This Moroccan chicken tagine with parsley is a fragrant and flavorful dish that showcases the vibrant spices of Moroccan cuisine. The tender chicken, combined with vegetables and fresh parsley, creates a hearty meal that’s perfect for serving over couscous or rice.
Ingredients:
- 4 chicken thighs, bone-in and skin-on (or boneless, skinless)
- 2 tablespoons olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon paprika
- 1 can (14 ounces) diced tomatoes (with juices)
- 1 cup chicken broth (find my broth recipes HERE and HERE)
- 1 cup carrots, sliced
- 1 cup chickpeas, drained and rinsed
- 1/2 cup dried apricots, chopped
- 1/2 cup fresh parsley, chopped
- Salt and pepper to taste
- Lemon wedges for serving (optional)
Instructions:
1. In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat. Add the chicken thighs, season with salt and pepper, and brown on all sides, about 5-7 minutes. Remove the chicken and set aside.
2. In the same pot, add the diced onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant.
3. Stir in the cumin, ginger, cinnamon, turmeric, and paprika, cooking for another minute to toast the spices.
4. Add the diced tomatoes (with juices), chicken broth, sliced carrots, chickpeas, and chopped dried apricots. Stir to combine.
5. Return the browned chicken to the pot, nestling it into the sauce. Cover and simmer on low heat for about 30-40 minutes, or until the chicken is cooked through and tender.
6. Stir in the chopped parsley just before serving. Taste and adjust seasoning if necessary.
7. Serve the chicken tagine over couscous or rice, garnished with additional parsley and lemon wedges if desired. Enjoy your flavorful Moroccan chicken tagine!
Aprile's Kitchen 