Moroccan Spiced Chicken & Sweet Potato Tagine

Moroccan Spiced Chicken & Sweet Potato Tagine ingredients

• For the Stew
• 1.5 lbs boneless, skinless chicken thighs
• 2 tbsp olive oil
• 1 medium yellow onion, chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1.5 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 0.5 tsp turmeric
• 0.25 tsp cinnamon
• 0.25 tsp cayenne pepper (optional, for heat)
• 1 14.5-oz can diced tomatoes, canned (undrained)
• 1.5 cups chicken broth
• 2 medium sweet potatoes, peeled and cubed (1-inch)
• 1 15-oz can chickpeas, canned (rinsed and drained)
• 0.5 cup dried apricots, halved
• 1 tsp salt
• 0.5 tsp black pepper
• For Garnish
• 0.25 cup fresh cilantro, chopped

Watch how to make Moroccan Spiced Chicken & Sweet Potato Tagine

Follow the key cooking steps, then use the full instructions below for measurements and timing.

How to make Moroccan Spiced Chicken & Sweet Potato Tagine

1. Pat the chicken thighs dry with paper towels and season them generously with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper.
2. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the seasoned chicken thighs and sear for 3-4 minutes per side until nicely browned. Remove the chicken from the pot and set aside.
3. Reduce the heat to medium. Add the chopped yellow onion to the pot and sauté for 5-7 minutes, stirring occasionally, until it softens and becomes translucent, scraping up any browned bits from the bottom.
4. Add the 3 minced garlic cloves and 1 tablespoon of grated fresh ginger to the pot. Cook for another 1 minute until fragrant, being careful not to burn the garlic.
5. Stir in 1.5 teaspoons of ground cumin, 1 teaspoon of ground coriander, 1 teaspoon of smoked paprika, 0.5 teaspoon of turmeric, 0.25 teaspoon of cinnamon, and optionally 0.25 teaspoon of cayenne pepper. Cook the spices for 1 minute, stirring constantly, to toast them and deepen their flavor.
6. Pour in the 14.5-oz can of diced tomatoes (undrained) and 1.5 cups of chicken broth. Bring the mixture to a simmer, scraping any remaining browned bits from the bottom of the pot with a wooden spoon.
7. Add the cubed sweet potatoes, rinsed and drained 15-oz can of chickpeas, 0.5 cup of halved dried apricots, and the reserved browned chicken thighs back into the pot. Stir gently to combine everything.
8. Bring the stew back to a gentle simmer, then reduce the heat to low, cover the pot, and cook for 35-40 minutes, or until the chicken is cooked through and tender, and the sweet potatoes are fork-tender.
9. Carefully remove the chicken thighs from the stew. Shred the chicken using two forks, then return the shredded chicken to the pot and stir it into the stew.
10. Taste the stew and adjust seasoning as needed, adding more salt and pepper if desired. The flavors will have melded beautifully during the simmer.
11. Ladle the Moroccan Chicken & Sweet Potato Tagine into bowls. Garnish each serving with 0.25 cup of fresh chopped cilantro before serving hot, perhaps with couscous or warm pita bread.

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