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Chicken Tagine with Apricots and Figs,and Olives

Chicken Tagine with Apricots and Figs and Olives Recipe

5 from 1 vote
The delicious and flavorful Chicken tagine with apricots and figs and olives recipe is a traditional dish from Morocco in North Africa.
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Prep Time 20 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 25 minutes
Servings: 8 people
Course: Main Course
Cuisine: Moroccan
Calories: 431
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in, skin-on chicken thighs
  • 2 onions, chopped
  • 4 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp paprika
  • 1/2 tsp teaspoon black pepper
  • 1/4 tsp cayenne pepper
  • 2 cups cups chicken broth
  • 1 cup cup dried apricots
  • 1 cup cup dried figs
  • 1 cup cup pitted green olives
  • 2 tbsp honey
  • 2 tbsp chopped fresh parsley, for garnish
  • 2 tbsp chopped fresh cilantro, for garnish

Equipment

  • large dutch oven or tagine pot
  • Cutting board
  • Chef's knife
  • Measuring cups and spoons
  • wooden spoon
  • Tongs
  • serving dish

Method
 

  1. In a large Dutch oven or tagine pot, heat some oil over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for another 2-3 minutes. Remove chicken from the pot and set aside.
  2. In the same pot, add chopped onions and garlic, and cook until softened, about 5 minutes. Add ginger, cinnamon, cumin, paprika, salt, black pepper, and cayenne pepper, and stir well.
  3. Add chicken broth, dried apricots, dried figs, and green olives to the pot. Stir to combine.
  4. Add chicken thighs back to the pot, skin side up, and bring the mixture to a simmer.
  5. Cover the pot with a lid and reduce the heat to low. Let the chicken cook for about 40-45 minutes, until the chicken is cooked through and tender, and the sauce has thickened.
  6. Drizzle honey over the chicken and sauce, and stir gently to combine. Let the chicken cook for another 5-10 minutes.
  7. Serve the chicken tagine hot, garnished with chopped parsley and cilantro.

Notes

Tips and Tricks

 
Browning the chicken before adding it to the sauce adds flavor and texture to the dish
Soak the dried apricots and figs in hot water for about 10-15 minutes to soften them before adding to the pot
Adjust the seasoning to your taste preference by adding more or less spices, honey, or salt
Serve the chicken tagine with couscous or bread to soak up the delicious sauce