Description
Moroccan Chicken Tagine with Apricots and Lemons is a vibrant, flavorful dish that combines tender chicken, sweet apricots, tangy lemons, and warm spices. This one-pot meal is comforting, easy to prepare, and perfect for serving with couscous or bread to soak up the delicious sauce.
Ingredients
- Chicken legs, bone-in, skin-on, or chicken thighs
- Spices: cumin, coriander, turmeric, paprika, and cinnamon (or Ras el Hanout spice mix)
- Brown sugar or honey
- Garlic and onions
- Bell pepper
- Squash or sweet potatoes (or root vegetables of choice)
- 1 tin of cherry tomatoes or chopped tomatoes
- Dried apricots
- Chicken stock (from a stock cube is fine)
- Lemon slices
- Toasted slivered almonds for garnish
Instructions
-
Prepare the Chicken:
Pat the chicken dry and season with salt and pepper. Heat oil in a large casserole dish over medium-high heat and brown the chicken for 3-5 minutes per side. Set aside. -
Sauté Vegetables:
Lower the heat and sauté onions, garlic, and bell pepper for 3-5 minutes, until softened. -
Add Spices and Sugar:
Stir in spices and sugar, cooking for another minute to release the aromas. -
Add Vegetables and Stock:
Add squash, apricots, tomatoes, and chicken stock to the pot. Bring to a boil, then reduce heat to a simmer. -
Cook the Chicken:
Add the chicken back to the pot along with the preserved lemons. Cover and simmer for 20 minutes. -
Finish Cooking:
Uncover, increase the heat slightly, and cook for an additional 10 minutes, allowing the sauce to reduce slightly. -
Toast the Almonds:
Toast slivered almonds in a dry skillet until golden, then garnish the tagine with them before serving.
Notes
- Chicken Options: You can substitute chicken thighs or drumsticks, or use lamb or beef for a different flavor.
- Fruit Variations: Dried apricots can be swapped for dates, raisins, or prunes for a different sweetness.
- Root Vegetables: Carrots, parsnips, or potatoes are great alternatives to squash or sweet potatoes.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Main Course
- Method: One-Pan Cooking
- Cuisine: Moroccan
