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Citrus chicken tagine with apricots and golden raisins.

Citrus Chicken Tagine with Apricots and Golden Raisins

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This Citrus Chicken Tagine blends Moroccan and North African flavors with an African-Asian spice fusion. The dish features tender chicken simmered with apricots, raisins, and preserved lemons, creating a comforting, aromatic meal perfect for family dinners.
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Prep Time:20 minutes
Cook Time:1 hour 5 minutes
Marinating Time:30 minutes
Total Time:1 hour 55 minutes
Course: Main Course
Cuisine: Moroccan
Keyword: Apricots, Chicken, Chicken Tagine, Raisins, Tagine
Servings: 8 servings
Calories: 494kcal
Author: Pascale Beale

Ingredients

  • 1 teaspoon curry powder, heaped
  • ½ teaspoon ras el hanout
  • 1 tablespoon olive oil
  • ¼ cup orange juice
  • 8 chicken legs, or a combination of legs and thighs
  • 4 cups chicken stock
  • Salt and pepper
  • Olive oil
  • 2 large onions, peeled, halved, and sliced
  • 20-30 dried apricots
  • 1 cup golden raisins
  • 2 small preserved lemons, roughly chopped
  • 4 oranges, peeled and sectioned

Instructions

  1. In a large bowl, combine the curry powder, ras el hanout and olive oil to form a thick paste. Stir in the orange juice. The mixture should be quite thick. Add the chicken and coat all sides. Let the chicken marinate for at least 30 minutes. (This can be done up to 8 hours in advance.)
  2. Pour 1–2 tablespoons olive oil into the base of a tagine with a cast-iron bottom (or a Dutch oven, but not a clay-bottom tagine) over medium-high heat. Add the onions and sauté until golden, about 6–7 minutes. Add the marinated chicken legs and brown on all sides, about 3–4 minutes per side. Pour in enough chicken stock to come halfway up the sides of the chicken (depending on the size of your pan, you may have some stock left). Add the salt and pepper and cover with the tagine lid. Reduce to a simmer and cook for 20 minutes.
  3. Add the apricots, golden raisins, preserved lemons and the oranges to the tagine and stir, turning the chicken legs once or twice. Replace the lid and cook for an additional 40 minutes, or until the chicken is tender and meat is almost falling off the bone.
  4. Serve with plenty of the pan juices, the fruit and onions. I like to serve this dish with couscous.

Nutrition

Calories: 494kcal | Carbohydrates: 44g | Protein: 27g | Fat: 24g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 123mg | Sodium: 286mg | Potassium: 949mg | Fiber: 6g | Sugar: 32g | Vitamin A: 1011IU | Vitamin C: 43mg | Calcium: 75mg | Iron: 2mg