Traditional Moroccan Chicken Tagine Recipe
This Traditional Moroccan Chicken Tagine is a flavorful and aromatic dish featuring tender bone-in chicken thighs simmered with a blend of warm spices, dried fruits, and fragrant herbs. The combination of cumin, coriander, cinnamon, and ginger creates a rich, comforting sauce balanced with sweetness from apricots, raisins, and honey. Toasted almonds and fresh cilantro garnish the dish, adding texture and brightness, making it a perfect representation of Moroccan cuisine’s vibrant and hearty flavors.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 4 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: Moroccan
Ingredients
Scale
Chicken and Marinade
- 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 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
Vegetables and Fruits
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1/2 cup dried apricots, chopped
- 1/4 cup raisins
Liquids and Garnishes
- 2 cups chicken broth
- 1/4 cup almonds, toasted
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon honey (optional)
Instructions
- Prepare the Chicken and Spices: In a large bowl, combine the ground cumin, coriander, cinnamon, ground ginger, paprika, salt, and black pepper. Rub this spice mixture evenly over the chicken thighs to coat them thoroughly.
- Sauté Onion and Garlic: Heat the olive oil in a large deep skillet or tagine over medium heat. Add the thinly sliced onion and cook until softened, about 5 minutes. Stir in the minced garlic and cook for an additional minute until fragrant.
- Brown the Chicken: Add the spiced chicken thighs to the skillet, skin side down, and cook for about 4-5 minutes on each side until golden brown. This step seals in the flavors and adds richness to the dish.
- Add Dried Fruits and Broth: Stir in the chopped dried apricots and raisins, then pour in the chicken broth. If using honey, add it now to balance the flavors with a touch of sweetness. Bring the mixture to a gentle simmer.
- Simmer the Tagine: Reduce the heat to low, cover the skillet or tagine, and let it simmer gently for about 30-40 minutes, or until the chicken is fully cooked and tender, and the sauce has thickened slightly.
- Garnish and Serve: Once cooked, sprinkle the toasted almonds and chopped fresh cilantro over the top. Serve hot with couscous, rice, or crusty bread to enjoy the rich Moroccan flavors.
Notes
- For an authentic touch, use a traditional tagine pot if available, but a deep skillet with a lid works perfectly well.
- Adjust the sweetness by varying the amount of honey or dried fruits according to your taste.
- Bone-in chicken thighs provide the best flavor and moisture, but you can substitute with boneless if preferred, adjusting cooking times accordingly.
- Serve with couscous, rice, or bread to complete the meal.
Keywords: Moroccan chicken tagine, chicken thighs, Moroccan spices, traditional tagine recipe, slow simmered chicken, dried fruit chicken stew