This aromatic chicken tagine captures the exotic flavors of Morocco with warm spices, tender chicken, sweet dried fruit, and olives, all slow-cooked to perfection and served over fluffy couscous for an authentic North African feast.
Recipe Details
Ingredients
- 1.2kg bone-in, skin-on chicken thighs
- 45ml extra virgin olive oil
- 2 large yellow onions, sliced
- 6 cloves garlic, minced
- 30ml fresh ginger, grated
- 5ml ground cinnamon
- 10ml ground cumin
- 5ml ground coriander
- 10ml sweet paprika
- 2.5ml ground turmeric
- 1.25ml cayenne pepper
- 1.25ml saffron threads
- 480ml chicken broth
- 400g can diced tomatoes
- 150g dried apricots, halved
- 85g pitted dates, chopped
- 120g green olives, pitted
- 30ml preserved lemons, chopped (or lemon zest)
- 30ml honey
- 10ml kosher salt
- 5ml freshly ground black pepper
- 300g couscous
- 450ml boiling water
- 30g unsalted butter
- 85g sliced almonds, toasted
- 90ml fresh cilantro, chopped
- 45ml fresh mint, chopped
Instructions
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Season 1.2kg bone-in with 10ml kosher salt and 5ml freshly ground black pepper. Heat 45ml extra virgin olive oil in a large Dutch oven over medium-high heat.
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Brown chicken thighs skin-side down for 5-6 minutes until golden, then flip and brown for 3-4 minutes more. Remove and set aside.
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Reduce heat to medium and add 2 large yellow onions to the same pot. Cook for 8-10 minutes until softened and lightly caramelized.
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Add 6 cloves garlic, 30ml fresh ginger, 5ml ground cinnamon, 10ml ground cumin, 5ml ground coriander, 10ml sweet paprika, 2.5ml ground turmeric, and 1.25ml cayenne pepper. Cook for 1 minute until fragrant.
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Crush 1.25ml saffron threads between your fingers and add to the pot along with 480ml chicken broth, 400g can diced tomatoes, and 30ml honey.
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Return chicken to the pot and add 150g dried apricots, 85g pitted dates, 120g green olives, and 30ml preserved lemons. Bring to a boil.
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Reduce heat to low, cover, and simmer for 45-60 minutes until chicken is tender and falling off the bone.
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Meanwhile, prepare couscous by placing it in a bowl with 30g unsalted butter and a pinch of salt. Pour 450ml boiling water over couscous, stir once, and cover tightly for 5 minutes.
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Fluff couscous with a fork and stir in half the 90ml fresh cilantro.
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Taste tagine and adjust seasoning. Remove from heat and garnish with 85g sliced almonds, remaining 90ml fresh cilantro, and 45ml fresh mint.
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Serve hot over couscous with extra sauce spooned around.
Tips
Spice Quality: Use fresh, high-quality spices for the best flavor. Toast whole spices and grind them yourself for even more intensity.
Browning Importance: Don't skip browning the chicken - it creates the flavor foundation for the entire dish and adds rich color.
Saffron Handling: Crush saffron threads between your fingers to release their flavor and color. A little goes a long way.
Liquid Balance: The tagine should have enough liquid to braise the chicken but not be soupy. Add more broth if it seems dry during cooking.
Preserved Lemons: These add authentic Moroccan flavor but can be hard to find. Substitute with lemon zest and a pinch of salt if needed.
Timing: The chicken should be so tender it falls off the bone. If still tough after an hour, continue cooking in 15-minute increments.
Couscous Technique: Don't lift the cover while couscous steams - this releases the steam needed for proper cooking.
Make-Ahead: This dish actually improves overnight. Cool completely and refrigerate for up to 3 days, or freeze for up to 3 months.