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Moroccan Chicken Tagine
Prep
20 mins
Cook
1 hr 50 mins
Servings
6
Difficulty
Hard
This is my go to dish whenever I want to impress without spending hours in the kitchen. Moroccan chicken tagine brings warm, exotic spices together in a way that feels fancy but honestly couldn't be simpler. The beauty of this recipe is that most of the heavy lifting happens while the chicken braises away, so you're really only looking at about twenty minutes of prep work. All those aromatic spices like cinnamon, cumin, and turmeric aren't just there for flavor either. Turmeric is packed with anti inflammatory compounds that are genuinely good for you, which means you can feel great about serving this to your family. Once you make it the first time, you'll understand why this North African classic has become a staple in my kitchen.
Ella x
Ingredients
- ¼ cup ground cinnamon¼ cup ground cinnamon
- ¼ cup ground cumin¼ cup ground cumin
- 22 tablespoons ground turmeric
- 22 tablespoons ground coriander
- 22 tablespoons ground ginger
- 22 tablespoons crushed dried mint
- 11 tablespoon salt
- 22 teaspoons ground black pepper
Detail level
Instructions
- 1
Make the spice mix: Mix cinnamon, cumin, turmeric, coriander, ginger, mint, salt, and pepper together in a bowl. Measure out 1/2 cup spice mix and set remaining mix aside for another use.
- 2
Make the tagine: Bring a small pot of water to a boil. Add apricots and raisins and cook until soft, about 5 minutes. Drain, reserving 1/2 cup cooking water.
- 3
Place chicken and 1/2 cup reserved spice mix into a bowl; toss until thoroughly coated.
- 4
Pour enough olive oil into a large skillet or Dutch oven to coat the bottom; turn heat to medium. Cook chicken in the hot skillet until golden brown and it releases easily from the skillet, 3 to 4 minutes per side. Add onion and garlic; cook and stir until fragrant, 2 to 3 minutes.
- 5
Add apricots, raisins, and reserved 1/2 cup cooking water; stir in chicken broth and honey. Cover, reduce the heat to low, and cook until chicken is very tender, 1 1/2 to 2 hours.
- 6
Serve chicken garnished with cilantro and almonds.
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