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Moroccan Chicken Tagine with Prunes and Apricots

Prep Time30 mins
Cook Time1 hr
Total Time1 hr 30 mins
Course: Main Course
Cuisine: Moroccan
Servings: 4 servings
Author: My Global Cuisine


  • 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.