Moroccan Tagine Chicken (Print version)

Slow-cooked chicken with apricots, olives, and a blend of warm spices from North Africa.

# What You 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, 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 - 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 can (14 oz) diced tomatoes, drained

→ Olives & Nuts

20 - ½ cup green olives, pitted and halved
21 - ¼ cup slivered almonds, toasted (for garnish)

# How to Make:

01 - Pat chicken thighs dry and season 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 and set aside.
03 - Reduce heat to medium. Add chopped onion, sliced carrot, and a pinch of salt; sauté until softened, about 5 minutes.
04 - Stir in garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne pepper. Cook until fragrant, about 1 minute.
05 - Add drained diced tomatoes and cook for 2 minutes, scraping any browned bits from the pan.
06 - Return chicken to the pot. Add apricots, preserved lemon slices (if using), and chicken broth. Bring to a simmer.
07 - Cover and cook on low heat for 45 minutes, stirring occasionally.
08 - Uncover, add olives, and simmer for an additional 10 minutes to thicken the sauce.
09 - Taste and adjust salt and pepper as needed.
10 - Serve hot garnished with chopped cilantro and toasted slivered almonds.

# Expert tips:

01 -
  • The chicken becomes impossibly tender while the apricots dissolve into the sauce, creating this sweet-savory magic that feels fancy but takes minimal effort.
  • It's naturally dairy-free and comes together in one pot, so cleanup is almost as easy as the cooking.
02 -
  • Don't skip browning the chicken—that initial crust is where so much flavor lives, and it makes a real difference in the final dish.
  • Preserved lemon is worth hunting down; it adds an authenticity and brightness that fresh lemon simply can't replicate, though the dish is still wonderful without it.
03 -
  • Toast your almonds in a dry skillet just before serving—they go from ordinary to extraordinary in under two minutes, and their warmth releases their oils.
  • If your tagine comes out too thin, simmer it uncovered for a few extra minutes; if it's too thick, stir in a splash of broth to loosen it.
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