Moroccan Chicken Tagine – Chicken braised in a rich spice-infused sauce studded with chickpeas and dried apricots. Just, YUM! Serve over couscous for an authentic eating experience.
After you’ve made this, try Lamb and Vegetable Tagine!
Chicken tagine
Tagine is a classic North African stew made with meats and vegetables braised in a gently spiced sauce. It is traditionally made in a conical-lidded earthenware pot called a tagine (from where the dish obviously gets its name!) A tagine’s lid is shaped so all the steam trapped in the dome drips back into the dish as condensation, keeping the dish moist as it slowly stews.
There are many varieties of tagines. Meat, fish and all manner of vegetables can make their way into this stew. Nuts and preserved fruits like figs, apricots, lemon or olives are also often added to for flavour and interest. Today I’ve picked a Moroccan chicken tagine with dried apricots and chickpeas.
And don’t worry! You don’t need an actual tagine to make this – we’re going to use a boring old pot! 😂
What goes in Chicken Tagine
The spice mix used in this Morrocan chicken tagine is Ras el hanout, a spice blend common in North Africa used in many dishes. While you can buy pre-made blends, the balance of flavours can be unpredictable from brand to brand. It’s so much better to make your own for a consistent outcome – and it’s cheaper too!
Bone-in skin-on chicken thighs are the best cut for a tagine because they are still juicy after the 25 minutes simmering time required to thicken the sauce and allow the flavours to develop.
Chicken legs are a terrific alternative. Just follow the recipe as written. Boneless thighs and breast will work but the cook method is best altered to add them back in partway through the sauce simmering time else they will overcook. I’ve popped directions in the notes. 🙂
Ras el hanout – The spice blend for tagine, made with common spices you may already have! You can buy blends but I prefer to make my own to get the right balance of flavours. The nice thing here is that because we’re using a fair few different spices here, it’s not the end of the world if you’re missing one … or even two. I’ve offered a few switch-out options in the recipe notes!
Cinnamon stick – Added to the sauce as it simmers for a beautiful perfume and flavour. I love the scent cinnamon this adds to the dish!
Dried apricots – As mentioned earlier, some versions of tagine are made with olives, others use dried fruit, other still may use both. I’ve opted for fruit because it’s one of the few dishes I love that pairs fruit with meat! However I am personally not really a fan of both dried fruit and olives together – it’s just a little too much, I find. Let one or the other shine, I say!
However, the recipe includes the olive option too.
Chickpeas – Chickpeas add some more heft to the dish. I just use canned for convenience but I’ve popped directions in the notes for cooking dried. Other beans, like cannelloni and butter beans, make fair substitutes, as do lentils.
Garlic and onion – Essential for the sauce flavour base. It’s rare to see saucy recipes on this website that don’t start with these!!
Canned tomato – For the sauce base. Not strictly traditional but I love how it thickens the sauce so it clings to the couscous better. Without, the sauce is very watery in consistency. While traditional tagines are supposed to be like that, I prefer a stewy sauce!
Chicken stock – To add depth to the sauce. If you just use water, you’ll find the sauce a bit bland.
For convenience, I typically use store-bought but homemade chicken stock would take this to another level. Also, vegetable stock would be a good substitute.
Coriander / cilantro – A fresh garnish. Recommended, but not a deal-breaker if you’re one of those people who can’t stand coriander. Or if the price of coriander has sky-rocketed to dizzying levels lately, as it has here in Sydney due to extreme weather conditions! 😭
Preserved lemon – An ingredient used in Moroccan and some Indian cooking that is often used in traditional tagines. Accidentally omitted from the ingredients photo above, so I’m giving it air time with a big photo! 😂
Preserved lemon is lemon simply pickled in salt. The salt mellows the sharpness of the lemon juice and transforms the flavour remarkably, intensifying the earthiness of the lemon flavour in the zest.
These days it’s fairly easy to find at large grocery stores in Australia (Coles, Woolies, Harris Farms) but don’t fret if you can’t find it. Tagine is still worth making without it!
How to use preserved lemon: We only use the rind as this is where all the flavour is! Take a piece out of the jar and scrape off the pith (white part of rind) and pulp using a teaspoon (it’s extremely salty and also bitter). Rinse the rind thoroughly under tap water to remove excess salt then finely mince it with a knife.
How to make Chicken Tagine
Brown the chicken skin until golden, then braise in the spice-infused sauce. Simple!
Plump up apricots – Cover the dried apricots with boiling water then leave for 30 minutes to plump up.
Brown chicken – Season the chicken with salt and pepper and brown the skin really well in a pan. This takes a good 8 to 10 minutes. Don’t shortcut this step! The browned skin adds a stack of flavour to the chicken, plus it leaves behind golden bits stuck on the pan (called “fond”) which imparts valuable flavour to the sauce.
Once the skin side is nicely browned, sear the other side for just 1 minute then remove. The chicken won’t be cooked through at this stage. We will finish cooking it in the sauce.
Sauté aromatics and spices – Sauté the onion and garlic, then cook off the spices briefly. Sautéing spices before adding liquids is a good tip for releasing more flavour from the spices. It certainly does for tagines!
