Moroccan Chicken Tagine

Moroccan Chicken Tagine is a flavorful dish that combines tender chicken with warm spices, sweet dried fruits, and savory olives, all simmered to perfection in a tagine or heavy-bottomed pot. The dish is layered with complex flavors, thanks to a blend of traditional Moroccan spices like cinnamon, cumin, and paprika. This recipe brings the exotic and comforting taste of Morocco to your table, with adjustments for IDDSI compliance to ensure everyone can enjoy this aromatic meal.

Moroccan Chicken Tagine

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Main Course

Cuisine: Moroccan

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

Main Ingredients

• 4 chicken thighs or 2 chicken breasts skinless and boneless
• 2 tablespoons olive oil
• 1 large onion finely chopped
• 3 cloves garlic minced
• 1 cup chicken broth
• 1/2 cup dried apricots chopped
• 1/4 cup green or black olives pitted and halved
• 1 can 14 oz chickpeas, drained and rinsed
• 1/2 cup diced tomatoes
• Fresh cilantro for garnish optional

Spice Mix

• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground paprika
• 1/2 teaspoon ground turmeric
• Salt and pepper to taste

Optional Accompaniments

• Cooked couscous or rice

Equipment

• Large skillet or Dutch oven
• Wooden spoon or spatula
• Knife and cutting board
• Measuring cups and spoons
• Serving dish or bowls

Method

 

1. In a small bowl, combine the cinnamon, cumin, coriander, paprika, turmeric, salt, and pepper. Rub the spice mix all over the chicken pieces and let them marinate for at least 30 minutes or overnight for deeper flavor. In a tagine or large heavy-bottomed pot, heat the olive oil over medium heat. Add the marinated chicken pieces and sear for 3-4 minutes on each side until browned. Remove and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until the onion is translucent, about 5 minutes. Stir in the diced tomatoes and cook for another 2 minutes. Return the chicken to the pot and pour in the chicken broth. Add the dried apricots and olives, mixing well.
3. Reduce the heat to low, cover, and simmer for 45-50 minutes, or until the chicken is tender and cooked through. Stir in the chickpeas during the last 10 minutes of cooking.
4. Garnish with fresh cilantro if desired. Serve over couscous or rice for a complete meal.

Notes

IDDSI Texture Modifications:

• Puree 4 (PU4): Blend chicken and vegetables with the broth, blend rice with broth to smooth puree with correct flow per spoon and fork testing. Serve chicken over the rice.
• Minced & Moist 5 (MM5): Finely mince chicken and vegetables, thicken the broth with corn starch to gravy and mix with all ingredients to ensure moist, cohesive bites.
• Soft & Bite-sized 6 (SB6): Cut chicken and vegetables to ensure <15mm bites, serve as recommended above. 
• Easy to Chew 7 (EC7): No changes necessary, this recipe is already easy to chew.

Macro Adjustments:

• Protein: Include more chickpeas, chicken or use high protein bone broth or blend in silken tofu to the sauce.
• Fats: Cut of chicken will be most impactful; breast if you are looking to decrease and thigh if you’re looking to fortify. Increase or reduce olives and oils.
• Carbs: Reduce or leave out the apricots, serve with riced cauliflower instead of couscous or use fewer chickpeas and fill your plate with leafy greens.

Dietary Swaps:

• Gluten-free: This recipe is gluten free when served with rice; you can enjoy as it is written.
• Dairy-free/Vegan: Omit chicken, use vegetable broth instead.

Low-Spoons Shortcuts:

• Use a slow cooker or pressure cooker if standing time is limited.
• Buy pre-cooked chicken or shred rotisserie chicken and simmer it briefly with the sauce. Use canned diced tomatoes and canned chickpeas (already softened).
• Mix the spice blend in advance so it’s ready to dump in.