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Moroccan Chicken Tagine

A fragrant, slow-cooked Moroccan-inspired chicken dish featuring sweet apricots, briny olives, and warm earthy spices.
Print Recipe
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 2 lbs boneless chicken thighs, cut into chunks
  • 2 tbsp olive oil
  • 1 yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground turmeric
  • 1/2 tsp ground cinnamon
  • 1/2 tsp black pepper
  • 1 1/2 cups chicken broth
  • 1/2 cup dried apricots, halved
  • 1/2 cup green olives, pitted
  • 1 tbsp honey
  • 1 tbsp fresh cilantro, chopped

Equipment

  • Large heavy-bottomed pot

Method
 

Cooking Steps
  1. Heat olive oil in a large heavy-bottomed pot over medium-high heat.
  2. Sear chicken pieces until golden-brown, then remove and set aside.
  3. Add onion to the pot and sauté until translucent.
  4. Stir in garlic, ginger, cumin, turmeric, and cinnamon, cooking until fragrant.
  5. Pour in chicken broth and scrape the bottom of the pot to release browned bits.
  6. Return chicken to the pot and ensure it is mostly submerged.
  7. Cover and simmer on low heat for 35 minutes until tender.
  8. Stir in dried apricots and olives; simmer for another 10 minutes.
  9. Add honey and stir until the sauce thickens into a glossy glaze.
  10. Remove from heat, garnish with fresh cilantro, and serve.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 2 months.