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Moroccan Chicken Tagine

Moroccan Chicken Tagine

Aromatic, fall apart tender chicken simmered in a rich sauce with sweet apricots and crunchy almonds. An easy one skillet meal that tastes like it cooked all day.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course Dinner, Main Course
Cuisine Moroccan
Servings 4

Ingredients
  

  • 6 boneless skinless chicken thighs, cut into 1.5 inch cubes
  • 1 tbsp olive oil
  • 1 medium yellow onion finely diced
  • 4 cloves garlic minced
  • 2 tbsp fresh ginger chopped
  • 2/3 cup carrots thinly sliced
  • 1/2 tsp ground cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp saffron threads
  • 1 tsp ground turmeric
  • 1 tsp ground ginger
  • 1 tbsp ground coriander
  • 1 tbsp ground cumin
  • 1 tbsp tomato paste
  • 1 14 oz can chopped tomatoes
  • 3/4 cup chicken stock
  • 1 1/2 tbsp honey or maple syrup optional
  • 1 tsp lemon zest
  • 1/2 cup dried apricots diced
  • 1/3 cup flaked almonds plus 1 tbsp for garnish
  • Fresh parsley chopped (for garnish)
  • Cooked saffron rice or couscous for serving

Instructions
 

  • Cut the chicken thighs into 1 1/2 inch sized cubes. Heat the olive oil in a large skillet over medium high heat.
  • Add the cubed chicken and cook for approximately 8 minutes, stirring occasionally, until golden brown on all sides. Once seared, remove the chicken from the skillet and set aside on a plate.
  • Add the diced onion, fresh ginger, and garlic to the same skillet. Cook for 4 minutes over medium heat until the onion begins to soften.
  • Add the sliced carrots and cook for another 4 minutes.
  • Add the cinnamon, paprika, saffron, turmeric, ground ginger, coriander, and cumin to the skillet. Stir to coat the vegetables in the spices.
  • Add the tomato paste, canned tomatoes, chicken stock, honey (if using), and the seared chicken. Stir everything together to combine.
  • Cover the skillet with a lid and let it simmer on medium low heat for 30 minutes. The chicken should be very tender and the sauce will have thickened.
  • After 30 minutes, turn off the heat. Stir in the lemon zest, diced dried apricots, and flaked almonds.
  • Serve the tagine over saffron rice or couscous. Garnish with the extra flaked almonds and fresh chopped parsley.

Notes

  • Whole30 Option: Omit the honey or maple syrup. The dish will still be delicious.
  • Storage: Store in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
  • Chicken: Chicken thighs are highly recommended over breasts for the best flavor and texture.