Moroccan Chicken Tagine – Chicken braised in a rich spice-infused sauce studded with chickpeas and dried apricots. Just, YUM! Serve over couscous for an authentic eating experience.
After you’ve made this, try Lamb and Vegetable Tagine!
Chicken tagine
Tagine is a classic North African stew made with meats and vegetables braised in a gently spiced sauce. It is traditionally made in a conical-lidded earthenware pot called a tagine (from where the dish obviously gets its name!) A tagine’s lid is shaped so all the steam trapped in the dome drips back into the dish as condensation, keeping the dish moist as it slowly stews.
There are many varieties of tagines. Meat, fish and all manner of vegetables can make their way into this stew. Nuts and preserved fruits like figs, apricots, lemon or olives are also often added to for flavour and interest. Today I’ve picked a Moroccan chicken tagine with dried apricots and chickpeas.
And don’t worry! You don’t need an actual tagine to make this – we’re going to use a boring old pot! 😂
What goes in Chicken Tagine
The spice mix used in this Morrocan chicken tagine is Ras el hanout, a spice blend common in North Africa used in many dishes. While you can buy pre-made blends, the balance of flavours can be unpredictable from brand to brand. It’s so much better to make your own for a consistent outcome – and it’s cheaper too!
Bone-in skin-on chicken thighs are the best cut for a tagine because they are still juicy after the 25 minutes simmering time required to thicken the sauce and allow the flavours to develop.
Chicken legs are a terrific alternative. Just follow the recipe as written. Boneless thighs and breast will work but the cook method is best altered to add them back in partway through the sauce simmering time else they will overcook. I’ve popped directions in the notes. 🙂
Ras el hanout – The spice blend for tagine, made with common spices you may already have! You can buy blends but I prefer to make my own to get the right balance of flavours. The nice thing here is that because we’re using a fair few different spices here, it’s not the end of the world if you’re missing one … or even two. I’ve offered a few switch-out options in the recipe notes!
Cinnamon stick – Added to the sauce as it simmers for a beautiful perfume and flavour. I love the scent cinnamon this adds to the dish!
Dried apricots – As mentioned earlier, some versions of tagine are made with olives, others use dried fruit, other still may use both. I’ve opted for fruit because it’s one of the few dishes I love that pairs fruit with meat! However I am personally not really a fan of both dried fruit and olives together – it’s just a little too much, I find. Let one or the other shine, I say!
However, the recipe includes the olive option too.
Chickpeas – Chickpeas add some more heft to the dish. I just use canned for convenience but I’ve popped directions in the notes for cooking dried. Other beans, like cannelloni and butter beans, make fair substitutes, as do lentils.
Garlic and onion – Essential for the sauce flavour base. It’s rare to see saucy recipes on this website that don’t start with these!!
Canned tomato – For the sauce base. Not strictly traditional but I love how it thickens the sauce so it clings to the couscous better. Without, the sauce is very watery in consistency. While traditional tagines are supposed to be like that, I prefer a stewy sauce!
Chicken stock – To add depth to the sauce. If you just use water, you’ll find the sauce a bit bland.
For convenience, I typically use store-bought but homemade chicken stock would take this to another level. Also, vegetable stock would be a good substitute.
Coriander / cilantro – A fresh garnish. Recommended, but not a deal-breaker if you’re one of those people who can’t stand coriander. Or if the price of coriander has sky-rocketed to dizzying levels lately, as it has here in Sydney due to extreme weather conditions! 😭
Preserved lemon – An ingredient used in Moroccan and some Indian cooking that is often used in traditional tagines. Accidentally omitted from the ingredients photo above, so I’m giving it air time with a big photo! 😂
Preserved lemon is lemon simply pickled in salt. The salt mellows the sharpness of the lemon juice and transforms the flavour remarkably, intensifying the earthiness of the lemon flavour in the zest.
These days it’s fairly easy to find at large grocery stores in Australia (Coles, Woolies, Harris Farms) but don’t fret if you can’t find it. Tagine is still worth making without it!
How to use preserved lemon: We only use the rind as this is where all the flavour is! Take a piece out of the jar and scrape off the pith (white part of rind) and pulp using a teaspoon (it’s extremely salty and also bitter). Rinse the rind thoroughly under tap water to remove excess salt then finely mince it with a knife.
How to make Chicken Tagine
Brown the chicken skin until golden, then braise in the spice-infused sauce. Simple!
Plump up apricots – Cover the dried apricots with boiling water then leave for 30 minutes to plump up.
Brown chicken – Season the chicken with salt and pepper and brown the skin really well in a pan. This takes a good 8 to 10 minutes. Don’t shortcut this step! The browned skin adds a stack of flavour to the chicken, plus it leaves behind golden bits stuck on the pan (called “fond”) which imparts valuable flavour to the sauce.
Once the skin side is nicely browned, sear the other side for just 1 minute then remove. The chicken won’t be cooked through at this stage. We will finish cooking it in the sauce.
