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: 6 servings
Ingredients: 1.2 cm 8 bone-in, skin-on chicken pieces (thighs and drumsticks); 4.1 mg 2 tablespoons olive oil; 2.3 dash 1 teaspoon salt; 3 lb 1/2 teaspoon black pepper; 2.5 inch 1 teaspoon ground ginger; 6.6 kg 1 teaspoon turmeric; 7.7 half 1/2 teaspoon cinnamon; 4.1 box Pinch of saffron threads; 1.4 box 1 large onion, chopped; 9.8 mg 2 cloves garlic, minced; 1.6 g 1 (14.5 ounce) can diced tomatoes, undrained; 1.9 whole 1 cup chicken broth; 5.7 quarter 1 cup dried apricots, halved; 0.7 bag 2 tablespoons honey; 1.1 oz 1/2 cup slivered almonds, toasted; 2.2 to taste 2 tablespoons chopped fresh parsley

Moroccan Chicken Tagine with Apricots and Almonds - RecipeFund

By Heather Golden

November 13, 2025

6807 views

This vibrant Moroccan tagine is a symphony of sweet and savory flavors. Apricots and almonds add a delightful sweetness and nutty crunch, while warm spices like cinnamon and ginger create an aromatic and comforting dish. The chicken is incredibly tender after simmering in the flavorful broth. Serve with couscous or crusty bread to soak up the delicious sauce. This tagine is perfect for a special occasion or a cozy weeknight meal, and it's sure to impress your family and friends. The balance of sweet, savory, and spicy elements is what makes this dish truly special. This recipe is easy to adapt to your preferences, so feel free to experiment with different types of dried fruit or nuts. You can also add other vegetables like carrots or zucchini. The most important thing is to use high-quality ingredients and to take your time simmering the tagine until the chicken is cooked through and the flavors have melded together. Enjoy this taste of Morocco!

Ingredients

8 bone-in, skin-on chicken pieces (thighs and drumsticks) - 1.2 cm
2 tablespoons olive oil - 4.1 mg
1 teaspoon salt - 2.3 dash
1/2 teaspoon black pepper - 3.0 lb
1 teaspoon ground ginger - 2.5 inch
1 teaspoon turmeric - 6.6 kg
1/2 teaspoon cinnamon - 7.7 half
Pinch of saffron threads - 4.1 box
1 large onion, chopped - 1.4 box
2 cloves garlic, minced - 9.8 mg

Cooking Steps

Step 1

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

Step 2

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

Step 3

Add the onion and garlic to the tagine and cook until softened, about 5 minutes. Add the diced tomatoes and cook for another 5 minutes.

Step 4

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

Step 5

Stir in the almonds and parsley. Cook for another 5 minutes.

Step 6

Serve hot over couscous or with crusty bread. Garnish with extra almonds and parsley, if desired.

Step 7

Enjoy!

# Pressure-Cooked # Spring # Nuts # Weeknight

Moroccan Chicken Tagine with Apricots and Almonds

By Heather Golden

November 13, 2025

6807 views

Ingredients

8 bone-in, skin-on chicken pieces (thighs and drumsticks) - 1.2 cm
2 tablespoons olive oil - 4.1 mg
1 teaspoon salt - 2.3 dash
1/2 teaspoon black pepper - 3.0 lb
1 teaspoon ground ginger - 2.5 inch
1 teaspoon turmeric - 6.6 kg
1/2 teaspoon cinnamon - 7.7 half
Pinch of saffron threads - 4.1 box
1 large onion, chopped - 1.4 box
2 cloves garlic, minced - 9.8 mg

Cooking Steps

Step 1

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

Step 2

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

Step 3

Add the onion and garlic to the tagine and cook until softened, about 5 minutes. Add the diced tomatoes and cook for another 5 minutes.

Step 4

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

Step 5

Stir in the almonds and parsley. Cook for another 5 minutes.

Step 6

Serve hot over couscous or with crusty bread. Garnish with extra almonds and parsley, if desired.

Step 7

Enjoy!

Reviews (28 Reviews)

Samuel Williams5

This recipe is a keeper! The flavors are amazing, and it’s relatively easy to make. The almonds provide a wonderful crunch. I will definitely make this again and again.

George Rodriguez3

It was alright. I found the sauce a little thin. I think it needed more simmering time to thicken up. The chicken was cooked perfectly, though.

Fiona Garcia5

Five stars! The flavors are just incredible. It’s the perfect balance of sweet, savory, and spicy. I followed the recipe exactly and it turned out perfect.

Diana Brown5

This tagine is amazing! It’s become a new family favorite. The instructions are easy to follow, and the result is a restaurant-quality dish. Highly recommend!

Quinn Garcia4

Great recipe! It was really easy to follow, and the tagine was delicious. I used bone-in, skin-on chicken thighs, and it was fantastic. The sweetness from the apricots was wonderful.