Moroccan chicken tagine with apricots

This Moroccan chicken tagine features tender chicken simmered with sweet apricots, savory spices, and olives, creating a delightful balance of flavors. Served with fluffy couscous, it's a comforting weeknight meal that brings the essence of Moroccan cuisine to your table.

Moroccan · 50 min · 4 servings · Monika J.

Ingredients

• 500 g chicken thighs, boneless and skinless
• 2 tbsp olive oil
• 1 onion, diced
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp paprika
• 300 ml chicken broth
• 100 g dried apricots, chopped
• 100 g green olives, pitted and sliced
• to taste fresh cilantro, chopped
• to taste salt
• to taste black pepper

Method

1. Heat the olive oil in a tagine or large pot over medium heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Stir in the minced garlic, cumin, cinnamon, and paprika, cooking for another minute until fragrant.
4. Add the chicken thighs, cooking until browned on all sides, about 5-7 minutes.
5. Pour in the chicken broth and bring to a simmer. Add the chopped apricots and season with salt and pepper.
6. Cover and let it cook on low heat for 25-30 minutes, until the chicken is tender.
7. Stir in the sliced olives and cook for an additional 5 minutes.
8. Garnish with fresh cilantro before serving. Serve hot with couscous.

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