Description
This traditional Chicken Tagine is a flavorful Moroccan dish featuring tender chicken thighs marinated in a blend of aromatic spices and slow-cooked with chickpeas, apricots, preserved lemons, and green olives. The combination of sweet apricots and tangy preserved lemons creates a complex and savory stew perfect for serving with couscous or rice.
Ingredients
Chicken Marinade
- 6 medium chicken thighs, bone-in, trimmed of excess fat and skin
- Salt and pepper to taste
- ½ teaspoon (2-3g) ginger, minced
- 1 teaspoon (5g) garlic, minced
- 1 teaspoon (3g) ground cumin
- 1 teaspoon (2-3g) smoked paprika
Tagine Stew
- 2 tablespoons (30ml) olive oil
- 1 medium onion, sliced
- 3 teaspoons (15g) garlic, minced
- 1 teaspoon (5g) ginger, minced
- 1 teaspoon (2g) ground coriander
- ½ tablespoon (3-4g) paprika
- 1 teaspoon (3g) ground cumin
- 2 small bay leaves
- ½ teaspoon (1g) cayenne pepper
- 1 can (14 ounces) chickpeas, rinsed and drained
- ½ cup (80g) dried apricots
- 1 cup (240ml) chicken stock or water (more as needed)
- 1 large preserved lemon (or 3 small, sliced) or zest and juice from one lemon
- 1½ cups (270g) green olives
- 1 tablespoon (4g) fresh parsley, chopped
- 1 lemon, thinly sliced plus extra for serving
Instructions
- Marinate the Chicken: Place the chicken thighs in a large bowl and season with salt and pepper. Add minced garlic, ginger, ground cumin, and smoked paprika. Mix well using a spoon or your hands until the chicken is evenly coated with the spices. Cover and refrigerate for at least 30 minutes or up to 24 hours to allow flavors to develop.
- Brown the Chicken: Heat a skillet or large oven-proof saucepan over medium heat with 2 tablespoons of olive oil. Add the marinated chicken thighs and brown them for 3-5 minutes on each side until golden brown. Remove the chicken and set aside. Drain excess oil from the pan.
- Sauté the Aromatics and Spices: In the same skillet, add sliced onions, garlic, ginger, ground coriander, paprika, ground cumin, bay leaves, cayenne pepper, and salt to taste. Stir and cook for 3-4 minutes until the onions soften and the spices become fragrant.
- Add Remaining Ingredients: Stir in the chickpeas, apricots, and preserved lemons (or lemon zest and juice). Pour in the chicken stock, then add the green olives. Season carefully with additional salt and pepper, considering the saltiness of preserved lemons and olives.
- Return Chicken to the Pan: Place the browned chicken thighs back into the skillet along with any juices released. Add the thinly sliced lemon on top.
- Oven-Baking Option: Preheat the oven to 325°F (163°C). Transfer the skillet into the oven and bake uncovered for about 35 minutes, until the chicken is cooked through and tender.
- Stovetop Option: Cover the skillet and reduce the heat to low. Simmer gently for approximately 25 minutes or until the chicken is fully cooked, adding additional stock or water if the stew becomes too dry. Adjust seasoning as needed.
- Serve: Remove the bay leaves. Garnish with chopped fresh parsley and extra lemon slices. Serve warm with Moroccan couscous or white rice.
Notes
- Marinating the chicken overnight enhances the depth of flavor but is optional if short on time.
- Preserved lemons can be substituted with fresh lemon zest and juice, but they provide a distinctive tangy flavor.
- If you don’t have an oven-proof skillet, transfer the mixture to a baking dish before placing in the oven.
- Adjust cayenne pepper for spiciness according to preference.
- Adding more chicken stock or water during cooking helps maintain a saucy consistency.
- Prep Time: 10 minutes
- Cook Time: 30 minutes (browning and simmering or oven baking)
- Category: Main Course
- Method: Baking
- Cuisine: Moroccan
