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To make Moroccan Chicken Tagine, you need a mix of fresh ingredients and spices. This combination creates a rich flavor that makes the dish special. Here’s what you will need: - Chicken - 4 chicken thighs, bone-in and skin-on - Vegetables - 1 large onion, finely chopped - 3 cloves garlic, minced - Spices - 1 teaspoon ground cumin - 1 teaspoon ground ginger - 1 teaspoon ground cinnamon - 1 teaspoon smoked paprika - 1/2 teaspoon cayenne pepper (adjust for spice) - Liquids - 1 can (14 oz) diced tomatoes, with juices - 1 cup chicken broth - Garnishes - 1 cup dried apricots, chopped - 1/2 cup almonds, toasted - 1 cup green olives, pitted and halved - Fresh cilantro or parsley for garnish - Salt and pepper to taste These ingredients come together to create a delightful dish. The chicken is juicy, and the spices bring warmth to the meal. The dried apricots add a sweet touch, while the olives give a savory bite. Enjoy the process of gathering these components, as they will transform into a wonderful feast! {{ingredient_image_1}} - Cooking the Chicken Start by heating the olive oil in a tagine or a large pot. Use medium-high heat. Season the chicken thighs with salt and pepper. Cook the chicken until brown on all sides. This takes about 5-7 minutes. Once browned, take the chicken out and set it aside. - Sautéing the Aromatics In the same pot, add the finely chopped onion. Sauté it until it looks clear, about 5 minutes. Then, add the minced garlic. Stir this for one minute until it smells good. - Combining Ingredients Next, sprinkle in the ground cumin, ginger, cinnamon, smoked paprika, and cayenne pepper. Stir this mix to coat the onions well. Cook it for another 2 minutes to bring out the spice flavors. Pour in the diced tomatoes with their juices and chicken broth. Stir everything together and let it gently simmer. - Nestling Chicken into the Sauce Now, return the browned chicken to the pot. Nestle it deep into the sauce. Add the chopped dried apricots. Cover the pot with a lid. - Cooking Time Lower the heat and let the tagine simmer for about 45 minutes. Turn the chicken halfway through cooking. It should be tender and fully cooked. - Adding Final Touches In the last 10 minutes, mix in the toasted almonds and halved green olives. Stir gently to combine. When done, take it off the heat. Garnish with fresh cilantro or parsley. Serve it hot over couscous or with crusty bread. Enjoy the tasty meal! - Browning Chicken Perfectly Start with a hot pot. Heat olive oil over medium-high heat. Season the chicken with salt and pepper. Place the chicken thighs skin-side down. Brown for about 5-7 minutes. Turn them to get even color. This adds great flavor. - Best Practices for Simmering After browning, lower the heat when you add liquids. You want a gentle simmer. This keeps your chicken tender. Cover the pot while it cooks. Stir occasionally, and check if it’s sticking. - Adjusting Spice Levels Not everyone likes heat. If you want less spice, skip the cayenne pepper. You can also add more cinnamon for warmth. Taste as you go to find your perfect balance. - Substituting Ingredients Don't have dried apricots? Use raisins or prunes instead. If you can’t find green olives, black olives work too. Each swap brings a unique twist to your tagine. Pro Tips Marinate for Extra Flavor: Consider marinating the chicken thighs in a mixture of spices, olive oil, and lemon juice for a few hours or overnight to enhance the flavor. Use a Tagine or Dutch Oven: Cooking in a tagine or a heavy Dutch oven helps retain moisture and infuses the dish with rich flavors. If you don’t have a tagine, a heavy pot with a lid works well. Adjust Spice Levels: Feel free to adjust the amount of cayenne pepper based on your spice preference. You can also add a pinch of saffron for a unique flavor twist. Garnish for Freshness: Always garnish your dish with fresh herbs before serving. Fresh cilantro or parsley adds a burst of color and freshness to the rich tagine. {{image_2}} You can easily replace chicken with tofu or vegetables. Tofu absorbs flavors well. Choose firm tofu for the best texture. Simply cut it into cubes. Sauté the tofu until golden before adding it to the sauce. For vegetables, use carrots, bell peppers, or zucchini. Cut them into bite-sized pieces. Add them to the pot after you sauté the onions. Cook until they are just tender before simmering. Couscous is a great side for Moroccan chicken tagine. It soaks up the sauce well. You can prepare it simply by boiling water and adding couscous. Let it sit for five minutes before fluffing it with a fork. Crusty bread also works. Use it to soak up the tasty sauce. For garnishing options, fresh cilantro or parsley adds nice color. You can also use sliced almonds for crunch. Try pomegranate seeds for a burst of sweetness. They add a lovely pop of color too. Refrigeration Guidelines To keep the Moroccan chicken tagine fresh, store it in an airtight container. Place it in the fridge within two hours of cooking. It will stay good for about 3 to 4 days. Make sure it cools down before sealing the container. This helps prevent condensation, which can make the dish soggy. Freezing Instructions You can freeze leftover tagine too! Just make sure it is completely cooled. Transfer it to a freezer-safe container or bag. It will last up to 3 months in the freezer. When you want to eat it, thaw it in the fridge overnight. This keeps the flavors and texture just right. Best Methods When reheating, the stovetop is best. Place the tagine in a pot over low heat. Stir it often to heat evenly. You can also use a microwave. Just cover the dish and heat it in short bursts. Check it often to avoid overheating. Maintaining Quality To keep the tagine tasting great, add a splash of chicken broth or water. This helps revive the sauce. If you find it dry, this little trick works wonders. Always taste before serving to adjust the seasoning if needed. What is a Tagine? A tagine is a special pot from Morocco. It has a conical lid that helps cook food slowly. This design keeps moisture in and makes flavors richer. You can use a tagine or any heavy pot for this recipe. Can I make this dish in advance? Yes, you can prepare this dish a day ahead. Just cook it and let it cool. Store it in the fridge. Reheat it gently before serving. The flavors will taste even better after a day. How can I adjust the recipe for a larger crowd? To serve more people, simply double the ingredients. Use a larger pot to hold everything. You may need to adjust cooking time slightly. Make sure the chicken cooks all the way through. What’s the best cookware to use? A tagine pot is best, but a heavy pot works too. Look for one that holds heat well. Cast iron or enameled Dutch ovens are great options. They help cook the chicken evenly. How do I know when the chicken is done? The chicken is done when it is tender and no longer pink inside. You can check the thickest part of the thigh. If it reaches 165°F (75°C), it’s safe to eat. The meat should pull away from the bone easily. You learned how to make a tasty dish with chicken and veggies. We covered easy steps for cooking, simmering, and adding flavor. You can also try vegetarian options like tofu. Storing and reheating were explained to keep your meal fresh. With these tips, you can cook a great meal every time. Enjoy exploring new flavors and impressing your friends and family!

