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Chicken tagine in a bowl next to a string of red beads
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Chicken Tagine Recipe

This chicken tagine is a North-African stew of chicken, spices, dried fruit and nuts, that are slow-cooked together. With both Instant Pot and stovetop instructions.
Course Main
Cuisine Moroccan, north african
Diet Gluten Free
Prep Time 15 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 25 minutes
Servings 4
Calories 552kcal
Author Shinta

Ingredients

  • 600 grams chicken thighs and legs bone-in, skin-on
  • 1½ tbsp Olive oil
  • 2 Yellow onions sliced
  • 2-3 cloves garlic grated
  • 1 inch piece of fresh ginger grated
  • 1 tsp cumin powder
  • ½ teaspoon cinnamon powder
  • 1 teaspoon corriander powder
  • 200 grams tinned tomatoes or use fresh tomatoes
  • A few strands of saffron
  • ½ cup chicken stock or use stock cubes
  • ½ cup dried apricots
  • 1 tbsp honey
  • ⅓ cup almonds
  • 1 tsp chopped parsley to garnish
Metric - US Customary

Instructions

Instant Pot Instructions

  • Set the Instant Pot on 'Saute' mode and heat 1 tablespoon oilve oil. Once hot, add the chicken thighs and legs.
  • Brown the chicken on both sides for around 4-5 minutes on each side. Once browned, keep aside for later.
  • In the Instant Pot, add 1/2 tablespoon of olive oil. Add the sliced onions and saute until translucent. Then add the spice powder and minced ginger and garlic. Saute for a minute, do not overcook else the spices will burn.
  • Add the chicken stock (or use water mixed with stock / bouillon) and deglaze to make sure there is no residue at the bottom of the pot.
  • Add the apricots, tinned tomatoes, almonds, honey and saffron. Mix it all well together.
  • Close the lid of the Instant Pot and set it to 'Slow Cook' mode in the 'More' setting. Set the time for 1.5 hours.
  • Once the cooking cycle is complete, open the lid and serve the stew with a sprinkling of chopped parsley.

Stovetop Instructions

  • In a wide skillet, heat the oil on medium heat and add the chicken. Cooking on low to medium heat, brown the chicken on both sides, for a total of 8-10 minutes.
  • Once the chicken is browned, keep aside for later.
  • In a heavy-bottom pot or large saucepan, add a tablespoon olive oil and on medium heat, fry the onions untill translucent. Add the ginger, garlic, and the spices and saute for a minute.
  • Add the tinned tomatoes, saffron, stock, apricots, almonds and honey and let this come to a simmer.
  • To the pot, add the browned chicken and give it a mix.
  • Cover the pot and let it cook for 1 hour on low heat, giving a gentle stir every 15 minutes.
  • After an hour, the sauce would have reduced and the chicken would have become tender.
  • Serve the tagine with a sprinkling of chopped parsley.

Notes

  • Use bone-in, skin-on chicken pieces, instead of boneless chicken, for more flavor. 
  • Serving suggestion: Serve the chicken tagine with some crusty bread, couscous or rice.
  • Recipe variations: You could also preserved lemons and olives and dates for added flavor.

Nutrition

Calories: 552kcal | Carbohydrates: 28g | Protein: 30g | Fat: 37g | Saturated Fat: 8g | Cholesterol: 148mg | Sodium: 230mg | Potassium: 848mg | Fiber: 5g | Sugar: 19g | Vitamin A: 810IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 3mg