I absolutely love this recipe because it’s like taking a delicious culinary trip to Morocco right from my kitchen, with all the warming spices and vibrant flavors mingling perfectly. Plus, the combination of tender chicken thighs, sweet apricots, and tangy olives creates an irresistible medley that makes every bite deeply satisfying.
I love to create dishes that form a harmonious blend of fragrant spices and wholesome ingredients, and my Chicken Tagine is a perfect example. With the warmth of ground ginger and the richness of cumin, this savory stew features tender chicken thighs,
briny olives, ripe tomatoes, and sweet apricots for a delightful balance of flavors.
Ingredients
Olive oil: Offers nutritious lipids; boosts taste and mouthfeel.
Add sweetness and depth; the richness in fiber and antioxidants.
Sweetness and depth of flavor come from the onion.
Garlic: Provides powerful taste; contains compounds that boost the immune system.
Ginger powder: Zesty, comforting flavor; anti-inflammatory component.
Cumin, ground: Offers an earthy flavor; helps with digestion; and has a high iron content.
Cinnamon in ground form: Furnishes warmth; might assist in the regulation of blood sugar.
Curcumin, the active component of turmeric, provides color as well as anti-inflammatory properties.
Thighs from chickens: Juicy texture; high levels of protein and iron.
Apricots that have been dried: Sweetness that is natural; includes fiber and potassium.
Salty tang; supply healthy fats and vitamin E: Green olives.
Juice of the lemon: Adds acidity; vitamin C for immune support.
Cilantro, freshly chopped, has a bright and vibrant taste; it’s loaded with antioxidants.
Parsley, fresh: Note of herbaceousness; teeming with vitamins K and C.
Ingredient Quantities
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- Salt and pepper, to taste
- 8 bone-in chicken thighs
- 1 cup chicken broth
- 1 can (14 oz) chopped tomatoes
- 1/2 cup dried apricots, chopped
- 1/2 cup green olives, pitted and sliced
- 1 lemon, juiced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Instructions
1. In a large tagine or heavy-bottomed pot, over medium heat, warm 2 tablespoons of olive oil. Add 1 large onion, finely chopped, and cook until softened and translucent, about 5 minutes.
2. Combine the garlic, ginger, cumin, cinnamon, and turmeric in the same pot. Sauté for an additional 1-2 minutes until the spices release their aroma.
3. The chicken thighs ought to be salted and peppered. Increase the heat on the pot to medium-high and add the chicken thighs, searing them on both sides until they are a deep golden brown. This should take about 4 to 5 minutes per side.
4. Add the chicken broth and bring everything to a simmer. Stir in the chopped tomatoes, mixing them thoroughly with the other components.
5. Combine the chopped dried apricots and sliced green olives. Put the lid on the pot; reduce the heat to low, and let it simmer gently for about 45 minutes to 1 hour. The dish is done when the chicken is cooked through and tender.
6. Ensure that there is enough liquid; add more broth if necessary. Check occasionally.
7. When the chicken reaches tenderness, introduce the pot’s lemon juice and stir well with the contents.
8. If needed, taste and adjust the seasoning by adding more salt and pepper.
9. Add the chopped fresh cilantro and parsley to the chicken tagine.
10. Serve the tagine of chicken hot, with indulgent couscous or charred flatbread. Let the full Moroccan flavor profile work its magic. Eat well!
Equipment Needed
1. Tagine or heavy-bottomed pot
2. Measuring spoons
3. Chef’s knife
4. Cutting board
5. Wooden spoon or spatula
6. Tongs
7. Ladle or large spoon for serving
FAQ
- Q: Can I use boneless chicken instead of bone-in chicken thighs?Q: Can you use boneless chicken instead? A: Yes, you can use boneless chicken, but bone-in adds a richer flavor. Adjust cooking time as boneless may cook faster.
- Q: What can I substitute for dried apricots?Dried figs or raisins can be used instead, which will also lend a sweet note to the dish.
