Experience a taste of Morocco with this Moroccan Chicken Tagine, a delectable medley of dried apricots, onions, tomatoes, chickpeas, and aromatic spices that will leave you craving for more!
The Moroccan restaurants in the area are too far away from me. Whenever I do get up the energy to brave the long trek, I feel like I need to step outside of my comfort zone and try something new and crazy. I figure that if I’ve got myself all the way down here. I better make the most out of the experience.
I’ve been back to that restaurant many times since that fateful first venture, yet I’m entirely unable to order anything other than the Apricot Chicken Tagine. This plate of sweet, spiced chicken and tender apricots just hits the spot.
I decided that I wanted to try to recreate the tagine chicken breast dish at home (from memory), which wasn’t exactly easy. Since I’m also very lazy, I wanted to make it in the pressure cooker to cut back on some of the cooking time. If you don’t own a pressure cooker, don’t fret! I’ll provide instructions below for using a regular Dutch oven.
Table of Contents
What is Chicken Tagine?
Chicken Tagine is a traditional Moroccan dish named after the earthenware pot it’s cooked in, called a tagine. The dish features chicken that’s typically slow-cooked with a variety of spices, such as ground cumin, cinnamon, and saffron, along with ingredients like onions, ground ginger, garlic, and often dried fruits like apricots or dates. This combination creates a stew that’s rich in flavour. It’s often slightly sweet and savory, commonly served with couscous or bread.
Reasons to Love This Chicken Tagine
- Moroccan Chicken Tagine boasts a rich and aromatic flavor that is both exotic and comforting.
- Slow-cooked to perfection, the chicken in this dish is incredibly tender, melting in your mouth with every bite.
- I love that the addition of dried apricots provides a delightful balance of sweetness against the savory spices and chicken.
Recipe Ingredients
- Dried Apricots: Their sweetness and chewy texture are pivotal in balancing the savory spices and chicken.
- Moroccan Spice Mixture: This spice blend of cumin, cinnamon, allspice, and more gives the dish its signature warm, earthy, and slightly spicy flavor.
- Whole Peeled Tomatoes: These tomatoes add a rich, slightly acidic flavor and also contribute to the dish’s hearty texture.
See the recipe card for full information on ingredients and quantities.
How to Make Moroccan Chicken Tagine
Step #1: On a pie plate, combine the flour and Moroccan spice mixture. Add chicken pieces and toss to coat.
Step #2: Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side. Remove the chicken from the pressure cooker and set aside.
Step #3: Reduce heat to medium and add ginger and onions. Sauté for three minutes, until onions are semi-translucent. Add garlic and cook for another minute.
Step #4: Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.
Step #5: Cover, and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).
Step #6: Stir in the chickpeas, almonds, and honey and let them warm for a few minutes.
Step #7: Check your chicken for doneness and taste the tagine. Adjust salt and pepper as needed. Serve over couscous and garnish with cilantro leaves. *If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.
Expert Tip
To enhance the flavors and texture of your Moroccan Chicken Tagine, consider marinating the chicken pieces in a mixture of Moroccan spices and olive oil for at least an hour before cooking. This extra step allows the chicken to absorb the rich, aromatic spices, resulting in a more flavorful and tender dish.
Frequently Asked Questions
Certainly! Chicken thighs, especially bone-in, add richness and depth of flavor to the tagine. They might require slightly longer cooking, but the enhanced taste and tenderness are worth it.
Common vegetables like potatoes, green peas, carrots, cauliflower, green peppers, and zucchini are great additions.
Storage Info
To store Moroccan Chicken Tagine leftovers, place them in an airtight container in the refrigerator for up to 3-4 days, ensuring freshness and flavor retention. To freeze, store it in suitable containers for up to 3 months.
To reheat, thaw overnight in the fridge if frozen, then warm it in a saucepan over medium heat until heated through. You can also reheat it in a microwave, using a microwave-safe dish. Stir occasionally to ensure even heating.
More Delicious Recipes That You’ll Love
Moroccan Chicken Tagine Recipe
RECOMMENDED PRODUCTS
Ingredients
- 2 large boneless skinless chicken breasts - cut into 1-inch cubes
- 1/2 c. dried apricot halves - roughly chopped
- 1 large onion - chopped
- 2 c. fat free chicken broth
- 1 garlic clove - minced
- 1 Tbsp. extra virgin olive oil
- 1 tsp. fresh ginger root - minced
- 1 28- oz. can whole peeled tomatoes
- 1 14- oz. can chick peas - drained
- 1 Tbsp. honey
- 1/8 c. almond slivers
- 2 Tbsp. Moroccan spice mixture - ½ tsp. cayenne, ½ tsp. turmeric, 2 ½ tsp cumin, 1 tsp. allspice, 1 tsp. cinnamon, ½ tsp. coriander
- 1 Tbsp. flour
- Cilantro for garnish
- Salt and ground black pepper
Instructions
- On a pie plate, combine the flour and Moroccan spice mixture. Add chicken pieces and toss to coat.
- Heat oil in your pressure cooker over medium-high heat. Once hot, add the chicken pieces and allow to brown for one minute per side. Remove the chicken from the pressure cooker and set aside.
- Reduce heat to medium and add ginger and onions. Sauté for three minutes, until onions are semi-translucent. Add garlic and cook for another minute.
- Add the apricots, whole tomatoes, chicken broth or stock, and browned chicken pieces to the pot.
- Cover, and bring to low pressure over medium-high heat. Once you have reached pressure, cook for eight minutes then remove from heat and release the pressure using the quick release method (open the steam valve).
- Stir in the chickpeas, almonds, and honey and let them warm for a few minutes.
- Check your chicken for doneness and taste the tagine. Adjust salt and pepper as needed. Serve over couscous and garnish with cilantro leaves. *If using a Dutch Oven instead, follow steps 1-4 as described, then bring the mixture to a boil, reduce to a simmer, and cook for 20-25 minutes or until apricots are tender. Continue with step 6.
NOTES
Nutrition
I tried this for dinner and my whole family loved it. The sweet apricots with the savory sauce were amazing!
I really enjoyed the hint of sweetness from the dried fruit in the sauce.