This Moroccan chicken “tagine” recipe sings with the flavours of cinnamon, ginger, thyme and rosewater and features a wee hit of chilli too!
Chicken Tagine With Dried Apricots.
This easy Moroccan chicken recipe is a combination of a host of North African influences.
Loosely based on a spiced chicken and apricot tagine that I have been cooking for years, it has a sweet and sour vibe.
Sweet and sticky dried apricots apricots are cooked in a tomato sauce with rose water and honey.
We get the sour edge from sumac. It is not cooked but it is used as a seasoning right at the very end.
Sumac is the ground dried berries from the flowering sumac “shrub” or bush. It has a sour flavour is a key ingredient in zaatar as well as a seasoning in and of itself.
I use it as a fundamental flavour profile in my halloumi burger!
I choose to make this spicy Moroccan chicken tagine with a whole chicken leg per person.
You could use a couple of chicken thighs each or even a couple of chicken drumsticks.
When cooking chicken legs like this I almost always separate them into chicken a thigh and a drumstick. This is simply because I find them easier to eat when they are separated. You can leave them whole if you like.
Aside from sumac, which I have mentioned above, the only ingredient here that may seem out of the norm is rosewater.
Tread carefully with it as it can quickly overwhelm a dish. Add too much and it will make your Moroccan chicken taste like Turkish delight, this is not a good thing!
As with many ingredients, every type is a little different, please add a little at a time and have a taste.
Finally chilli, I will offer my fairly typical advice, use what you are comfortable eating. One persons mild tingle is anothers raging volcano, you know your taste buds better than I do!
I like to keep the sides for this spiced Moroccan chicken recipe really simple, the images here show it served with a simple buttered couscous.
It nestles perfectly along side the chicken to finish off in the oven.
This simple spiced Moroccan Chicken Tagine recipe makes the most of the great flavour of chicken thighs and features dried apricots and almonds!
- 2 Chicken Legs
- 150 g (1 Cup) Onion
- 2 Red Chilli Peppers
- 1 Stick Cinnamon
- 100 g (1/2 Cup) Dried Apricots
- 1 Tbsp Honey
- 1 Tsp Dried Ginger
- 200 g (1/2 of a 14 oz can) Tinned Chopped Tomatoes
- 2 Sprigs Thyme
- 1 Tsp Rose Water
- 2 Tbsp Olive Oil
- 15 g (1 Tbsp) Butter
- Salt to Taste
- Sumac for Garnish
- Separate the chicken legs into thighs and drumsticks.
- Peel, top and tail the onion and cut it into 8 wedges.
- Finely dice the chilli peppers.
- Roughly cut the tomatoes.
- Heat a heavy-based pan that has a tight-fitting lid over a medium-high heat.
- When hot add the butter and the oil followed by the onion, chilli, cinnamon stick, and thyme.
- Cook until the onion softens and becomes translucent, this should take 5-10 minutes.
- Season the chicken with salt.
- Push the onion and other ingredients to the side of the pan and then add the chicken to the pan, skin side down first, and cook until golden on both sides.
- Remove the chicken and place on a plate then add in the apricots, tomatoes, rose water, ginger, and honey then stir.
- Return the chicken to the pan along with any juices on the plate and add a tight-fitting lid.
- Transfer to an oven and cook at 180°C or 350°F for 30-35 minutes.
- Sprinkle with sumac to taste when served.
Amount Per Serving: Calories: 876Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 344mgSodium: 763mgCarbohydrates: 57gFiber: 8gSugar: 44gProtein: 67g
Calorific details are provided by a third-party application and are to be used as indicative figures only.