It was one of those nights where everything seemed to take forever. My hair was doing its own thing, there was a pile of laundry giving me the evil eye, and I had exactly zero patience left for the day. You know the feeling? That’s when Moroccan Chicken Tagine decided to swoop in and save my evening. With its warm spices and a touch of sweetness, it felt like a cozy hug in a bowl. This dish comes together quicker than you’d think, especially with the help of my trusty pressure cooker. I promise, it’s the kind of meal that makes you look forward to leftovers.

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What You’ll Need

Honestly, you’ve probably got most of this stuff hanging out in your pantry already, and that’s the beauty of it. Just a few special touches make this dish sing.

• Moroccan spice mixture
• Almond slivers
• Dried apricot halves
• Canned chickpeas
• Whole canned tomatoes
• Cilantro
• Extra virgin olive oil
• Fat-free chicken broth
• Flour
• Fresh ginger root
• Garlic clove
• Black salt and ground pepper
• Honey
• Onion
• Skinless boneless chicken breasts

How to Make Moroccan Chicken Tagine

1. In a pie plate, mix together the flour and Moroccan spice mixture. Toss the chicken pieces in this mixture until they’re well coated.
2. Heat some olive oil in your pressure cooker over medium-high heat. When it’s nice and hot, add the chicken pieces. Let them brown for about one minute per side, absorbing all that fragrant goodness.
3. Take the chicken out and set it aside. Lower the heat to medium, then toss in the ginger and onions. Saute for about three minutes until the onions start looking semi-translucent and glossy.
4. Add the garlic to the pot and cook for another minute. The aroma should fill your kitchen like a dream.
5. Introduce the apricots, whole tomatoes, chicken broth, and the browned chicken back into the pot. Cover and bring it to low pressure over medium-high heat.
6. Once you’ve reached pressure, cook for about eight minutes. Then, carefully release the pressure using the quick release method. Open the steam valve and be cautious!
7. Stir in the chickpeas, almonds, and honey. Let everything warm through for a few minutes, allowing the almonds to soften slightly.
8. Check the chicken for doneness and taste your tagine. This is your moment to adjust the salt and pepper to perfection. Serve it over fluffy couscous and sprinkle with fresh cilantro leaves for that extra pop of color and flavor.

Cook’s Notes

If you’re using a Dutch oven instead of a pressure cooker, follow steps 1-4 as described. Then bring the mixture to a boil, reduce to a simmer, and let it cook for 20-25 minutes, or until the apricots are tender. Continue with step 6.

• Feel free to prep some ingredients ahead. You can chop onions and garlic, or even coat the chicken earlier in the day.
• Leftovers are a dream. Store them in an airtight container in the fridge and savor them for up to three days. The flavors only deepen and become more delicious.
• Be adventurous with your spice mix. Play around with the ratios to suit your taste, just remember that a little goes a long way.

Make It Your Own

• Swap the chicken for crispy tofu: A perfect vegetarian option that still holds up to the hearty flavors.
• Try dried figs instead of apricots: They add a slightly different sweetness and pair wonderfully with the spices.
• Use quinoa instead of couscous: It offers a lovely, nutty texture and is gluten-free.
• Add some heat with chili flakes: If you like a bit of spice, a sprinkle of chili flakes will do the trick.

If you try this, I’d love to hear how it turns out — drop a comment or tag me on social media! Cooking is all about sharing and I’d be thrilled to know how this Moroccan Chicken Tagine fits into your week. Enjoy every bite!

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