Description
This fragrant and hearty Moroccan chicken tagine combines tender chicken thighs with dried apricots, raisins, warm spices, and toasted almonds in a rich, flavorful broth. Perfect served over couscous or with warm bread.
Ingredients
4 bone-in chicken thighs
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried apricots, chopped
1/4 cup raisins
2 cups chicken broth
1 tablespoon honey (optional)
1/4 cup almonds, toasted
1/4 cup fresh cilantro, chopped (for garnish)
Instructions
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Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Brown chicken thighs on both sides. Remove and set aside.
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In the same pot, sauté onion and garlic until soft.
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Add cumin, coriander, cinnamon, ginger, paprika, salt, and pepper. Stir for 1 minute to release aroma.
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Return chicken to pot. Add apricots, raisins, and chicken broth. Bring to a simmer. Cover and cook on low for 45 minutes.
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Stir in toasted almonds and honey (if using). Simmer uncovered for 5 more minutes.
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Garnish with chopped cilantro. Serve hot with couscous or bread.
Notes
- Use boneless chicken to speed up cooking time.
- Swap dried apricots for prunes or figs.
- Dish can be made a day in advance—flavors deepen overnight
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main Dish
- Method: Stovetop (Tagine or Pot)
- Cuisine: Moroccan
