Cookwith

Name: Berber-Spiced Chicken Tagine for One
Prep time: 1 h
Total time: 1 h
Yield: 1 serving
Ingredients: 1 bone-in, skin-on chicken thigh (about 6 oz); 1 tbsp olive oil; 1/2 small yellow onion, finely chopped; 1 garlic clove, minced; 1/2 inch fresh ginger, peeled and grated; 1/2 tsp ras el hanout spice blend; 1/4 tsp ground cumin; 1/4 tsp ground coriander; 1/4 cup canned diced tomatoes (with juice); 1/4 preserved lemon, pulp removed and peel thinly sliced; 4 green olives, pitted and halved; 2 dried apricots, quartered; 1/3 cup low-sodium chicken broth or water; 1 tbsp slivered almonds, toasted; Fresh cilantro leaves, for garnish; Salt and freshly ground black pepper, to taste; Couscous or flatbread, for serving (optional, not included in nutrition)

Berber-Spiced Chicken Tagine for One

CrushedLemon1034

This single-serve Berber-Spiced Chicken Tagine brings the spirit of Morocco to your table. Ras el hanout—a heady North African spice blend—melds with cumin, coriander, garlic, and ginger for a savory base. Sweet apricots and briny green olives add complexity, while preserved lemon infuses the sauce with bright, citrusy depth. Toasted almonds and fresh cilantro provide the perfect finish. Braised until the chicken is meltingly tender, this dish is a comforting, aromatic adventure—ideal for an intermediate cook looking to explore the flavors of the Sahara. Enjoy with couscous or flatbread and a glass of mint tea.

Ingredients

Instructions

Pat the chicken thigh dry and season with salt and pepper.
Heat olive oil in a small Dutch oven or tagine over medium heat. Brown the chicken thigh, skin-side down, for 3-4 minutes until deeply golden. Flip and brown the other side for 2 minutes. Transfer to a plate.
Add onions to the pot and cook for 2-3 minutes until translucent. Stir in garlic and ginger, cooking for 1 minute until fragrant.
Sprinkle in ras el hanout, cumin, and coriander. Toast spices for 30 seconds, stirring constantly.
Add diced tomatoes, scraping up any browned bits. Return chicken to pot, nestling it into the sauce.
Scatter preserved lemon, green olives, and apricots around chicken. Pour in chicken broth. Bring to a simmer.
Reduce heat to low, cover, and cook gently for 35-40 minutes, occasionally spooning sauce over the chicken, until meat is very tender and flavors meld.
Remove lid and simmer uncovered for 5 minutes to thicken sauce slightly.
Transfer chicken and sauce to a shallow bowl. Sprinkle with toasted slivered almonds and fresh cilantro. Serve with couscous or flatbread and extra preserved lemon, if desired.