recipetineats4.9
Chicken Tagine
Recipe video above. Browned chicken braised in a spiced sauce, the secret to a great Moroccan Chicken Tagine is a well-balanced spice blend! Best made with bone-in chicken thighs, which stay juicy for the required sauce simmering time. Drumsticks work well too. Some versions are made with olives, others use dried fruit, and some even use both. I've opted for fruit because it's one of the few dishes I love fruit with meat! See note 7 for the olive option (it's delish too). Note: Crushed tomato isn't typically used in traditional tagines but I love how it thickens the sauce so it clings to the couscous better. Without, the sauce is watery.
👥 6 Servings⏱️ Prep & Cook: 55 min⏳ Prep: 15 min🔥 Cook: 40 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●skillet
- ●pot
- ●stove
📝 Preparation Steps
1
Plump apricots - Soak the dried apricots in a bowl of boiling water for ⏱️ 30 minutes, then drain (this plumps them up).
dried apricot, halved (Note 1)1 cup
2
Season chicken - Sprinkle both sides of the chicken with the salt.
3
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.
4
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.
onion ((brown/yellow), cut into 0.3 cm/ 1/8" slices)1
5
Tagine sauce - Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
cinnamon stick (sub 1/2 tsp powder)1dried apricot, halved (Note 1)1 cup
6
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).
7
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).
8
Serve - Remove from stove and rest for ⏱️ 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.
tsp coriander powder1/4fresh coriander (, roughly chopped)2 tbsp
Nutrition Facts
calories
604 kcal
fat Content
37 g
serving Size
1 serving
fiber Content
8 g
sugar Content
16 g
sodium Content
1477 mg
protein Content
37 g
trans Fat Content
1 g
cholesterol Content
167 mg
carbohydrate Content
35 g
saturated Fat Content
9 g
unsaturated Fat Content
25 g
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