Moroccan Chicken Tagine with Chickpeas
Chicken thighs slowly simmered with warm spices, chickpeas, apricots and lemon until tender. All the flavor of a traditional tagine, made in a regular pot.
A tagine is both a traditional North African clay pot and the fragrant stew cooked inside it. You do not need the special pot to make this dish at home, as a Dutch oven or heavy pot with a lid works perfectly.
Chicken thighs simmer gently with onion, ginger, cinnamon, cumin and turmeric until tender. Chickpeas make it heartier, a few dried apricots add gentle sweetness, and lemon brightens the sauce. Serve it with whole-wheat couscous to soak up every drop.
At a glance: this moroccan chicken tagine with chickpeas serves 4, needs about 15 min of hands-on prep and 45 min of cooking, and provides roughly 430 calories and 36 g of protein per serving. It is naturally gluten-free and dairy-free.
Why you'll love this recipe
- Deep, warming flavor with simple spices
- No special tagine pot required
- About 34 g of protein per serving
- Even better the next day
About this chicken tagine
A tagine is both a North African clay cooking pot with a cone-shaped lid and the slow-cooked stew prepared in it. The shape of the lid allows steam to rise, condense and drip back onto the food, keeping it moist and tender. Tagines are central to Moroccan cooking, often combining meat with spices, dried fruit, olives and preserved lemons.
This recipe captures those flavors in a regular Dutch oven. Chicken thighs are browned and then simmered with onions, ginger, garlic, cumin, coriander, paprika, turmeric and cinnamon. Chickpeas make it heartier, dried apricots add gentle sweetness, and preserved lemon and green olives bring a salty, citrusy brightness.
The result is fragrant, warming and deeply flavorful, yet simple to prepare, and it tastes even better the next day.
Ingredient notes and substitutions
- Chicken thighs. Thighs stay tender during simmering. Bone-in thighs add even more flavor but need about 15 minutes longer.
- Spices. Cumin, coriander, paprika, turmeric and cinnamon create a warm, aromatic blend. Ras el hanout, a Moroccan spice mix, can replace them.
- Dried apricots. They add sweetness that balances the spices. Prunes, dates or raisins are traditional alternatives.
- Preserved lemon. Preserved lemons are cured in salt and add an intense, floral citrus flavor. Use the zest and juice of a fresh lemon if you cannot find them.
- Green olives. They add a salty, briny note typical of Moroccan cooking.
- Chickpeas. They make the stew more filling and add plant protein and fiber.
Equipment you'll need
- A Dutch oven or heavy pot with a lid, or a tagine
- Tongs
- A wooden spoon
- A sharp knife and cutting board
How to make it, step by step
Brown the chicken
Season the chicken and brown it in a hot pot. Browning adds flavor to both the chicken and the sauce. Remove it to a plate.
Cook the onions slowly
Cook the onions in the same pot until soft and golden. Their sweetness forms the base of the sauce.
Toast the spices
Add garlic, ginger and spices and stir for a minute until fragrant.
Simmer gently
Add broth and tomatoes, scraping up the browned bits, then return the chicken with chickpeas and apricots. Cover and simmer gently until the chicken is tender.
Finish with lemon and olives
Add the preserved lemon or lemon zest and juice and the olives, and simmer uncovered until the sauce thickens slightly.
Recipe
Moroccan Chicken Tagine with Chickpeas
Moroccan · Dinner · Gluten-Free · Dairy-Free · High-Protein
Ingredients
- 1 1/2 lb (680 g) boneless skinless chicken thighs
- 1 tablespoon olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 tablespoon grated fresh ginger
- 1 1/2 teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1 1/2 cups (360 ml) low-sodium chicken broth
- 1 can (14 oz / 400 g) diced tomatoes
- 1 can (15 oz / 400 g) chickpeas, drained and rinsed
- 1/3 cup (55 g) dried apricots, halved
- 1/2 preserved lemon, rind finely chopped, or zest and juice of 1 lemon
- 1/4 cup (35 g) green olives
- Fresh cilantro and toasted sliced almonds, to serve
Instructions
- Brown the chicken. Season the chicken with a pinch of salt. Heat the oil in a Dutch oven over medium-high heat and brown the chicken for 3 minutes per side. Transfer to a plate.
