Moroccan Chicken Tagine with Fig and Rosemary Balsamic Glaze

Moroccan Chicken Tagine with Fig and Rosemary Balsamic Glaze

*As seen on Twin Cities Live – September 9th, 2019*

Yield:  4 Servings

¼ cup unsalted butter, softened
2 cloves garlic, minced
2 sprigs fresh rosemary, de-stemmed and minced and 2 sprigs for garnish
1 teaspoon Kosher salt
Fresh cracked black pepper
1 red onion, sliced into medallions
2.5 pounds chicken, I use bone-in leg quarters (2 pounds boneless thighs for a quicker cook)
1/4 cup broth or water
6-8 fresh figs, de-stemmed and sliced, set aside for garnish

Glaze Ingredients
½ cup balsamic glaze
¾ cup fig preserves
2 cloves garlic, minced
1 sprig fresh rosemary, de-stemmed and minced
1 teaspoon salt
Fresh cracked black pepper


  1. Pre-heat oven to 425 degrees.
  2. In a bowl, mix butter 2 cloves garlic, 1 sprig rosemary, minced, 1 teaspoon salt and fresh cracked black pepper to taste.
  3. Heat a hot cast iron skillet (9-inch preferred for this recipe) and saute the onion until browned and set aside.
  4. Rub the butter mixture on the outside of the chicken pieces as well as the inside of the skin.
  5. Brown the chicken in the skillet and set aside.
  6. For the glaze, whisk together the balsamic glaze, fig preserves, garlic, rosemary, salt, and pepper.
  7. In a Moroccan Tagine, place the onion at the bottom, lay the chicken on top
  8. Brush the sauce on the chicken leaving a small amount for last minute drizzling.
  9. Lay 1-2 sprigs of rosemary over the top.
  10. Slowly pour broth or water into the tagine, but not over the chicken.
  11. Cook in the oven until chicken has reached an internal temperature of 165 degrees, about 25 minutes.
  12. Remove from the oven, let cool 5 minutes.
  13. Pour remaining sauce on top of the chicken.
  14. Garnish with fresh figs.


“Whatever it is you are searching for, I hope you can eat it.” -Jessica Tijerina

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