If you’re looking for a comforting, aromatic dish that’s bursting with bold spices and tender flavors, you’ve come to the right place. Today, I’m sharing my go-to recipe for Moroccan Chicken Tagine—a traditional slow-cooked stew loaded with juicy chicken, sweet apricots, and earthy vegetables. It’s the kind of meal that feels like a warm hug, and the best part? You don’t need a traditional tagine pot to make it shine!
Why You Will Love This Recipe
This Moroccan Chicken Tagine is an explosion of flavor with minimal effort. The blend of spices like cumin, cinnamon, and turmeric creates a rich, fragrant sauce that seeps into every bite of chicken and vegetable. It’s a one-pot wonder that works for weeknight dinners or weekend gatherings, and the leftovers taste even better the next day. Plus, it’s forgiving—swap veggies based on what you have, and it’ll still turn out delicious!
Ingredients:
- 6 bone-in, skin-on chicken thighs
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 large carrots, peeled and sliced
- 1 sweet potato, cubed
- 1 cup dried apricots
- 1 can (14 oz) chickpeas, drained
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- 1 lemon, cut into wedges
Ingredient Prep Guide
Chicken: Pat the chicken thighs dry with a paper towel to help them brown better. Trim excess fat if needed. Bone-in thighs stay juicier, but boneless work too (just reduce cooking time slightly).
Vegetables: Cut carrots and sweet potatoes into even, bite-sized pieces to ensure they cook uniformly. If your onion is large, dice it finely so it melts into the sauce.
Apricots: If your dried apricots are very firm, soak them in warm water for 10 minutes to plump them up. Drain before using.
Spices: Measure spices ahead of time into a small bowl. Always check their freshness—old spices lose their punch!
Equipment & Tools
- Large Dutch oven or heavy-bottomed pot with lid
- Mixing bowl
- Sharp knife and cutting board
- Wooden spoon or spatula
- Measuring spoons
Step-by-Step Instructions
Step 1: Season and brown the chicken. Heat olive oil in your pot over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook for 5–6 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
Step 2: Cook the aromatics. Lower the heat to medium. Add the onion and garlic to the pot and sauté for 3 minutes until softened. Stir in all the spices (cumin, cinnamon, turmeric, paprika) and cook for 1 minute to toast them—this unlocks their flavor!
Step 3: Layer the tagine. Add the carrots, sweet potato, apricots, and chickpeas to the pot, mixing gently with the onions. Pour in the chicken broth and honey, then stir to combine. Nestle the chicken thighs into the mixture, skin-side up, so they stay crispy.
Step 4: Simmer low and slow. Cover the pot and reduce the heat to low. Let it simmer for 40–45 minutes until the chicken is cooked through and the vegetables are tender. Avoid stirring too much to keep the chicken skin intact.
Step 5: Garnish and serve. Squeeze fresh lemon juice over the tagine and sprinkle with cilantro or parsley. Serve straight from the pot for a rustic feel!
Key Details
Total Time: 1 hour 15 mins (Prep: 20 mins | Cook: 55 mins)
🍽️ Servings: 4–6 people
⚙️ Equipment: Dutch oven, knife, cutting board
Serving Suggestions
With Grains: Serve the tagine over fluffy couscous or quinoa to soak up the sauce. For a gluten-free option, try cauliflower rice.
Bread on the Side: Warm crusty bread or pita is perfect for scooping up tender veggies and chickpeas.
Fresh Salads: Balance the richness with a simple cucumber-tomato salad or a shaved carrot salad dressed in lemon and mint.
Pro Tips
Marinate in Advance: For deeper flavor, toss the chicken in the spice mix and let it sit in the fridge for 1–2 hours before cooking.
Adjust Sweetness: If apricots are too sweet for your taste, substitute prunes or raisins—or add a handful of green olives for a salty twist.
Slow-Cooker Hack: No time to babysit the stove? Combine all ingredients (except garnishes) in a slow cooker and cook on low for 6–7 hours.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 3 days. To freeze, let the tagine cool completely, then transfer to freezer-safe bags or containers. It’ll keep for up to 3 months. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce seems too thick.
Troubleshooting
Sauce Too Thin? Remove the chicken and veggies, then simmer the sauce uncovered for 5–10 minutes to thicken. Add a spoonful of tomato paste for extra body.
Chicken Dry? Bone-in thighs are hard to overcook, but if using boneless, reduce cooking time to 25–30 minutes.
Too Salty? Stir in a squeeze of lemon juice or a teaspoon of honey to balance the flavors.
Frequently Asked Questions
Can I make this without a tagine pot?
Absolutely! A Dutch oven, slow cooker, or even a heavy skillet with a tight-fitting lid will work.
Is this recipe spicy?
Not at all—the spices are warm and aromatic, not hot. Add a pinch of cayenne if you like heat!
Can I use chicken breasts instead?
Yes, but they’ll cook faster. Check for doneness after 20–25 minutes to avoid dryness.
Moroccan Chicken Tagine
Ingredients
- 6 bone-in skin-on chicken thighs
- 1 large onion chopped
- 4 garlic cloves minced
- 2 large carrots peeled and sliced
- 1 sweet potato cubed
- 1 cup dried apricots
- 1 can 14 oz chickpeas, drained
- 2 cups chicken broth
- 1 tbsp olive oil
- 1 tbsp honey
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 tsp turmeric
- 1 tsp paprika
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
- 1 lemon cut into wedges
Instructions
- Season and brown the chicken. Heat olive oil in your pot over medium-high heat. Season the chicken thighs with salt and pepper, then place them skin-side down in the pot. Cook for 5–6 minutes until golden brown. Flip and cook for another 3 minutes. Remove and set aside.
- Cook the aromatics. Lower the heat to medium. Add the onion and garlic to the pot and sauté for 3 minutes until softened. Stir in all the spices (cumin, cinnamon, turmeric, paprika) and cook for 1 minute to toast them.
- Layer the tagine. Add the carrots, sweet potato, apricots, and chickpeas to the pot, mixing gently with the onions. Pour in the chicken broth and honey, then stir to combine. Nestle the chicken thighs into the mixture, skin-side up.
- Simmer low and slow. Cover the pot and reduce the heat to low. Let it simmer for 40–45 minutes until the chicken is cooked through and the vegetables are tender. Avoid stirring too much to keep the chicken skin intact.
- Garnish and serve. Squeeze fresh lemon juice over the tagine and sprinkle with cilantro or parsley. Serve straight from the pot.