- Q: Is there a substitute for fresh cilantro and parsley?A: Dried herbs can be used in place of fresh, but fresh herbs provide a more intense, superior flavor. If using dried instead of fresh, use about one-third the amount.
- Q: Can I make this dish in advance?Q: Does Chicken Tagine taste better the next day?
A: Yes, Chicken Tagine often tastes better the next day as the flavors meld. Store it in the refrigerator and reheat gently.
- Q: What can I serve with Chicken Tagine?A: It goes well with crusty bread, rice, or couscous to soak up the sauce.
- Q: How spicy is this dish?Warmth and depth characterize the spices used in the dish; heat does not. If you want more heat, add more pepper; if you want less, then use less. You get the idea.
Substitutions and Variations
Substitutes for olive oil include vegetable oil and grapeseed oil.
Ginger powder: Substitute with 1 tablespoon fresh ginger, minced.
Dried apricots can be swapped for dried figs or raisins.
Instead of chicken broth, use vegetable broth or water. Just add a little seasoning to taste, and you will obtain the same flavor effect as if you had used chicken broth.
Green olives can be replaced with black olives or capers, giving a different flavor profile.
Pro Tips
1. Pre-bloom the Spices: Before adding the garlic and spices, toast them in the dry pot for about 30 seconds over medium heat until fragrant. This step helps intensify their flavors without burning.
2. Marinade the Chicken: For deeper flavor, consider marinating the chicken thighs with some of the garlic, spices, and olive oil for at least an hour or overnight in the fridge before cooking. This allows the spices to penetrate the meat.
3. Caramelize the Onions: Take the time to slowly caramelize the onions until they’re a rich golden brown. This enhances their sweetness and adds depth to the dish.
4. Add a Touch of Saffron: If available, a pinch of saffron can be added to the simmering liquid. It complements the dish with a subtle aroma and beautiful, golden color.
5. Finish with Roasted Nuts: For extra texture and flavor, sprinkle some toasted almonds or pine nuts over the finished dish just before serving. This adds a delightful crunch.
Chicken Tagine Recipe
My favorite Chicken Tagine Recipe
Equipment Needed:
1. Tagine or heavy-bottomed pot
2. Measuring spoons
3. Chef’s knife
4. Cutting board
5. Wooden spoon or spatula
6. Tongs
7. Ladle or large spoon for serving
Ingredients:
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- Salt and pepper, to taste
- 8 bone-in chicken thighs
- 1 cup chicken broth
- 1 can (14 oz) chopped tomatoes
- 1/2 cup dried apricots, chopped
- 1/2 cup green olives, pitted and sliced
- 1 lemon, juiced
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh parsley
Instructions:
1. In a large tagine or heavy-bottomed pot, over medium heat, warm 2 tablespoons of olive oil. Add 1 large onion, finely chopped, and cook until softened and translucent, about 5 minutes.
2. Combine the garlic, ginger, cumin, cinnamon, and turmeric in the same pot. Sauté for an additional 1-2 minutes until the spices release their aroma.
3. The chicken thighs ought to be salted and peppered. Increase the heat on the pot to medium-high and add the chicken thighs, searing them on both sides until they are a deep golden brown. This should take about 4 to 5 minutes per side.
4. Add the chicken broth and bring everything to a simmer. Stir in the chopped tomatoes, mixing them thoroughly with the other components.
5. Combine the chopped dried apricots and sliced green olives. Put the lid on the pot; reduce the heat to low, and let it simmer gently for about 45 minutes to 1 hour. The dish is done when the chicken is cooked through and tender.
6. Ensure that there is enough liquid; add more broth if necessary. Check occasionally.
7. When the chicken reaches tenderness, introduce the pot’s lemon juice and stir well with the contents.
8. If needed, taste and adjust the seasoning by adding more salt and pepper.
9. Add the chopped fresh cilantro and parsley to the chicken tagine.
10. Serve the tagine of chicken hot, with indulgent couscous or charred flatbread. Let the full Moroccan flavor profile work its magic. Eat well!