Moroccan Chicken Tagine

A flavorful and aromatic chicken dish cooked in a traditional tagine with spices, dried fruits, and olives.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Moroccan
Servings 4
Calories 400 kcal

Ingredients
  

  • 4 thighs chicken, bone-in and skin-on
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 0.5 teaspoon cayenne pepper
  • 1 can (14 oz) diced tomatoes, with juices
  • 1 cup chicken broth
  • 1 cup dried apricots, chopped
  • 0.5 cup almonds, toasted
  • 1 cup green olives, pitted and halved
  • Salt and pepper to taste
  • Fresh cilantro or parsley for garnish

Instructions
 

  • In a tagine or a large heavy-bottomed pot, heat the olive oil over medium-high heat.
  • Season the chicken thighs with salt and pepper. Brown the chicken on all sides in the hot oil, approximately 5-7 minutes. Remove the chicken and set it aside.
  • In the same pot, add the chopped onion and sauté until translucent, about 5 minutes. Then, add the minced garlic, stirring for an additional minute until fragrant.
  • Sprinkle in the ground cumin, ginger, cinnamon, smoked paprika, and cayenne pepper, stirring to coat the onions evenly with spices. Cook for another 2 minutes to release the flavors.
  • Pour in the diced tomatoes with their juices and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
  • Return the browned chicken to the pot, nestling it into the sauce. Add the chopped dried apricots and cover the pot with a lid.
  • Lower the heat and let the tagine simmer for about 45 minutes, turning the chicken halfway through cooking. The chicken should be tender and cooked through.
  • In the last 10 minutes of cooking, add the toasted almonds and green olives, stirring gently to combine.
  • Once cooked, remove from heat and garnish with fresh cilantro or parsley. Serve hot over a bed of couscous or with crusty bread to soak up the delicious sauce.

Notes

Serve with couscous or crusty bread to soak up the sauce.
Keyword chicken, dinner, Moroccan, spicy, tagine