Global Flavors Moroccan Chicken Tagine

Name: Global Flavors Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 2 lbs chicken thighs, bone-in and skinless; 2 tablespoons olive oil; 1 onion, finely chopped; 2 garlic cloves, minced; 1 tablespoon ground cumin; 1 tablespoon ground coriander; 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; Salt and pepper to taste; 1 can (15 oz) chickpeas, drained and rinsed; 1 cup dried apricots, chopped; 1/2 cup almonds, toasted; 2 cups chicken broth; Fresh cilantro for garnish

Highlighted under: Cultural Kitchen Creations

I often find myself transported to the vibrant markets of Marrakech when I make this Moroccan chicken tagine. The aroma of spices and slow-cooked chicken fills my kitchen, creating an inviting atmosphere that makes even weeknights feel special. This dish combines succulent chicken with a harmonious blend of spices, fruits, and nuts, resulting in a savory-sweet flavor explosion that truly celebrates global cuisine. Made with simple ingredients and cooked to perfection, this tagine is a comforting and flavorful meal that I love to share with family and friends.

Created by

Riley Dawson

Last updated on 2026-01-26T05:25:34.934Z

I still remember the first time I tried making Moroccan chicken tagine. The combination of spices like cumin, coriander, and cinnamon was unlike anything I had cooked before. I experimented with adding dried apricots and almonds, which gave the dish a delightful sweetness and crunch. Cooking it slowly allowed the flavors to meld beautifully, making each bite a savory surprise. I’ve learned that patience is key when preparing this dish, as it truly elevates the final result.

Over the years, I’ve adjusted my recipe to suit my tastes, and now I can't imagine a dinner without it. Serving it over fluffy couscous or rice makes it feel even more authentic. I also discovered that a touch of honey at the end balances the acidity perfectly. It’s become a family favorite, and I find joy in sharing it with others, inviting them to experience the rich flavors of Morocco!

Why You'll Love This Recipe
Aromatic spices that create an unforgettable flavor profile
Juicy, tender chicken that practically falls off the bone
A touch of sweetness from dried fruits that complements the savory elements

Mastering the Tagine Technique

Cooking in a tagine is an art, requiring patience and a gentle touch. The unique conical shape of the tagine allows steam to circulate inside, keeping the chicken moist while infusing it with flavors. If you're using a heavy pot, like a Dutch oven, try to maintain a low simmer to replicate the gentle cooking method of a traditional tagine. This will enhance the dish’s aromatic qualities without drying out the chicken, which should be fork-tender after about 45 minutes.

It's important to allow for some resting time after cooking. This brief pause lets the juices redistribute throughout the chicken, ensuring each bite is succulent and flavorful. I often cover the tagine lightly with a kitchen towel before serving; this traps the warmth and allows the dish to remain invitingly hot for dinner guests.

Ingredient Insights

Each ingredient in this Moroccan chicken tagine plays a crucial role in crafting its unique flavor. The chicken thighs are ideal for their juicy texture and ability to soak up the spices. Using bone-in chicken adds depth to the broth, while skinless cuts help keep the dish lighter. If you’re looking for a leaner option, boneless, skinless chicken breasts can be substituted, but keep in mind they cook faster and won’t offer the same richness.

Dried apricots add a natural sweetness that cuts through the warmth of the spices, creating a balanced flavor profile. If apricots aren't available, try dates or dried figs as alternatives. Similarly, the toasted almonds provide a satisfying crunch; walnuts can work as a substitute for a different nutty flavor. You can also add olives or preserved lemons if you enjoy a briny contrast with the sweetness.

Ingredients

For the Tagine

2 lbs chicken thighs, bone-in and skinless
2 tablespoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon ground ginger
Salt and pepper to taste
1 can (15 oz) chickpeas, drained and rinsed
1 cup dried apricots, chopped
1/2 cup almonds, toasted
2 cups chicken broth
Fresh cilantro for garnish

Make sure to gather all your ingredients before starting to ensure a smooth cooking process!

Instructions

Sear the Chicken

In a large tagine or heavy pot, heat the olive oil over medium-high heat. Season the chicken thighs with salt and pepper, then sear them until golden brown on all sides, about 5 minutes per side. Remove the chicken and set aside.

Sauté Aromatics

In the same pot, sauté the chopped onion until translucent, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.

Add Spices and Chicken

Stir in the cumin, coriander, cinnamon, and ginger, cooking for another minute. Return the chicken to the pot, ensuring it’s coated with the spices.

Incorporate Remaining Ingredients

Add the chickpeas, dried apricots, almonds, and chicken broth. Bring to a simmer. Cover the tagine and lower the heat to cook gently for about 45 minutes.

Final Touches

After 45 minutes, check the chicken for tenderness. Adjust seasoning if needed and let it rest for 10 minutes. Serve garnished with fresh cilantro.

Enjoy your delicious Moroccan chicken tagine with a side of fluffy couscous or warm bread.

Pro Tips

Try to marinate the chicken in the spices for a few hours or overnight to enhance the flavor even more. Serve with a drizzle of honey for a unique twist.

Storage and Reheating Tips

This tagine is even better the next day, as the flavors continue to develop and meld together. Store any leftovers in an airtight container in the refrigerator for up to 3 days. To maintain the chicken's tenderness, gently reheat it on the stovetop over low heat, adding a splash of chicken broth if it seems dry. Microwave heating is quicker, but it can lead to tougher meat if not monitored closely.

For longer storage, consider freezing the tagine. Allow it to cool completely, then portion it into freezer-safe containers. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight before warming on the stove or in the microwave. Just be cautious not to overheat, as the chicken can dry out.

Serving Suggestions

This Moroccan chicken tagine shines with a side of fluffy couscous or quinoa, which absorbs the aromatic sauce beautifully. You can also serve it over a bed of sautéed greens like spinach or kale for a nutritious boost. For added freshness, a simple salad with cucumbers, tomatoes, and a light vinaigrette pairs well, balancing the richness of the tagine.

Consider garnishing the dish with toasted sesame seeds, pomegranate seeds, or a drizzle of yogurt for an extra layer of flavor and texture. If you're hosting, adding a basket of warm, crusty bread is an excellent way to mop up the sauce, making it a communal and interactive dining experience.

Questions About Recipes

→ Can I use chicken breasts instead of thighs?

Yes, but keep in mind that chicken breasts may dry out more quickly, so adjust cooking time accordingly.

→ Is it necessary to use a tagine pot?

No, you can use any heavy-bottomed pot with a lid. A tagine pot helps with moisture retention but is not essential.

→ Can I prepare this dish in advance?

Absolutely! The flavors develop even more when allowed to sit, making it perfect for meal prep.

→ What can I serve with Moroccan chicken tagine?

This dish pairs wonderfully with couscous, rice, or warm flatbreads to soak up the delicious sauce.