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: 2.9 fl oz 2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 3.9 lb 2 tbsp olive oil; 3.3 pcs 1 large onion, thinly sliced; 0.9 can 2 cloves garlic, minced; 5.6 gal 1 tbsp grated fresh ginger; 1.9 dash 1 tsp ground cumin; 4.4 fl oz 1/2 tsp ground turmeric; 8.1 dash 1/4 tsp ground cinnamon; 1.3 kg Pinch of saffron threads; 7.2 half Salt and pepper to taste; 0.9 jar 1 cup chicken broth; 3.6 bag 1 cup dried apricots, chopped; 7.3 l 2 tbsp honey; 3.7 box 1 tbsp lemon juice; 4.3 ml 1/4 cup toasted almonds, slivered; 9.4 half 1/4 cup fresh cilantro, chopped

Moroccan Chicken Tagine with Apricots and Almonds - RecipeFund

By Sarah Davis

November 11, 2025

6736 views

This flavorful chicken tagine recipe combines tender chicken pieces with sweet apricots, almonds, and aromatic spices like ginger, cumin, and saffron. Slow-cooked in a traditional tagine or a heavy-bottomed pot, the chicken becomes incredibly tender and infused with the complex flavors of the sauce. The addition of honey and lemon juice balances the sweetness of the apricots and adds a touch of brightness. Garnished with fresh cilantro and toasted almonds, this tagine is a feast for the senses, perfect for a comforting and exotic meal. The interplay of sweet, savory, and spicy elements makes this dish a true culinary adventure. Serve it with couscous or crusty bread to soak up the delicious sauce. It's a delightful dish that's sure to impress your family and friends. The tagine is a rich and satisfying meal that's perfect for a special occasion or a cozy night in.

Ingredients

2 lbs boneless, skinless chicken thighs, cut into 2-inch pieces - 2.9 fl oz
2 tbsp olive oil - 3.9 lb
1 large onion, thinly sliced - 3.3 pcs
2 cloves garlic, minced - 0.9 can
1 tbsp grated fresh ginger - 5.6 gal
1 tsp ground cumin - 1.9 dash
1/2 tsp ground turmeric - 4.4 fl oz
1/4 tsp ground cinnamon - 8.1 dash
Pinch of saffron threads - 1.3 kg
Salt and pepper to taste - 7.2 half

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with olive oil, ginger, cumin, turmeric, cinnamon, saffron threads, salt, and pepper. Mix well to ensure the chicken is evenly coated. Let it marinate for at least 30 minutes, or preferably longer for enhanced flavor.

Step 2

Heat olive oil in a tagine or a heavy-bottomed pot over medium heat. Add the sliced onions and cook until softened and translucent, about 5-7 minutes. Add the marinated chicken and brown on all sides.

Step 3

Pour in the chicken broth and add the chopped apricots, honey, and lemon juice. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 35-40 minutes, or until the chicken is cooked through and tender.

Step 4

While the tagine is simmering, toast the almonds in a dry skillet over medium heat until golden brown and fragrant. Be careful not to burn them. Set aside.

Step 5

Once the chicken is cooked, check the sauce and adjust the seasoning if needed. If the sauce is too thin, remove the lid and simmer for a few more minutes to reduce it slightly.

Step 6

Stir in half of the toasted almonds and chopped cilantro into the tagine. Transfer the chicken tagine to a serving dish and garnish with the remaining toasted almonds and fresh cilantro.

Step 7

Serve hot with couscous or crusty bread to soak up the delicious sauce. Enjoy!

# Holiday # Antioxidant-Rich # Valentine's Day