Gluten-Free Moroccan Chicken Tagine

Ingredients

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

Nutrition (per serving)

Tips & Notes

• Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
• Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
• Refrigerating onions for 15 minutes before cutting reduces the compounds that cause eye irritation.