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Chicken tagine served over fluffy couscous in a white bowl garnished with fresh cilantro

Moroccan Chicken Tagine

Juicy bone-in chicken thighs braised in a homemade Ras el hanout spice blend with chickpeas, dried apricots, and preserved lemon. Bold Moroccan flavor, one pot, no tagine required, ready in 55 minutes.
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Prep Time 35 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: Mediterranean, Moroccan, North African
Calories: 604
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup dried apricots halved
  • 6 bone-in skin-on chicken thighs about 7 oz each
  • 3/4 tsp kosher salt
  • 2 tbsp olive oil
  • 1 brown onion sliced 1/8 inch thin
  • 2 garlic cloves finely minced
  • 1 cinnamon stick or 1/2 tsp cinnamon powder
  • 14 oz canned crushed tomatoes 1 standard can
  • 14 oz canned chickpeas drained and rinsed
  • 1 tbsp preserved lemon rind pith removed, rinsed, finely minced
  • 2.5 cups low-sodium chicken stock
  • Ras el Hanout Spice Blend
  • 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 dried fruit and toasted nuts
  • 2 tbsp fresh cilantro roughly chopped
  • Optional Add-ins
  • 1 cup kalamata olives instead of apricots, pitted
  • 1/3 cup slivered almonds lightly toasted, for garnish

Equipment

  • Large deep skillet or pot (12-inch preferred)
  • Lid or aluminum foil
  • Kitchen thermometer

Method
 

  1. Plump the apricots: Place halved dried apricots in a bowl and cover with boiling water. Soak for 30 minutes, then drain well.
  2. Season the chicken: Sprinkle both sides of all chicken thighs evenly with 3/4 tsp kosher salt. Let sit at room temperature while the pan heats.
  3. Brown the chicken: Heat 2 tbsp olive oil in a large deep skillet over high heat. Place chicken skin-side down and cook without moving for 8 to 10 minutes until deeply golden. Flip and cook the flesh side for 1 minute, then transfer to a plate. The chicken is not fully cooked at this stage.
  4. Saute aromatics and spices: Discard all but 2 tbsp of fat from the skillet. Reduce heat to medium. Add onion and cook 3 minutes. Add garlic and cook 1 minute. Add all of the Ras el hanout spice blend and stir for 30 seconds.
  5. Build the tagine sauce: Add cinnamon stick, crushed tomatoes, drained chickpeas, drained apricots, chicken stock, and preserved lemon rind. Stir to combine, scraping up any browned bits from the bottom. Place browned chicken on top, skin-side up.
  6. Simmer covered: Bring to a gentle simmer, cover with lid or foil, and cook for 5 minutes on medium-low heat.
  7. Simmer uncovered: Remove lid and cook for 20 more minutes, or until the internal temperature of the chicken reaches at least 158 degrees F (70 degrees C).
  8. Rest and serve: Remove from heat and rest 5 minutes. Serve over couscous, topped with fresh cilantro.

Notes

CHICKEN: Bone-in skin-on thighs are best. Drumsticks work too, use 10. For boneless thighs: sear briefly, remove, build sauce, return chicken for last 5 minutes only. For breast: cook through, slice, stir into finished sauce just before serving. PRESERVED LEMON: Use rind only. Scrape off pith and pulp, rinse under cold water, then mince finely. Substitute with zest of 1 fresh lemon. SPICES: Missing 1 or 2 is fine, just increase the others slightly. OLIVE VERSION: Swap apricots for 1 cup pitted kalamata olives, no soaking needed. STORAGE: Refrigerator up to 4 days. Freezer up to 3 months. Reheat on stovetop with a splash of stock or in microwave.
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