 cm / 1/8″ slices
2 garlic cloves, finely minced
1 cup dried apricot, halved
1 tbsp preserved lemon skin, finely minced
2 tbsp fresh coriander, roughly chopped

Pantry Items and Spices

1 cinnamon stick (or 1/2 tsp cinnamon powder)
400 g / 14 oz crushed tomato (1 can)
400 g / 14 oz canned chickpeas, drained
2 1/2 cups low-sodium chicken stock (or homemade)
1 tsp cooking salt
3/4 tsp ground cumin
3/4 tsp ground ginger
3/4 tsp black pepper
1/2 tsp allspice powder
1/4 tsp cinnamon powder
1/4 tsp coriander powder
1/8 tsp clove powder

Optional Garnishes and Side

1 cup kalamata olives (optional substitute for apricots)
1/3 cup slivered almonds, lightly toasted
Couscous (plain or with fruit and/or nuts) for serving

Instructions

Plump apricots: Soak the dried apricots in a bowl of boiling water for 30 minutes to rehydrate and soften them, then drain well.
Season chicken: Sprinkle both sides of the chicken thighs liberally with 3/4 teaspoon salt to enhance flavor before cooking.
Brown chicken: Heat 2 tablespoons of olive oil in a large, deep skillet or pot over high heat. Place the chicken thighs skin side down and cook undisturbed for 8 to 10 minutes until the skin is deep golden and crisp. Flip and cook the flesh side for an additional 1 minute, then remove the chicken to a plate.
Sauté aromatics & spices: Discard all but 2 tablespoons of the chicken fat from the skillet. Lower heat to medium, add the sliced onion, and sauté for 3 minutes until softened. Add the minced garlic and cook an additional minute. Stir in the spice mix: ground cumin, ground ginger, black pepper, allspice, cinnamon powder, coriander powder, and clove powder, cooking for 30 seconds to release their aromas.
Prepare tagine sauce: Add the cinnamon stick, crushed tomatoes, drained chickpeas, plumped apricots, low-sodium chicken stock, and minced preserved lemon skin to the skillet. Stir gently to combine all ingredients. Nestle the browned chicken thighs skin side up on top of the mixture.
Simmer covered 5 minutes: Bring the liquid to a gentle simmer, then cover with a lid. Adjust the heat to maintain a steady simmer without boiling over or scorching the bottom.
Simmer uncovered 20 minutes: Remove the lid and continue cooking uncovered for 20 more minutes, or until the chicken’s internal temperature reaches at least 70°C / 158°F, and the sauce thickens to a rich consistency.
Serve: Remove the tagine from the heat and let it rest for 5 minutes. Serve the chicken and sauce over prepared couscous, garnished with roughly chopped fresh coriander and toasted slivered almonds for added texture and flavor.

Notes

Note 1: Soaking apricots softens them and enhances their sweetness.
Note 2: Using bone-in, skin-on chicken thighs adds depth of flavor and juiciness.
Note 3: Preserved lemon skin adds a unique tangy citrus flavor typical in Moroccan cuisine.
Note 5: A heavy skillet or pot with a lid is best to allow proper browning and simmering.
Note 6: Maintain gentle simmer to prevent chili base from burning while cooking chicken fully.
Note 7: Kalamata olives can be used instead of apricots for a salty twist.
Note 8: Toasted almonds garnish add crunch and nuttiness.
Note 9: Couscous can be plain or include dried fruit and nuts as a side.
Note 10: Canned chickpeas provide texture and protein, drain well before using to prevent watery sauce.

Prep Time: 40 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: Moroccan/North African

Keywords: Chicken Tagine, Moroccan Chicken Stew, Apricot Chicken Tagine, Preserved Lemon, North African Recipe, Slow Simmered Chicken