Moroccan Chicken Tagine
✨ Nourishing, warming, and full of hormone-balancing goodness ✨
🥄 Why You’ll Love This Dish
This Moroccan Chicken Tagine is the perfect mix of sweet and savory, with tender chicken braised in a rich, spiced sauce. It’s packed with anti-inflammatory spices, hormone-balancing nutrients, and a hint of natural sweetness from dried fruit. Traditionally made in a tagine (a Moroccan clay pot), you can easily make this in a regular pot or Dutch oven with the same bold flavors.
🥄 Why It’s Perfect for Late Luteal Phase
Balances blood sugar – thanks to protein-rich chicken and slow-digesting fiber from chickpeas.
Rich in magnesium – almonds and apricots support mood and reduce PMS symptoms.
Anti-inflammatory spices – turmeric, cinnamon, and ginger help reduce bloating and cramps.
Warming & comforting – perfect when you need a cozy, nourishing meal.
💛 Why It’s Great for Endo
Hormone-friendly proteins – Bone-in chicken thighs provide iron and B vitamins to support energy.
Gut-supportive ingredients – Garlic, ginger, and cinnamon help fight inflammation and support digestion.
Dairy-free & gluten-free friendly option – Can be served with cauliflower rice or quinoa instead of couscous.
Ingredients 21
1 cup dried apricots, halved (note 1)
6 x 220g / 7ozzes chicken thighs, bone-in, skin-on (note 2)
2 tbsp olive oil
1 onion, brown/yellow, cut into 0.3 cm/1/8" slices
2 garlic cloves, finely minced
400 g crushed tomatoes, 14 oz, 1 can
1 tbsp preserved lemon skin, finely minced (note 3)
2 1⁄2 cups low-sodium chicken stock
1 tsp cooking salt
3⁄4 tsp ground cumin
3⁄4 tsp ground ginger
3⁄4 tsp black pepper
1⁄2 tsp all spice powder
1⁄4 tsp cinnamon powder
1⁄4 tsp coriander powder
1⁄8 tsp ground clove
couscous, plain or with carrot, parsley and feta
2 tbsp fresh coriander, roughly chopped
1⁄3 cup slivered almonds, lightly toasted, for garnish
1 cinnamon stick
1 can chickpeas, drained and rinsed
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Method 8
Plump apricots - Soak the dried in a bowl of boiling water for 30 minutes, then drain (this plumps them up).
Season chicken - Sprinkle both sides of the with the .
Brown chicken - Heat the oil in a large, deep skillet or pot (Note 5) over high heat. Place in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.
Sauté aromatics & spices - Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add and cook for 3 minutes. Add and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.
Tagine sauce - Add the , , , plumped , and preserved , then stir. Place the on top, skin side up.
Simmer covered 5 minutes - Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).
Simmer uncovered 20 minutes - Remove lid then cook for a further 20 minutes or until the internal temperature of the is at least 70°C/158°F (Note 6).
Serve - Remove from stove and rest for 5 minutes. Serve over couscous (Note 9), sprinkled with fresh .
