Bring a taste of Morocco to your household with this Moroccan Chicken Tagine with Prunes and Apricots. It’s so delicious it will keep your family coming back for more!
After being in Morocco and eating Tagine on a daily basis I can say that without a doubt, this is my favorite Tagine. There is something magical when you mix the chicken with prunes, apricots, and all those exotic aromatic spices. I had to bring my own lunch to a blog seminar and was informed that there would be a microwave available. When I warmed up my Moroccan Chicken Tagine with Prunes and Apricots and started eating, every single person who came inside the dining room wanted to know what I was eating, and what smelled so good. This dish is pure wonderfulness (spellchecker going crazy)!
Since this is my second Tagine post, I will not repeat all of the information regarding Tagine that I had in the first post. What I would remind you is that Tagine is both a piece of cookware and a style of cooking. A Tagine is a two-piece set of cookware, traditionally made of clay and comprising a round shallow base topped with a fluted cone-shaped chimney. In Morocco, tagines are used for cooking stews and in some cases eggs and vegetables for a morning meal. If you don’t have a Tagine in the house, feel free to try a cast-iron or enameled Dutch Oven.
Although I have presented a couple of wonderful classic recipes, I would like to add that there is no single traditional recipe for Tagine but each Region, city, village, family, has its own authentic recipe. And let’s also say that like all dishes, it can be cooked with the ingredients to your liking. So here I offer you my choice, then you have fun trying your variants.
Serve this delicious Moroccan Chicken Tagine with Prunes and Apricots with your favorite couscous or bread and see magic happens. BON APPETIT!
Moroccan Chicken Tagine with Prunes and Apricots
- 4 chicken thighs 4 chicken drumsticks
- 1 lemon preserved with pulp separated and minced
- 4 garlic cloves minced
- 1 tablespoon harissa Moroccan chili sauce
- 2 TBSP fresh lemon juice
- 1 pinch saffron threads
- 1 TSP ground coriander
- 1 TSP ground ginger
- 1 TSP ground cumin
- 1 TSP ground paprika
- 1 TSP ground turmeric
- 1/2 TSP salt
- 1 TSP ground pepper
- 3 TBSP fresh chopped parsley
- 3 TBSP fresh chopped cilantro
- 3 TBSP oil
- 1 small sweet onion diced
- 4 garlic cloves minced
- 3/4 cup low sodium chicken broth
- 10 dried pitted prunes
- 15 dried apricots
- 3 TBSP brown sugar
- 1 cinnamon stick
- 1/2 cup water
- 3 TBSP brown sugar
- 1 TSP butter
- 1 TSP chopped cilantro and 1 TSP chopped parsley for garnishing
- Begin by first removing the fat and skin off the chicken then wash it and set it aside.
- Now, let's make the marinade. In a large bowl add minced lemon pulp, garlic, harissa sauce, lemon juice, saffron threads, ground coriander, ginger, cumin, paprika, turmeric, salt, pepper, parsley, and cilantro. Mix it altogether. Rub the chicken with marinate making sure you massage the chicken and spread the marinade all over it evenly.
- Turn on fire on medium-low and heat up the tagine pot, making sure to place a heat diffuser underneath, otherwise the clay pot will crack, or use a dutch oven or a large heavy skillet. Heat up the oil and start to cook the onions on a medium fire until they are soft and translucent about 6 minutes. Arrange the chicken on top of the onions and cook for about 3 minutes on each side. Add the chicken broth to remaining marinate, mix it together and poor over the chicken and bring to a boil. Cover the tagine pot and cook it for 30 minutes. Meanwhile place the prunes, apricots, sugar, and cinnamon stick inside a sauce pan, add the water and bring to a boil. Reduce the heat and cook on a low fire uncovered for 10-15 minutes or until the liquid has reduced and turn into a sirup consistency.
- After 30 minutes turn chicken and cook for another 15 minutes. Add chopped lemon preserved peel and butter. Cook for 5 minutes. Add the prunes, apricots with the sirup sauce and discard the cinnamon stick. Stir and cook for another 5 minutes. Taste the chicken tagine and add more salt or pepper to taste. Sprinkle 1 TSP of cilantro-parsley on top and serve immediately with couscous or rice. Bon appetite!
- Turn the chicken over and cook for another 20 minutes. Add the chopped preserved lemon peel and the butter. Stir it. Cook for another 10 minutes. Sprinkle some cilantro and parsley on it and serve it with couscous or bread.
- Do not add salt until the end as the chicken and the preserved lemon is already salty.