Tagine sauce – Add the chickpeas, apricot, tomato, preserved lemon, stock and cinnamon stick. Stir, then bring it to a simmer.
Top with chicken – Just place the chicken on top, skin side up. It will be partially submerged but the flesh should mostly be under the liquid while the skin mostly sits above the liquid which is exactly what you want as this way, the browning on the skin is mostly preserves during the braising.
Simmer covered 5 minutes – Adjust the heat as needed so it’s simmering gently. Not too rapidly else the base of the pot will scorch.
Simmer uncovered 20 minutes – Remove the lid then simmer uncovered for 20 minutes, or until the internal temperature of the chicken is 70°C/158°F (which may be slightly less than 20 minutes). Don’t worry about going above this temperature as bone-in chicken thighs are a very juicy cut so they’re very forgiving.
Serving! Tagine is traditionally served over couscous. I’ve popped a little more information below with some couscous flavouring options as well as some alternatives for other carb-y partners.
What to serve with Chicken Tagine
Couscous
Tagine is frequently served over couscous. Plain couscous is fine though it’s really nice with a little sprinkle of dried fruit and/or nuts littered throughout, or a spritz of fresh lemon. You’ll find various flavouring options in the couscous recipe.
Other starchy vehicle options
Rice (white, brown, basmati), pearl couscous (the giant ones), quinoa and any other small-grain starchy things suitable for sauce-soaking make good alternatives. Even mashed potato or mashed cauliflower would be great. Just something to slop up all that delicious sauce!
If you’re attempting the low carb thing, then Cauliflower Rice will work well too. Actually, I think the slight nutty flavour from roasting the cauliflower rice will go really nicely with Chicken Tagine!
Side Salad
I think a light, simple side salad is nice to pair with spice-infused dishes like Chicken Tagine. Some suggestions:
Shredded Red Cabbage, Carrot and Mint Salad (a regular at my Moroccan or Middle Eastern-themed meals)
Leafy greens tossed with my Everyday Salad Dressing (an easy, anything-goes alternative) or Pomegranate Dressing (for more suitably exotic vibes)
If you’re wanting to make more of an impact, try one of these:
Ottolenghi Green Bean Salad (I am literally obsessed with this salad!)
Or – find your own perfect side salad here. 🥬
Love to know what you think if you try this! – Nagi x
Watch how to make it
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
Chicken Tagine
Ingredients
- 1 cup dried apricot, halved (Note 1)
- 6 x 220g / 7 oz chicken thighs , bone-in skin-on (Note 2)
- 3/4 tsp salt (cooking/kosher salt)
- 2 tbsp olive oil
- 1 onion (brown/yellow), cut into 0.3 cm/ 1/8" slices
- 2 garlic cloves , finely minced
- 1 cinnamon stick (sub 1/2 tsp powder)
- 400 g / 14 oz crushed tomato (1 can)
- 400g / 14 oz canned chickpeas , drained (Note 10)
- 1 tbsp preserved lemon skin , finely minced (Note 3)
- 2 1/2 cups chicken stock, low-sodium (or homemade)
Ras el hanout spice blend (Note 4):
- 1 tsp cooking salt
- 3/4 tsp ground cumin
- 3/4 tsp ground ginger
- 3/4 tsp black pepper
- 1/2 tsp allspice powder
- 1/4 tsp cinnamon powder
- 1/4 tsp coriander powder
- 1/8 tsp clove powder
For serving:
- Couscous – plain or with fruit and/or nuts (recipe here)
- 2 tbsp fresh coriander , roughly chopped
Alternative add in options
- 1 cup kalamata olives (instead of apricots) (Note 7)
- 1/3 cup slivered almonds , lightly toasted, for garnish (Note 8)
Instructions
- Plump apricots – Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
- Season chicken – Sprinkle both sides of the chicken with the salt.
- Brown chicken – Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
- Sauté aromatics & spices – Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
- Tagine sauce – Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.
- Simmer covered 5 minutes – Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
- Simmer uncovered 20 minutes – Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).
- Serve – Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh coriander.
Recipe Notes:
Nutrition Information:
More Moroccan recipes
Life of Dozer
Who me? 👼🏻
I’m going to make this recipe along with your Middle Eastern Chickpea Salad (I figured to use this as a side because of the similar spices) for dinner tomorrow (GMT). Definitely excited based off of all the good reviews!
Yuuuum! Hope you loved it Sopi! N x
Welcome back Nagi, my offerings have been so boring. Haven’t tried the tagine yet but about to.
He he I love this message. 🙂 Have a browse through the recipe catalogue! You’ll get some inspiration! N xx
I’ve looked for a chicken tagine recipe for quite a while and am pleased you have included one. I have tried some in the past that are watery and don’t seem to have much of an impact, flavour-wise. Looking forward to trying this.
Thanks for another delicious recipe. A warning to Tagine owners. I have a large tagine and even after removing 2 cups of liquid I still couldn’t put the lid on and had to transfer all to another pan. If it was half portion or you have a ridiculously large tagine then it may fit
This looks so yummy and was curious about the lemons. I know you said it could be made without them but how much of a difference would the taste be, and do I really want to miss this ingredient? I am happy you are getting better and go by what everyone who has had Covid are telling people, that you need to take it easy as you are still recovering. Get better soon! Oh and thank you for another awesome recipe. I don’t think I have ever made one of your recipes that wasn’t a 5 star and there are just so many that are repeat’s.
