Moroccan Chicken Tagine

This incredible, one-pan meal features buttery-soft chicken and tender vegetables in a warm, Moroccan-spiced broth. This is the most flavorful, deliciously moist chicken you will ever eat!

Course Main Course

Cuisine American, Moroccan

Diet Gluten Free

Keyword chicken tagine, moroccan cooking, tagine cooking, tagine pot

Prep Time 15

Cook Time 20

Total Time 35

Servings

Calories 423kcal

Author Robin Miller

Ingredients

1 teaspoon paprika
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon ground cinnamon
1/4 teaspoon cayenne pepper
8 boneless skinless chicken thighs or 4 boneless skinless chicken breasts (you can also use bone-in chicken)
Salt and freshly ground black pepper
2 tablespoons olive oil divided
1 red or yellow onion cut into 1/4-in-thick slices
2 carrots peeled and cut crosswise into 1/2-inch thick rounds
1 tablespoon minced fresh ginger
3-5 cloves garlic minced
2 tablespoons all-purpose flour or gluten-free flour
1 1/2 cups chicken broth
2 tablespoons honey
1/2 cup pitted Greek/kalamata olives halved
1/4 cup chopped fresh cilantro
1 lemon juice and zest

Instructions

In a small bowl, combine the paprika, cumin, coriander, cinnamon, and cayenne pepper. Mix well and set aside.
Season both sides of the chicken with salt and black pepper.
Heat 1 tablespoon of the oil in a tagine pot, Dutch oven, or high-sided skillet with a lid over medium-high heat. Add the chicken and cook until golden brown on both sides. Transfer the chicken to a plate.
Heat the remaining tablespoon of oil in the same pot over medium-high heat. Add the onion and carrot and cook for 3 to 5 minutes, until soft. Add the ginger and garlic and cook for 1 minute. Add the spice mixture and stir to coat. Add the flour and stir to coat.
Add the broth and honey and bring to a simmer, scraping up any browned bits from the bottom of the pan. Return the chicken to the pan with any accumulated juices. Reduce the heat to medium-low, cover and simmer for 20 minutes, until the chicken is cooked through and fork-tender (or slightly longer for bone-in chicken).
Add the olives, cilantro, 1 tablespoon lemon juice, and 1 teaspoon freshly grated lemon zest. Season the sauce with salt and black pepper.
Serve and enjoy!

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