This Moroccan-inspired chicken tagine simmers chicken thighs with warm spices, preserved lemon, olives and dried apricots until tender in a tagine pot or heavy Dutch oven. The covered pot traps steam, helping the chicken cook gently while the sauce turns savory, tangy and lightly sweet; regional and family versions vary, so the fruit and seasoning can be adjusted.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1 tsp (6 g) fine salt, plus more to taste
- ½ tsp (1 g) freshly ground black pepper
- 1 tbsp (15 ml) olive oil
- 2 medium yellow onions, thinly sliced, about 3 cups (330 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (10 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground coriander
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (0.5 g) ground turmeric
- 1 cup (240 ml) low-sodium chicken broth or water
- ½ cup (75 g) dried apricots, halved
- ½ cup (70 g) pitted green olives
- 1 preserved lemon, rinsed, pulp discarded and peel thinly sliced, about ¼ cup (35 g)
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
- 1 tbsp (15 ml) lemon juice, or to taste
Instructions
- Pat the chicken dry, then season all over with the salt and pepper. If using a ceramic tagine, check its manufacturer’s instructions: many are not safe for direct stovetop heat, and some require a heat diffuser or gradual warming. Set the tagine base over low to medium-low heat, or use a heavy Dutch oven over medium heat.
- Add the olive oil. Working in batches if needed, place the chicken skin-side down and brown for 6–8 minutes, until the skin is golden. Turn and brown the other side for 2 minutes. Transfer the chicken to a plate; it will finish cooking later.
- Add the onions to the pot and cook for 6–8 minutes, stirring often, until softened. If they begin to stick, add a tablespoon (15 ml) of water. Stir in the garlic, cumin, ginger, coriander, cinnamon and turmeric; cook for 30 seconds, just until fragrant.
- Pour in the broth and scrape up the browned bits. Return the chicken to the pot skin-side up, arranging it in a single layer over the onions. Cover with the tagine lid or a tight-fitting lid and bring the liquid to a gentle simmer. Reduce the heat to low and cook for 35 minutes. The liquid should barely bubble; do not boil hard.
- Scatter the apricots, olives and sliced preserved lemon around the chicken, keeping the skin mostly above the liquid. Cover and simmer for another 15–20 minutes, until the chicken is tender. Check the thickest part of each thigh with a food thermometer, avoiding the bone: poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. If it has not reached that temperature, continue cooking and check again after a few minutes.
- Uncover the pot and simmer gently for 2–5 minutes if you want a slightly thicker sauce. Stir in the cilantro, parsley and lemon juice. Taste the sauce before adding more salt, since olives and preserved lemon are salty. Serve hot.
Tips
- Use a safe heat source. Unglazed or glazed tagines differ in how they tolerate heat. Follow the maker’s directions, use a diffuser if required, and avoid sudden temperature changes that can crack ceramic. A Dutch oven gives a similar braise if your tagine is decorative or oven-only.
- Keep the simmer gentle. A hard boil can make the chicken tough and cause the sauce to reduce too quickly. If the pot looks dry before the chicken is tender, add broth or water 2 tablespoons (30 ml) at a time.
- Adjust the preserved lemon. Preserved lemons are a traditional ingredient with a distinct salty, fermented-citrus flavor. If unavailable, use 1 tablespoon (15 ml) lemon zest and 1 tablespoon (15 ml) lemon juice, then season carefully; the result is brighter and less savory.
- Watch the salt. Low-sodium broth helps keep the finished sauce balanced. Rinse olives and preserved lemon if they taste especially salty, and do the final seasoning only after they have simmered.
Serving Suggestions
Spoon the chicken, fruit and sauce over couscous, rice or warm flatbread so the grains can absorb the juices. For a traditional Moroccan-style table, serve with crusty bread or couscous and a simple salad of tomatoes, cucumber and herbs. Add extra chopped cilantro or parsley at the table, and offer lemon wedges for anyone who wants more acidity.
Variations
For a more savory version, replace the apricots with ½ cup (75 g) pitted green olives or add ½ cup (80 g) drained chickpeas during the final 15 minutes. Use bone-in chicken legs in place of thighs, checking each piece for 165°F (74°C); larger pieces may need extra simmering time. For a meat-free tagine, omit the chicken, add two drained cans of chickpeas (about 3 cups/510 g) and 1½ cups (360 ml) broth, and simmer until the onions and fruit are tender. Add the chickpeas with the apricots and check seasoning as the sauce reduces.
Storage and Reheating
Refrigerate leftovers within 2 hours of cooking in a covered, shallow container; keep for 3–4 days. For longer storage, freeze in a freezer-safe container for up to 3 months for best quality, then thaw overnight in the refrigerator. Reheat on the stovetop over low heat with a splash of broth or water, stirring gently, until steaming throughout and the chicken reaches 165°F (74°C). You can also microwave individual portions, covering loosely and turning or stirring halfway through; verify the temperature in the thickest piece. Do not leave cooked chicken at room temperature for more than 2 hours.
Frequently Asked Questions
Can I make this recipe without a tagine pot?
Yes. A heavy Dutch oven or other covered, heavy-bottomed pot works well on the stovetop. Keep the heat low and make sure the lid fits closely so the braise does not dry out.
Can I use boneless chicken thighs?
Yes. Use about 2 lb (900 g) and begin checking for doneness after 25 minutes of covered simmering, adding the fruit and olives when the chicken is nearly done. Cook until every piece reaches 165°F (74°C); boneless thighs may finish sooner than bone-in pieces.
Can I use fresh lemon instead of preserved lemon?
Yes, but the flavor will be different. Add lemon zest and juice as suggested in the tips, and taste before adding salt. Fresh lemon provides acidity but not the mellow, salty depth of preserved lemon.
Why is my sauce watery?
Tagines trap steam, so the sauce may stay thinner than expected. Remove the lid and simmer gently for a few minutes after the chicken is cooked, or serve it over couscous to absorb the extra liquid. Avoid raising the heat sharply.
Can I prepare it ahead?
You can slice the onions, chop the herbs and measure the spices a day ahead, keeping each covered in the refrigerator. The cooked dish also reheats well; cool and refrigerate it within 2 hours, then reheat to 165°F (74°C) before serving.
Do I need to brown the chicken?
Browning is recommended for deeper flavor and color, but it is not essential. If you skip it, cook the onions and spices as directed, then add the seasoned chicken and proceed with the covered simmer, checking the internal temperature before serving.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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