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–+ servings
A cast iron dish shown with chicken thighs baked with lemon slices.
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Moroccan Chicken Tagine

A deliciously spiced chicken stew, made with chicken thighs, vegetables, and dried fruit.
Prep Time20 minutes
Cook Time40 minutes
Total Time1 hour
Course: Main Course
Cuisine: Moroccan
Servings: 6 chicken thighs
Calories: 444kcal
Author: Michelle Miller

Ingredients

  • 6 chicken thighs bone-in
  • sea salt to taste
  • black pepper to taste
  • 3 tablespoons avocado oil or olive oil
  • 1 cup chicken stock
  • 1/4 cup SunButter No Sugar Added
  • 1 teaspoon sea salt
  • 2 teaspoons ginger powder
  • 2 teaspoons cumin
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon cayenne
  • 2 carrots peeled and cut
  • 1/4 cup dried apricots
  • 1/4 cup dried tart cherries no sugar added
  • lemon for slices to garnish, and lemon zest
  • cilantro

Instructions

  • Preheat oven to 425º F.
  • Pat the chicken thighs dry with paper towels, then season them generously with sea salt and black pepper.
  • Heat a large covered cast iron pot over medium-high heat, and add the avocado oil. Place chicken thighs skin side down in the pan to crisp the skin to a golden brown. I do this is batches, to allow space between the chicken pieces, so they brown more evenly. Remove browned chicken from the pan and set aside.
  • Into the skillet, add the onions and garlic. Saute the vegetables over medium heat for about 7 minutes until softened.
  • Add the spices, chicken stock, and SunButter into the pot, and whisk until combined and smooth. Bring the mixture to a low simmer, then remove from heat.
  • Back in to the pot, add the chicken thighs. Top with chopped carrots and dried fruit (cherries, apricots, or raisins). Add lemon zest over the top of the dish.
  • Bake the chicken for 30 minutes covered. Remove the cover, and continue baking the dish for 10 minutes.
  • Garnish with cilantro and lemon slices to serve.

Video

Notes

Chickpeas: Chicken tagine is often made with chickpeas. If desired, add a can of chickpeas to the stew when returning the chicken thighs to the pot.
Preserved Lemon: Preserved lemons are seasoned and pickled. The process softens the acidity and makes a sweet and sour condiment that is used in Mediterranean cooking. If desired, use preserved lemon instead of dried fruit in this recipe.
Make with Boneless Chicken: Use skinless chicken breasts or chicken thighs in place of the bone-in chicken. Prepare in the same manner by browning the chicken and returning it to the pot. Chicken breasts will take the same amount of time to cook through. Chicken thighs cook faster, so reduce baking time to 15 minutes covered and 5 minutes uncovered.
 
Serve this chicken stew over:

How to Store Leftovers

Once the chicken has fully cooled, store leftovers in an air tight container in the refrigerator for up to 3 days.

Nutrition

Calories: 444kcal | Carbohydrates: 16g | Protein: 23g | Fat: 32g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 13g | Trans Fat: 0.1g | Cholesterol: 113mg | Sodium: 606mg | Potassium: 474mg | Fiber: 2g | Sugar: 8g | Vitamin A: 3894IU | Vitamin C: 2mg | Calcium: 48mg | Iron: 2mg