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Chicken Tagine is a warm, aromatic Moroccan dish. It brings together tender chicken, sweet dried fruits, and layers of fragrant spices. The chicken is simmered slowly in a traditional tagine or a heavy pot. It becomes irresistibly soft. The chicken soaks up the rich flavors of saffron, ginger, cinnamon, and preserved lemon. Each bite is a beautiful balance of savory, sweet, and citrusy notes that feel both comforting and exotic.

What makes Chicken Tagine truly special is the depth of flavor created with simple ingredients cooked low and slow. The onions melt into a silky sauce. Olives add a pleasant briny touch. Apricots or raisins lend natural sweetness without overpowering the dish. As the sauce thickens, the kitchen is filled with enticing aromas. You’re left with a vibrant, golden stew. It feels like a trip to Morocco in every bite.

This Chicken Tagine is a beautifully spiced centerpiece. It is perfect for family dinners, gatherings, or cozy weekends. You can enjoy it over fluffy couscous, warm rice, or with crusty bread. It’s a dish that invites you to slow down. Savor the process. Enjoy the burst of flavors in every comforting spoonful.

Moroccan Chicken Tagine is a savory stew made with bone-in chicken thighs, carrots, chickpeas, and a blend of warm spices. Sweet, dried apricots complete this full-flavored recipe.

INGREDIENTS for Chicken Tagine

INSTRUCTIONS for Chicken Tagine

  1. Zest the entire lemon. Then, cut the lemon in half, juice it, and set the lemon juice aside.
  2. In a small mixing bowl combine 1 teaspoon lemon zest with 1 teaspoon minced garlic. Set aside.
  3. In a separate small mixing bowl, combine the paprika, cumin, cayenne pepper, cinnamon, ginger, and coriander. Set aside.
  4. Heat the oil in a 4 to 5-quart braiser set over medium-high heat. You can also use a Dutch oven.
  5. Pat dry the chicken thighs with paper towels.
  6. Season the chicken with salt and pepper.
  7. Add the chicken thighs to the heated oil and brown the chicken thighs for about 5 minutes per side. Add more oil as needed.
  8. Transfer the browned chicken to a plate and set aside.
  9. Add onions to the braiser. Decrease the heat to medium. Stir in the remaining plain lemon zest. Cook for 4 minutes, stirring often, or until the onions are soft.
  10. Stir in remaining plain garlic and formerly prepared seasoning mixture; cook for 1 minute, or until fragrant.
  11. Stir in the broth and, using a wooden spoon, scrape up any browned pieces from the bottom of the pot.
  12. Add in carrots and chickpeas.
  13. Stir in the honey and bring mixture to a simmer.
  14. Return chicken thighs to the pot.
  15. Reduce heat to medium-low, cover, and cook for 10 minutes.
  16. Remove cover and continue to cook for 15 more minutes, or until chicken’s internal temperature registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
  17. Remove chicken thighs from the pot and set aside; keep them covered.
  18. Using a spoon, skim off any fat from the surface of the sauce.
  19. Increase heat to medium, stir the apricots into the sauce and bring sauce to a simmer. Cook for 5 minutes.
  20. Stir in earlier prepared lemon zest and garlic mixture, reserved lemon juice, and 2 tablespoons chopped cilantro. Taste sauce for salt and pepper, and adjust.
  21. Return chicken to the pot and remove from heat; let stand for about 5 minutes.
  22. Garnish with more cilantro and serve.

NOTES

  • Tagine is a traditional Moroccan cooking vessel made of clay. For those that do not have one, a braiser or a Dutch oven works just fine.
  • Chicken Tagine strives for the balance of sweet and savory. That is why we use sweet spices and apricots alongside lemons. Sometimes we also include olives. If you’d like to use olives, about 1 cup green olives should be enough.

