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Moroccan Chicken Tagine paleo recipe-min
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5 from 1 vote

Moroccan Chicken Tagine

If you've never cooked in one before, tagines are wonderful things. Originating from North Africa, a Tagine is traditionally made from clay and formed of two parts; a circular base, and a tall, cone-shaped lid. The shape of the Tagine encourages condensation to return back to the food, locking in all the flavour and moisture. It guarantees delightfully tender, succulent meat and melt-in-the-mouth vegetables every time – which is extra special for us Paleo folk. If you don’t have a tagine, a casserole dish will be almost as good.
This Moroccan chicken tagine recipe encapsulates everything that is good about North African cuisine – and is perfectly Paleo. Warming, fragrant spices, juicy apricots, and ultra-tender meat. I defy anyone to not enjoy it!
Prep Time15 minutes
Cook Time50 minutes
Total Time1 hour 5 minutes
Course: Dinner
Cuisine: Moroccan, Paleo
Keyword: apricot chicken, Moroccan Chicken Tagine, North African cuisine, Paleo Chicken Tagine
Servings: 4 Serves
Calories: 350kcal
Cost: $35

Equipment

  • Tagine or casserole dish
  • Non-stick pan

Ingredients

  • 4 chicken breasts diced
  • 1 medium butternut squash peeled and chopped into cubes
  • 1 onion finely chopped
  • 2 cloves of garlic peeled
  • 2 cm piece of ginger grated
  • 2 tsp ras-el-hanout spice blend
  • Juice of 1 lemon
  • 5 fresh apricots chopped
  • 1 x 400ml can chopped tomatoes
  • Handful fresh coriander
  • 1 tsp coconut oil
  • 200 ml water

Instructions

  • Preheat the Oven: Preheat the oven to 180C / 350F / Gas Mark 4.
  • Prepare the Base: In a non-stick pan, heat the coconut oil to a medium heat. Add the onions, and cook for 3 – 4 minutes until golden brown. Add the ginger and spice blend, and infuse for another 2 – 3 minutes. Transfer to the tagine.
  • Combine Ingredients: Add the chopped tomatoes, lemon juice, apricots, and garlic cloves and stir well. Transfer the chicken and the squash to the tagine, and add the hot water. Leave to roast in the oven for 40 minutes.
  • Finish and Serve: Remove the tagine from the oven, then take off the lid, watching out for steam! Skim off any fat that may have risen to the top, then stir in the fresh coriander. Serve hot and enjoy!

Notes

  • For added flavour, you can marinate the chicken in the ras-el-hanout spice blend and lemon juice for a few hours before cooking.
  • This dish pairs beautifully with cauliflower rice or a fresh green salad.
  • If you prefer a thicker sauce, let the tagine simmer uncovered on the stovetop for a few minutes after removing from the oven.