Moroccan Chicken Tagine with Apricots

Name: Moroccan Chicken Tagine with Apricots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 6.8 dash 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 2.6 cup 1 tbsp grated fresh ginger; 8.4 g 2 cloves garlic, minced; 7.5 lb 1/4 tsp saffron threads; 5.1 dash 1/2 tsp ground cinnamon; 4 pcs 1/2 tsp ground turmeric; 9.3 tsp 1/2 tsp ground cumin; 3.1 cm 1/2 tsp ground coriander; 7.3 as needed Salt and pepper to taste; 2.2 dash 2 tbsp olive oil; 6.1 half 1 large onion, chopped; 5.6 bag 1 cup chicken broth; 6.3 ml 1 (15-ounce) can chickpeas, drained and rinsed; 2.9 cm 1 cup dried apricots, halved; 9.3 inch 1 tbsp honey; 10.3 gal 1 tbsp lemon juice; 6.9 mg Fresh cilantro or parsley, chopped (for garnish)

Moroccan Chicken Tagine with Apricots - RecipeFund

By Chad Ortiz

November 11, 2025

4442 views

This Moroccan tagine recipe combines tender chicken with the sweetness of apricots and the savory depth of spices. It's a delightful and aromatic dish, perfect for a cozy dinner. The chicken is marinated in a flavorful blend of ginger, garlic, saffron, and cinnamon, then slow-cooked in a tagine or Dutch oven with onions, chickpeas, and dried apricots. The result is a rich, complex flavor profile that's both comforting and exotic. Serve it with couscous or crusty bread to soak up the delicious sauce. Garnish with fresh cilantro or parsley for a touch of freshness and color. The slow cooking process ensures that the chicken is incredibly tender and the flavors meld together beautifully. This tagine is a true celebration of Moroccan cuisine, offering a unique and satisfying culinary experience. Feel free to adjust the amount of spices to your preference, adding a pinch of chili flakes for a bit of heat if desired. Enjoy!

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces - 6.8 dash
1 tbsp grated fresh ginger - 2.6 cup
2 cloves garlic, minced - 8.4 g
1/4 tsp saffron threads - 7.5 lb
1/2 tsp ground cinnamon - 5.1 dash
1/2 tsp ground turmeric - 4.0 pcs
1/2 tsp ground cumin - 9.3 tsp
1/2 tsp ground coriander - 3.1 cm
Salt and pepper to taste - 7.3 as needed
2 tbsp olive oil - 2.2 dash

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with the grated ginger, minced garlic, saffron threads, cinnamon, turmeric, cumin, coriander, salt, and pepper. Mix well and let it marinate for at least 30 minutes, or preferably longer in the refrigerator.

Step 2

Heat olive oil in a tagine or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5 minutes.

Step 3

Add the marinated chicken to the tagine and brown it on all sides.

Step 4

Pour in the chicken broth and add the drained chickpeas and dried apricots. Bring to a simmer.

Step 5

Cover the tagine and reduce the heat to low. Let it simmer for 45 minutes, or until the chicken is cooked through and tender.

Step 6

Once cooked, stir in the honey and lemon juice. Taste and adjust the seasoning if necessary.

Step 7

Garnish with fresh cilantro or parsley before serving. Serve hot with couscous or crusty bread.

# Pork # Slow-Cooked # Tomato # Quick Prep