Easy Chicken Tagine
Experience a burst of Moroccan flavors with this Easy Chicken Tagine. Tender chicken thighs simmered with aromatic spices, sweet apricots, and tangy preserved lemon—perfect for a comforting meal.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Total Time: 75 minutes
- Yield: 4 servings 1x
- Category: Lunch
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 tsp ground turmeric
- 200g dried apricots
- 50g flaked almonds, toasted
- 8 chicken thighs, skin on
- 2 tbsp honey
- 2 onions, finely chopped
- 2 tsp ground ginger
- 200ml chicken stock
- 1 preserved lemon, quartered, pulp removed, rind finely chopped
- 2 tbsp olive oil
- 1 tsp paprika
- 3 garlic cloves, minced
- 400g can chopped tomatoes
- 2 tsp ground cinnamon
- 1 tsp ground cumin
- 1/2 tsp ground black pepper
- Fresh coriander, chopped, for garnish
Instructions
- Heat 2 tablespoons of olive oil in a large, heavy-bottomed pan over medium-high heat. Add the chicken thighs and cook until browned on all sides. Remove the chicken and set aside.
- In the same pan, add the finely chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional 2 minutes.
- Stir in the ground ginger, ground cinnamon, ground cumin, ground turmeric, paprika, and ground black pepper. Cook for 1 minute to let the spices release their flavors.
- Return the browned chicken to the pan. Pour in the chicken stock and chopped tomatoes. Stir to combine. Add the preserved lemon, dried apricots, and honey. Bring the mixture to a simmer.
- Reduce the heat to low, cover the pan, and cook for 1 hour, or until the chicken is tender and the sauce has thickened.
- Before serving, sprinkle with toasted flaked almonds and chopped fresh coriander.
Nutrition
- Calories: 450
- Sugar: 18g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 4g
- Carbohydrates: 45g
- Fiber: 5g
- Protein: 27g
- Cholesterol: 120mg