CategoryChicken, Main Courses, Meat
This Moroccan Chicken Tagine with Apricots is a fragrant and flavorful North African dish featuring tender, slow-cooked chicken thighs in a rich, spiced sauce with dried apricots, almonds, and warming Moroccan spices. This dish is traditionally cooked in a tagine, but a Dutch oven or heavy pot works just as well. Served with fluffy couscous, it’s a perfect balance of sweet, savory, and aromatic spices.
For the Chicken Tagine
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp ground turmeric
½ tsp smoked paprika
½ tsp ground ginger
½ tsp black pepper
½ tsp salt
1 ½ cups chicken broth (or water)
1 can (14 oz) diced tomatoes
⅓ cup dried apricots, sliced in half
⅓ cup almonds, toasted
1 tbsp honey
½ tsp harissa paste (optional, for a spicy kick)
Juice of 1 lemon
For Garnish and Serving
¼ cup fresh cilantro or parsley, chopped
1 tbsp sesame seeds
Fluffy couscous or warm Moroccan bread
Brown the Chicken
1
- Pat the chicken thighs dry with paper towels for a crispy skin.
- Heat olive oil in a tagine or Dutch oven over medium-high heat.
- Sear the chicken thighs (skin-side down) for 4-5 minutes until golden brown.
- Flip and sear the other side for another 3 minutes, then remove and set aside.
Sauté the Aromatics
2
- oftened (about 5 minutes).
- Add minced garlic, cumin, coriander, cinnamon, turmeric, paprika, ginger, and black pepper.
- Cook for 1 minute, stirring continuously until fragrant.
Simmer the Tagine
3
- Pour in the chicken broth, diced tomatoes, and honey, stirring to combine.
- Return the seared chicken thighs to the pot, nestling them into the sauce.
- Add the dried apricots, almonds, and harissa paste (if using).
- Cover and simmer over low heat for 45-50 minutes, until the chicken is tender and infused with the sauce.
Finish and Serve
4
- Stir in lemon juice to brighten the flavors.
- Garnish with fresh cilantro, sesame seeds, and extra almonds.
- Serve hot over fluffy couscous or with warm Moroccan bread.
- Enjoy with a glass of mint tea for an authentic Moroccan experience
Pro Tips
5
- For a deeper flavor, marinate the chicken in spices for at least 2 hours or overnight.
- For a richer sauce, add a tablespoon of butter before serving.
- For extra sweetness, mix in chopped dates or raisins with the apricots.
Ingredients
For the Chicken Tagine
6 bone-in, skin-on chicken thighs
2 tbsp olive oil
1 large onion, finely sliced
3 cloves garlic, minced
1 tsp ground cumin
1 tsp ground coriander
1 tsp ground cinnamon
½ tsp ground turmeric
½ tsp smoked paprika
½ tsp ground ginger
½ tsp black pepper
½ tsp salt
1 ½ cups chicken broth (or water)
1 can (14 oz) diced tomatoes
⅓ cup dried apricots, sliced in half
⅓ cup almonds, toasted
1 tbsp honey
½ tsp harissa paste (optional, for a spicy kick)
Juice of 1 lemon
For Garnish and Serving
¼ cup fresh cilantro or parsley, chopped
1 tbsp sesame seeds
Fluffy couscous or warm Moroccan bread
Directions
Brown the Chicken
1
- Pat the chicken thighs dry with paper towels for a crispy skin.
- Heat olive oil in a tagine or Dutch oven over medium-high heat.
- Sear the chicken thighs (skin-side down) for 4-5 minutes until golden brown.
- Flip and sear the other side for another 3 minutes, then remove and set aside.
Sauté the Aromatics
2
- oftened (about 5 minutes).
- Add minced garlic, cumin, coriander, cinnamon, turmeric, paprika, ginger, and black pepper.
- Cook for 1 minute, stirring continuously until fragrant.
Simmer the Tagine
3
- Pour in the chicken broth, diced tomatoes, and honey, stirring to combine.
- Return the seared chicken thighs to the pot, nestling them into the sauce.
- Add the dried apricots, almonds, and harissa paste (if using).
- Cover and simmer over low heat for 45-50 minutes, until the chicken is tender and infused with the sauce.
Finish and Serve
4
- Stir in lemon juice to brighten the flavors.
- Garnish with fresh cilantro, sesame seeds, and extra almonds.
- Serve hot over fluffy couscous or with warm Moroccan bread.
- Enjoy with a glass of mint tea for an authentic Moroccan experience
Pro Tips
5
- For a deeper flavor, marinate the chicken in spices for at least 2 hours or overnight.
- For a richer sauce, add a tablespoon of butter before serving.
- For extra sweetness, mix in chopped dates or raisins with the apricots.
Notes
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