Moroccian Chicken Tagine

Transport your taste buds to the bustling markets of Marrakech with this aromatic Moroccan Chicken Tagine. This slow-simmered dish features tender, bone-in chicken thighs infused with a medley of warm spices like cinnamon, turmeric, cumin, and saffron. Sweet dried apricots, briny green olives, and a touch of honey create an exquisite balance of savory and sweet, while thin slices of lemon add a bright, citrusy kick. The chicken is simmered to perfection in a flavorful broth, enriched by caramelized onions, minced garlic, and a generous garnish of fresh herbs like cilantro and parsley. Serve this hearty and fragrant tagine with fluffy couscous, warm crusty bread, or rice for an authentic Moroccan feast that’s perfect for dinner parties or cozy family meals. From its layered flavors to its vibrant presentation, this tagine is a true celebration of Moroccan cuisine!

Nutriscore Rating: 67/100

Prep Time:20 mins

Cook Time:75 mins

Total Time:95 mins

Servings: 4

Ingredients

• 6 pieces bone-in, skin-on chicken thighs
• 2 tablespoons olive oil
• 1 large yellow onion, sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground turmeric
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 0.25 teaspoons saffron threads
• 2 cups chicken broth
• 2 tablespoons honey
• 0.5 cup dried apricots, chopped
• 0.5 cup pitted green olives
• 1 lemon, thinly sliced
• 0.25 cup fresh cilantro, chopped
• 0.25 cup fresh parsley, chopped
• 1 teaspoon salt
• 0.5 teaspoons black pepper

Directions

Step 1

Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.

Step 2

Season the chicken thighs with salt and black pepper, then sear them on both sides until golden brown, about 4-5 minutes per side. Remove the chicken from the pot and set aside.

Step 3

Add the sliced onion to the same pot and sauté for 5-7 minutes until softened and slightly caramelized.

Step 4

Stir in the minced garlic, ground cinnamon, ground turmeric, ground cumin, ground ginger, paprika, and saffron threads. Cook the spices for 1 minute to release their aroma.

Step 5

Pour in the chicken broth and stir to combine, scraping up any browned bits from the bottom of the pot.

Step 6

Return the seared chicken thighs to the pot. Reduce the heat to low, cover, and simmer for 45 minutes.

Step 7

After 45 minutes, stir in the honey, dried apricots, and green olives. Arrange the lemon slices on top of the chicken.

Step 8

Cover and continue to simmer for another 20-30 minutes, or until the chicken is tender and fully cooked through.

Step 9

Sprinkle the chopped cilantro and parsley over the tagine before serving.

Step 10

Serve hot with steamed couscous, rice, or crusty bread for a complete Moroccan meal.

Nutrition Facts

Serving size	1482.3 grams (1482.3g)

Amount per serving	% Daily Value*
Calories	2912

Total Fat 194.60g	249%
Saturated Fat 50.10g	251%
Polyunsaturated Fat 2.70g
Cholesterol 729mg	243%
Sodium 3975mg	173%
Total Carbohydrate 128.50g	47%
Dietary Fiber 20.40g	73%
Total Sugars 90.30g
Protein 171.90g	344%

Vitamin D 0IU	0%
Calcium 430mg	33%
Iron 20mg	112%
Potassium 4005mg	85%

*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: 59.3%

Protein: 23.3%

Carbs: 17.4%