Name: Chicken Tagine
Prep time: 15 min
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Moroccan
Ingredients: 1.2 kg / 2.4 lb chicken thigh cutlets, bone-in, skin-on; 1/2 tsp salt; 1/2 tsp pepper; 2 tbsp olive oil; 1 onion, halved and sliced; 3 garlic cloves, finely minced; 2 tsp ground cumin; 2 tsp ground coriander; 2 tsp ground ginger; 2 tsp sweet paprika; 1/2 tsp cinnamon; 2 cups (500 ml) chicken stock/broth; 1/2 cup (90g) dried apricots; 1 preserved lemon, quartered and seeds removed; 1/2 cup (75g) green olives; 1 tbsp honey; 1/4 cup coriander/cilantro, chopped (garnish); 1/4 cup slivered almonds, toasted (optional garnish)

Why You’ll Love Chicken Tagine Recipe

• Authentic North African flavors that are deeply comforting and complex without being overly spicy
• One-pot cooking makes cleanup easy
• Versatile — dried fruit or olives can be used depending on what you prefer
• Fantastic for entertaining or weeknight dinners alike

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 cup dried apricot, halved
6 bone-in, skin-on chicken thighs
Salt
Olive oil
1 onion, sliced
2 garlic cloves, finely minced
1 cinnamon stick (or ground cinnamon)
Crushed tomato
Canned chickpeas, drained
Preserved lemon skin, minced
Chicken stock
Ras el hanout spice blend (spices like ground cumin, ginger, black pepper, allspice, coriander, clove)
Fresh coriander for serving (optional)

Directions

Soak the dried apricots in boiling water for 30 minutes to plump up (optional).
Season the chicken thighs with salt.
Heat olive oil in a large, deep skillet or pot over high heat. Add chicken skin-side down and cook until deeply golden. Turn and brown on the other side briefly, then remove to a plate.
Discard all but a couple of tablespoons of fat from the pan. Reduce heat to medium, add onion and sauté for about 3 minutes. Add garlic and cook for 1 minute. Stir in the ras el hanout spice blend for about 30 seconds.
Add the cinnamon stick, crushed tomato, drained chickpeas, plumped apricots, chicken stock, and preserved lemon. Stir to combine.
Nestle the chicken pieces back into the sauce, skin side up.
Bring the mixture to a simmer, cover, and cook for about 5 minutes. Reduce heat and simmer uncovered for about 20 minutes, or until the chicken is cooked through and tender.
Remove from heat and let rest for a few minutes. Sprinkle with fresh coriander if using, and serve over couscous.

Servings and timing

Servings: 6
Prep time: about 15 minutes
Cook time: about 40 minutes

Variations

• Replace dried apricots with golden raisins, figs, or dates for a different sweetness profile
• Use green or Kalamata olives instead of dried fruit for a more savory twist
• Try lamb instead of chicken for a richer variation
• Add carrots or sweet potatoes for extra heartiness and color
• Swap preserved lemon with fresh lemon zest and juice if unavailable
• Spice it up with a pinch of cayenne or harissa for a bolder kick

Storage/Reheating

Refrigerate leftovers in an airtight container for up to 4 days.
Freeze cooled tagine in freezer-safe containers for up to 3 months.
Reheat gently on the stovetop over low heat or in the microwave until warmed through.

FAQs

What is a tagine?

A tagine refers to both a North African slow-cooked stew and the conical clay pot traditionally used to cook it.

Can I make this without a tagine pot?

Yes — a large heavy pot, Dutch oven, or deep skillet with a lid works perfectly.

What can I serve with chicken tagine?

Serve it over couscous, rice, or with flatbread to soak up the flavorful sauce.

Can I use chicken breasts instead of thighs?

You can, but thighs stay juicier and more flavorful; if using breasts, add them later in the cooking so they don’t dry out.

Can I omit dried apricots?

Yes — you can substitute green or Kalamata olives or use other dried fruits like figs or raisins.

What spice blend should I use?

Ras el hanout is traditional, but you can also use a mix of cumin, ginger, cinnamon, coriander, and paprika.

How do I make it less sweet?

Reduce or omit the dried fruit and adjust savory spices to your taste.

Can this be made in a slow cooker?

Yes — brown the chicken first, then add all ingredients to the slow cooker and cook on low for several hours.

Is preserved lemon necessary?

No — but it adds a distinctive tangy flavor; lemon zest and juice can be used instead.

How long does it keep in the fridge?

Up to 4 days in an airtight container.

Conclusion

This Chicken Tagine is a deeply flavorful Moroccan stew that brings together aromatic spices, tender chicken, and a rich sauce that’s perfect over couscous. Its balance of sweet, savory, and tangy elements makes it a standout dish for both family meals and special occasions. With flexible ingredient options and easy storage, it’s a recipe you’ll want to make again and again.