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)

Xavier Moore5

This is the best Moroccan dish I've ever made! The flavors are just incredible, and the chicken is perfectly cooked. I have already made this multiple times and shared it with friends and family.

Taylor Davis4

Very good! I added a pinch of saffron, and it gave it a beautiful color and extra flavor. The chicken was really moist and tender. Loved it!

Chloe White2

Unfortunately, I didn't enjoy this dish. I followed the recipe carefully, but the flavors didn’t blend well for me. The chicken also seemed to be a bit dry. Not for me.