This Moroccan Chicken Tagine is loaded with fall apart tender pieces of chicken, veggies, apricots and almonds all coated in a rich sauce. This is an easy to make meal, that’s freezer friendly and perfect for winter on a cold night. This Paleo Chicken Tagine is Whole30, Grain Free, Gluten Free & Dairy Free too!

 

WHY YOU WILL LOVE THIS MOROCCAN CHICKEN TAGINE

  • The recipe primarily contains ingredients you might already have in your kitchen. I omitted some ingredients which are often included in traditional tagine because they can often be hard to find (such as preserved lemon).
  • The chicken is cooked until melt in your mouth tender and absolutely delicious.
  • This Moroccan Chicken Tagine freezes really well and is great to pull out on those night when you are craving a cozy meal.
  • It’s rich in flavour and the perfect combination of slightly sweet, tangy and salty.

 

Moroccan Chicken Tagine

 

WHAT IS SAFFRON?

Saffron is one of the most expensive spices in the world (although when added to a recipe a little bit goes a long way). Saffron is harvested from a plant called crocus sativus which blooms for just 1 week each year, and each flower produces just 3 strands which have to be harvest by hand. Saffron has a mild slightly sweet taste and are most commonly used in Middle Eastern, European and Indian cooking.

 

WHAT TO SERVE WITH THIS MOROCCAN CHICKEN TAGINE

The Paleo Chicken Tagine can be enjoyed on its own as a meal, or served over saffron cauliflower rice (or regular rice). If you don’t have saffron don’t stress, regular rice (or cauliflower rice) would work just fine too!

 

HOW TO MAKE THIS CHICKEN TAGINE WHOLE30

This recipe is almost Whole30, to make it Whole30 compliant simply skip the honey, the tagine will taste just as delicious without it. 

 

SHOULD I USE CHICKEN THIGHS OR BREASTS?

I recommend using chicken thighs in this recipe because they have more flavour and I find that they hold up better in a stew. If using chicken breasts, cut them into small pieces so that the meat becomes tender when cooked in the stew. 

 

CAN I MAKE THIS IN ADVANCE?

You can! This Paleo Chicken Tagine reheats really well. Make it up to 3 days in advance and warm it in a pot on the stove top until completely warmed through. While the dried apricots refrigerate and reheat well, I recommend leaving the flaked almonds out and only adding them right before serving to ensure they remain crunchy. 

 

WHAT ABOUT LEFTOVERS?

Leftover Paleo Chicken Tagine will last for up to 4 days in the fridge stored in an airtight container. I recommend reheating the chicken tagine in a pot on the stove with a splash of chicken stock. It can also be reheated in the microwave until warmed through. 

Here are a few more Middle Eastern inspired recipes that you might enjoy:


If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!

Moroccan Chicken Tagine

Every Last Bite
This Moroccan Chicken Tagine is loaded with fall apart tender pieces of chicken, veggies, apricots and almonds all coated in a rich sauce. This is an easy to make meal, that's freezer friendly and perfect for winter on a cold night.
5 from 2 votes
Diets Dairy Free, Gluten Free, Grain Free, Paleo, Specific Carbohydrate Diet Legal, Whole30
Servings 4

Ingredients
  

  • 6 chicken thighs
  • 1 tbsp olive oil
  • 1 onion finely diced
  • 4 cloves garlic minced
  • 2 tbsp chopped ginger
  • 2/3 cup thinly sliced carrots
  • 1/2 tsp cinnamon
  • 1 1/2 tsp paprika
  • 1/4 tsp saffron
  • 1 tsp turmeric
  • 1 tsp ginger
  • 1 tbsp coriander
  • 1 tbsp cumin
  • 1 tbsp tomato paste
  • 1 14oz can chopped tomatoes
  • 3/4 cup chicken stock
  • 1 1/2 tbsp honey (optional)
  • 1 tsp lemon zest
  • 1/2 cup diced dried apricots
  • 1/3 cup flaked almonds ( + 1 tbsp for garnish)

Instructions
 

  • Cut the chicken thighs into 1 1/2 inch sized cubes. Heat the oil in a large skillet on medium high heat. Add in the cubed chicken and cook for approximately 8 minutes until golden in colour. Once the chicken is cooked, remove it from the skillet and set aside on a plate.
  • Add the diced onion, ginger and garlic to the skillet and cook for 4 minutes until the onion begins to soften. Add in the sliced carrots and leave to cook for another 4 minutes.
  • Add the spices listed (cinnamon through to cumin) along with the tomato paste, canned tomatoes, chicken stock, honey (if using) and seared chicken. Cover with a lid and leave to simmer on medium low heat for 30 minutes.
  • After 30 minutes of cooking the chicken should be really tender and the sauce will have thickened up. Stir in the lemon zest, dried apricots and flaked almonds. Serve the tagine on saffron rice and garnish with the flaked almonds and parsley.
Tried this recipe?Leave a comment below and let us know how it was!