Overhead shot of Moroccan chicken casserole with bowl of couscous on the side
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4.67 from 9 votes

Moroccan Chicken with Apricots and Lemons

This vibrant Moroccan Chicken Tagine with Apricots and Lemons is simply packed with flavour! Be sure to check out the step-by-step tutorial up in the post.
Prep Time10 mins
Cook Time50 mins
Course: Main Course
Cuisine: Moroccan
Keyword: Chicken Tagine, Moroccan Chicken, Moroccan Chicken Casserole
Servings: 4
Calories: 602kcal
Author: Lucy Parissi | Supergolden Bakes

Equipment

Ingredients

  • 4 chicken legs or 8 chicken thighs
  • Salt and pepper to season
  • 3 tbsp olive oil , plus extra if needed
  • 2 onions , peeled and finely diced
  • 3 garlic cloves , minced
  • 2 tbsp freshly grated ginger
  • 1 yellow bell pepper , sliced
  • 1 tsp salt
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp smoked paprika
  • 1/2 tsp ground turmeric
  • 1 large cinnamon stick
  • 2 bay leaves
  • 2 tsp brown sugar
  • 400 g | 2 cups butternut squash peeled and cubed
  • 60 g | 2oz dried apricots , roughly chopped
  • 400 g | 15oz tin cherry tomatoes in juice or chopped tomatoes
  • 500 ml | 2 cups hot chicken stock , from a stock cube
  • 4 slices fresh (unwaxed) lemon halved
  • 4 tbsp slivered (flaked) almonds to garnish
  • Handful mint leaves to garnish
  • Pinch dried chilli flakes to garnish
  • 1 lemon zesf only, to garnish

Instructions

  • Pat the chicken dry – do not rinse. Season the chicken liberally with salt and pepper.
  • Heat the oil in a large casserole dish. Brown the chicken over medium-high heat for 3-5 minutes per side until golden. You might need to do this in batches. Set the chicken aside.
  • Lower the heat and fry the onion, ginger, garlic, bell pepper for 3-5 minutes until slightly softened.
  • Stir in the spices, salt, bay leaves and sugar.
  • Add the squash, apricots, cherry tomatoes and stock. Break up the tomatoes with a wooden spoon and stir everything together. Bring to a boil.
  • Reduce heat to a simmer. Add the chicken and lemon slices.
  • Cover the pot and simmer over low heat for 20 minutes.
  • Uncover the pot, increase heat to medium and cook for a further 10 minutes until the liquid is slightly reduced and chicken is cooked through.
  • Taste and adjust the seasoning if needed. Remove the bay leaves, lemon slices and cinnamon stick.
  • Dry fry the almonds in a heavy skillet until slightly toasted - watch they don’t burn!
  • Scatter the almonds and dried chilli flakes over the tagine and serve with couscous or Israeli couscous (giant couscous). Garnish with mint leaves and lemon zest.

Notes

This chicken casserole will keep for up to three days in the fridge. Reheat thoroughly until piping hot before serving.

Nutrition

Calories: 602kcal | Carbohydrates: 48g | Protein: 28g | Fat: 35g | Saturated Fat: 7g | Cholesterol: 114mg | Sodium: 999mg | Potassium: 1425mg | Fiber: 8g | Sugar: 21g | Vitamin A: 11780IU | Vitamin C: 90.7mg | Calcium: 163mg | Iron: 4.7mg