Gluten-Free Moroccan Chicken Tagine

Ingredients

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• 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
• 2 tbsp olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 1 tsp ground ginger Shop
• 1 tsp ground cumin Shop
• 0.5 tsp ground cinnamon Shop
• 0.25 tsp cayenne pepper (optional) Shop
• 1 cup GF chicken or vegetable stock Shop
• 0.5 cup dried apricots, halved
• 0.25 cup GF tamari or coconut aminos Shop
• 1 tbsp cornstarch or arrowroot starch Shop
• 2 tbsp cold water
• 1 tsp salt
• 0.5 tsp black pepper
• Fresh cilantro or parsley, chopped, for garnish

Instructions

1. 1 In a bowl, toss the chicken thigh pieces with salt and black pepper until evenly coated. Set aside. This initial seasoning helps to build flavor from the start.
2. 2 Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium-high heat until shimmering. Add the seasoned chicken pieces in a single layer, working in batches if necessary to avoid overcrowding the pot. Sear the chicken for about 3-4 minutes per side, until nicely browned and developing a golden crust.
3. 3 Remove the browned chicken from the pot and set aside on a plate. Reduce the heat to medium, and add the chopped onion to the pot. Sauté the onion for about 5-7 minutes, stirring occasionally, until it softens and becomes translucent, scraping up any browned bits from the bottom of the pot.
4. 4 Stir in the minced garlic, ground ginger, cumin, cinnamon, and cayenne pepper (if using). Cook for about 1 minute more, until fragrant, being careful not to burn the garlic. This step blooms the spices, releasing their full aroma.
5. 5 Pour in the GF chicken or vegetable stock and the GF tamari or coconut aminos, scraping the bottom of the pot to deglaze and incorporate all the flavorful bits. Bring the liquid to a gentle simmer.
6. 6 Return the seared chicken pieces to the pot along with any accumulated juices. Add the halved dried apricots. Cover the pot and let the tagine simmer gently for about 25-30 minutes, or until the chicken is tender and cooked through, and the apricots have softened.
7. 7 In a small bowl, whisk together the cornstarch or arrowroot starch with the 2 tablespoons of cold water until a smooth slurry forms. Slowly pour this slurry into the simmering tagine while stirring constantly. Continue to cook and stir for about 2-3 minutes, until the sauce has thickened to your desired consistency.
8. 8 Taste and adjust seasoning with additional salt and pepper if needed. Serve the hot Moroccan Chicken Tagine over fluffy rice or quinoa labeled gluten-free, garnished generously with fresh cilantro or parsley.

Nutrition (per serving)

Tips & Notes

• Brown the chicken in batches without crowding, as step 2 says. The browned bits you scrape up when the stock goes in give the tagine most of its depth.
• Stir the ground ginger, cumin and cinnamon constantly for the full minute in step 4. Blooming the spices in oil deepens their flavor, but cinnamon scorches quickly.
• Choose dried apricots labeled gluten-free, since some dried fruit is dusted to keep it from sticking. Taste the sauce after they plump, because they add sweetness.

Common questions