Sauté aromatics and spices – Sauté the onion and garlic, then cook off the spices briefly. Sautéing spices before adding liquids is a good tip for releasing more flavour from the spices. It certainly does for tagines!
Tagine sauce – Add the chickpeas, apricot, tomato, preserved lemon, stock and cinnamon stick. Stir, then bring it to a simmer.
Top with chicken – Just place the chicken on top, skin side up. It will be partially submerged but the flesh should mostly be under the liquid while the skin mostly sits above the liquid which is exactly what you want as this way, the browning on the skin is mostly preserves during the braising.
Simmer covered 5 minutes – Adjust the heat as needed so it’s simmering gently. Not too rapidly else the base of the pot will scorch.
Simmer uncovered 20 minutes – Remove the lid then simmer uncovered for 20 minutes, or until the internal temperature of the chicken is 70°C/158°F (which may be slightly less than 20 minutes). Don’t worry about going above this temperature as bone-in chicken thighs are a very juicy cut so they’re very forgiving.
Serving! Tagine is traditionally served over couscous. I’ve popped a little more information below with some couscous flavouring options as well as some alternatives for other carb-y partners.
What to serve with Chicken Tagine
Couscous
Tagine is frequently served over couscous. Plain couscous is fine though it’s really nice with a little sprinkle of dried fruit and/or nuts littered throughout, or a spritz of fresh lemon. You’ll find various flavouring options in the couscous recipe.
Other starchy vehicle options
Rice (white, brown, basmati), pearl couscous (the giant ones), quinoa and any other small-grain starchy things suitable for sauce-soaking make good alternatives. Even mashed potato or mashed cauliflower would be great. Just something to slop up all that delicious sauce!
If you’re attempting the low carb thing, then Cauliflower Rice will work well too. Actually, I think the slight nutty flavour from roasting the cauliflower rice will go really nicely with Chicken Tagine!
Side Salad
I think a light, simple side salad is nice to pair with spice-infused dishes like Chicken Tagine. Some suggestions:
Shredded Red Cabbage, Carrot and Mint Salad (a regular at my Moroccan or Middle Eastern-themed meals)
Leafy greens tossed with my Everyday Salad Dressing (an easy, anything-goes alternative) or Pomegranate Dressing (for more suitably exotic vibes)
If you’re wanting to make more of an impact, try one of these:
Ottolenghi Green Bean Salad (I am literally obsessed with this salad!)
Or – find your own perfect side salad here. 🥬
Love to know what you think if you try this! – Nagi x
Watch how to make it
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Chicken Tagine
Ingredients
- 1 cup dried apricot, halved (Note 1)
- 6 x 220g / 7 oz chicken thighs , bone-in skin-on (Note 2)
- 3/4 tsp salt (cooking/kosher salt)
- 2 tbsp olive oil
- 1 onion (brown/yellow), cut into 0.3 cm/ 1/8" slices
- 2 garlic cloves , finely minced
- 1 cinnamon stick (sub 1/2 tsp powder)
- 400 g / 14 oz crushed tomato (1 can)
- 400g / 14 oz canned chickpeas , drained (Note 10)
- 1 tbsp preserved lemon skin , finely minced (Note 3)
- 2 1/2 cups chicken stock, low-sodium (or homemade)
Ras el hanout spice blend (Note 4):
- 1 tsp cooking salt
- 3/4 tsp ground cumin
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
For serving:
- Couscous – plain or with fruit and/or nuts (recipe here)
- 2 tbsp fresh coriander , roughly chopped
Alternative add in options
- 1 cup kalamata olives (instead of apricots) (Note 7)
- 1/3 cup slivered almonds , lightly toasted, for garnish (Note 8)
Instructions
- Plump apricots – Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
- Season chicken – Sprinkle both sides of the chicken with the salt.
- Brown chicken – Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
- Sauté aromatics & spices – Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
- Tagine sauce – Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
- Simmer covered 5 minutes – Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
- Simmer uncovered 20 minutes – Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).
- Serve – Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.
Recipe Notes:
Nutrition Information:
More Moroccan recipes
Life of Dozer
Who me? 👼🏻
Hey Nagi! So glad you are back and on the mend. We’ve so missed your recipes and especially our regular dose of Dozer! Whenever the cookbook comes out we’ll be getting one and sending a few as gifts. Also we are currently on a Charlie kick. I finally got my hands on lite soy sauce so this next batch will be completely authentic. Green bean chicken with Charlie on the menu tonight! Take care.
Get well soon! WIting for the cookbook! Lo ve your recipes
So glad to hear you are doing well! This has been such a shocking situation for the world. Take care of yourself and do what is best for you.
