Quick Recipe Version (TL;DR)
Quick Ingredients
- 1.8 kg bone-in, skin-on chicken thighs (about 8 thighs)
- 2 tsp kosher salt, plus more to taste
- 1 tsp ground cumin; 1 tsp ground coriander; 1 tsp sweet paprika; 1 tsp ground turmeric; 1/2 tsp ground cinnamon; 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 medium yellow onions, thinly sliced (about 500 g)
- 5 garlic cloves, minced
- 1 tbsp grated fresh ginger
- 475 ml chicken stock
- 1 tbsp honey
- 110 g dried apricots, halved
- 150 g pitted green olives
- 1 preserved lemon (about 60 g), rind thinly sliced (pulp removed)
- 2 tbsp fresh lemon juice
- 40 g slivered almonds (about 1/3 cup)
- 300 g medium couscous (about 1 1/2 cups); 360 ml boiling water or stock; 2 tbsp butter or olive oil; 1/2 tsp salt
- 15 g cilantro, chopped (about 1/2 cup); 15 g parsley, chopped (about 1/2 cup)
Do This
- 1. Preheat oven to 163°C (325°F). Toast almonds in a dry skillet 3–5 min; set aside.
- 2. Season chicken with salt + spices. Brown in olive oil, 4–5 min per side; set aside.
- 3. Sauté onions 8–10 min; add garlic + ginger 1 min; stir in stock + honey.
- 4. Nestle chicken in, cover, and braise in oven 60 min.
- 5. Add apricots, olives, preserved lemon; braise uncovered 15–20 min until glossy and chicken is very tender (74°C/165°F minimum, 79°C/175°F ideal for thighs).
- 6. Make couscous with boiling water/stock + butter; fluff. Serve tagine over couscous with herbs, toasted almonds, and a squeeze of lemon.
Why You’ll Love This Recipe
- Big, warm Moroccan-inspired flavors from spices, preserved lemon, olives, and sweet apricots.
- Mostly hands-off cooking: the oven does the slow braise while you prep couscous and toppings.
- Company-friendly and make-ahead: it tastes even better the next day.
- Great texture contrast: tender chicken, jammy fruit, briny olives, fluffy couscous, and crunchy almonds.
Grocery List
- Produce: yellow onions, garlic, fresh ginger, lemon (for juice), fresh cilantro, fresh parsley
- Meat: bone-in, skin-on chicken thighs
- Dairy: butter (optional, for couscous)
- Pantry: olive oil, kosher salt, black pepper, ground cumin, ground coriander, sweet paprika, ground turmeric, ground cinnamon, chicken stock, honey, dried apricots, pitted green olives, preserved lemon, medium couscous, slivered almonds
Full Ingredients
Chicken Tagine
- 1.8 kg bone-in, skin-on chicken thighs (about 8 thighs)
- 2 tsp kosher salt (10 g), plus more to taste
- 1 tsp ground cumin (2 g)
- 1 tsp ground coriander (2 g)
- 1 tsp sweet paprika (2 g)
- 1 tsp ground turmeric (2 g)
- 1/2 tsp ground cinnamon (1 g)
- 1/2 tsp freshly ground black pepper (1.5 g)
- 2 tbsp olive oil (30 ml)
- 2 medium yellow onions, thinly sliced (about 500 g)
- 5 garlic cloves, minced (about 20 g)
- 1 tbsp grated fresh ginger (about 10 g)
- 475 ml chicken stock (2 cups)
- 1 tbsp honey (15 ml)
- 110 g dried apricots, halved (about 3/4 cup)
- 150 g pitted green olives (about 1 cup)
- 1 preserved lemon (about 60 g), pulp removed; rind thinly sliced
- 2 tbsp fresh lemon juice (30 ml)
Fluffy Couscous
- 300 g medium couscous (about 1 1/2 cups)
- 360 ml boiling water or boiling chicken stock (1 1/2 cups)
- 2 tbsp unsalted butter (28 g) or 2 tbsp olive oil (30 ml)
- 1/2 tsp kosher salt (2.5 g)
To Finish and Serve
- 40 g slivered almonds (about 1/3 cup)
- 15 g fresh cilantro, finely chopped (about 1/2 cup)
- 15 g fresh parsley, finely chopped (about 1/2 cup)
- Optional: extra lemon wedges for the table
Step-by-Step Instructions
Step 1: Get set up and toast the almonds
Position a rack in the lower middle of the oven and preheat to 163°C (325°F). Set out a large Dutch oven (5.5–7 qt) with a lid.
In a small dry skillet over medium heat, toast 40 g slivered almonds for 3–5 minutes, stirring often, until golden and fragrant. Immediately transfer to a plate (they can burn quickly if left in the hot pan). Set aside for serving.
