A pot of tender chicken, golden onions, sweet carrots, and soft apricots turns deeply savory and gently spiced as it simmers with Morocco Infused Olive Oil Blend, which layers warm cumin, coriander, and cinnamon notes through every spoonful. It’s the kind of dinner that feels right for a cozy family meal, a relaxed dinner party, or a fall-and-winter table when you want something fragrant and memorable.
Moroccan Chicken Tagine with Morocco Blend Infused Olive Oil
Ingredients
Equipment
Method
- Pat the chicken thighs dry and season them lightly with salt and pepper.
- Warm the Morocco Infused Olive Oil Blend and olive oil in a Dutch oven over medium-high heat.
- Brown the chicken in batches until deeply golden on both sides, then transfer it to a plate.
- Lower the heat to medium and add the onion. Cook until softened and lightly browned, about 6 minutes.
- Stir in the garlic, tomato paste, cumin, coriander, cinnamon, smoked paprika, and ginger. Cook for 1 minute until fragrant.
- Add the carrots and stir to coat them in the spice mixture.
- Pour in the chicken stock and diced tomatoes, scraping up any browned bits from the bottom of the pot.
- Return the chicken to the pot, then add the chickpeas, apricots, and olives.
- Bring the mixture to a gentle simmer, cover, and cook for 35 to 40 minutes until the chicken is tender and the sauce has thickened.
- Uncover the pot and simmer for 5 to 10 minutes more if you want a richer sauce.
- Stir in the lemon juice, cilantro, and parsley just before serving.
- Taste and adjust the seasoning, then serve hot with couscous, rice, or warm flatbread.
Notes
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Let us know how it was!Recipe Tips
Take your time browning the chicken in batches so the pot keeps a good fond on the bottom. Stir the onions until they soften and pick up color before adding the spices, and keep the heat low once the broth goes in so the tagine simmers gently instead of boiling hard.
Serving Suggestions
Spoon this tagine over couscous, rice, or warm flatbread. A simple cucumber salad or a handful of chopped herbs on top makes the bowl feel bright and complete.
Storage
Cool leftovers, then store them in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop or in the microwave with a splash of broth or water if the sauce has thickened.
Variations
Swap the chicken thighs for boneless chicken breasts if you prefer, though the texture will be a little leaner. You can also use dried apricots, golden raisins, or extra carrots for a slightly different sweet-savory balance.
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