5-Ingredient Moroccan Spiced Chicken Tagine

Ingredients

• id: chicken_thighs metric: 8 pieces (bone-in, skin-on) imperial: 8 pieces (bone-in, skin-on) name: chicken thighs

• id: ras_el_hanout metric: 45ml imperial: 3 tablespoons name: ras el hanout spice blend

• id: dried_apricots metric: 150g imperial: 1 cup name: dried apricots, halved

• id: chicken_stock metric: 500ml imperial: 2 cups name: chicken stock

• id: onion metric: 1 large imperial: 1 large name: onion, sliced

Instructions

1. Pat {chicken_thighs} dry and season generously with salt, pepper, and half the {ras_el_hanout}, rubbing the spices into the skin.

2. Heat a large Dutch oven or tagine over medium-high heat with a drizzle of oil. Brown chicken thighs skin-side down for 5-6 minutes until golden. Flip and brown for 3 minutes more. Remove and set aside.

3. In the same pot, add {onion} and cook for 5 minutes until softened. Add remaining ras el hanout and cook for 1 minute until fragrant.

4. Return chicken to the pot along with {dried_apricots} and {chicken_stock}. Bring to a simmer, then reduce heat to low.

5. Cover and simmer gently for 30-35 minutes, until chicken is tender and cooked through (internal temp 75°C/165°F).

6. Remove lid and simmer for 5 minutes to reduce sauce slightly. Taste and adjust seasoning before serving.

Tips

Ras El Hanout: This complex North African spice blend typically contains cinnamon, cumin, coriander, and other warm spices. Find it at specialty spice shops or Middle Eastern markets.

Tagine Alternative: If you don't have a tagine, a Dutch oven or heavy-bottomed pot with tight-fitting lid works perfectly.

Apricot Quality: Choose plump, moist dried apricots for best results. Turkish apricots are particularly good for this dish.

Make-Ahead: This dish improves overnight as flavors meld. Reheat gently, adding a splash of stock if needed.

Serving Suggestions: Serve over couscous, rice, or with warm flatbread. Garnish with fresh cilantro and toasted almonds for authentic presentation.

Storage: Keeps for 3 days refrigerated or 3 months frozen. The flavors actually improve with time.