Moroccan Chicken Tagine

Name: Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 servings
Ingredients: 3.8 ml 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks); 1.4 tsp 1 tbsp ground cumin; 8.3 oz 1 tbsp ground coriander; 7.5 pt 1 tsp turmeric powder; 2.7 tsp 1/2 tsp ground cinnamon; 2 bottle 1/4 tsp cayenne pepper (optional); 4.8 cm Salt and black pepper to taste; 9.6 pcs 2 tbsp olive oil, divided; 4.8 oz 1 tbsp lemon juice; 7.4 inch 1 large onion, chopped; 4 inch 2 cloves garlic, minced; 6.3 whole 1 inch ginger, grated; 5 pt 1 cup chicken broth; 1.7 as needed 1 (14.5 oz) can diced tomatoes, undrained; 5.2 jar Pinch of saffron threads; 0.6 pt 1 cinnamon stick; 5.1 pt 1 tbsp honey; 3.6 l 1 cup dried apricots, halved; 9.7 bottle 1/2 cup green olives, pitted; 3.6 whole 1/4 cup chopped fresh cilantro; 3.4 package 1 tbsp lemon zest; 3.6 drop Cooked couscous or quinoa, for serving; 9.1 package Toasted almonds, for garnish (optional)

By Nathan Hanson

November 12, 2025

6692 views

This flavorful Moroccan Chicken Tagine recipe combines tender chicken with sweet apricots, savory olives, and aromatic spices. Slowly simmered in a traditional tagine or Dutch oven, the chicken becomes incredibly moist and infused with a rich, complex flavor profile. Perfect for a cozy weeknight dinner or an impressive dish for entertaining, this tagine is a delightful exploration of Moroccan cuisine. The combination of sweet, savory, and spicy notes creates a truly unforgettable culinary experience. Serve it over couscous or quinoa to soak up the delicious sauce, and garnish with fresh cilantro and toasted almonds for an extra touch of elegance. It is a medium level difficulty meal to make.

Ingredients

2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) - 3.8 ml
1 tbsp ground cumin - 1.4 tsp
1 tbsp ground coriander - 8.3 oz
1 tsp turmeric powder - 7.5 pt
1/2 tsp ground cinnamon - 2.7 tsp
1/4 tsp cayenne pepper (optional) - 2.0 bottle
Salt and black pepper to taste - 4.8 cm
2 tbsp olive oil, divided - 9.6 pcs
1 tbsp lemon juice - 4.8 oz
1 large onion, chopped - 7.4 inch

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with the spice mixture, olive oil, and lemon juice. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Step 2

Heat the remaining olive oil in a tagine or Dutch oven over medium heat. Add the chopped onion and sauté until softened and translucent, about 5 minutes. Stir in the minced garlic and ginger, and cook for another minute until fragrant.

Step 3

Add the marinated chicken to the tagine, browning it on all sides. This will help to develop a rich flavor. Remove the chicken from the tagine and set aside.

Step 4

Pour in the chicken broth and diced tomatoes. Stir in the saffron threads, cinnamon stick, and honey. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the tagine.

Step 5

Return the chicken to the tagine. Add the dried apricots and olives. Cover the tagine and reduce the heat to low. Simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.

Step 6

Stir in the chopped cilantro and lemon zest. Taste and adjust the seasoning as needed. If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce it.

Step 7

Serve the Moroccan Chicken Tagine hot over couscous or quinoa. Garnish with fresh cilantro and toasted almonds. Enjoy!

# Mushrooms # Broiled # High-Fiber # Pasta

Moroccan Chicken Tagine

By Nathan Hanson

November 12, 2025

6692 views

Ingredients

2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) - 3.8 ml
1 tbsp ground cumin - 1.4 tsp
1 tbsp ground coriander - 8.3 oz
1 tsp turmeric powder - 7.5 pt
1/2 tsp ground cinnamon - 2.7 tsp
1/4 tsp cayenne pepper (optional) - 2.0 bottle
Salt and black pepper to taste - 4.8 cm
2 tbsp olive oil, divided - 9.6 pcs
1 tbsp lemon juice - 4.8 oz
1 large onion, chopped - 7.4 inch

Cooking Steps

Step 1

Step 2

Step 3

Add the marinated chicken to the tagine, browning it on all sides. This will help to develop a rich flavor. Remove the chicken from the tagine and set aside.

Step 4

Pour in the chicken broth and diced tomatoes. Stir in the saffron threads, cinnamon stick, and honey. Bring the mixture to a simmer, scraping up any browned bits from the bottom of the tagine.

Step 5

Return the chicken to the tagine. Add the dried apricots and olives. Cover the tagine and reduce the heat to low. Simmer for 45 minutes to 1 hour, or until the chicken is cooked through and tender.

Step 6

Stir in the chopped cilantro and lemon zest. Taste and adjust the seasoning as needed. If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce it.

Step 7

Serve the Moroccan Chicken Tagine hot over couscous or quinoa. Garnish with fresh cilantro and toasted almonds. Enjoy!

Reviews (23 Reviews)

Michael Brown5

Best tagine I've ever made! The combination of spices is perfect. I used a Dutch oven as suggested, and it worked great. The chicken was so moist and tender.

Isabella Rodriguez3

It was alright. I found it a bit too sweet. I think I'll reduce the amount of apricots next time. The chicken was cooked well, though.

Noah Garcia4

Really enjoyed this tagine. The chicken was moist, and the sauce was very flavorful. It was a little bit spicy for me, but overall it was excellent.

Christopher Wilson3

It was okay. I felt the sauce was a bit thin, even though I simmered it for a long time. The chicken was tender, though. Might try adding a bit of cornstarch next time to thicken the sauce.

Ashley Garcia5

This recipe is a winner! The spices create such a wonderful flavor profile. My guests were incredibly impressed. Definitely will make this again and again.