Campfire Moroccan Chicken Tagine
A vibrant, spice-scented chicken tagine with apricots, chickpeas, and olives—slow simmered over campfire coals in a Dutch oven for a deeply warming North African dinner under the stars.
Equipment
- 12" Dutch oven
- Long-handled spoon
- Knife
- Cutting board
Ingredients
- 2 tbsp olive oil
- 2 lbs bone-in chicken thighs skin removed
- 1 large yellow onion sliced
- 3 cloves garlic minced
- 1 tbsp ground cumin
- 1 tbsp ground coriander
- 1 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground turmeric
- 1/2 tsp black pepper
- 1/2 tsp salt
- 1 (14 oz) can chickpeas drained and rinsed
- 1/2 cup dried apricots quartered
- 1 cup green olives pitted
- 1 (14.5 oz) can diced tomatoes with juices
- 1 cup chicken broth
- 1/2 cup fresh cilantro roughly chopped, for garnish
Instructions
- Prepare a campfire and burn down to medium coals. Heat Dutch oven over the fire and add olive oil.
- Brown chicken thighs on both sides in batches, about 4 minutes per side. Set aside.
- Add onion and garlic to the pot. Sauté until soft, about 3 minutes.
- Stir in cumin, coriander, cinnamon, ginger, turmeric, pepper, and salt. Cook until fragrant, 1 minute.
- Return chicken to the pot. Add chickpeas, apricots, olives, tomatoes with juices, and broth. Stir to combine.
- Cover and simmer gently over low heat (move coals as needed) for 40–45 minutes, until chicken is tender and flavors meld.
- Remove from heat. Garnish with lots of chopped cilantro and serve with crusty bread or couscous.
Notes
Rotate the Dutch oven occasionally for even heat. For easier packing, pre-mix spice blend and store in a small jar.