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a Moroccan chicken tagine with golden thighs, apricots, and chickpeas in a wide horizontal shot, served in a traditional clay tagine dish over couscous, warm amber natural light, shallow depth of field, landscape orientation

Moroccan Chicken Tagine

Warm Moroccan spices, apricots, and chickpeas combined with slow-simmered chicken.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

  • 8 chicken thighs bone-in
  • 0.5 cup dried apricots
  • 1 can chickpeas drained
  • 1 onion sliced
  • 2 tsp ground cumin
  • 1 tsp cinnamon
  • 2 cups chicken broth
  • 2 tbsp olive oil

Method
 

  1. Brown the chicken thighs in olive oil, then set aside.
  2. Soften the onion in the same pot and stir in cumin and cinnamon.
  3. Add broth, apricots, and chickpeas and bring to a simmer.
  4. Return the chicken, cover, and simmer 30 minutes until tender.
  5. Serve over couscous with the rich sauce spooned on top.

Notes

A pinch of saffron or extra cinnamon deepens the flavor beautifully.