Easy Moroccan Chicken and Apricot Tagine
Indulge in a fragrant and savoury Moroccan delight with this chicken tagine with apricots recipe. Perfectly spiced, sweet and tangy all in one dish!
Servings 4
Calories 537kcal
Equipment
- Chopping Board
- Knife
- Shallow Casserole
- Wooden Spoon
Ingredients
- 1 tablespoon Olive Oil
- 1 Red Onion Peeled and sliced thinly
- 2 Garlic Cloves peeled and chopped
- 1 tablespoon Fresh Ginger peeled and grated
- 600 g Chicken Thighs boneless and skinless, chopped into bite size pieces
- 1 tablespoon Plain Flour
- 1½ tablespoon Ras el Hanout
- 1 teaspoon Smoked Paprika
- ½ teaspoon Sea Salt
- ¼ teaspoon Black Pepper
- 2 tablespoon Tomato Puree
- 10 Dried Apricots
- 500 ml Chicken Stock
- 1 Cinnamon Stick
- 2 tablespoon Flaked Almonds
- 2 tablespoon Chopped Coriander or Mint
- 1 Lemon juice only
Instructions
- Heat the oil in a heavy bottomed shallow casserole and cook the onion, garlic, and ginger on a medium heat until soft.1 tablespoon Olive Oil, 1 Red Onion, 2 Garlic Cloves, 1 tablespoon Fresh Ginger
- Toss the chicken pieces in flour, shake off the excess then add them to the pan. Turn up the heat so the chicken pieces brown a little.600 g Chicken Thighs
- Turn the heat down and add the spices (ras el hanout, smoked paprika, salt, and pepper)1½ tablespoon Ras el Hanout, 1 teaspoon Smoked Paprika, ½ teaspoon Sea Salt, ¼ teaspoon Black Pepper
- Mix in the tomato puree (tomato paste), apricots, chicken stock and cinnamon stick.2 tablespoon Tomato Puree, 10 Dried Apricots, 500 ml Chicken Stock, 1 Cinnamon Stick
- Simmer for 10 minutes with the lid on then a further 10 minutes without the lid, to help thicken the sauce. Squeeze over a little lemon juice to finish and sprinkle over flaked almonds and chopped coriander or mint.2 tablespoon Flaked Almonds, 2 tablespoon Chopped Coriander or Mint, 1 Lemon
Notes
Expert Tips:
- Thicken the sauce: If you find that your sauce is too thin, you can sprinkle in some thickening granules or use a cornflour slurry to thicken it. To make a cornflour slurry, mix 1 tablespoon of cornflour with enough water to make a paste. Then, slowly whisk the slurry into the simmering sauce until it thickens to your desired consistency.
- Make your own spice mix: If you have the time and ingredients, consider making your own ras el hanout spice mix instead of using a pre-mixed version from the supermarket. This will give you more control over the flavour of your dish and allow you to tailor it to your preferences.
- Use a heavy-bottomed pan: It's important to use a heavy-bottomed pan to cook the chicken tagine. This will ensure that the heat is distributed evenly and prevent the sauce from burning or sticking to the bottom.
- Add some green olives and crumbled feta cheese: This is a great way to add extra flavour and saltiness to the dish. If your family doesn't like olives, you can serve them separately at the table.
- Add chickpeas: For a heartier meal, add a can of drained chickpeas to the tagine. This will also stretch the dish out to feed more people.
- Garnish with lemon zest: For a sour note to the dish, garnish with lemon zest. Alternatively, you can also simmer the dish with preserved lemon slices for extra flavour.
- Increase the vegetables: If you want to add more vegetables to the dish, you can add chopped red peppers at the same time as the onion.
- Make it in a slow cooker, instant pot, or pressure cooker: If you're short on time or want to make the dish in a different way, you can try making it in a slow cooker, instant pot, or pressure cooker. To make it in a slow cooker, reduce the stock to 300ml and cook on low for 6 hours. Cook without the lid for the last hour of cooking to thicken up the sauce.
Nutrition Facts
Easy Moroccan Chicken and Apricot Tagine
Amount per Serving
Calories
537
% Daily Value*
Fat
34
g
52
%
Saturated Fat
8
g
50
%
Trans Fat
0.1
g
Polyunsaturated Fat
7
g
Monounsaturated Fat
16
g
Cholesterol
151
mg
50
%
Sodium
595
mg
26
%
Potassium
895
mg
26
%
Carbohydrates
29
g
10
%
Fiber
5
g
21
%
Sugar
15
g
17
%
Protein
31
g
62
%
Vitamin A
1171
IU
23
%
Vitamin C
18
mg
22
%
Calcium
105
mg
11
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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