This Moroccan chicken tagine combines aromatic spices with the natural sweetness of dried apricots and crunchy almonds.
Slow simmering the chicken ensures it is tender and infused with warm flavors from cinnamon, ginger, and cumin.
Serve this dish over couscous or rice to soak up the delicious sauce for a satisfying meal.
Why You’ll Love This Recipe
- Slow cooking melds the spices deeply into the chicken and develops a tender, flavorful dish.
- Dried apricots add a sweet contrast that balances the savory spices.
- Toasted almonds contribute a satisfying crunch and nutty flavor, enhancing texture.
- Using chicken thighs keeps the meat juicy and resistant to drying out during slow cooking.
Moroccan-Spiced Chicken Tagine with Apricots
A comforting Moroccan chicken tagine slow-cooked with fragrant spices, sweet dried apricots, and toasted almonds, served over fluffy couscous.
- Prep time
- 15 minutes
- Cook time
- 60 minutes
- Servings
- 4
- Yield
- 4 servings
Ingredients
- 2 pounds (900 g) bone-in, skin-on chicken thighs
- Salt and freshly ground black pepper
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 3 garlic cloves, minced
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon turmeric
- 1/4 teaspoon cayenne pepper (optional)
- 1 cup (240 ml) low-sodium chicken broth
- 1 cup (150 g) dried apricots, halved
- 1/3 cup (45 g) blanched almonds, toasted
- 1 tablespoon honey
- 2 tablespoons chopped fresh cilantro or parsley
- Cooked couscous or rice, for serving
Instructions
- Prepare the chicken Pat chicken thighs dry and season with salt and pepper on both sides.
- Brown the chicken Heat olive oil in a large heavy-bottom pot or tagine over medium-high heat. Add chicken thighs skin side down and cook until golden brown, about 5 minutes. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
- Cook the aromatics and spices In the same pot, reduce heat to medium. Add sliced onion and cook until soft, about 5 minutes. Stir in garlic, ground ginger, cumin, cinnamon, turmeric, and cayenne pepper (if using). Cook for 1 minute until fragrant.
- Simmer the tagine Return chicken to the pot. Pour in chicken broth and add apricots and honey. Bring to a simmer, cover, and cook gently for 45 minutes, or until chicken is cooked through and tender (internal temperature should reach 165°F or 74°C).
- Finish and serve Stir in toasted almonds and sprinkle chopped cilantro or parsley over the top. Serve hot over couscous or rice, spooning plenty of sauce and apricots onto each plate.
Helpful Tips
- For best flavor, brown the chicken in batches to avoid crowding the pan.
- Use bone-in, skin-on thighs for juicier chicken and richer flavor.
- Make sure the chicken reaches an internal temperature of 165°F (74°C) to ensure safety.
- If using a tagine, use low heat to prevent burning and add a little extra chicken broth if it looks too dry.
- To toast almonds, place them in a dry skillet over medium heat and stir frequently for 3-5 minutes until golden and fragrant.
Storage and Make-Ahead
Refrigerate leftovers in an airtight container for up to 3 days.
Reheat gently on the stove or in the microwave until hot, ensuring reheated chicken reaches 165°F (74°C).
Do not refreeze leftover cooked chicken tagine.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
You can, but chicken thighs remain juicier and more flavorful when slow-cooked. If using breasts, reduce cooking time and watch carefully to avoid drying out.
Can I make this in a slow cooker?
Yes, brown the chicken and sauté the spices as directed, then transfer to a slow cooker. Cook on low for 4-5 hours or until chicken is tender and cooked through.
Is this recipe gluten-free?
Yes, the recipe is naturally gluten-free if you serve it with gluten-free grains or simply omit couscous and serve with rice or quinoa.
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