Moroccan Chicken Tagine

This Moroccan chicken tagine braises chicken thighs with the perfect balance of spices, garlic, onions, and sweet dried fruit for a family-pleasing meal.

• Preparation Time: 20 mins
• Cooking Time: 1 hr 50 mins
• Total Time: 2 hr 10 mins
• Calories: 371 Calories

Ingredients

• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 1 cup chicken broth
• 2 teaspoons chopped garlic
• 2 tablespoons ground turmeric
• 2 tablespoons ground ginger
• 2 tablespoons ground coriander
• 4 bone-in chicken thighs
• 2 tablespoons crushed dried mint
• 0.25 cup olive oil, or as needed
• 0.25 cup honey
• 0.25 cup ground cinnamon
• 0.5 cup chopped dried apricots
• 0.5 bunch fresh cilantro, chopped
• 0.25 cup toasted sliced almonds
• 0.25 cup raisins
• 0.25 cup ground cumin
• 0.5 small onion, minced

Recipe Instructions

Step 1

Serve chicken garnished with cilantro and almonds.

Step 2

Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.

Step 3

Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.

Step 4

To make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.

Step 5

To make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.

Step 6

Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 ½ to 2 hours.