MOROCCAN CHICKEN TAGINE

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I’m obsessed with chicken stews. I’ve already shared a great Indian recipe (butter chicken) and thought that now it’s time for a Moroccan chicken tagine! I fell in love with Moroccan cuisine in 2001 when I lived in Spain. I was visiting Granada one weekend and went to a Moroccan restaurant and it was ❤️ at first sight. Then Caroline came to visit me in Madrid and we went over to her uncle and aunt’s house and Tia Mercedes made a Moroccan meal that I’ll never, ever forget. It was out of this 🌎!!! Yesterday, I found this great recipe on recipetineats.com that turned out amazing. So go ahead and make it now, I promise you won’t regret it.

Enjoy, Helena 💗


INGREDIENTS:

  • 150g dried apricots, halved
  • 6x220g (1.3kg) chicken thighs (bone-in, skin-on)
  • Salt & pepper to season chicken
  • 2 tbsp olive oil
  • 1 onion, thinly sliced
  • 2 garlic cloves, finely minced
  • 4½ tsp Ras el Hanout spice
  • 1 cinnamon stick
  • 400g (1 can) crushed tomatoes
  • 400g (1 can) chickpeas
  • 1 tbsp preserved lemon skin, finely minced
  • 625ml (2½ cups) chicken stock
  • ⅓ cup slivered almonds, roasted

DIRECTIONS:

  1. Cut dried apricots in halves and soak them in a bowl of boiling water for 30 min, then drain. 

  2. Sprinkle both sides of the chicken with salt & pepper. 

  3. Heat oil in a large, deep skillet/pot over high heat. Place chicken in the skillet skin side down and cook for 8-10 min until deep golden. Turn and cook the flesh side for 1 min then remove to a plate. 


  4. Discard all but 2 tbsp of fat in the skillet. Reduce heat to medium. Add onions, cook for 3 min. Add garlic, cook for 1 min. Add the Ras el Hanout and stir for 30 sec. 


  5. Add cinnamon stick, crushed tomatoes, chickpeas, apricots, chicken stock and preserved lemon, then stir. Place the chicken on top, skin side up. 



  6. Bring the liquid to a simmer then cover with a lid. Cook for 20 min, adjusting the heat as needed so the liquid is simmering. 
  7. Remove lid, then cook for a further 20 min or until internal temperature of chicken is at least 70°C/158°F.

  8. Remove from stove and rest for 5 min. Serve over couscous. 


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