Moroccan Chicken Tagine with Apricots

Moroccan Chicken Tagine with Apricots is a vibrant, aromatic, and slightly sweet savory dish that captures the essence of Moroccan cuisine.

Named after the traditional earthenware pot in which it’s traditionally cooked, a tagine, this dish combines tender, slow-cooked chicken with warm spices like cinnamon, cumin, and coriander, along with sweet dried apricots, caramelized onions, and toasted almonds.

The result is a beautifully balanced meal where the richness of the chicken and savory vegetables meets the delicate sweetness of apricots, accented with fragrant Moroccan spices.

Why I Love This Recipe

I love this recipe because it’s full of layers of flavor and incredibly comforting. The combination of savory and sweet notes creates a depth that’s unique yet approachable. Each bite has tender, melt-in-your-mouth chicken with a fragrant, slightly saucy coating of spices and apricots.

The toasted almonds on top add a lovely crunch that contrasts beautifully with the soft, aromatic chicken. It feels luxurious but is surprisingly simple to make.

Why It’s a Must-Try

• Exotic yet approachable: Rich Moroccan flavors without overwhelming complexity.
• Balanced flavors: Savory, sweet, and aromatic in one bite.
• One-pot meal: Minimal cleanup, maximum flavor.
• Impress guests: Perfect for entertaining or special family dinners.
• Versatile: Can be served with couscous, rice, or flatbread.

Time, Servings & Nutrition

Feature	Details
Prep Time	20 minutes
Cook Time	1 hour 15 minutes
Total Time	1 hour 35 minutes
Servings	4–6
Calories	~480 per serving
Cuisine	Moroccan / North African
Course	Main Course

Ingredients

For the Chicken Tagine

• 2 lbs (900 g) chicken thighs, bone-in and skin-on (or boneless if preferred)
• 2 tbsp olive oil
• 1 large onion, thinly sliced
• 3 cloves garlic, minced
• 1 tsp ground cinnamon
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp turmeric
• ½ tsp smoked paprika
• Salt and black pepper, to taste
• 1 cup chicken broth or water
• 1 cup dried apricots, halved
• 2 tbsp honey or maple syrup
• ½ cup toasted almonds
• ¼ cup fresh cilantro or parsley, chopped for garnish
• Optional: zest of 1 orange

Step-by-Step Preparation Method

Step 1: Prepare the Chicken

1. Pat chicken dry and season with salt, pepper, and half the spices (cinnamon, cumin, coriander, turmeric, paprika).

Step 2: Sear the Chicken

1. Heat olive oil in a large heavy-bottomed pot or traditional tagine over medium-high heat.
2. Brown chicken on both sides, about 4–5 minutes per side. Remove and set aside.

Step 3: Cook the Aromatics

1. In the same pot, add sliced onions and sauté for 5–6 minutes until softened and golden.
2. Add garlic and remaining spices, cooking 1–2 minutes until fragrant.

Step 4: Build the Tagine

1. Return chicken to the pot.
2. Add chicken broth or water, apricots, and honey. Stir gently to combine.
3. Bring to a gentle simmer, cover, and reduce heat to low. Cook 45–60 minutes until chicken is tender and flavors meld.

Step 5: Finish the Dish

1. Remove the lid, and cook an additional 5–10 minutes to slightly thicken the sauce if desired.
2. Stir in optional orange zest for extra brightness.

Step 6: Garnish

1. Sprinkle with toasted almonds and fresh chopped cilantro or parsley before serving.

How to Serve

• Serve over fluffy couscous, steamed rice, or quinoa.
• Pair with flatbread or warm pita to soak up the sauce.
• Drizzle with a little extra honey or sprinkle with more almonds for a festive presentation.

Recipe Tips

• Brown chicken well for maximum flavor.
• Use bone-in thighs for juicier, more flavorful meat.
• Dried apricots can be soaked in warm water for 10 minutes to soften before cooking.
• Stir gently to keep apricots intact.
• Leftovers taste even better the next day as flavors continue to develop.

Variations

Variation	Description
Lamb Tagine	Replace chicken with lamb shoulder or shanks.
Vegetarian	Use chickpeas, sweet potatoes, and carrots instead of chicken.
Spicy	Add a pinch of cayenne or harissa paste to the sauce.
Citrus Twist	Add orange slices or preserved lemons for extra Moroccan flair.
Nut-Free	Omit almonds or replace with toasted seeds.

Freezing & Storage

• Refrigerator: Store in airtight containers for 3–4 days.
• Freezer: Freeze in portions for up to 2 months.
• Reheat gently on the stovetop, adding a splash of broth to restore sauce consistency.

Special Equipment Needed

• Heavy-bottomed pot, Dutch oven, or traditional Moroccan tagine
• Knife and cutting board
• Wooden spoon or spatula
• Optional: small skillet for toasting almonds

FAQ

Q: Can I use boneless chicken?
Yes, but bone-in thighs provide more flavor and stay juicier.

Q: Can I make this in a slow cooker?
Yes, sear chicken and sauté onions first, then cook in slow cooker on low 4–6 hours.

Q: Can I use other dried fruits?
Absolutely—raisins, dates, or prunes all work well.

Q: Is this dish gluten-free?
Yes, naturally gluten-free; serve with rice or gluten-free couscous.

Conclusion

Moroccan Chicken Tagine with Apricots is a soulful, aromatic, and slightly sweet savory dish that transports your taste buds to the heart of Morocco. With tender chicken, sweet apricots, warm spices, and crunchy almonds, it’s both comforting and exotic. Perfect for weeknight dinners or entertaining guests, this tagine is a must-try recipe that showcases the magic of Moroccan flavors in a simple, elegant way.