Serving Suggestions

  • Serve over fluffy couscous to soak up the aromatic sauce—classic and most traditional.
  • Pair with steamed basmati or jasmine rice for a simpler, kid-friendly choice.
  • Enjoy with warm Moroccan bread (khobz) or crusty baguette to scoop up every bit of the flavorful gravy.
  • Add a side of roasted or steamed vegetables like carrots, zucchini, or green beans to balance the rich spices.
  • Serve with a fresh Moroccan salad, like tomato-onion salad, carrot-orange salad, or cucumber mint salad for brightness.
  • Top with toasted almonds or pine nuts for added crunch and nutty flavor.
  • Finish with fresh herbs, especially cilantro or parsley, to lighten the dish.
  • Pair with a cooling yogurt dip, especially if your tagine has warm spices or chili heat.
  • Offer lemon wedges on the side—great for guests who enjoy extra brightness.
  • Finish the meal with mint tea, a traditional and refreshing beverage to go with Moroccan dishes.

Notes & Tips

  • Use bone-in chicken for the juiciest, most flavorful tagine. Thighs and drumsticks hold up best during slow cooking.
  • Sear the chicken first for deeper flavor and a richer sauce—this step builds the base of the dish.
  • Preserved lemon adds authenticity. If you don’t have it, use fresh lemon zest. Add a small splash of lemon juice.
  • Don’t rush the cooking time. Tagine is meant to be slow-simmered so the chicken becomes tender and the onions melt into the sauce.
  • Mix sweet and savory carefully. Apricots, raisins, or prunes add natural sweetness; adjust to your preference.
  • Use a heavy pot if you don’t have a tagine. A Dutch oven or deep skillet works just as well and keeps moisture locked in.
  • Add olives near the end so they keep their texture and don’t become overly salty.
  • Taste before serving and adjust salt, acidity, or sweetness—Moroccan dishes shine when all flavors are balanced.
  • Garnish with fresh herbs like cilantro or parsley to brighten the finished dish.
  • Serve promptly over couscous, rice, or warm crusty bread to soak up the flavorful sauce.

Frequently Asking Questions (FAQs)

1. What is a tagine?
A tagine is both a North African clay cooking vessel and the name of the slow-cooked stew prepared in it. Its conical lid helps keep moisture and deepen flavors.

2. Can I make Chicken Tagine without a tagine pot?
Yes! A Dutch oven, heavy pot, or deep skillet with a lid works perfectly. The flavors stay rich and authentic.

3. Can I use boneless chicken?
You can, but bone-in chicken thighs or drumsticks deliver better flavor and stay more tender during long cooking.

4. What can I use instead of preserved lemon?
Use fresh lemon zest with a splash of lemon juice, or add thin slices of regular lemon. Preserved lemon adds unique depth but substitutes still taste great.

5. Can I make this dish ahead of time?
Absolutely. Chicken Tagine tastes even better the next day as the flavors continue to develop. Reheat gently on low heat.

6. How do I thicken the sauce?
Let the tagine simmer uncovered for the last 10–15 minutes. The onions and reduced liquids naturally thicken the sauce.

7. What dried fruits work best?
Apricots, raisins, dates, or prunes all pair beautifully with the spices. Choose based on sweetness preference.

8. Is Chicken Tagine spicy?
Traditionally, it’s warmly spiced but not hot. Add chili flakes or harissa only if you prefer heat.

9. Can I freeze Chicken Tagine?
Yes. Cool completely, store in airtight containers, and freeze for up to 3 months. Thaw overnight and reheat gently.

10. What should I serve with Chicken Tagine?
Couscous, rice, crusty bread, or Moroccan salads pair perfectly and help absorb the flavorful sauce.

Chicken Tagine

Yield: 6
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes

Chicken Tagine is a warm, aromatic Moroccan dish. It brings together tender chicken, sweet dried fruits, and layers of fragrant spices. The chicken is simmered slowly in a traditional tagine or a heavy pot. It becomes irresistibly soft. The chicken soaks up the rich flavors of saffron, ginger, cinnamon, and preserved lemon. Each bite is a beautiful balance of savory, sweet, and citrusy notes that feel both comforting and exotic.

