Description

This traditional Moroccan Chicken Tagine is a flavorful and aromatic dish featuring tender chicken thighs simmered with spices, dried apricots, raisins, and toasted almonds. Enhanced with warm spices like cinnamon and cumin, it delivers a perfect balance of savory and sweet, making it a comforting and exotic meal to enjoy with couscous or fresh bread.

Ingredients

Scale

Chicken and Spices

4 bone-in chicken thighs
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper

Fruits and Nuts

1/2 cup dried apricots, chopped
1/4 cup raisins
1/4 cup almonds, toasted

Liquids and Garnish

2 cups chicken broth
1/4 cup fresh cilantro, chopped
1 tablespoon honey (optional)

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Instructions

Brown the Chicken: Heat olive oil in a tagine or heavy pot over medium heat. Place the chicken thighs skin-side down and brown them on both sides until golden, about 5-7 minutes per side. Remove the chicken from the pot and set aside.
Sauté Onions and Garlic: In the same pot, add the thinly sliced onions and minced garlic. Cook over medium heat until the onions become soft and translucent, about 5 minutes.
Add Spices: Sprinkle in the ground cumin, coriander, cinnamon, ginger, paprika, salt, and black pepper. Stir continuously for about 1 minute to toast the spices and release their aroma.
Simmer the Tagine: Return the browned chicken to the pot. Add the chopped dried apricots, raisins, and pour in the chicken broth. Cover the pot with a lid and let the mixture simmer gently for 45 minutes, or until the chicken is tender and fully cooked through.
Finish with Nuts and Honey: Stir in the toasted almonds and, if desired, the tablespoon of honey to add a hint of sweetness. Mix gently to combine all flavors evenly.
Garnish and Serve: Sprinkle fresh chopped cilantro over the top. Serve the tagine hot alongside couscous or fresh bread for a complete traditional Moroccan meal.

Notes

Use bone-in chicken thighs for juicier and more flavorful results.
If a tagine pot is unavailable, use a heavy-bottomed pot or Dutch oven with a tight-fitting lid.
Adjust the sweetness by varying the amount of honey or dried fruit to your preference.
For a more robust flavor, toast the spices separately before adding them to the pot.
Leftovers can be refrigerated for up to 3 days and taste even better the next day.