THE MAISON
Morocco • North African Culinary Heritage

Moroccan Chicken Tagine

Slow-Braised Chicken with Apricots & Chickpeas

Golden chicken thighs slowly braised with Ras El Hanout, tender chickpeas and apricots in a fragrant, deeply spiced Moroccan sauce.

PREPARATION

20 minutes

COOKING

1 hour 20 minutes

TOTAL TIME

1 hour 40 minutes

SERVES

6 servings

FROM THE MAISON PANTRY

Ingredients

  • 6 bone-in, skin-on chicken thighs
  • 2 teaspoons premium sea salt, divided and adjusted to taste
  • ½ teaspoon freshly ground black pepper
  • 2 tablespoons extra-virgin olive oil
  • 1 large onion, thinly sliced
  • 4 garlic cloves, finely minced
  • 2 tablespoons CaMasi Maison™ Moroccan Ras El Hanout
  • 1 teaspoon ground ginger
  • 1 teaspoon sweet paprika
  • ½ teaspoon ground turmeric
  • ¼ teaspoon ground cinnamon
  • 2 tablespoons tomato paste
  • 1 can crushed tomatoes, 14 ounces
  • 2 cups chicken stock
  • 1 can chickpeas, 15 ounces, drained and rinsed
  • 1 cup dried apricots
  • 1 tablespoon raw honey
  • 1 tablespoon fresh lemon juice
  • ¼ cup finely chopped fresh parsley or cilantro
THE MAISON METHOD

Preparation Method

  1. Prepare the chicken: Pat the chicken thighs dry with paper towels. Season both sides with 1 teaspoon of sea salt and the black pepper.
  2. Brown the chicken: Warm the olive oil in a wide, heavy-bottomed pot or tagine base over medium-high heat. Arrange the chicken skin-side down and sear for 5–7 minutes, until deeply golden. Turn and cook for another 3 minutes, then transfer to a plate.
  3. Soften the onion: Reduce the heat to medium. Add the sliced onion to the same pot and cook for 6–8 minutes, stirring occasionally, until softened and lightly golden.
  4. Bloom the aromatics: Add the garlic, Ras El Hanout, ginger, paprika, turmeric and cinnamon. Stir continuously for approximately 30 seconds, until fragrant.
  5. Develop the sauce: Stir in the tomato paste and cook for 1–2 minutes. Add the crushed tomatoes and chicken stock, scraping the bottom of the pot to release the browned flavor.
  6. Begin the braise: Return the chicken thighs to the pot, keeping the golden skin partially above the sauce. Bring the liquid to a gentle simmer.
  7. Cook slowly: Cover and simmer over low heat for 35 minutes, turning the chicken once midway through cooking.
  8. Add the chickpeas and apricots: Fold the chickpeas and dried apricots into the sauce around the chicken. Cover and continue cooking for 20–25 minutes, until the chicken is tender and reaches an internal temperature of at least 165°F.
  9. Concentrate the sauce: Remove the lid and simmer gently for 8–10 minutes, or until the sauce becomes rich and lightly thickened.
  10. Balance the flavors: Stir the honey and lemon juice into the sauce. Taste and adjust the remaining sea salt, sweetness or acidity as desired.
  11. Rest and serve: Remove the pot from the heat and allow the tagine to rest for 10 minutes. Finish lightly with the chopped parsley or cilantro before serving.

A NOTE FROM THE MAISON

Maison Notes

Brown the chicken thoroughly before braising. The golden surface develops a deeper flavor and helps the skin retain its character as the chicken cooks in the sauce.
Bloom the Ras El Hanout briefly in warm oil to awaken its layered floral, earthy and warming aromatics. Avoid scorching the blend.
Serve the tagine with fragrant couscous, warm flatbread or rice to capture the richly spiced sauce.

PLEASE NOTE

Allergen Information

Check the ingredients of the prepared chicken stock and any packaged seasonings used. Prepared in a kitchen where wheat, milk, eggs, soy, fish, shellfish, peanuts, sesame and tree nuts may be present.
FROM THE CAMASI MAISON PANTRY

CaMasi Maison™ Moroccan Ras El Hanout

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