Learn to master authentic Moroccan chicken tajine with this easy recipe guide Discover techniques for rich flavors and perfect textures in every bite
Ingredients
Scale
2 lbs chicken thighs (bone-in, skin-on)
2 onions, finely chopped
3 cloves garlic, minced
2 cups chicken broth or vegetable broth
1 can (14 oz) chickpeas, drained and rinsed
1 cup dried apricots, diced
1 cup almonds, toasted
2 tsp ground cinnamon
1 tsp ground ginger
2 tsp cumin
1 tsp turmeric
1 tsp paprika
Salt and pepper to taste
Olive oil for cooking
Fresh cilantro for garnish
Instructions
Pat the chicken thighs dry with paper towels and season with salt and pepper. In a large tajine or Dutch oven, heat olive oil over medium-high heat. Sear the chicken for 5-7 minutes until browned, then flip and sear the other side. Remove and set aside.
In the same pot, add chopped onions and sauté until translucent, about 5 minutes. Add minced garlic and stir for another minute until fragrant.
Stir in ground spices (cinnamon, ginger, cumin, turmeric, paprika) and allow them to bloom for 1-2 minutes.
Return the chicken to the pot, add dried apricots, toasted almonds, and chickpeas. Pour in the chicken broth and bring to a simmer.
Cover the tajine and reduce heat to low. Let cook for about 60 minutes, checking occasionally.
Once the chicken is tender, remove from heat and garnish with fresh cilantro before serving.
