Moroccan Chicken and Date Tagine

Transport your taste buds to North Africa with this aromatic and hearty Moroccan Chicken and Date Tagine. Packed with warm spices like cinnamon, turmeric, and cumin, this dish combines tender, golden-seared chicken thighs with the natural sweetness of Medjool dates and the tangy pop of preserved lemons. Slow-simmered to perfection in a rich, spiced broth, it creates an irresistible harmony of savory and sweet flavors. Carrots add a touch of earthiness, while optional garnishes of slivered almonds and fresh cilantro elevate its presentation. Perfectly paired with fluffy couscous or crusty bread, this comforting tagine is as satisfying as it is exotic—ideal for impressing guests or indulging in a cozy family dinner. Easy prep, bold flavors, and stunning results make this a must-try recipe for lovers of Moroccan cuisine!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:60 mins

Total Time:75 mins

Servings: 4

Ingredients

• 6 pieces chicken thighs (bone-in, skin-on)
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 3 cloves garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 2 cups chicken broth
• 2 tablespoons honey
• 12 pieces pitted Medjool dates, halved
• 3 medium carrots, peeled and sliced
• 1 piece preserved lemon, chopped
• 2 tablespoons slivered almonds (optional garnish)
• 2 tablespoons fresh cilantro, chopped (optional garnish)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Heat a large tagine or a heavy, deep skillet with a lid over medium-high heat. Add olive oil and swirl to coat the base.

Step 2

Season the chicken thighs with salt and pepper. Sear them skin-side down in the hot oil, about 4-5 minutes per side, until golden brown. Remove the chicken and set aside.

Step 3

In the same pan, reduce heat to medium and add the diced onion. Cook for 3-4 minutes until softened and translucent.

Step 4

Stir in the minced garlic, ground cinnamon, ground ginger, paprika, turmeric, and cumin. Cook for 1 minute, stirring frequently, until fragrant.

Step 5

Pour in the chicken broth and stir to deglaze the bottom, scraping up any browned bits. Add the honey and stir to combine.

Step 6

Return the seared chicken thighs to the tagine (or pan), arranging them skin-side up. Add the carrots, halved dates, and preserved lemon around the chicken.

Step 7

Cover the tagine with its lid (or cover the skillet tightly) and reduce the heat to low. Simmer for 45-50 minutes, or until the chicken is tender and the flavors are well-developed.

Step 8

Taste and adjust seasoning with additional salt and pepper, if needed.

Step 9

Serve the chicken and sauce hot, garnished with slivered almonds and chopped cilantro, if desired. Pair with couscous or crusty bread for a complete meal.

Nutrition Facts

Serving size	2111.1 grams (2111.1g)

Amount per serving	% Daily Value*
Calories	3356

Total Fat 176.60g	226%
Saturated Fat 44.70g	224%
Polyunsaturated Fat 2.70g
Cholesterol 729mg	243%
Sodium 5531mg	240%
Total Carbohydrate 299.00g	109%
Dietary Fiber 32.50g	116%
Total Sugars 242.40g
Protein 179.30g	359%

Vitamin D 0IU	0%
Calcium 532mg	41%
Iron 18mg	99%
Potassium 5136mg	109%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 45.4%

Protein: 20.5%

Carbs: 34.1%