Spiced Sour Cherry and Chicken Tagine

By AislePrompt Editorial · Published 2026-05-31 · Updated 2026-05-31

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fragrant North African-inspired chicken stew combining tender chicken thighs with tart sour cherries and warm spices. This North African-inspired chicken recipe, ready in about 70 minutes, pairs Chicken thighs, bone-in and skin-on, Dried sour cherries, Onion for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" 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: 20 min Cook: 50 min Serves 6 North African cuisine 420 cal/serving

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Ingredients

6 pieces (about 2 lbs) Chicken thighs, bone-in and skin-on
3/4 cup Dried sour cherries
1 large, thinly sliced Onion
4, minced Garlic cloves
1 tbsp Ground cumin
1 tsp Ground cinnamon
1/2 tsp Ground ginger
1 tsp Paprika
2 cups Chicken broth
3 tbsp Olive oil
1 tbsp Honey
1 tsp Salt
1/4 cup chopped, for garnish Fresh cilantro

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Instructions

Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Season 6 chicken thighs with 1 tsp salt and brown them skin-side down for 5-6 minutes until golden and crispy, then flip and brown the other side for 3-4 minutes. Remove chicken and set aside.
Step 2: In the same pot, add 1 large thinly sliced onion and 4 minced garlic cloves, sautéing for 5 minutes until softened and fragrant.
Step 3: Stir in 1 tbsp ground cumin, 1 tsp paprika, 1 tsp ground cinnamon, and 1/2 tsp ground ginger, cooking spices for 1 minute to release aromas.
Step 4: Add 3/4 cup dried sour cherries, 1 tbsp honey, and 2 cups chicken broth, scraping up any browned bits from the bottom.
Step 5: Return the browned chicken thighs to the pot, submerging partially in the liquid. Cover and simmer gently for 35-40 minutes until the chicken is tender and cooked through.
Step 6: Uncover and simmer for an additional 5 minutes to slightly thicken the sauce.
Step 7: Garnish with 1/4 cup chopped fresh cilantro just before serving. Serve with couscous or crusty bread.