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One-Pot Moroccan Chicken Tagine with Chickpeas and Apricots
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Course Main Course
Cuisine Moroccan
Servings 4 people

Equipment

  • Dutch oven
  • Knife
  • Cutting board

Ingredients
  

  • 1.5 pounds boneless skinless chicken thighs, cut into 2-inch pieces
  • 1 can (15 ounces) chickpeas, drained and rinsed
  • 1/2 cup dried apricots, halved
  • 2 medium carrots, sliced into 1/2-inch rounds
  • 1 large yellow onion, diced
  • 3 garlic cloves, minced
  • 2 tablespoons olive oil
  • 2 cups low-sodium chicken broth
  • 1 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh cilantro, chopped
  • Lemon wedges, for serving

Instructions
 

  • Heat the olive oil in a large Dutch oven over medium heat. Add the onion and cook for 4 minutes until it softens.
  • Stir in the garlic, cumin, paprika, cinnamon, and ginger. Cook for 1 minute until the spices smell fragrant.
  • Add the chicken pieces, salt, and pepper. Brown the chicken on all sides for about 5 minutes, stirring occasionally.
  • Pour in the chicken broth and add the sliced carrots. Bring the mixture to a simmer.
  • Cover the pot and cook for 15 minutes, stirring once halfway through.
  • Stir in the chickpeas and halved apricots. Simmer uncovered for 10 more minutes until the carrots are tender and the sauce thickens slightly.
  • Remove from heat. Sprinkle with chopped cilantro and serve with lemon wedges on the side.

Notes

Taste the broth before serving and add an extra pinch of salt if the apricots taste very sweet. Leftovers keep well in the fridge for three days and reheat gently on the stove with a splash of broth to loosen the sauce. If dried apricots are unavailable, use fresh apricot halves in season but add them in the last five minutes so they stay intact.
Course: Main Course
Cuisine: Moroccan
Equipment: Dutch oven, Knife, Cutting board