Love from Ontario, Canada 🇨🇦
I’m so happy to see that you’re back! I’m glad that the virus is behind you more and that you’re on the mend. Take lots of breaks, naps, healthy food and get those 10 hours of sleep. Baby yourself through the recovery days, it’s important. You’ve really been missed! ❤ Love from Texas…
Love the sound of this but I think the nutrition panel is way off the mark. Perhaps it’s from the vegetable tagine recipe?
Hmm let me check it again, thanks for pointing that out! N x
Thanks for correcting that, Nagi. I’ll plan it for an off-fast day. 🙂
Fixed! The calculator picked up the chicken incorrectly 🙂 N x
Hi Nagi! Great to see this recipe! Love it. Do you have any tagine recipes similar to this – but with beef or lamb? I remember when I went to Morocco having a wonderful beef tagine with dates & almonds. Thank you!!
Mmm yum! It was actually quite a toss up whether to share a beef, lamb or chicken one! For beef, use chuck cubes at least 3cm big. For lamb use shoulder cubes. Follow the recipe except sear the cubes of beef/lamb. Then I’d add extra water for the braising part and do it in the oven at 180c (160c fan) for 1.5 – 2 hrs or until the meat is super tender. Reduce sauce as needed at end on the stove. Easy! And SO GOOD! N x
Thanks for the tip with lamb or beef, as that is my preference too – with dates. Can’t go past it.
Best start to my day to see an email from you. Rest! Ha, I bet you don’t know meaning of that word!
Oh boy, I certainly do. I am EXCELLENT at slothing. A little too good. Once I stop, I’m very worried I’ll never get going again! I have control issues 😂 N x
Nagi,
I hope you are feeling better soon. Take care of yourself and Dozer.
sincerely,
Iona Konwaler
Thank you Ioana! I feel very fortunate that my symptoms were mild 🙂 I hope you are doing well too! N xx
Just hanging in there Nagi. I don’t really cook anymore. I am 84 years old. I read your recipes and live vicariously through them.
Kiss your beautiful Dozer on the head for me.
Pot plant get in your way Dozer….these things happen…definitely no fault of yours!!
Nagi rest up, take it easy, drink plenty of water, look after #1. The cookbook will be worth waiting for – it is already on my Christmas list
Take care
Nagi it’s wonderful to see you back, very sorry you have been unwell with Covid, some have it worse than others, don’t they? Try to rest as much as possible and do what will improve your health. The book is special but you’re more special! X Bless you!
It is so exciting to hear from you again, I’ve missed you and Dozer.
It’s that ol’ dreaded “lergy” raising it’s ugly head again. I am so glad that you are okay though xxx
My family are good, My son and I copped the dreaded “lergy” in March.
In regards to your recipe book, “The best things in life are worth waiting for”,
I know that when your recipe book is published it will take pride of place in my kitchen, and a recipe book that I will be honoured to gift to loved ones xxx
I have included your Moroccan Chicken Tagine on for my menu for when my son and his fiancée come and visit for a week in the first week of July; along with your delicious plump chicken enchiladas, oven baked pork ribs, roast chook and Red Thai Chicken Curry.
Hey Dozer, butter wouldn’t melt in your mouth, eh mate 😉 🙂
Feel better soon
Hi Nagi, don’t you worry about the cookbook. We just want you to look after yourself first! Rest and take it easy. And thanks so much for the recipe, it sounds delicious, drooling already so giving it 5stars in advance ‘cause all your recipes are delicious!
I’m making your Vietnamese Rolls tonight (again- regular favourite) so yummy and I’ll be making the Moroccan one over the weekend. Hugs and take care of you and kisses to Dozer! xo.
Wishing you a very speedy recovery. You have been missed..
Sorry to hear you caught the beast!. So far we have dodged the bullet, but I guess it’s only a matter of time. Glad to see you back, you’ve been missed!! Cooking your oven baked chicken and rice tonight. will try Chicken Tagine next time. Do you have instructions to cook in a Tagine?
I am glad to hear from you. Actually, I was thinking of you yesterday and noting in my mind that it has been a while since I last saw a mouth-watering recipe from you. This one too looks like another winner. And please take care of yourself and stay healthy and safe. That is the most important thing at the moment.
Glad to hear from you again.
Take your time to get back to your normal self. We need a healthy you to give us the best new recipes, as you put a lot of effort into your posts.
As for Dozer, he lifts our day always!
Nagi it’s good to here from you and that you survived your recent bout of the virus. Dozer is looking good but definitely needs a Treat, just ask him!
Stay Safe
dearest naji – like a breath of fresh warm aromatic air – as long as you are coming back the book is second to you
Love Moroccan food and will give this a shot, I have a clay tagine but a new induction oven, so use the big skillet I guess.
Dozer is innocent until proven guilty, just saying.
Nagi your an absolute star l dont care how long your cookbook take its like a big chunky winter recipe simmering away waiting to warm our hearts. I’m going to devour it page by page . And Dozer that pot plant mess doesn’t have your name on it bet it’s the cat next door 🤣 take time getting back Nagi you work way to hard rest up xx.