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Moroccan Spiced Creamy Chicken Tagine
75% authentic · Moroccan
A flavorful twist on creamy chicken, this Moroccan-inspired tagine incorporates aromatic spices, dried fruits, and a touch of sweetness for a complex and satisfying dish. Traditionally slow-cooked, this version adapts to stovetop methods.
Ingredients
- Chicken thighs, boneless skinless2 lbs
- Heavy cream1.5 cups
- Chicken broth1 cup
- Onion, chopped1 large
- Garlic, minced3 cloves
- Ginger, grated1 tbsp
- Olive oil2 tbsp
- Ground cumin1.5 tsp
- Ground coriander1 tsp
- Turmeric1 tsp
- Cinnamon1/2 tsp
- Dried apricots, halved1/2 cup
- Slivered almonds, toasted1/4 cup
- Saltto taste
- Black pepperto taste
- Fresh cilantro, chopped2 tbsp
Steps
- 1
Cut chicken thighs into 1.5-inch pieces. Season with salt and pepper.
- 2
Heat olive oil in a large pot or Dutch oven over medium-high heat. Brown chicken pieces on all sides. Remove chicken and set aside.
- 3
Add chopped onion to the pot and sauté until softened, about 6-8 minutes.
- 4
Add minced garlic and grated ginger, cook for 1 minute until fragrant.
- 5
Stir in cumin, coriander, turmeric, and cinnamon. Cook for 30 seconds until spices are fragrant.
- 6
Pour in chicken broth and heavy cream. Bring to a simmer, scraping up any browned bits from the bottom of the pot.
- 7
Return chicken to the pot. Add halved dried apricots. Reduce heat to low, cover, and simmer for 25-30 minutes, or until chicken is cooked through and tender.
- 8
Stir in toasted slivered almonds. Season with salt and pepper to taste.
- 9
Garnish with fresh chopped cilantro before serving.
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