This Moroccan chicken tagine is a warm, spiced one-pot dinner made with tender chicken thighs, sweet apricots, and a blend of traditional Moroccan spices. Simmered low and slow, it’s a comforting family recipe that’s naturally high in protein and easy enough for a weeknight, yet special enough for guests.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
Why Make This Recipe
Growing up, tagine was the dish that meant home — slow-cooked, fragrant, and always better the next day. This version keeps the traditional spice blend (cumin, ginger, cinnamon, turmeric) but simplifies the method so you don’t need an actual clay tagine pot — just one skillet or Dutch oven.
Ingredients:
- 6 bone-in, skin-on chicken thighs (about 2 lbs)
- 2 tbsp olive oil
- 1 large yellow onion, sliced
- 4 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground ginger
- 1/2 tsp ground cinnamon
- 1/2 tsp turmeric
- 1/4 tsp cayenne (optional)
- 1 cup chicken broth
- 1/2 cup dried apricots, halved
- 1/3 cup green olives
- 1 preserved lemon, quartered (or zest of 1 fresh lemon)
- 2 tbsp fresh cilantro, chopped
- Salt and pepper to taste
How to Make Moroccan Chicken Tagine:
- Season chicken thighs generously with salt, pepper, cumin, ginger, cinnamon, and turmeric.
- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Sear chicken skin-side down until golden, about 5 minutes per side. Remove and set aside.
- In the same pot, sauté onion until softened, about 5 minutes. Add garlic and cook 1 minute more.
- Pour in chicken broth, scraping up any browned bits. Return chicken to the pot, skin-side up.
- Add apricots, olives, and preserved lemon. Cover and simmer on low for 35-40 minutes, until chicken is tender and cooked through.
- Garnish with fresh cilantro and serve warm over couscous or rice.
Notes: No preserved lemon? Fresh lemon zest and a splash of lemon juice work as a substitu
Pair this with Moroccan Lentil Soup for a full Moroccan-inspired dinner spread