This Moroccan-inspired chicken tagine simmers chicken thighs with tomatoes, chickpeas, apricots and warm spices for a fragrant, gently sweet one-pot meal. It is designed to be low in added fat, with the apricots bringing sweetness and the chickpeas making it hearty; regional and family tagines vary widely, and this is a practical weeknight version rather than a claim to be the only traditional recipe.
Ingredients
- 1½ lb (680 g) boneless, skinless chicken thighs, trimmed and cut into 1½-inch (4 cm) pieces
- 1 large yellow onion, about 8 oz (225 g), finely chopped
- 2 garlic cloves, minced
- 1 tsp (5 ml) olive oil
- 2 tsp (4 g) ground cumin
- 1 tsp (2 g) ground coriander
- 1 tsp (2 g) ground paprika
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (0.5 g) ground turmeric
- 1 tbsp (16 g) tomato paste
- 1 can (14.5 oz / 411 g) chopped tomatoes, with their juices
- 1 cup (240 ml) low-sodium chicken broth
- ½ cup (75 g) dried apricots, quartered
- 1 can (15 oz / 425 g) chickpeas, drained and rinsed, about 1½ cups (250 g)
- ½ tsp (3 g) fine salt, plus more to taste
- ¼ tsp (0.5 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh cilantro or parsley
- 1 tbsp (15 ml) fresh lemon juice
Instructions
- Prepare the ingredients: trim the chicken and cut it into evenly sized pieces, chop the onion and apricots, mince the garlic, and rinse and drain the chickpeas. Pat the chicken dry with paper towels so it browns more readily. Keep raw chicken and its utensils separate from ready-to-eat ingredients.
- Heat the oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the onion and cook for 6–8 minutes, stirring regularly, until soft and translucent but not deeply browned. If it begins to stick, add a tablespoon of water rather than more oil.
- Stir in the garlic, cumin, coriander, paprika, cinnamon and turmeric. Cook for 30 seconds, just until fragrant; spices can turn bitter if left to scorch. Add the tomato paste and stir for another minute to coat the onion.
- Add the chicken and toss to coat it in the spice mixture. Cook for 3–4 minutes, turning the pieces once or twice. They do not need to cook through at this stage. Pour in the tomatoes and broth, then add the apricots, salt and pepper. Scrape the bottom of the pot to loosen any browned bits.
- Bring the liquid to a gentle simmer, then reduce the heat to low. Cover and cook for 30 minutes, stirring once halfway through. Keep the stew at a steady, gentle bubble rather than a vigorous boil, which can make chicken tougher and cause the sauce to reduce too quickly.
- Stir in the drained chickpeas. Cover and simmer for another 10–12 minutes, until the chicken is tender and cooked through. Check the thickest chicken pieces with a food thermometer; USDA FSIS safe minimum temperature for poultry is 165°F (74°C). If needed, cook for a few more minutes and check again.
- Remove the lid and simmer for 3–5 minutes if you prefer a thicker sauce. Stir in the lemon juice and chopped cilantro or parsley, taste, and adjust salt and pepper. Let the tagine stand off the heat for 3 minutes before serving.
Tips
- Choose the right pot: A broad, heavy pot helps the sauce simmer evenly. A traditional tagine can be used if it is suitable for stovetop cooking; follow its manufacturer’s heat guidance, since some need a diffuser or gradual heating.
- Keep the oil measured: A teaspoon is enough to soften the onion in a good nonstick or heavy-bottomed pot. Add a splash of broth or water if the onion catches, rather than pouring in extra oil.
- Balance the sweetness: Apricots differ in size and sweetness. Start with the stated amount, then add a little more lemon juice at the end if the sauce tastes too sweet.
- Use a safe thermometer: Check a large chicken piece without touching the pot. Color alone is not a dependable way to determine doneness.
Serving Suggestions
Serve the tagine hot with couscous, brown rice, bulgur or warm flatbread to catch the tomato-spice sauce. For a lighter accompaniment, offer steamed green beans, roasted cauliflower or a crisp cucumber and tomato salad. Add extra chopped herbs and lemon wedges at the table. If you are following a particular Slimming World plan, check how couscous, bread and other accompaniments fit its current guidance; plan rules and allowances can change.
Variations
For a meat-free version, replace the chicken with 1 lb (450 g) of cubed butternut squash and add an extra ½ can (about ¾ cup / 125 g) of chickpeas. Simmer the squash until fork-tender, usually 25–35 minutes, adding it with the tomatoes. For a different fruit note, use ½ cup (75 g) chopped pitted dates instead of apricots; the sauce will be sweeter, so finish with lemon to taste.
You can use boneless, skinless chicken breast instead of thighs, but add it after the sauce has simmered for 15 minutes and begin checking it after 12–15 minutes more; breast can dry out if overcooked. For more heat, add ¼–½ tsp (0.5–1 g) cayenne or a pinch of chili flakes with the spices. Preserved lemon is a traditional ingredient in some Moroccan tagines: if available, rinse and finely chop a small piece of peel and use it in place of some of the fresh lemon juice. It gives a salty, deeply citrusy flavor, so taste before adding extra salt.
Storage and Reheating
Cool leftovers promptly and refrigerate them in a covered, shallow container within 2 hours of cooking. Keep for 3–4 days in a refrigerator at 40°F (4°C) or colder. Freeze in airtight portions for up to 3 months for best quality; thaw overnight in the refrigerator before reheating. Reheat on the stovetop over medium-low heat, stirring occasionally and adding a splash of broth or water if needed, until steaming throughout and 165°F (74°C). In a microwave, cover loosely, stir partway through, and check the center with a food thermometer. Reheat only the portion you plan to eat.
Frequently Asked Questions
Can I make this tagine ahead?
Yes. Make it a day ahead, cool it promptly and refrigerate it. The flavors meld as it rests, and the sauce may thicken; loosen it with a little broth while reheating to 165°F (74°C).
Can I cook it in a slow cooker?
Yes. Soften the onion and bloom the spices in a pan first for the best flavor, then transfer them with the remaining ingredients except the chickpeas, herbs and lemon to the slow cooker. Cook on low for about 4–5 hours or high for 2½–3 hours, add chickpeas for the final 30 minutes, and verify the chicken reaches 165°F (74°C). Appliance times vary.
Is this an authentic Moroccan tagine?
It takes inspiration from Moroccan tagines, which are slow-cooked stews often named for the conical cooking vessel used to make them. Ingredients and techniques vary by region and household. This version uses widely available ingredients and a standard heavy pot, so it is best described as Moroccan-inspired.
What can I use instead of dried apricots?
Use chopped pitted dates or prunes in the same quantity for a richer, sweeter sauce. For less sweetness, omit the fruit and add another ½ cup (120 ml) broth; the result will be more savory and less fruity.
Why is my sauce watery?
Different canned tomatoes release different amounts of liquid. Remove the lid and simmer the stew for a few minutes to reduce it, stirring so the bottom does not catch. Avoid adding flour or cornstarch unless you specifically want a thicker, less traditional sauce.
Can I use bone-in chicken?
Yes, but it will take longer and be less convenient to portion. Simmer until a thermometer inserted into the thickest part, away from the bone, reads at least 165°F (74°C); allow extra cooking time and check more than one piece.
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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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