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Authentic Chicken Tagine Recipe: Easy Moroccan Stew

Authentic Moroccan Chicken Tagine

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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6

Ingredients
  

  • 2 tbsp Olive oil Divided use
  • 2 lbs Boneless skinless chicken thighs Cut into bite-sized pieces
  • 1 large Yellow onion Diced
  • 4 cloves Garlic Minced
  • 2 medium Carrots Peeled and sliced into coins
  • 1 tbsp Ground cumin
  • 1 tsp Ground ginger
  • 1 tsp Ground turmeric
  • 1/2 tsp Ground cinnamon
  • 1 can (15 oz) Diced tomatoes Undrained
  • 1 can (15 oz) Chickpeas Rinsed and drained
  • 1 cup Chicken broth Low sodium preferred
  • 1/2 cup Dried apricots Halved
  • 1/4 cup Fresh parsley Chopped, for garnish

Instructions
 

  • Heat 1 tablespoon of olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
  • Season the chicken thighs with salt and pepper. Add to the pot and sear until browned on all sides, about 5 to 7 minutes. Remove the chicken and set aside.
  • Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the pot. Add the diced onion and carrots, cooking until softened, about 5 minutes.
  • Stir in the minced garlic, cumin, ginger, turmeric, and cinnamon. Cook for 1 minute until fragrant.
  • Pour in the diced tomatoes with their juices and the chicken broth, scraping up any browned bits from the bottom of the pot.
  • Return the browned chicken to the pot. Stir in the chickpeas and dried apricots.
  • Bring the mixture to a simmer. Cover, reduce heat to low, and let stew for 30 to 40 minutes, until the chicken is tender and cooked through.
  • Remove from heat. Garnish generously with freshly chopped parsley before serving.