Chicken Tagine

Chicken Tagine

Feb 10 2017


35-40 mn

Serves 6-8

I like to explore exotic cuisine, especially around Valentines' day. In this case I love the mix of the cinnamon, cumin and turmeric, it is warm and spicy at the same time! The apricots will sweeten it which makes it even better! You could add chickpeas which would transform this dish into a 1 pot dinner, which sounds perfect to me!


  • 3 lbs chicken thighs
  • 1 onion, minced
  • 1 carrot, sliced
  • 1 tbsp of fresh grated ginger
  • 2 garlic cloves, minced
  • 1 tsp of ground cumin
  • 1 tsp of ground cinnamon
  • 1 tsp of ground coriander
  • 1/2 tsp turmeric
  • 1 cup of chicken stock
  • 1/2 cup of dried apricots
  • 1/4 cup of sliced almonds
  • Cilantro to serve


Sauté the onion with 1 tbsp of olive oil in a dutch oven. Add the chicken and cook for a couple of minutes on each sides until golden brown. Move them to the sides and  add the garlic, ginger and spices until fragrant.

Stir in the chicken stock and apricots and bring to a boil. Reduce to low and let it simmer for 30-35 min until the chicken is cooked through (165F inside temperature if you wanna be sure).

You can serve it on a bed of couscous, quinoa or cauliflower rice.

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