Moroccan Tagine Chicken Dish (Print Version)

Tender chicken simmered with apricots, olives, and aromatic spices for a flavorful North African dish.

# What You'll Need:

→ Poultry

01 - 1.5 lbs bone-in, skin-on chicken thighs (about 4–6 pieces)

→ Produce

02 - 1 large onion, finely chopped
03 - 3 cloves garlic, minced
04 - 1-inch piece fresh ginger, grated
05 - 1 large carrot, sliced
06 - 1 cup dried apricots, halved
07 - 1 preserved lemon, rind thinly sliced, pulp removed (optional)
08 - 1 small bunch fresh cilantro, chopped (for garnish)

→ Spices

09 - 1 tsp ground cumin
10 - 1 tsp ground coriander
11 - 1 tsp ground cinnamon
12 - 1 tsp ground paprika
13 - ½ tsp ground turmeric
14 - ¼ tsp ground black pepper
15 - 1 tsp salt
16 - ⅛ tsp ground cayenne (optional)

→ Pantry

17 - 2 tbsp olive oil
18 - 1 cup low-sodium chicken broth
19 - 14 oz can diced tomatoes, drained

→ Olives & Nuts

20 - ½ cup green olives, pitted and halved
21 - ¼ cup slivered almonds, toasted (for garnish)

# Steps to Follow:

01 - Pat chicken thighs dry and season evenly with salt and pepper.
02 - Heat olive oil over medium-high heat in a large Dutch oven or tagine; brown chicken on all sides for 5 to 7 minutes, then remove and set aside.
03 - Reduce heat to medium; add onion, carrot, and a pinch of salt to the same pot and sauté until softened, about 5 minutes.
04 - Stir in garlic, ginger, cumin, coriander, cinnamon, paprika, turmeric, and cayenne; cook until fragrant, approximately 1 minute.
05 - Add diced tomatoes and cook for 2 minutes while scraping up browned bits from the pan.
06 - Return chicken to the pot; add apricots, preserved lemon if using, and chicken broth; bring to a simmer.
07 - Cover and cook over low heat for 45 minutes, stirring occasionally.
08 - Stir in olives and simmer uncovered for 10 more minutes until the sauce thickens.
09 - Taste and adjust salt or spices as needed.
10 - Serve hot, garnished with chopped cilantro and toasted almonds.

# Additional Tips::

01 -
  • The chicken becomes impossibly tender while the sauce turns silky and rich without any cream.
  • Sweet apricots and briny olives create this unexpected harmony that somehow feels completely right.
  • One pot means less cleanup and more time enjoying what you've made.
02 -
  • If you skip draining the canned tomatoes, you'll end up with soup instead of sauce, and all that layered flavor gets washed away.
  • Preserved lemon isn't just a garnish ingredient, it's the spine of this dish; the salt and fermentation add a depth you truly cannot fake with fresh citrus alone.
03 -
  • Brown the chicken skin-side down first and last for a crispy finish that stays crispy even under the sauce.
  • Keep that preserved lemon whole until the very end, then slice it thin so the salt and fermented flavor distribute evenly without becoming overwhelming.
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