Step 2: Season the chicken
Pat the chicken very dry with paper towels (this helps it brown). In a small bowl, mix:
2 tsp kosher salt, 1 tsp cumin, 1 tsp coriander, 1 tsp paprika, 1 tsp turmeric, 1/2 tsp cinnamon, and 1/2 tsp black pepper.
Rub the spice mixture all over 1.8 kg chicken thighs, including the skin side and underside.
Step 3: Brown the chicken for deeper flavor
Heat 2 tbsp olive oil in the Dutch oven over medium-high heat until shimmering.
Add the chicken skin-side down in a single layer (work in batches if needed). Brown for 4–5 minutes per side, until the skin is a deep golden color. Transfer chicken to a plate. You’re not cooking it through yet; you’re building flavor.
Step 4: Build the tagine base with onions, garlic, and ginger
Reduce heat to medium. Add the sliced onions to the pot and cook for 8–10 minutes, stirring and scraping up browned bits, until softened and lightly golden.
Add minced garlic and grated ginger and cook for 1 minute, stirring constantly, just until fragrant.
Step 5: Braise the chicken slowly in the oven
Pour in 475 ml chicken stock and stir well to loosen any flavorful bits on the bottom. Stir in 1 tbsp honey.
Nestle the chicken back into the pot (skin side up). Bring the liquid to a gentle simmer on the stovetop, then cover with the lid and transfer to the oven.
Braise at 163°C (325°F) for 60 minutes, undisturbed, until the chicken is very tender.
Step 6: Add olives, preserved lemon, and apricots to finish the sauce
Carefully remove the pot from the oven. Transfer chicken to a plate for a moment (this makes it easier to stir in the add-ins without tearing the meat).
Stir 110 g dried apricots, 150 g green olives, and the sliced preserved lemon rind into the braising liquid. Return the chicken on top, skin side up.
Return the pot to the oven uncovered and cook for 15–20 minutes, until the sauce looks slightly reduced and glossy, apricots are plump, and the chicken reaches at least 74°C (165°F) (for thighs, 79°C (175°F) gives a more tender texture).
Step 7: Make fluffy couscous while the tagine finishes
Place 300 g couscous in a medium heatproof bowl. Add 1/2 tsp salt and 2 tbsp butter (or 2 tbsp olive oil).
Pour 360 ml boiling water or stock over the couscous. Cover tightly (with a plate or lid) and let stand for 5 minutes.
Fluff with a fork for 30–45 seconds until light and separated. Cover to keep warm.
Step 8: Brighten, garnish, and serve
Stir 2 tbsp fresh lemon juice into the sauce (start with 1 tbsp if you prefer it less tangy, then add more to taste). Taste and adjust seasoning with a pinch of salt if needed. If the sauce is thicker than you like, splash in 30–60 ml hot water or stock and stir.
To serve, spoon couscous into shallow bowls or a platter. Top with chicken and plenty of sauce, onions, olives, apricots, and preserved lemon. Finish with toasted almonds plus a generous sprinkle of chopped cilantro and parsley.
Pro Tips
- Dry the chicken well before browning: moisture is the enemy of crisp, golden skin and deep flavor.
- Preserved lemon: use the rind, not the pulp. The rind brings the signature floral, salty citrus note without bitterness.
- Control the sauce texture at the end: uncovering for the last 15–20 minutes concentrates flavor; add a splash of stock if you want it looser.
- For ultra-tender thighs, aim higher than 74°C/165°F: thighs are best around 79–82°C (175–180°F).
- Olives vary a lot in saltiness: taste before adding extra salt at the end.
Variations
- Bone-in chicken legs: Use 1.8–2.0 kg drumsticks or leg quarters; brown well and keep the braise time the same.
- More vegetable-forward: Add 2 medium carrots (about 200 g) cut into coins with the onions; add 1 small zucchini (about 200 g) in chunks for the last 20 minutes.
- Spicier, deeper heat: Add 1/2 tsp harissa or 1/4 tsp cayenne with the garlic and ginger.
Storage & Make-Ahead
Cool leftovers to room temperature within 2 hours, then refrigerate the chicken and sauce in an airtight container for up to 4 days. Reheat gently on the stovetop over medium-low heat until the sauce simmers and the chicken is hot throughout (add a splash of water or stock if needed).
For make-ahead, cook the tagine up to 2 days in advance; the flavor improves overnight. Make couscous fresh for best texture, or refrigerate cooked couscous up to 3 days and re-steam with 1–2 tbsp water in the microwave, covered.
Freezing: freeze tagine (chicken + sauce) for up to 2 months. Thaw overnight in the refrigerator before reheating.
Nutrition (per serving)
Approximate, per 1/6 of recipe including couscous and toppings: 720 calories, Protein: 42 g, Carbohydrates: 78 g, Fat: 30 g, Fiber: 6 g, Sugars: 18 g, Sodium: 980 mg.
