John Washington
Hearty Moroccan Chicken Tagine: A Deliciously Spiced Stew with Apricots and Almonds
Moroccan Chicken Tagine is a flavorful and aromatic stew that combines tender chicken, sweet apricots, and crunchy almonds with a medley of spices to create a dish that’s both comforting and exotic. This traditional North African dish is cooked slowly to allow the flavors to meld, making it perfect for both special occasions and everyday meals. Serve it over couscous or with crusty bread to soak up the rich sauce.
Ingredients
For the Chicken Marinade:
1 kg (2.2 lbs) of chicken thighs, bone-in and skinless
2 tbsp olive oil
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 tsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground turmeric
2 garlic cloves, minced
Salt and pepper, to taste
For the Tagine:
2 tbsp olive oil
1 large onion, finely chopped
3 cloves of garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground paprika
1 cinnamon stick
1 cup chicken broth
1 can (400 g/14 oz) of diced tomatoes
1 cup dried apricots, halved
1/2 cup sliced almonds, toasted
1 tbsp honey
1/4 cup fresh cilantro, chopped
1/4 cup fresh flat-leaf parsley, chopped
* Salt and pepper, to taste
Instructions
Marinate the Chicken:
1. In a large bowl, combine the olive oil, cumin, coriander, paprika, ginger, cinnamon, turmeric, garlic, salt, and pepper.
2. Add the chicken thighs and toss to coat thoroughly. Cover the bowl and marinate in the refrigerator for at least 1 hour, preferably overnight.
Cook the Tagine:
1. Heat the olive oil in a large tagine or heavy-bottomed pot over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the garlic, ground cumin, ground coriander, ground paprika, and the cinnamon stick. Cook for another 2 minutes until fragrant.
4. Add the marinated chicken thighs to the pot, browning them on all sides.
5. Pour in the chicken broth and canned tomatoes. Bring the mixture to a boil, then reduce the heat to low and cover.
6. Simmer for 30 minutes, stirring occasionally.
7. Add the dried apricots and honey. Continue to simmer for an additional 20-30 minutes, or until the chicken is tender and fully cooked.
8. Stir in the toasted almonds, cilantro, and parsley. Season with salt and pepper to taste.
Serve:
Serve the Moroccan Chicken Tagine hot, over a bed of couscous or with crusty bread on the side. Garnish with extra chopped cilantro and parsley if desired.
Enjoy the rich and aromatic flavors of this Moroccan delight!
