Moroccan Chicken Tagine with Apricots and Raisins

Name: Moroccan Chicken Tagine with Apricots and Raisins
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 8.7 box 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 10.3 to taste 1 tsp salt; 6.3 bag 1/2 tsp black pepper; 8.3 drop 1 tsp ground ginger; 5.8 bag 1 tsp ground cumin; 7.7 g 1/2 tsp ground cinnamon; 9.6 pcs Pinch of saffron threads; 2.1 tbsp 2 tbsp olive oil; 0.9 to taste 1 medium onion, chopped; 1.8 kg 2 cloves garlic, minced; 9.5 fl oz 1 cup chicken broth; 8 pt 1/2 cup dried apricots, halved; 8.6 ml 1/4 cup raisins; 3.2 qt 1 tbsp honey; 9.1 lb 1/4 cup chopped fresh cilantro; 0.7 cup 1 tbsp lemon juice; 5.4 to taste 1 cup couscous, prepared according to package directions

Moroccan Chicken Tagine with Apricots and Raisins - RecipeFund

By Yousuf Rasheed

November 12, 2025

4030 views

This recipe brings the warmth of Moroccan flavors to your table. Chicken tagine is a beautiful medley of sweet and savory spices, tender chicken, and the natural sweetness of dried apricots and raisins. The saffron adds a golden hue and a distinct aroma that elevates the dish. Served over fluffy couscous, it is a feast for the senses and a delightful experience for both the cook and the diners. This version simplifies the traditional process while retaining authentic flavors. It's perfect for a comforting weeknight meal or an impressive dish for entertaining. The combination of ginger, cinnamon, and cumin creates a rich, aromatic base, while the apricots and raisins provide a chewy sweetness that complements the savory chicken. A touch of honey balances the spices and adds a subtle glaze. Enjoy the delightful dance of flavors in every bite, transporting you to the heart of Morocco.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces - 8.7 box
1 tsp salt - 10.3 to taste
1/2 tsp black pepper - 6.3 bag
1 tsp ground ginger - 8.3 drop
1 tsp ground cumin - 5.8 bag
1/2 tsp ground cinnamon - 7.7 g
Pinch of saffron threads - 9.6 pcs
2 tbsp olive oil - 2.1 tbsp
1 medium onion, chopped - 0.9 to taste
2 cloves garlic, minced - 1.8 kg

Cooking Steps

Step 1

In a large bowl, toss the chicken pieces with salt, pepper, ginger, cumin, cinnamon, and saffron. Ensure the chicken is evenly coated with the spices.

Step 2

Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the seasoned chicken pieces and brown on all sides. Remove the chicken and set aside.

Step 3

Add the chopped onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 4

Return the chicken to the pot. Add the chicken broth, dried apricots, raisins, and honey. Bring to a simmer, then reduce heat to low, cover, and cook for 35-40 minutes, or until the chicken is cooked through and tender.

Step 5

While the tagine is simmering, prepare the couscous according to package directions.

Step 6

Once the chicken is cooked, stir in the chopped cilantro and lemon juice. Taste and adjust seasonings as needed.

Step 7

Serve the chicken tagine over a bed of fluffy couscous. Garnish with additional cilantro and toasted almonds, if desired. Enjoy!

# Overnight # Rich # Stir-Fried