Moroccan Spiced Chicken Tagine
Instructions
- 1
Pat chicken thighs dry and season generously with salt and pepper on both sides.
- 2
Heat olive oil in a large tagine or heavy-bottomed pot over medium-high heat. Brown chicken thighs skin-side down for 5 minutes until golden, then flip and brown the other side for 3 minutes. Remove and set aside.
- 3
In the same pot, reduce heat to medium and sauté sliced onions until softened, about 5 minutes.
- 4
Add minced garlic and cook for 1 minute until fragrant.
- 5
Stir in all the spices (cumin, coriander, cinnamon, paprika, and ginger) and toast for 30 seconds, stirring constantly to prevent burning.
- 6
Pour in chicken broth and diced tomatoes, scraping up any browned bits from the bottom of the pot.
- 7
Return chicken to the pot along with dried apricots and bring to a simmer.
- 8
Cover and reduce heat to low. Simmer for 30 minutes, turning chicken once halfway through.
- 9
Add green olives and preserved lemon (or lemon zest), and continue cooking uncovered for 10 more minutes until sauce has thickened slightly.
- 10
Taste and adjust seasoning with salt and pepper as needed.
- 11
Remove from heat and let rest for 5 minutes before serving. Garnish with fresh cilantro.
- 12
Serve hot over couscous, rice, or with warm flatbread to soak up the flavorful sauce.
Chef's Note
"The key to authentic Moroccan flavor is toasting the spices briefly before adding liquids - this releases their essential oils. If you can't find preserved lemons, use fresh lemon zest plus a pinch of salt for a similar tangy, salty flavor."
