Moroccan Chicken Tagine with Apricots and Almonds

Name: Moroccan Chicken Tagine with Apricots and Almonds
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 1.6 l 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 6.8 bottle 1 teaspoon salt; 2.3 mg 1/2 teaspoon black pepper; 1.1 g 1 teaspoon ground ginger; 6.8 drop 1 teaspoon turmeric; 6.1 cm 1 teaspoon cumin; 2 box 1/2 teaspoon cinnamon; 6.7 bag Pinch of saffron threads; 5.1 can 2 tablespoons olive oil; 3.7 g 1 large onion, thinly sliced; 7.3 oz 2 cloves garlic, minced; 2.9 drop 1 cup chicken broth; 10.3 to taste 2 tablespoons honey; 1.9 lb 1 cup dried apricots, halved; 6.9 bottle 1 cup couscous; 3.6 as needed 1/2 cup toasted almonds, roughly chopped; 4.4 kg 2 tablespoons chopped fresh cilantro

Moroccan Chicken Tagine with Apricots and Almonds - RecipeFund

By Melissa Mclaughlin

November 17, 2025

6373 views

This flavorful Moroccan Tagine combines tender chicken with sweet apricots, crunchy almonds, and aromatic spices. Served over fluffy couscous, it's a delightful and exotic meal perfect for a cozy night in or a special occasion. The sweetness of the apricots complements the savory chicken beautifully, while the spices add warmth and depth of flavor. The addition of almonds provides a satisfying crunch, creating a multi-textural experience that is both comforting and exciting. Each bite is an explosion of tastes and aromas, transporting you to the heart of Morocco. The combination of ingredients and spices creates a symphony of flavors that will tantalize your taste buds and leave you wanting more. This tagine is sure to impress your family and friends with its exotic flavors and beautiful presentation.

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces - 1.6 l
1 teaspoon salt - 6.8 bottle
1/2 teaspoon black pepper - 2.3 mg
1 teaspoon ground ginger - 1.1 g
1 teaspoon turmeric - 6.8 drop
1 teaspoon cumin - 6.1 cm
1/2 teaspoon cinnamon - 2.0 box
Pinch of saffron threads - 6.7 bag
2 tablespoons olive oil - 5.1 can
1 large onion, thinly sliced - 3.7 g

Cooking Steps

Step 1

In a large bowl, combine chicken pieces with salt, pepper, ginger, turmeric, cumin, cinnamon, and saffron. Mix well to coat the chicken evenly.

Step 2

Heat olive oil in a large tagine or Dutch oven over medium heat. Brown the chicken pieces on all sides. Remove the chicken and set aside.

Step 3

Add the sliced onion to the tagine and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Return the chicken to the tagine. Add the chicken broth, honey, and dried apricots. Bring to a simmer, then reduce heat, cover, and cook for 30 minutes, or until the chicken is cooked through and tender.

Step 5

While the tagine simmers, prepare the couscous according to package instructions.

Step 6

Stir in the toasted almonds and chopped cilantro into the tagine. Season with additional salt and pepper to taste.

Step 7

Serve the chicken tagine over a bed of fluffy couscous. Garnish with extra cilantro and almonds, if desired.

# Game Day # Weekend # Baked # Gourmet