Moroccan-Style Chicken Tagine Recipe

Moroccan-Style Chicken Tagine in a black pot with a wooden spatula.

5 from 1 vote

Moroccan-Style Chicken Tagine Recipe

Travel to North Africa by food and spirits, you will inevitably discover a gem of Moroccan-style chicken tagine that is sure to elevate your current mood.

Course Main Course

Cuisine Maroccan

Keyword chicken, paleo, recipe, tagine

Prep Time 20

Cook Time 1

Total Time 1 20

Servings people

Calories 957kcal

Cost 10

Ingredients

3 lbs. chicken pieces
1 red onion finely chopped
2 carrots finely sliced
½ cup dried apricots sliced in half
1 fennel bulb thinly sliced
¼ cup raisins
2 garlic cloves minced
2 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground ginger
½ tsp. turmeric
1 cinnamon stick
2 cups chicken stock
2 tbsp. olive oil
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Preheat oven to 400 F.
Place chicken in a bowl, drizzle with olive oil, and sprinkle the garlic, cumin, coriander, ginger, and turmeric; season to taste.
3 lbs. chicken pieces, 2 garlic cloves, 2 tsp. ground cumin, 1 tsp. ground coriander, ½ tsp. ground ginger, ½ tsp. turmeric, 2 tbsp. olive oil, Sea salt and freshly ground black pepper
Toss everything together until well coated.
Melt some cooking fat in a dutch oven over high heat and brown the chicken pieces on each side for 2 to 3 minutes.
Cooking fat
Add all the remaining ingredients to the dutch oven, give everything a good stir and cook for 4 to 5 minutes; then cover and place in the oven.
1 red onion, 2 carrots, ½ cup dried apricots, 1 fennel bulb, ¼ cup raisins, 1 cinnamon stick, 2 cups chicken stock
Bake for 45 to 50 minutes, or until cooked through.

Nutrition