Hähnchen-Tajine mit marokkanischen Gewürzen, Aprikosen und Mandeln

A Slow-Cooked North African Stew Bursting with Sweet, Savory, and Aromatic Spices

🧑‍🍳 Introduction

Das Moroccan chicken tagine is an unforgettable journey of flavor — a harmony of cinnamon, ginger, cumin, and saffron cooked slowly with chicken, dried apricots, and toasted almonds. Traditionally made in a clay tagine, you can achieve the same deep, aromatic flavor using a Dutch oven or heavy pot. It’s the kind of dish that fills your kitchen with exotic spice and your plate with rich comfort.

🛒 Zutaten

For the Chicken 🍗

• 6 bone-in chicken thighs
• 1 tablespoon olive oil
• 1 large onion, thinly sliced
• 3 Knoblauchzehen, gehackt
• 1 teaspoon ground ginger
• 1 teaspoon ground cinnamon
• 1 teaspoon turmeric
• ½ teaspoon ground cumin
• A pinch of saffron threads (optional)
• Salz und Pfeffer nach Geschmack

For the Sauce 🍯

• 1 ½ cups chicken broth
• 1 cup dried apricots
• 1 tablespoon honey
• Saft einer halben Zitrone
• ¼ cup toasted almonds (slivered or whole)
• Fresh parsley or cilantro for garnish

🍳 Anleitung

Step 1: Sear the Chicken

1. Heat olive oil in a large Dutch oven or tagine over medium-high.
2. Brown chicken thighs on both sides until golden (about 5–6 minutes). Remove and set aside.

Step 2: Build the Base

1. In the same pot, add onion. Cook until soft (6–8 minutes).
2. Stir in garlic and all spices (ginger, cinnamon, turmeric, cumin, saffron). Toast for 1 minute.
3. Return chicken to the pot. Coat well in the spice mix.

Step 3: Simmer the Tagine

1. Add chicken broth, cover, and reduce heat to low.
2. Simmer for 30 minutes, then add apricots and honey.
3. Simmer uncovered for 20 more minutes, allowing sauce to thicken slightly.
4. Stir in lemon juice and taste for seasoning.

Step 4: Finish & Serve

1. Top with toasted almonds and chopped herbs.
2. Serve hot with couscous, rice, or warm flatbread.

📝 Tips for Best Flavor

• Saffron is optional but adds incredible depth.
• Toast the almonds in a dry pan for 3–4 minutes until fragrant.
• Leftovers taste even better the next day!