Moroccan Chicken Tagine

Succulent chicken thighs are slow-simmered with dried apricots, chickpeas, and a vibrant blend of fragrant Moroccan spices in a rich tomato base. Served with fluffy couscous and a refreshing cucumber and tomato salad for a complete and exotic meal.

• Prep: 30 min
• Cook: 1 hr
• Total: 1 hr 30 min
• Servings: 5
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $4.57/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• High-Protein
• High-Fiber

Tags

• healthy
• spicy
• savory
• comfort food

Ingredients

• 2 pound boneless, skinless chicken thighs (cut into 1 1/2-inch pieces)
• 1 yellow onion (large, thinly sliced)
• 3 clove garlic (minced)
• 3 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon ground ginger
• 0.5 teaspoon turmeric
• 0.25 teaspoon cayenne pepper
• 1 can diced tomatoes (undrained)
• 1.5 cup chicken broth
• 0.5 cup dried apricots (halved)
• 1 can chickpeas (rinsed and drained)
• 1.5 cup couscous
• 1.5 cup hot water
• 1 cucumber (diced)
• 2 Roma tomatoes (diced)
• 0.25 red onion (finely chopped)
• 2 tablespoon fresh parsley (chopped)
• 2 tablespoon lemon juice
• 1.5 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Season chicken thighs with 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Heat 1 tablespoon olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken and sear until browned on all sides, about 5-7 minutes. Remove chicken and set aside.
2. Add the thinly sliced yellow onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for 1 minute until fragrant.
3. Stir in 1 teaspoon ground cumin, 1 teaspoon ground coriander, 1/2 teaspoon ground ginger, 1/2 teaspoon turmeric, and 1/4 teaspoon cayenne pepper (if using). Cook for 1 minute, stirring constantly, to toast the spices.
4. Pour in 1 (15-ounce) can diced tomatoes and 1 1/2 cups chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
5. Return the seared chicken to the pot. Add halved dried apricots and 1 (15-ounce) can chickpeas. Stir well. Reduce heat to low, cover, and simmer for 45-50 minutes, or until chicken is very tender and flavors have melded.
6. While the tagine simmers, prepare the couscous. In a medium heatproof bowl, combine 1 1/2 cups couscous, 1 1/2 cups hot water, 1 tablespoon olive oil, and 1/2 teaspoon kosher salt. Stir briefly, then cover tightly with a lid or plastic wrap and let stand for 5 minutes, until all liquid is absorbed. Fluff with a fork.
7. Prepare the cucumber and tomato salad. In a medium bowl, combine diced cucumber, diced Roma tomatoes, finely chopped red onion, and 2 tablespoons chopped fresh parsley. Whisk together 2 tablespoons lemon juice, 1 tablespoon olive oil, and 1/4 teaspoon kosher salt. Pour dressing over salad and toss to combine.
8. Taste the tagine and adjust seasoning if needed. Serve the Fragrant Moroccan Chicken Tagine hot over fluffy couscous, garnished with fresh cilantro if desired, and with the cucumber and tomato salad on the side.

Notes

To achieve a more authentic presentation, if you own a tagine pot, cook the stew in it on low heat after searing. This dish also freezes well.

Nutrition (per serving)

• Calories: 710
• Protein: 52.3 g
• Carbohydrates: 79.5 g
• Fat: 20.1 g
• Fiber: 15.2 g
• Sodium: 820 mg
• Saturated Fat: 4.1 g
• Sugar: 19.3 g
• Cholesterol: 150 mg