This Moroccan chicken and Chickpea Tagine is a slow-cooked stew that combines tender chicken thighs with chickpeas, aromatic spices, and a touch of preserved lemon for authentic flavor.
Cooking this dish low and slow allows the spices and ingredients to meld and creates a rich, comforting meal perfect served over couscous or rice.
Why You’ll Love This Recipe
- Using bone-in chicken thighs keeps the meat moist and flavorful during slow cooking.
- Chickpeas add protein and texture, making the tagine hearty and satisfying.
- Warming spices like cumin, coriander, and cinnamon provide the classic Moroccan flavor profile.
- Simmering with preserved lemon and tomatoes adds a bright, tangy depth to the sauce.
Moroccan Chicken and Chickpea Tagine
Slow-cooked Moroccan chicken and chickpea tagine with warm spices, tomatoes, and preserved lemon, served over couscous or rice for a hearty meal.
- Prep time
- 15 minutes
- Cook time
- 60 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1 1/2 pounds (700g) bone-in, skin-on chicken thighs
- 1 (15-ounce/425g) can chickpeas, drained and rinsed
- 1 (14.5-ounce/410g) can diced tomatoes
- 1 preserved lemon, pulp removed and rind thinly sliced (or zest of 1 lemon)
- 1/2 cup (120ml) chicken broth or water
- Salt and freshly ground black pepper, to taste
- 1/4 cup (15g) chopped fresh cilantro or parsley, for garnish
- Couscous or rice, for serving
Instructions
- Prepare the base Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Stir in minced garlic and cook for another 1 minute until fragrant.
- Add spices and chicken Stir in cumin, coriander, cinnamon, paprika, and cayenne pepper (if using). Cook for 1 minute to toast the spices. Add the chicken thighs and brown on all sides, about 5 minutes.
- Add chickpeas, tomatoes, and preserved lemon Add chickpeas, diced tomatoes with their juice, preserved lemon rind, and chicken broth. Stir well to combine. Season with salt and pepper to taste.
- Simmer the tagine Bring to a simmer. Reduce heat to low, cover the pot with a lid and cook gently for 45 minutes until the chicken is fully cooked to an internal temperature of 165°F (74°C) and tender.
- Final touches and serving Remove the lid and simmer uncovered for 5-10 minutes if you want to thicken the sauce. Adjust seasoning if needed. Garnish with chopped cilantro or parsley. Serve hot over couscous or rice.
Helpful Tips
- Use bone-in, skin-on chicken thighs for best flavor and moisture retention.
- If you can’t find preserved lemon, substitute with finely grated lemon zest and a squeeze of lemon juice.
- Make sure chicken reaches an internal temperature of 165°F (74°C) for safe consumption.
- For a vegetarian version, omit chicken and increase chickpeas; add vegetable broth instead of chicken broth.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stovetop or in the microwave until steaming hot throughout (165°F or 74°C).
Do not refreeze cooked tagine once it has been refrigerated.
Frequently Asked Questions
What is a tagine?
A tagine is a North African slow-cooked stew named after the earthenware pot traditionally used to cook it, characterized by its blend of spices and layering of ingredients.
Can I use chicken breasts instead of thighs?
Yes, but chicken thighs are preferred for their richer flavor and tenderness during slow cooking. If using breasts, monitor cooking time to avoid drying out.
Is preserved lemon necessary?
Preserved lemon adds an authentic tangy flavor, but if unavailable, lemon zest and juice can substitute with a slight difference in taste.
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