Authentic Moroccan Chicken Tagine with Prunes

By AislePrompt Editorial · ·

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Tender chicken slow-cooked with saffron, almonds, and prunes in a fragrant spice blend, inspired by North African cooking traditions. This Moroccan chicken recipe, ready in about 75 minutes, pairs chicken thighs, saffron threads, and almonds for a weeknight-friendly dinner. Each serving lands at about 550 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 25 min Cook: 50 min Serves 4 Moroccan cuisine 550 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 325°F (160°C). In a large oven-safe skillet, heat 3 tbsp olive oil over medium heat. Add 1 large diced onion and sauté for 5 minutes until translucent.
  2. Step 2: Add 1.5 lbs chicken thighs, 1 tbsp cumin, 1 tsp cinnamon, and 1 tsp saffron threads. Cook for 5 minutes until browned on all sides.
  3. Step 3: Stir in 1/2 cup slivered almonds, 1/2 cup pitted prunes, and 1/4 cup dried apricots. Pour in 1 cup water and bring to a simmer.
  4. Step 4: Cover and transfer to the oven. Bake for 45-50 minutes until chicken is tender and sauce is thickened. Garnish with additional almonds and serve with couscous.

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