Moroccan Chicken Tagine Recipe: 9 Easy Steps with Alva Cookware

The one caveat: Alva Cookware does not ship internationally at this time. If you’re in North America, you’re covered. Use coupon code herbistry for 15% off site-wide.

Moroccan Chicken Tagine Recipe — Ingredients for 4 to 6 Servings

For the Chicken Marinade:

• 6 bone-in, skin-on chicken thighs
• Salt and black pepper to taste
• 2 tablespoons olive oil (to coat the chicken)
• 1/2 tsp (2 to 3g) fresh ginger, minced
• 1 tsp (5g) garlic, minced
• 1 tsp (3g) ground cumin
• 2 to 3g smoked paprika

For the Tagine Braising Base:

• 2 tablespoons olive oil (for browning)
• 1 onion, sliced or diced
• Preserved lemon skins (flesh removed), thinly sliced
• Dried apricots — soaked in water for 30 minutes, then drained
• 1 to 2 cups chicken stock
• Optional: ras el hanout, bay leaves, fresh coriander for garnish

For Serving:

• Couscous (box mix works perfectly — follow package directions)
• Fresh herbs or lemon wedges for garnish

Step-by-Step: How to Cook This Easy Chicken Tagine

1. Marinate the chicken: Season thighs with salt, pepper, olive oil, ginger, garlic, cumin, and smoked paprika. For best flavor, marinate overnight in the fridge — though even 1 hour makes a difference.
2. Soak the apricots: Place dried apricots in water for 30 minutes, then drain. This plumps them up so they add juiciness and sweetness to the finished dish.
3. Heat the tagine: Place the Alva Cast-Iron Tagine on the stovetop over medium heat. Add 2 tablespoons of olive oil and coat the base and sides using a paper towel. Allow 5 to 10 minutes for the pan to come to temperature before adding chicken.
4. Brown the chicken: Add chicken thighs skin-side down (or flesh-side down if skinless). Cook 5 to 8 minutes per side if skin-on; 4 to 5 minutes per side if skinless. You’re building color and flavor, not cooking the chicken all the way through.
5. Remove chicken and build the base: Set browned chicken aside. Add sliced onion to the tagine and cook until softened. Add the preserved lemon skins.
6. Deglaze and braise: Pour in chicken stock to release the browned bits from the bottom. Return chicken to the tagine and tuck in the plumped apricots. Place the lid on the tagine.
7. Cook low and slow: Keep heat at low to medium. Cook for 45 to 60 minutes until the chicken is completely tender and cooked through.
8. Make the couscous: Prepare per package instructions. Generally: heat spiced liquid to a boil, add couscous, cover and let sit 5 minutes, then fluff with a fork.
9. Plate and serve: Spoon chicken tagine over or alongside couscous. Garnish with fresh coriander or a squeeze of lemon if desired.

Authentic Moroccan Tagine Cooking Tips

• Never use high heat — cast-iron tagines are built for low-and-slow cooking; high heat can damage the coating and ruin the pot
• Wooden or silicone utensils only — metal utensils will scratch and destroy the non-stick interior coating
• Preserved lemons are the secret weapon — pickled in vinegar and salt, they become soft and mellow; use only the skin and discard the flesh for best results
• Ras el hanout adds depth — if you can find this North African spice blend at a specialty store, add it alongside the other spices; it transforms the flavor profile
• The brown bits matter — those caramelized bits at the bottom after browning the chicken are flavor gold; the chicken stock releases them into the braising liquid to create a rich sauce

Can You Make a Cannabis-Infused Moroccan Tagine?

Absolutely — and Fordee addresses this directly in the video. He chose not to infuse this Moroccan chicken tagine recipe batch because he was cooking at his parents’ house for a family meal. If you want to make an infused tagine, the easiest approach is to use cannabutter or cannabis-infused olive oil in place of some or all of the regular olive oil in the marinade or cooking base.

For help with infusing, check out these Herbistry420 guides: Browse all Edibles and Infused Recipes | Cannabutter Video | How to Decarboxylate Cannabis