Description
A vibrant, one-pot North African dish featuring warmly spiced chicken thighs, dried apricots, and a fragrant blend of cinnamon, turmeric, and lemon.
Ingredients
6 bone-in, skinless chicken thighs
2 medium onions, sliced thin
3 garlic cloves, minced
1 tsp cinnamon
1 tsp ground ginger
2 tsp turmeric
3 tbsp olive oil
¾ cup chicken broth
½ cup dried apricots
1 preserved lemon (or lemon zest + olives)
Salt and freshly ground black pepper to taste
Chopped parsley or slivered almonds for garnish
Instructions
Heat oil in tagine pot or Dutch oven. Sear chicken thighs 3-4 mins per side. Remove.
Sauté onions for 10 minutes until soft.
Add garlic, cinnamon, turmeric, and ginger. Stir for 1 minute until fragrant.
Return chicken. Add broth, apricots, and lemon. Bring to a simmer.
Cover and cook on low for 45–60 minutes, stirring occasionally.
Sprinkle with parsley or almonds before serving.
Notes
You can use chickpeas for a vegetarian version.
Freezes well up to 3 months in airtight containers.
Serve over couscous or flatbread for best taste.
- Prep Time: 20 minutes
- Cook Time: 65 minutes
- Category: Dinner
- Method: Simmered
- Cuisine: Moroccan
Nutrition
- Calories: 380
- Fat: 18g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 32g
- Cholesterol: 95mg
Keywords: moroccan chicken tagine, tagine dinner, North African recipe