Moroccan Chicken Tagine With Figs And Apricots

Name: Moroccan Chicken Tagine With Figs And Apricots
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 teaspoon olive oil; 6 bone-in chicken thighs; 1 yellow onion, one half diced, one half thinly sliced; 3 garlic cloves, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon kosher salt; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/4 teaspoon ground allspice; 1/4 teaspoon freshly ground black pepper; 1/8 teaspoon ground cloves; 1 pinch saffron; 1 1/2 cups chicken broth; 1/2 cup halved, dried black Mission figs; 1/4 cup diced dried apricots; 1/4 preserved lemon, skin and flesh, diced; Toasted pine nuts and chopped fresh parsley, for garnish; Couscous or another grain, to serve

Servings: persons

1 teaspoon olive oil
6 bone-in chicken thighs
1 yellow onion, one half diced, one half thinly sliced
3 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground allspice
1/4 teaspoon freshly ground black pepper
1/8 teaspoon ground cloves
1 pinch saffron
1 1/2 cups chicken broth
1/2 cup halved, dried black Mission figs
1/4 cup diced dried apricots
1/4 preserved lemon, skin and flesh, diced
Toasted pine nuts and chopped fresh parsley, for garnish
Couscous or another grain, to serve

1
Heat the oil in a large Dutch oven set over medium-high heat. Add the chicken thighs, skin side down, and allow to sear until golden brown and can be easily loosened from the pot, about 5 minutes. Turn over and sear the other side, about 5 minutes more. Transfer to a plate.
2
Add the onions to the pot and saute until translucent and beginning to brown, about 10 minutes. Add the garlic and saute until fragrant, about 1 minute more. Add the cumin, coriander, salt, cinnamon, ginger, allspice, black pepper, and cloves. Stir to combine.
3
Heat the chicken broth and crumble in the saffron. Pour into the pot, stirring to scrape up any browned bits. Add the browned chicken thighs, the figs, apricots and preserved lemon. Bring to a boil, cover, reduce heat to low, and simmer until chicken is tender and cooked through, about 30 minutes.
4
Serve alongside couscous, garnished with toasted pine nuts and chopped fresh parsley.

555

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 teaspoon olive oil, 6 bone-in chicken thighs, 1 yellow onion, one half diced, one half thinly sliced, 3 garlic cloves, minced, and more.

Yes, Moroccan Chicken Tagine With Figs And Apricots falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!