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Ramadan Recipe: Moroccan Chicken Tagine

  • Publish date: Monday، 03 March 2025
Ramadan Recipe: Moroccan Chicken Tagine

Moroccan Chicken Tagine is a fragrant and comforting dish, perfect for Ramadan, as it brings together tender chicken, warming spices, and slow-cooked goodness in one pot. This traditional dish, cooked in a tagine or a heavy pot, features a blend of cumin, cinnamon, ginger, and saffron, infused with sweet and savory notes from dried fruits, olives, and preserved lemons. Served with fluffy couscous or crusty bread, it’s a nourishing and flavorful meal to enjoy after a long day of fasting, bringing warmth and tradition to the Iftar table. 

Read More: Ramadan Recipe: Classic Fattoush

This recipe was crafted by our esteemed culinary advisor, Chef Sarah. 

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  • Ingredients of Moroccan Chicken Tagine

    • 18 Minutes
    • 6 Serving
    • 313 Calories

Chicken Tagine

1 cup dried apricot, halved
6 (220 grams) chicken thighs, bone in and skin on
¾ tsp salt
2 tbsp olive oil
1 onion, thinly sliced
2 cloves garlic, finely minced
1 cinnamon stick
1 can (400 grams) crushed tomato
1 can (400 grams) canned chickpeas, drained
1 tbsp preserved lemon skin, finely minced
2 ½ cups chicken stock

Spices

1 tsp cooking salt
¾ tsp ground cumin
¾ tsp ground ginger
¾ tsp black pepper
½ tsp allspice powder
¼ tsp cinnamon powder
¼ tsp coriander powder
⅛ tsp clove powder

Couscous

2 cups couscous
2 cups stock, chicken or vegetable
1 tbsp extra virgin olive oil
1 tbsp lemon juice
½ tsp salt
2 tbsp cilantro, finely chopped
2 tbsp parsley, finely chopped
2 tbsp slivered almonds

  • Method & Directions of Moroccan Chicken Tagine

    • 50 Minutes
  1. Plump the Apricots
    تم نسخ الرابط
    Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain. This helps soften them and enhances their sweetness.
  2. Season the Chicken
    تم نسخ الرابط
    Sprinkle both sides of the chicken with salt to enhance the flavor before cooking.
  3. Brown the Chicken
    تم نسخ الرابط
    Heat oil in a large, deep skillet or pot over high heat. Place the chicken skin-side down and cook for 8 to 10 minutes until deeply golden. Then, flip and cook the other side for 1 minute. Finally, remove the chicken from the skillet and set aside.
  4. Sauté Aromatics & Spices
    تم نسخ الرابط
    Discard all but 2 tablespoons of fat from the skillet, reduce heat to medium, and sauté onions for 3 minutes. Add garlic and cook for another minute. Stir in the spice blend and cook for 30 seconds to release its aroma.
  5. Prepare the Tagine Sauce
    تم نسخ الرابط
    Add the cinnamon stick, tomatoes, chickpeas, plumped apricots, chicken stock, and preserved lemon to the skillet. Mix everything together, then place the browned chicken back on top, skin-side up.
  6. Simmer the Tagine
    تم نسخ الرابط
    Bring the liquid to a simmer, then cover with a lid and cook for 5 minutes. Remove the lid and let it simmer uncovered for another 20 minutes, or until the internal temperature of the chicken reaches at least 70°C.
  7. Prepare the Couscous
    تم نسخ الرابط
    Heat chicken stock in a pot until boiling. Pour it over the couscous in a heatproof bowl, and shake the bowl to level the couscous, then cover with a plate or cling wrap.
  8. Fluff and Season the Couscous
    تم نسخ الرابط
    Now, let the couscous sit for 10 minutes, then fluff it with a fork. Stir in olive oil, lemon juice, salt, chopped herbs, and toasted almonds.
  9. Serve the Dish
    تم نسخ الرابط
    Lastly, remove the tagine from the heat and let it rest for 5 minutes. Serve the chicken and sauce over the prepared couscous, garnish with fresh coriander and enjoy!

  • Nutrition Facts of Moroccan Chicken Tagine

Calories 313

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