Ingredients

Instructions

  1. Zest the entire lemon. Then, cut the lemon in half, juice it, and set the lemon juice aside.
  2. In a small mixing bowl combine 1 teaspoon lemon zest with 1 teaspoon minced garlic. Set aside.
  3. In a separate small mixing bowl, combine the paprika, cumin, cayenne pepper, cinnamon, ginger, and coriander. Set aside.
  4. Heat the oil in a 4 to 5-quart braiser set over medium-high heat. You can also use a Dutch oven.
  5. Pat dries the chicken thighs with paper towels.
  6. Season the chicken with salt and pepper.
  7. Add the chicken thighs to the heated oil and brown the chicken thighs for about 5 minutes per side. Add more oil as needed.
  8. Transfer the browned chicken to a plate and set aside.
  9. Add onions to the braiser. Decrease the heat to medium. Stir in the remaining plain lemon zest. Cook for 4 minutes, stirring often, or until the onions are soft.
  10. Stir in remaining plain garlic and formerly prepared seasoning mixture; cook for 1 minute, or until fragrant.
  11. Stir in the broth and, using a wooden spoon, scrape up any browned pieces from the bottom of the pot.
  12. Add in carrots and chickpeas.
  13. Stir in the honey and bring mixture to a simmer.
  14. Return chicken thighs to the pot.
  15. Reduce heat to medium-low, cover, and cook for 10 minutes.
  16. Remove cover and continue to cook for 15 more minutes, or until chicken’s internal temperature registers at 165˚F. Use an Instant Read Meat Thermometer to check for doneness.
  17. Remove chicken thighs from the pot and set aside; keep them covered.
  18. Using a spoon, skim off any fat from the surface of the sauce.
  19. Increase heat to medium, stir the apricots into the sauce and bring sauce to a simmer. Cook for 5 minutes.
  20. Stir in earlier prepared lemon zest and garlic mixture, reserved lemon juice, and 2 tablespoons chopped cilantro. Taste sauce for salt and pepper and adjust.
  21. Return chicken to the pot and remove from heat; let stand for about 5 minutes.
  22. Garnish with more cilantro and serve.

NOTES

  • Tagine is a traditional Moroccan cooking vessel made of clay. For those that do not have one, a braiser or a Dutch oven works just fine.
  • Chicken Tagine strives for the balance of sweet and savory. That is why we use sweet spices and apricots alongside lemons. Sometimes we also include olives. If you’d like to use olives, about 1 cup green olives should be enough.

Notes

  • Use bone-in chicken for the juiciest, most flavorful tagine. Thighs and drumsticks hold up best during slow cooking.
  • Sear the chicken first for deeper flavor and a richer sauce—this step builds the base of the dish.
  • Preserved lemon adds authenticity. If you don’t have it, use fresh lemon zest. Add a small splash of lemon juice.
  • Don’t rush the cooking time. Tagine is meant to be slow simmered, so the chicken becomes tender, and the onions melt into the sauce.
  • Mix sweet and savory carefully. Apricots, raisins, or prunes add natural sweetness; adjust to your preference.
  • Use a heavy pot if you don’t have a tagine. A Dutch oven or deep skillet works just as well and keeps moisture locked in.
  • Add olives near the end so they keep their texture and don’t become overly salty.
  • Taste before serving and adjust salt, acidity, or sweetness—Moroccan dishes shine when all flavors are balanced.
  • Garnish with fresh herbs like cilantro or parsley to brighten the finished dish.
  • Serve promptly over couscous, rice, or warm crusty bread to soak up the flavorful sauce.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 832Total Fat: 46gSaturated Fat: 11gUnsaturated Fat: 35gCholesterol: 272mgSodium: 233mgCarbohydrates: 25gFiber: 6gSugar: 14gProtein: 74g

**Nutritional information on HRCookery is provided as a courtesy. We can't guarantee the accuracy of the nutritional information given for any recipe on the site. these figures should only be considered as estimates.

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© HRCookery
Cuisine: Moroccan / Category: Meal