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, ot
Foto: RecipeTin Eats
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 g arlic cloves (, finely minced)
- 1 cinnamon stick ((sub 1/2 tsp powder))
- 400 g / 14 oz crushed tomato ((1 can))
- 400 g / 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))
- 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
- Couscous - plain or with fruit and/or nuts ((recipe here))
- 2 tbsp fresh coriander (, roughly chopped)
- 1 cup kalamata olives ((instead of apricots) (Note 7))
- 1/3 cup slivered almonds (, lightly toasted, for garnish (Note 8))
Steps
-
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.
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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).
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Serve - Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (26% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| dried apricot | 1 cup | - | - |
| x 220g / 7 oz chicken thighs | 6 | - | - |
| salt | 0.75 tsp | - | - |
| olive oil | 2 tbsp | - | - |
| onion | 1 | - | - |
| arlic cloves | 2 g | - | - |
| cinnamon stick | 1 | - | - |
| / 14 oz crushed tomato | 400 g | $0.75/kg | $0.30 |
| / 14 oz canned chickpeas | 400 g | - | - |
| preserved lemon skin | 1 tbsp | - | - |
| chicken stock | 1 cups | - | - |
| cooking salt | 1 tsp | - | - |
| ground cumin | 0.75 tsp | $4.38/kg | $0.02 |
| ground ginger | 0.75 tsp | - | - |
| black pepper | 0.75 tsp | - | - |
| allspice powder | 0.5 tsp | $0.50/100g | $0.01 |
| cinnamon powder | 0.25 tsp | $0.50/100g | $0.01 |
| coriander powder | 0.25 tsp | $0.50/100g | $0.01 |
| clove powder | 0.125 tsp | $0.50/100g | $0.00 |
| Couscous - plain or with fruit and/or nuts | - | - | - |
| fresh coriander | 2 tbsp | - | - |
| kalamata olives | 1 cup | - | - |
| slivered almonds | 0.3333333333333333 cup | - | - |
*Estimated market prices, may vary by region
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