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)

Wendy Wilson4

This was a really enjoyable meal! The flavors are complex and well-balanced. The almonds and apricots added a nice sweetness and texture. Would recommend to anyone.

Uma Brown5

Fantastic recipe! The tagine was rich, flavorful, and easy to make. I loved the combination of the sweet apricots, crunchy almonds, and tender chicken. Highly recommend it.

Isaac Anderson5

This is the best tagine recipe I've ever tried! The chicken was so tender, and the sauce was packed with flavor. The combination of apricots and almonds is perfect. I've already made it twice!

Laura White5

This recipe is a winner! It's a perfect balance of sweet and savory, and the almonds add a nice crunch. The chicken was so tender and flavorful. My family loved it!

Benjamin Jackson4

Very good recipe. I found that it benefitted from a longer simmering time to allow the flavors to meld together. Overall, a delicious and satisfying meal.