Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 1 h 46 min
Total time: 2 h 6 min
Yield: 6 servings
Ingredients: ¼ cup ground cinnamon; ¼ cup ground cumin; 2 tablespoons ground turmeric; 2 tablespoons ground coriander; 2 tablespoons ground ginger; 2 tablespoons crushed dried mint; 1 tablespoon salt; 2 teaspoons ground black pepper; ½ cup chopped dried apricots; ¼ cup raisins; ¼ cup olive oil, or as needed; 4 bone-in chicken thighs; ½ small onion, minced; 2 teaspoons chopped garlic; 1 cup chicken broth; ¼ cup honey; ½ bunch fresh cilantro, chopped; ¼ cup toasted sliced almonds

4.9

11 Ratings
9 Reviews
6 Photos

Sweet and savory stewed chicken with dried fruits and exotic spices. Serve this on top of couscous and top with toasted almonds and fresh cilantro. Children love the familiarity of the 'sweet' spices and dried fruits.

Recipe by Chef Kelly

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Recipe Summary

prep:

20 mins

cook:

1 hr 46 mins

total:

2 hrs 6 mins

Servings:

Yield:

6 servings

Nutrition Info

Directions

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

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Step 2
Bring a small pot of water to a boil; add apricots and raisins. Cook until fruit is soft, about 5 minutes. Drain, reserving 1/2 cup of cooking water.
Step 3
Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Coat chicken with the 1/2 cup spice mix and place in the hot oil; cook until golden brown and releases easily from the skillet, 3 to 4 minutes per side.
Step 4
Mix onion and garlic into skillet with chicken; cook and stir until fragrant, 2 to 3 minutes. Add apricots, raisins, reserved 1/2 cup water from fruit, chicken broth, and honey; reduce heat to low and cover. Cook until chicken is very tender, 1 1/2 to 2 hours.
Step 5
Serve chicken garnished with cilantro and almonds.

Cook's Notes:

Bone-in chicken breasts or chicken legs can be used in place of the thighs.

For a lighter version use boneless, skinless chicken breast or tenders. Be careful when browning, as they have a tendency to stick to the pan. You may also skip the browning and add the chicken after you saute the garlic and onions. Also, if making this version cut the cooking time in half (45 minutes to 1 hour).

Editor's Note:

Nutrition data for this recipe includes the full amount of Moroccan spice mix. The actual amount of spice mix consumed will vary.

Nutrition Facts

Per Serving:

371 calories; protein 15.4g; carbohydrates 35.8g; fat 20.4g; cholesterol 43.5mg; sodium 1375.1mg. Full Nutrition

What did you think of this recipe? Share your experience to help others.

Alli Shircliff

02/21/2017

Such a great recipe. I caramelized the onions for about 30 minutes before browning the chicken for a richer flavor, added half the honey, and used parsley instead of cilantro. A major crowd-pleaser!

11 Ratings

5 star values: 10
4 star values: 1
3 star values: 0
2 star values: 0
1 star values: 0

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Alli Shircliff

02/21/2017

Such a great recipe. I caramelized the onions for about 30 minutes before browning the chicken for a richer flavor, added half the honey, and used parsley instead of cilantro. A major crowd-pleaser!

Sheila0824

04/01/2018

I used a jar of Salsa instead of the Chicken Broth. Everyone loved the flavor. Made one day and served reheated the next day for a crowd! Highly recommend. Unique and delicious!

violetcraze

04/22/2021

Flavor was good, but a little too strong. It seems like a lot of seasoning for just 4 pieces of chicken. I would try 6 or even 8 pieces next time. Probably will cute down the honey by 1/3 as well. I don't have sliced almonds so used cashew pieces instead and it was a great combination

HossLady

08/28/2018

Absolutely delicious! Family loved it! Made it twice. I didn’t have cilantro. It was the only ingredient missing. Will make it again!

Sarah Ruthven

01/25/2022