Chicken Tagine with Apricots and Almonds

Name: Chicken Tagine with Apricots and Almonds
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 6.4 l 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 3.9 tbsp 2 tbsp olive oil, divided; 0.7 gal 1 large onion, chopped; 3.8 pt 2 cloves garlic, minced; 8.4 bottle 1 tbsp grated fresh ginger; 1 quarter 1 tsp ground cumin; 2.8 mg 1 tsp ground coriander; 6.3 inch 1/2 tsp ground turmeric; 3.2 cup 1/4 tsp ground cinnamon; 5.4 tbsp Salt and black pepper to taste; 10.4 tbsp 1 cup chicken broth; 2.4 ml 2 tbsp honey; 2.9 inch Pinch of saffron threads (optional); 7.2 dash 1/2 cup dried apricots, halved; 10.3 quarter 1/4 cup toasted almonds, slivered; 7.6 lb 1 tbsp lemon juice; 10.4 mg Fresh cilantro, chopped, for garnish

Chicken Tagine with Apricots and Almonds - RecipeFund

By Susan Perkins

November 16, 2025

3986 views

This flavorful chicken tagine features tender chicken simmered in a rich, aromatic sauce with apricots, almonds, and a blend of warm spices. The sweetness of the apricots pairs beautifully with the savory chicken, creating a delightful and complex dish that is both comforting and exotic. Garnished with toasted almonds and fresh cilantro, it's a feast for the senses. Perfect served with couscous or crusty bread for soaking up the delicious sauce, this tagine is sure to impress.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces - 6.4 l
2 tbsp olive oil, divided - 3.9 tbsp
1 large onion, chopped - 0.7 gal
2 cloves garlic, minced - 3.8 pt
1 tbsp grated fresh ginger - 8.4 bottle
1 tsp ground cumin - 1.0 quarter
1 tsp ground coriander - 2.8 mg
1/2 tsp ground turmeric - 6.3 inch
1/4 tsp ground cinnamon - 3.2 cup
Salt and black pepper to taste - 5.4 tbsp

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with olive oil, ginger, garlic, cumin, coriander, turmeric, cinnamon, salt, and pepper. Mix well to ensure the chicken is evenly coated. Marinate for at least 30 minutes, or up to 2 hours in the refrigerator.

Step 2

Heat olive oil in a large tagine or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the marinated chicken and brown on all sides.

Step 3

Pour in the chicken broth and add the honey and saffron threads (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.

Step 4

Stir in the dried apricots and cook for another 10 minutes, allowing them to plump up and release their sweetness into the sauce.

Step 5

Stir in the toasted almonds and lemon juice. Taste and adjust seasoning if necessary.

Step 6

Garnish with fresh cilantro and serve hot with couscous or crusty bread.

Step 7

Serve and Enjoy!

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