Moroccan Chicken Tagine
Bone-in chicken thighs simmer with chickpeas, dried apricots and a warmly spiced tomato sauce. Serve over couscous.
By Cookin' KitchenUpdated
- Total: 55 minutes
- Servings: 6 servings
Recipe
Moroccan Chicken Tagine
Bone-in chicken thighs simmer with chickpeas, dried apricots and a warmly spiced tomato sauce. Serve over couscous.
Cookin' · https://cookin.club/recipes/moroccan-chicken-tagine
- Prep
- 15 minutes
- Cook
- 40 minutes
- Total
- 55 minutes
- Servings
- 6
Ingredients
For 6 servings
Chicken tagine
Ras el hanout spice blend
For serving
Alternative add-ins
Equipment
- Large, deep skillet or pot
- Lid
Instructions
Step 1: Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain.
Tip: This plumps the apricots.
Step 2: Sprinkle both sides of the chicken with the salt.
Step 3: Heat the oil in a large, deep skillet or pot over high heat. Place the chicken skin-side down and cook for 8 to 10 minutes, until deep golden. Turn and cook the flesh side for 1 minute, then transfer to a plate.
Step 4: Discard all but 2 tablespoons of fat from the skillet. Reduce the heat to medium. Add the onion and cook for 3 minutes. Add the garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
Step 5: Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin-side up.
Step 6: Bring the liquid to a simmer, then cover with a lid. Cook for 5 minutes, adjusting the heat as needed to keep the liquid simmering gently.
Tip: Keep the simmer gentle so the base does not catch.
Step 7: Remove the lid and cook for a further 20 minutes, or until the chicken reaches an internal temperature of at least 70°C / 158°F.
Step 8: Remove the pan from the heat and rest for 5 minutes. Serve over couscous, sprinkled with fresh coriander.
Notes
Options and preparation
For an olive version, leave out the dried apricots and add 1 cup pitted kalamata or green olives with the tomato. The recipe also lists slivered almonds as an optional garnish.
If using preserved lemon, scrape away the pith and pulp, rinse the rind thoroughly, then mince it. For drumsticks, use 10. For boneless thighs, sear briefly on both sides and add them back to the sauce for the final 5 minutes. For chicken breast, cook it through in the pan, make the sauce, then slice the chicken and stir it through just before serving.
Leftovers keep in the fridge for 4 days. To freeze, cool completely and store in airtight containers; thaw before reheating.
Nutrition per serving
- Calories
- 604 kcal
- Fat
- 37 g
- Saturated fat
- 9 g
- Carbohydrates
- 35 g
- Sugar
- 16 g
- Fiber
- 8 g
- Protein
- 37 g
- Sodium
- 1,477 mg
- Cholesterol
- 167 mg
Estimated values; they will vary with the exact ingredients and brands you use.
About this recipe
Chicken thighs simmer in a spiced tomato sauce with chickpeas, dried apricots and preserved lemon. Serve the tagine over couscous, with fresh coriander on top.
A large, deep skillet or pot works well; you do not need a tagine pot. Bone-in, skin-on thighs are used here, and drumsticks are another option.
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