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Garden Infuzions

Moroccan Chicken Tagine with Morocco Blend Infused Olive Oil

Tender chicken, sweet onions, apricots, carrots, and chickpeas simmer together in a warmly spiced Moroccan Chicken Tagine with Morocco Blend Infused Olive Oil that fills the kitchen with irresistible aroma.
Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: African, Fusion Cuisine, Middle Eastern
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 pounds boneless skinless chicken thighs
  • 2 tablespoons Morocco Infused Olive Oil Blend
  • 1 tablespoon olive oil
  • 1 large yellow onion thinly sliced
  • 4 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon black pepper
  • 2 large carrots cut into 1/2-inch rounds
  • 1 cup low-sodium chicken stock
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can chickpeas, drained and rinsed
  • 1/2 cup dried apricots halved
  • 1/4 cup green olives pitted
  • 2 tablespoons lemon juice
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley

Equipment

  • 1 Dutch oven 5- to 6-quart size
  • 1 Cutting board For chopping vegetables and herbs
  • 1 Chef’s knife For slicing onions and carrots
  • 1 Wooden spoon For stirring and scraping browned bits
  • 1 set Measuring spoons For spices and oil
  • 1 set Measuring cups For stock, tomatoes, and apricots

Method
 

Instructions
  1. Pat the chicken thighs dry and season them lightly with salt and pepper.
  2. Warm the Morocco Infused Olive Oil Blend and olive oil in a Dutch oven over medium-high heat.
  3. Brown the chicken in batches until deeply golden on both sides, then transfer it to a plate.
  4. Lower the heat to medium and add the onion. Cook until softened and lightly browned, about 6 minutes.
  5. Stir in the garlic, tomato paste, cumin, coriander, cinnamon, smoked paprika, and ginger. Cook for 1 minute until fragrant.
  6. Add the carrots and stir to coat them in the spice mixture.
  7. Pour in the chicken stock and diced tomatoes, scraping up any browned bits from the bottom of the pot.
  8. Return the chicken to the pot, then add the chickpeas, apricots, and olives.
  9. 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.
  10. Uncover the pot and simmer for 5 to 10 minutes more if you want a richer sauce.
  11. Stir in the lemon juice, cilantro, and parsley just before serving.
  12. Taste and adjust the seasoning, then serve hot with couscous, rice, or warm flatbread.

Notes

For the best flavor, keep the simmer gentle so the chicken stays tender and the sauce develops a rich, spoonable texture. If you like a looser sauce, add a splash more stock near the end. This recipe pairs especially well with fluffy couscous and a simple herb garnish.

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