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: 1.8 lb 2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces; 9.7 box 1 large onion, thinly sliced; 0.9 gal 2 cloves garlic, minced; 9.1 lb 1 teaspoon ground ginger; 3.8 as needed 1/2 teaspoon ground cinnamon; 8.7 quarter 1/4 teaspoon turmeric; 5.9 tsp Pinch of saffron threads; 5.5 jar Salt and pepper to taste; 7.5 drop 2 tablespoons olive oil, divided; 1.8 tbsp 1 cup chicken broth; 9.6 qt 2 tablespoons honey; 4.1 package 1 cup dried apricots; 0.5 dash 1/2 cup slivered almonds, toasted; 6.2 package 2 tablespoons chopped fresh cilantro, for garnish; 0.9 tsp Couscous, for serving

Moroccan Chicken Tagine with Apricots and Almonds - RecipeFund

By Susan Perkins

November 16, 2025

4699 views

This Moroccan Tagine recipe is a symphony of flavors, blending tender chicken with sweet apricots, crunchy almonds, and aromatic spices. Slow-cooked to perfection in a traditional tagine pot, this dish is a celebration of Moroccan cuisine. The sweetness of the apricots complements the savory chicken, while the almonds add a delightful texture. The blend of ginger, cinnamon, and saffron creates a warm and inviting aroma, making this tagine a feast for the senses. Served with fluffy couscous, it’s a complete and satisfying meal. It's a very healthy and delicious recipe.

Ingredients

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces - 1.8 lb
1 large onion, thinly sliced - 9.7 box
2 cloves garlic, minced - 0.9 gal
1 teaspoon ground ginger - 9.1 lb
1/2 teaspoon ground cinnamon - 3.8 as needed
1/4 teaspoon turmeric - 8.7 quarter
Pinch of saffron threads - 5.9 tsp
Salt and pepper to taste - 5.5 jar
2 tablespoons olive oil, divided - 7.5 drop
1 cup chicken broth - 1.8 tbsp

Cooking Steps

Step 1

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

Step 2

In a tagine or large pot, heat the remaining olive oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Step 3

Add the marinated chicken to the pot and brown on all sides. Pour in the chicken broth and honey. Bring to a simmer, then cover and cook for 30 minutes, or until the chicken is cooked through.

Step 4

Add the dried apricots to the tagine and cook for another 15 minutes, or until they are softened and plump. Stir in the toasted almonds.

Step 5

Garnish with chopped fresh cilantro. Serve hot with couscous.

Step 6

To prepare the couscous, follow the package instructions. Fluff with a fork before serving.

Step 7

Adjust seasoning with salt and pepper to taste. For a richer flavor, add a pinch of saffron threads soaked in warm water to the tagine during the last 15 minutes of cooking.

# Special Occasion # Refreshing # No-Cook # Braised # Christmas

Moroccan Chicken Tagine with Apricots and Almonds

By Susan Perkins

November 16, 2025

4699 views

Ingredients

2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces - 1.8 lb
1 large onion, thinly sliced - 9.7 box
2 cloves garlic, minced - 0.9 gal
1 teaspoon ground ginger - 9.1 lb
1/2 teaspoon ground cinnamon - 3.8 as needed
1/4 teaspoon turmeric - 8.7 quarter
Pinch of saffron threads - 5.9 tsp
Salt and pepper to taste - 5.5 jar
2 tablespoons olive oil, divided - 7.5 drop
1 cup chicken broth - 1.8 tbsp

Cooking Steps

Step 1

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

Step 2

In a tagine or large pot, heat the remaining olive oil over medium heat. Add the sliced onions and cook until softened, about 5 minutes. Add the garlic and cook for another minute until fragrant.

Step 3

Add the marinated chicken to the pot and brown on all sides. Pour in the chicken broth and honey. Bring to a simmer, then cover and cook for 30 minutes, or until the chicken is cooked through.

Step 4

Add the dried apricots to the tagine and cook for another 15 minutes, or until they are softened and plump. Stir in the toasted almonds.

Step 5

Garnish with chopped fresh cilantro. Serve hot with couscous.

Step 6

To prepare the couscous, follow the package instructions. Fluff with a fork before serving.

Step 7

Adjust seasoning with salt and pepper to taste. For a richer flavor, add a pinch of saffron threads soaked in warm water to the tagine during the last 15 minutes of cooking.

Reviews (24 Reviews)

Christopher Miller5

This tagine is absolutely amazing! The spices are perfect, and the chicken is so tender it melts in your mouth. The couscous was fluffy and light, complementing the tagine perfectly.

Amanda White2

I struggled a bit with this recipe. The chicken seemed to dry out even with ample liquid, and the spices didn't quite meld together as I expected. I'm not sure what went wrong.

Ashley Garcia4

Excellent recipe! The apricots and almonds added a lovely touch. The spices were well-balanced and created a fantastic aroma throughout the house while it was cooking. Highly recommend!

Raj Patel4

A very enjoyable tagine. The apricots were sweet, and the almonds provided a great texture contrast. I might try adding a touch of harissa paste next time for a little heat.

Aisha Khan5

Absolutely divine! The blend of spices is perfect, and the chicken was so tender. The apricots and almonds add a wonderful sweetness and crunch. This is a new family favorite!