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A skillet of chicken thighs in sauce, with fresh herbs and lemon on the work surface.

Chicken Tagine

Katerina | Diethood
Moroccan Chicken Tagine is a savory stew made with bone-in chicken thighs, carrots, chickpeas, and a blend of warm spices. Sweet, dried apricots complete this full-flavored recipe.
Servings : 6
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes

Ingredients
  

Instructions
 

  • Zest the entire lemon. Then, cut the lemon in half, juice it, and set the lemon juice aside.
  • In a small mixing bowl combine 1 teaspoon lemon zest with 1 teaspoon minced garlic. Set aside.
  • In a separate small mixing bowl, combine the paprika, cumin, cayenne pepper, cinnamon, ginger, and coriander. Set aside.
  • Heat the oil in a 4 to 5-quart braiser set over medium-high heat. You can also use a Dutch oven.
  • Pat dry the chicken thighs with paper towels.
  • Season the chicken with salt and pepper.
  • Add the chicken thighs to the heated oil and brown the chicken thighs for about 5 minutes per side. Add more oil as needed.
  • Transfer the browned chicken to a plate and set aside.
  • Add onions to the braiser, decrease heat to medium, and stir in remaining plain lemon zest; cook for 4 minutes, or until onions are soft, stirring frequently.
  • Stir in remaining plain garlic and previously prepared seasoning mixture; cook for 1 minute, or until fragrant.
  • Stir in the broth and, using a wooden spoon, scrape up any browned pieces from the bottom of the pot.
  • Add in carrots and chickpeas.
  • Stir in the honey and bring mixture to a simmer.
  • Return chicken thighs to the pot.
  • Reduce heat to medium-low, cover, and cook for 10 minutes.
  • Remove cover and continue to cook for 15 more minutes, or until chicken’s internal temperature registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
  • Remove chicken thighs from the pot and set aside; keep them covered.
  • Using a spoon, skim off any fat from the surface of the sauce.
  • Increase heat to medium, stir the apricots into the sauce and bring sauce to a simmer. Cook for 5 minutes.
  • Stir in previously prepared lemon zest and garlic mixture, reserved lemon juice, and 2 tablespoons chopped cilantro.
    Taste sauce for salt and pepper, and adjust.
  • Return chicken to the pot and remove from heat; let stand for about 5 minutes.
  • Garnish with more cilantro and serve.

Notes

  • Tagine is a traditional Moroccan cooking vessel made of clay. For those that do not have one, a braiser or a Dutch oven works just fine.
  • Chicken Tagine strives for the balance of sweet and savory, and that is why we use sweet spices and apricots alongside lemons, and sometimes olives. If you'd like to use olives, about 1 cup green olives should be enough.
 

Nutrition

Calories: 641 kcal | Carbohydrates: 44 g | Protein: 41 g | Fat: 35 g | Saturated Fat: 9 g | Polyunsaturated Fat: 8 g | Monounsaturated Fat: 14 g | Trans Fat: 0.2 g | Cholesterol: 189 mg | Sodium: 195 mg | Potassium: 1064 mg | Fiber: 9 g | Sugar: 20 g | Vitamin A: 4562 IU | Vitamin C: 14 mg | Calcium: 90 mg | Iron: 5 mg

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Main Course
Cuisine: Moroccan
Keyword: african food, chicken stew, moroccan food