Name: Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Moroccan
Ingredients: 5-6 chicken thighs, bone-in and skinless; ½ tsp cinnamon powder; 1 tsp cumin powder; ½ tsp ginger powder; 2 tsp coriander powder; 1 tsp black pepper; 2 tsp paprika; ⅛ tsp turmeric; 2 Tbsp fresh cilantro, chopped; 2 Tbsp fresh parsley, chopped; 2 large garlic cloves, finely chopped; 1 Tbsp honey; 13-15 saffron threads (optional); Pulp of 1 preserved lemon (use the rind later); 2 Tbsp olive oil; 2 Tbsp olive oil; 1 medium onion, sliced; 2 large garlic cloves, sliced; 1 large tomato, sliced; 6-7 dried apricots; 6-7 prunes; 4-5 slices of preserved lemon rind; 8-10 green olives

Description

This Chicken Tagine recipe is a flavorful Moroccan-inspired stew featuring tender chicken thighs marinated with a fragrant blend of spices and herbs, then slow-cooked with dried fruits, preserved lemon, olives, and tomatoes. The dish offers a perfect balance of sweet and savory notes, making it a comforting and exotic meal ideal for family dinners or special occasions.

Ingredients

Chicken Marinade

5-6 chicken thighs, bone-in and skinless
½ tsp cinnamon powder
1 tsp cumin powder
½ tsp ginger powder
2 tsp coriander powder
1 tsp black pepper
2 tsp paprika
⅛ tsp turmeric
2 Tbsp fresh cilantro, chopped
2 Tbsp fresh parsley, chopped
2 large garlic cloves, finely chopped
1 Tbsp honey
13-15 saffron threads (optional)
Pulp of 1 preserved lemon (use the rind later)
2 Tbsp olive oil

Chicken Tagine

2 Tbsp olive oil
1 medium onion, sliced
2 large garlic cloves, sliced
1 large tomato, sliced
6-7 dried apricots
6-7 prunes
4-5 slices of preserved lemon rind
8-10 green olives

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Instructions

Marinate the Chicken: Toss the chicken thighs with all the marinade ingredients—cinnamon, cumin, ginger, coriander, black pepper, paprika, turmeric, fresh cilantro and parsley, chopped garlic, honey, saffron threads, preserved lemon pulp, and olive oil. Cover and refrigerate for at least 2 hours, or up to 6 hours to allow the flavors to infuse deeply.
Sauté Onions and Garlic: Heat 2 tablespoons of olive oil in a pan over medium heat. Add the sliced onions and a pinch of salt, then sauté for 4-5 minutes until softened. Add the sliced garlic cloves and cook for another minute to release their aroma.
Cook Chicken: Arrange the marinated chicken thighs over the sautéed onions in a single layer, reserving any remaining marinade. Cover and cook for 5-6 minutes, then flip the chicken pieces and cook for an additional 5 minutes to brown both sides.
Add Fruits and Additional Ingredients: Layer the tomato slices over the chicken. Scatter apricots, prunes, preserved lemon rind slices, and green olives around the chicken. Dilute ¼ to ½ cup of water with the remaining marinade and pour this over the chicken. Cover the pan and cook for 35-40 minutes, flipping the chicken occasionally until it is fall-off-the-bone tender. For a saucier tagine, you may add up to 1 cup of water.
Adjust Seasoning and Serve: Taste and adjust the salt as needed, keeping in mind that preserved lemons add saltiness. Serve the chicken tagine warm with couscous, rice, or crusty bread to soak up the flavorful sauce.

Notes

Leftovers: Chicken Tagine tastes even better the next day as the flavors deepen overnight. Store leftovers in airtight containers in the refrigerator for 3 to 4 days.
Freezing: This dish freezes well for 2 to 3 months. Label containers with the date.
Reheating: Thaw frozen portions in the refrigerator if needed, and reheat on the stovetop or microwave until heated through.
Adjust water quantity to your preferred sauce consistency. More water yields saucier tagine.

Prep Time: 10 minutes
Cook Time: 55 minutes
Category: Main Course
Method: Stovetop
Cuisine: Moroccan