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Paleo Moroccan Chicken Tagine

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Paleo Moroccan Chicken Tagine

Paleo Moroccan Chicken Tagine

Flavorful and healthy dinner option Paleo Moroccan Chicken Tagine
Prep Time 25 mins
Cook Time 30 mins
Course Dinner
Servings 4
Calories 130 kcal


  • 4 chicken thighs, bone-in and skin-on
  • 1 tbsp olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 1 tsp ground ginger
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cloves
  • 1/4 tsp cayenne pepper
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper
  • 1/4 cup chicken broth
  • 1/4 cup chopped dried apricots
  • 1/4 cup chopped dried figs
  • 2 tbsp honey
  • 2 tbsp chopped fresh cilantro
  • 2 tbsp chopped fresh parsley
  • 1 tbsp chopped fresh mint


  • Preheat oven to 375°F.
  • Season chicken thighs with salt and pepper.
  • Heat olive oil in a Dutch oven over medium-high heat. Add chicken thighs and cook until browned on both sides, about 5 minutes per side. Remove chicken from the pot and set aside.
  • Add onion and garlic to the pot and sauté until softened, about 5 minutes.
  • Add ginger, cumin, coriander, cinnamon, cloves, cayenne pepper, salt, and black pepper. Cook for 1-2minutes, stirring constantly
  • Add chicken broth, apricots, figs, and honey. Bring to a simmer and cook for 2-3 minutes.
  • Return chicken to the pot and spoon the sauce over the chicken.
  • Cover the pot and transfer to the oven. Bake for 45-50 minutes, or until the chicken is cooked through.
  • Remove from the oven and sprinkle with cilantro, parsley, and mint before serving.


fat 12g protein 22g calories 130kcal carbs 13g


Calories: 130kcalCarbohydrates: 13gProtein: 22gFat: 12g
Keyword Chicken Tagine, Dinner
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