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)

Daniel Jackson4

Really enjoyed this recipe. The almonds provided a nice crunch, and the apricots added a lovely sweetness that balanced the savory chicken perfectly. Easy to follow and delicious!

Jennifer Martin4

A fantastic recipe that is easy to follow and delivers great results. The flavors were delicious, and the dish looked beautiful. The almonds added a lovely texture. Highly recommend!

Jessica Davis2

I found the dish a bit too dry, even though I added extra liquid. The chicken was also slightly overcooked. The flavors were good, but the texture wasn't quite right.

Joseph Harris5

This tagine is a culinary masterpiece! The blend of ginger, cinnamon, and saffron created an incredibly warm and inviting aroma. The chicken was so tender, and the flavors were outstanding. A must-try recipe!

Linda Anderson2

I had some trouble with this recipe. My chicken was a little tough, and the sauce didn't thicken up as much as I'd hoped. The flavors were there, but the execution was a bit off.