- Cook the onion. Lower the heat to medium, add the onion and cook for 6 to 8 minutes, until soft and golden.
- Toast the spices. Add the garlic, ginger, cumin, coriander, paprika, turmeric, cinnamon and salt and stir for 1 minute.
- Simmer. Add the broth and tomatoes, scraping up the browned bits. Return the chicken to the pot with the chickpeas and apricots. Cover and simmer gently for 25 minutes.
- Finish. Add the preserved lemon or lemon zest and juice and the olives. Simmer uncovered for 5 to 10 minutes, until the sauce thickens slightly.
- Serve. Taste and adjust the seasoning. Serve over whole-wheat couscous, topped with cilantro and toasted almonds.
Nutrition (estimated, per serving)
Nutrition values are estimates calculated from typical ingredient data and will vary with the exact products and quantities you use.
Tips for success
- Do not rush browning the onions; their sweetness is the base of the sauce.
- Preserved lemon adds an authentic salty, floral note. If you use it, reduce the salt slightly.
- Shred the chicken into the sauce for an easy family-style serving.
Troubleshooting
- The sauce is too thin. Simmer uncovered for 10 more minutes.
- The tagine is too salty. Rinse the preserved lemon and olives, and add more broth or chickpeas.
- The chicken is tough. Simmer gently rather than boiling, and use thighs.
- The flavor is flat. Add more lemon, salt and a pinch of cinnamon or cumin.
Variations
- Vegetarian. Replace the chicken with diced butternut squash and an extra can of chickpeas.
- Lamb. Use cubed lamb shoulder and simmer for 1 1/2 hours until tender.
- Spicy. Add a teaspoon of harissa with the spices.
What to serve with it
Serve the tagine over whole-wheat couscous, with crusty bread or flatbread to soak up the sauce. Top with cilantro and toasted almonds.
A simple salad of cucumber, tomato and mint or a carrot salad with cumin and orange makes a fresh side.
Make ahead and storage
The tagine keeps for four days in the fridge and freezes for three months. Like many stews, it tastes even better on the second day.
Refrigerate for up to 4 days or freeze for up to 3 months.
Is it healthy?
This tagine is high in protein from chicken and chickpeas and provides fiber from chickpeas, tomatoes and apricots. Spices add plenty of flavor without extra fat.
Olives and preserved lemons are salty, so taste before adding extra salt.
Nutrition information is an estimate for general guidance only and is not medical or dietary advice.
Frequently asked questions
Do I need a tagine pot?
No. A Dutch oven or any heavy pot with a tight lid gives excellent results.
What can I use instead of preserved lemon?
Use the zest and juice of a fresh lemon, plus an extra pinch of salt.
What do you serve with chicken tagine?
Couscous is traditional. Quinoa, brown rice, cauliflower rice or warm flatbread also work well.
Do I need a tagine pot?
No. A Dutch oven works perfectly.
Can I make it in a slow cooker?
Yes. Brown the chicken and onions first, then cook on low for 6 hours.
Can I make it vegetarian?
Yes. Use butternut squash and extra chickpeas.
What is ras el hanout?
A Moroccan spice blend that can include cumin, coriander, cinnamon, ginger, cardamom and many other spices.
How do I make preserved lemons?
Pack quartered lemons with plenty of salt in a jar, cover with lemon juice and leave for about a month.
Can I use lamb?
Yes. Use cubed lamb shoulder and simmer for 1 1/2 hours.
Is chicken tagine spicy?
It is warmly spiced but not hot. Add harissa for heat.
What can I serve instead of couscous?
Quinoa, brown rice, cauliflower rice or flatbread.
Can I add vegetables?
Carrots, zucchini or butternut squash all work well.
How many calories are in a serving?
About 430 calories per serving, without couscous.
Is this recipe gluten-free?
Yes, when served with a gluten-free side such as rice or quinoa.
Can I make it ahead for guests?
Yes. Make it a day ahead and reheat gently before serving.
Final thoughts
This moroccan chicken tagine with chickpeas takes about 1 hr from start to finish and serves 4. It is gluten-free, dairy-free and high-protein, and it is easy to adapt with the variations above. If you make it, adjust the seasoning to your taste and make a note of what you changed, so the next batch is exactly how you like it. Looking for more ideas? Browse all our dinner recipes or the full recipe index.