Global Flavors Moroccan Chicken Tagine

Name: Global Flavors Moroccan Chicken Tagine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 4 servings
Ingredients: 4 chicken thighs, skinless and boneless; 2 tablespoons olive oil; 1 onion, chopped; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground cinnamon; 1 teaspoon ground coriander; 1 teaspoon paprika; 1/2 teaspoon turmeric; Salt and pepper, to taste; 1 cup chicken broth; 1 can chickpeas, drained and rinsed; 1 cup diced carrots; 1 cup diced zucchini; 1/2 cup dried apricots, chopped; 1/2 cup green olives, pitted and halved; 1/4 cup fresh cilantro, chopped; 1 preserved lemon, sliced

Highlighted under: International Flavor Lab

When I first made Moroccan Chicken Tagine, the rich spices and aromas transported me to another world. I couldn't believe how simple it was to create such vibrant flavors in my own kitchen. This dish has become a staple for family dinners and special occasions, showcasing a delightful blend of spices, succulent chicken, and the freshness of vegetables. I love that it not only tastes great but also looks stunning when served. If you’re looking for an adventurous yet approachable meal, this is the perfect recipe for you!

Created by

Arielle Baxter

Last updated on 2026-01-26T02:21:34.267Z

I still remember the first time I tasted Moroccan Chicken Tagine at a small restaurant. The explosion of flavors in my mouth was unlike anything I'd ever experienced. Inspired by that meal, I decided to recreate the magic at home, experimenting with spices like cumin, cinnamon, and coriander. The key to my version is slow cooking, which allows the chicken to absorb all those aromatic spices deeply.

One of my favorite tips is to add preserved lemons — their tanginess elevates the dish and adds a surprising depth of flavor. Each time I serve this dish, it's not just about filling our bellies; it's about sharing a cultural experience that brings everyone together at the table.

Why You'll Love This Recipe
Aromatic blend of spices that tantalizes the senses
Juicy chicken that practically falls off the bone
Rich with vegetables and flavors, it's a wholesome meal

Understanding the Ingredients

The beauty of Moroccan Chicken Tagine lies in its vibrant ingredients, particularly the spices. Each spice plays a critical role; for instance, cumin adds a warm earthiness, while cinnamon introduces a subtle sweetness that complements the savory notes of the chicken. Turmeric not only enhances color but also provides anti-inflammatory benefits. When selecting your spices, opt for fresh, high-quality options to truly capture the essence of Moroccan cuisine. Ground spices can lose potency over time, so consider buying whole spices and grinding them for maximum flavor.

Chicken thighs are ideal for this tagine due to their higher fat content compared to chicken breasts, which keeps them juicy throughout the cooking process. If you prefer a leaner option, boneless skinless chicken breasts can be substituted, but be mindful that they may require less cooking time to avoid dryness. Additionally, the choice of vegetables can vary—zucchini and carrots provide great texture and sweetness, but feel free to add bell peppers or eggplant according to your preference or seasonal availability.

Optimal Cooking Techniques

When browning the chicken, ensure that your pot is hot enough before adding the meat; this allows for a beautiful caramelization, which enhances flavor. Look for a golden-brown color on the chicken before moving on to the next step. If your pot isn't sufficiently heated, the chicken can release too much moisture, leading to steaming rather than browning. Use medium heat to manage this effectively, adjusting as necessary so that the oil shimmers but does not smoke.

Slow cooking is key to developing the luscious sauce typical of a tagine. After adding the broth and vegetables, a gentle simmer is ideal—bubbles should break the surface occasionally. Too rapid a boil can lead to tough meat and a sauce that lacks depth. Using a heavy pot or a tagine will help maintain even cooking temperatures. If you notice the sauce thickening too quickly, add a splash more broth to loosen it while cooking.

Ingredients

Main Ingredients

4 chicken thighs, skinless and boneless
2 tablespoons olive oil
1 onion, chopped
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 teaspoon paprika
1/2 teaspoon turmeric
Salt and pepper, to taste
1 cup chicken broth
1 can chickpeas, drained and rinsed
1 cup diced carrots
1 cup diced zucchini
1/2 cup dried apricots, chopped
1/2 cup green olives, pitted and halved
1/4 cup fresh cilantro, chopped
1 preserved lemon, sliced

Combine the ingredients in a tagine or heavy pot and let the flavors meld beautifully during cooking.

Cooking Steps

Heat the Oil

In a large tagine or heavy pot, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until fragrant and translucent.

Add the Spices

Stir in all the spices (cumin, cinnamon, coriander, paprika, turmeric), allowing them to bloom for about a minute.

Brown the Chicken

Add the chicken thighs to the pot, browning them on both sides for about 5 minutes each.

Simmer the Ingredients

Pour in the chicken broth, add the chickpeas, carrots, zucchini, apricots, and olives. Stir well, adjust seasoning with salt and pepper, and bring to a simmer.

Cook Slowly

Cover the pot and reduce the heat to low. Let it cook gently for about 45 minutes, or until the chicken is tender.

Add Fresh Ingredients

In the last 10 minutes of cooking, add the sliced preserved lemons and chopped cilantro for a burst of freshness.

Serve the tagine hot, ideally over a bed of couscous or alongside flatbread.

Pro Tips

For an extra depth of flavor, consider marinating the chicken in the spices and olive oil for a few hours before cooking. Also, feel free to customize the vegetables based on what's in season or what you have on hand.

Flavor Enhancements

For an extra touch of richness, consider adding a tablespoon of honey or brown sugar when simmering the ingredients. This balance of sweet and savory is quintessential to Moroccan dishes and enhances the natural flavors of the vegetables. You can also experiment with different dried fruits like raisins or prunes instead of apricots, each providing unique sweetness profiles that can transform the dish’s overall character.

Serving your tagine with a side of fluffy couscous or crusty bread can make the meal more fulfilling. The couscous soaks up the aromatic sauce beautifully, creating a harmonious balance. For added texture, sprinkle some toasted almonds or walnuts on top before serving; they provide a lovely crunch that contrasts with the tender chicken and soft vegetables.

Make-Ahead and Storage Tips

Moroccan Chicken Tagine is an excellent make-ahead meal. In fact, it often tastes even better the next day as the flavors continue to meld. Prepare the tagine up to the simmering point, then cool completely before refrigerating. It can last for about 3-4 days in the fridge. When you're ready to eat, reheat gently on low heat to prevent drying out the chicken. Adding a splash of broth or water can help keep the dish moist during reheating.

For long-term storage, consider freezing portions of tagine in airtight containers. It can be frozen for up to 3 months. To defrost, move it to the refrigerator overnight, then reheat over low heat with a bit of added moisture. In a pinch, you can also microwave individual portions; just cover them to avoid drying out the chicken while heating.

Questions About Recipes

→ Can I make this dish vegetarian?

Yes, you can easily substitute the chicken with chickpeas or other vegetables to make a delicious vegetarian tagine.

→ What can I serve with Moroccan Chicken Tagine?

This dish pairs beautifully with couscous, rice, or even crusty bread to soak up the flavorful sauce.

→ How long will leftovers last?

Leftovers can be stored in the refrigerator for up to 3 days, and they actually taste even better the next day!

→ Can I freeze this dish?

Absolutely! You can freeze the tagine for up to 3 months. Just be sure to cool it completely before transferring it to an airtight container.