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–+ servings
250ml Cardamom Infused Olive Oil – baking and dessert oil
Garden Infuzions

Moroccan Chicken Tagine Prepared with Cardamom Blend Olive Oil

Tender chicken, sweet onion, warm spices, apricots, and olives simmer together in a fragrant tagine with Cardamom Infused Olive Oil, giving the dish a bright, aromatic finish that feels special enough for company and easy enough for Sunday dinner.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Mediterranean, Moroccan
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoons Cardamom Infused Olive Oil
  • 2 pounds bone-in skinless chicken thighs
  • 1 1/2 teaspoons kosher salt
  • 1/2 teaspoon black pepper
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 1 tablespoon grated fresh ginger
  • 2 teaspoons ground cumin
  • 1 1/2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper
  • 1/4 cup tomato paste
  • 1 1/2 cups chicken stock
  • 1 cup canned diced tomatoes
  • 1/2 cup dried apricots halved
  • 1/2 cup green olives pitted
  • 1 lemon zested and juiced
  • 1/4 cup sliced almonds toasted
  • 2 tablespoons chopped fresh cilantro
  • Cooked couscous or rice for serving

Equipment

  • 1 Dutch oven 5 to 6 quart
  • 1 Wooden spoon For stirring
  • 1 Chef’s knife For slicing and chopping
  • 1 Cutting board For prep
  • 1 set Measuring cups For liquids and dry ingredients
  • 1 set Measuring spoons For spices

Method
 

Instructions
  1. 1. Pat the chicken thighs dry and season them with salt and black pepper.
  2. 2. Warm the Cardamom Infused Olive Oil in a large Dutch oven over medium heat. Brown the chicken thighs on both sides, then transfer them to a plate.
  3. 3. Add the sliced onion to the pot and cook until softened and lightly caramelized, about 6 to 8 minutes. Stir in the garlic and ginger and cook for 1 minute more.
  4. 4. Sprinkle in the cumin, coriander, cinnamon, smoked paprika, and cayenne. Stir constantly for 30 seconds so the spices bloom in the oil.
  5. 5. Stir in the tomato paste and cook for 1 minute, then pour in the chicken stock and diced tomatoes, scraping up any browned bits from the bottom.
  6. 6. Return the chicken to the pot along with the apricots and olives. Bring the mixture to a gentle simmer, cover, and cook over low heat until the chicken is tender and cooked through, about 30 to 35 minutes.
  7. 7. Remove the lid, stir in the lemon zest and lemon juice, and simmer uncovered for 5 minutes to lightly thicken the sauce.
  8. 8. Taste and adjust with a little more salt or black pepper if needed.
  9. 9. Serve the tagine over couscous or rice, then finish with toasted almonds and chopped cilantro.

Notes

For a richer sauce, let the tagine rest for 5 minutes before serving so the flavors settle. If you prefer a sweeter finish, add a few extra apricots near the end of cooking. Use low heat once the liquid comes to a simmer so the chicken stays tender and the sauce stays balanced.

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