Made it last night and had leftovers for lunch today. I did the olive version as my husband can’t abide sweet and savoury and has childhood nightmares of seventies apricot chicken. It’s definitely going to be on high rotation.
I’m sorry you have been ill, but glad you are getting back to normal. I have a question, can I used canned apricots in place of the dried / soaked apricots? See I have several tins of canned apricots, not sure even how I came to have them, let alone what to do with them until (hopefully now). Also, disreguard the 3 star rating, ive not tried this yet, and figured a half way point was appropriate. Will chang that at a later date.
We have enjoyed your delicious recipe again. Super combination of herbs and citrus. Greetings from the Netherlands
Hi Nagi,
Haven’t seen you around for a while and I’m glad to have you back.
Oh boy! what can I say about this tagine other than it’s right up my alley, we LOVE tagines. I also have a tagine dish that been waiting for a while to be used, this is certainly next.
We’re going overseas in a weeks time, but will be having this soon after we return home.
Great to be catching up with you again. X X JB
Get well soon Nagi. I’m just loving all of your recipes and look forward to the book. Take ample time to get well. ❤️
Hi Jill – I really am taking it easy, this COVID nastiness is definitely more than just your usual cold 🙂 Thank you for your lovely message Jill. I hope you are looking after yourself too! N x
What a happy surprise to see you when I logged online this morning, Nagi! I had a deep feeling that something was amiss in your world beyond cookbook deadlines. So glad you are on the mend! Love your recipes…the 5 stars indicate that, since I haven’t made this recipe yet. Hugs and prayers for your (and precious Dozer’s) continued well-being.
Hi Carolyn! Thanks for your lovely message. Pretty much all good now! Just an annoying cough that won’t go away and a bit more tired than usual. My friends are all saying it’s around 4 weeks before they felt back to their usual self! HUGS back (from a distance!! 😂) – N x
Nagi, so sorry to hear you have been down with Covid. Take it easy for awhile so you don’t have a relapse. It takes a lot out of you. Been there, done that. Looking forward to your cookbook like a kid looks forward to Christmas. I know it will be awesome. Hugs and a treat from me to Dozer. Take care. Wishing you well back here in the U.S.
Thank you Cherylynn! I really am taking it easy, normally I plough through colds with the help of some cold and flu medicine but this COVID nastiness is definitely not just your usual cold. So I’m definitely playing it safe. Hope you are taking care of yourself too! Sorry to hear you’ve had COVID, I hope it wasn’t too bad for you either. But on the other hand, I’m sort of glad to get it out of the way, it felt like it was going to get me eventually 😖 N xx
Hi Nagi!
It’s so good to hear from you!
I’m sorry you got Covid and I’m glad you’re doing well! Stay well and God bless my dear. Thank you for another great recipe and hugs to dozer!😊
Thanks Thea! And HUGS right back to you – socially distanced of course 😂 I hope you are staying safe and well too, avoiding COVID if you can, this is nasty business and feel very lucky that my symptoms were mild compared to some. Hugs passed onto Dozer too and happily received! He is being VERY smoochy these days. N x
Oh wow! This is your best ever. It tasted even better than it smelled while cooking. Thank you so much. Looking forward to the book 🙂
AWESOME! So glad to hear from someone who has made this 🙂 Thanks for letting me know you enjoyed it Chris! N xx
How would you used dried chickpeas?
Easiest tagine recipe I’ve made and a bit hit with adults and kids alike. Used chicken legs and a slice of lime rind instead of preserved lemon, garnished with toasted cashews, swapped the legumes for chunks of pumpkin. Really delicious, thank you.
Thanks Nagi I have been looking for a good Ras el hanout recipe for a while and after cooking a lot of your recipes i am sure this will be great (just like charlie) I hope you feel on top of your game soon.. I have not cooked this yet but the stars are for all the ones I have😁
Hi Noeline! Thanks for your well wishes, I don’t want to complain because I know others have had it much worse than me. I think you’ll love the Rasa el hanout! I think it’s the perfect balance of flavours 🙂 N x
Thank you so much for your delicious recipes. I have made several of them and every one of them was as hoped for.
So happy to see your post, I’ve missed you and your all inspiring recipes….. hope your soon feeling back to normal, but take it easy slow and strong…. For me selfishly I am looking forward to all your exciting dishes for winter big hugs To Dozer ..
Thank you Diane! I am definitely taking it easier than usual, hitting that SNOOZE button most mornings and getting a full 10 hours sleep a night, that’s unheard of for me!! Looking forward to getting back to routine new recipes, I MISS being here 🙂 N x
Hi Nagi,
Glad you and Dozer are back. Get your strength back and enjoy life as usual.
Take care and see you more often now. Hugs to Dozer
Thank you Bel! Time demands on the book are definitely easing so I am looking forward to spending more time back on my website, I have MISSED it!!! N xx