The Flavors of Morocco in a Tagine
Tagine is a traditional North African dish named after the clay pot in which it is cooked. This method of slow cooking allows flavors to meld together creating a fragrant and delicious meal.
My Moroccan Chicken Tagine recipe brings together aromatic spices, tender chicken, and sweet dried fruits for a hearty and exotic dish that will transport you to the bustling markets of Marrakech.
Ingredients:
- 1 kg chicken thighs, bone-in
- 2 tablespoons olive oil
- 1 large onion, chopped
- 3 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- Salt and pepper to taste
- 400g canned chopped tomatoes
- 200ml chicken broth
- 100g dried apricots, halved
- 100g pitted green olives
- Fresh coriander leaves, chopped, for garnish
Instructions:
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a tagine or large skillet over medium heat. Brown the chicken on all sides and set aside.
- In the same pot, sauté the onion and garlic until softened.
- Add the cumin, ginger, cinnamon, turmeric, coriander, and paprika. Cook for 1-2 minutes until fragrant.
- Return the chicken to the pot and add the chopped tomatoes and chicken broth. Bring to a simmer, then reduce heat and cover. Cook for 45 minutes.
- Stir in the apricots and olives, cover, and cook for an additional 15 minutes until the chicken is tender.
- Adjust seasoning with salt and pepper if needed.
- Serve the Moroccan Chicken Tagine hot, garnished with fresh coriander leaves.
This Moroccan Chicken Tagine is best enjoyed with couscous or crusty bread to soak up the flavorful sauce. Bon appétit!