Chickening Out in Marrakesh

Moroccan Chicken Tagine with Carrots, Apricots, and Spiced Couscous

1 hour 40 minutes
Serves 4
DinnerAfrican
Herb's take

This North African classic slow-cooks chicken and carrots with warm spices in a tagine, coaxing out deep flavors and sweet-savory notes. You’ll learn how to bloom spices and layer flavors, and see why Moroccan stews are the ultimate comfort food science project.

Ingredients

Yield
4

Instructions

  1. 01
    Heat the olive oil in a large tagine or Dutch oven over medium heat. Brown chicken thighs on both sides, about 4 minutes per side. Transfer to a plate.
  2. 02
    Add onion and carrots to the pot, scraping up any browned bits, and cook until onions are translucent, about 5 minutes.
  3. 03
    Stir in garlic and ginger, cooking until fragrant, about 1 minute.
  4. 04
    Sprinkle in cumin, coriander, cinnamon, turmeric, paprika, and cayenne. Stir constantly for 1 minute to bloom the spices.
  5. 05
    Return the chicken to the pot. Add diced tomatoes, chicken broth, preserved lemon rind, chopped apricots, honey, kosher salt, and black pepper.
  6. 06
    Bring to a simmer, cover tightly, and cook on low heat for 1 hour, until chicken is very tender and carrots are sweet and soft.
  7. 07
    Remove the lid and simmer uncovered for 10 minutes to thicken the sauce slightly. Stir occasionally.
  8. 08
    While the tagine finishes, prepare couscous: Bring 2 cups of water and 1/2 teaspoon salt to a boil. Stir in couscous, cover, and remove from heat. Let stand for 5 minutes, then fluff with a fork and fold in butter.
  9. 09
    Taste tagine and adjust seasoning with additional salt or lemon if desired. Remove from heat.
  10. 10
    To serve, mound couscous on a platter. Arrange chicken and carrots on top, spoon over sauce, and garnish with cilantro, parsley, and toasted almonds.

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