Moroccan Tagine with Chicken and Apricots

Name: Moroccan Tagine with Chicken and Apricots
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 4 servings
Ingredients: 6.7 package 1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces; 7.7 to taste 1 teaspoon salt; 5.3 pinch 1/2 teaspoon black pepper; 3.8 g 1 teaspoon ground ginger; 4.9 quarter 1/2 teaspoon ground cinnamon; 3.4 whole Pinch of saffron threads; 7.5 pcs 2 tablespoons olive oil; 1 box 1 large onion, thinly sliced; 4.9 package 2 cloves garlic, minced; 10.3 tsp 1.5 cups chicken broth; 1.6 kg 1 cup dried apricots, halved; 1.8 jar 2 tablespoons honey; 9.2 l 1/4 cup chopped fresh cilantro; 6.2 bottle 1/4 cup toasted almonds; 7.9 fl oz 1 tablespoon preserved lemon, rinsed and finely chopped (optional); 5.1 l Couscous, for serving

Moroccan Tagine with Chicken and Apricots - RecipeFund

By Ashley Morrow

November 17, 2025

4206 views

This Moroccan Tagine with Chicken and Apricots is a flavorful and aromatic dish that combines sweet and savory elements. Tender chicken is simmered in a rich broth with warm spices, dried apricots, and a touch of honey for sweetness. The dish is traditionally cooked in a tagine, a ceramic or earthenware pot with a conical lid, which helps to trap moisture and create a moist and succulent result. Served over fluffy couscous, this tagine is a delightful and satisfying meal. The combination of spices like ginger, cinnamon, and saffron creates a complex and fragrant flavor profile that is both comforting and exotic. Garnishing with toasted almonds and fresh cilantro adds texture and freshness to the dish, making it a feast for the senses. This recipe is perfect for a special occasion or a cozy weeknight dinner, bringing a taste of Morocco to your table. The use of dried apricots not only adds sweetness but also helps to thicken the sauce, creating a luscious and rich consistency. Overall, this Moroccan Tagine with Chicken and Apricots is a culinary adventure that is sure to impress.

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces - 6.7 package
1 teaspoon salt - 7.7 to taste
1/2 teaspoon black pepper - 5.3 pinch
1 teaspoon ground ginger - 3.8 g
1/2 teaspoon ground cinnamon - 4.9 quarter
Pinch of saffron threads - 3.4 whole
2 tablespoons olive oil - 7.5 pcs
1 large onion, thinly sliced - 1.0 box
2 cloves garlic, minced - 4.9 package
1.5 cups chicken broth - 10.3 tsp

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ginger, 1/2 teaspoon of cinnamon, and a pinch of saffron. Toss to coat evenly.

Step 2

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

Step 3

Add the sliced onion to the pot and cook until softened and translucent, 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, honey, and preserved lemon (if using). Bring to a simmer, then reduce heat to low, cover, and cook for 30-40 minutes, or until the chicken is cooked through and tender.

Step 5

Stir in the chopped cilantro and toasted almonds. Taste and adjust seasoning as needed.

Step 6

Serve the tagine hot over a bed of couscous. Garnish with additional cilantro and almonds, if desired.

Step 7

Enjoy!

# Cheese # 15-Minutes # Nuts # Tofu # Steamed

Moroccan Tagine with Chicken and Apricots

By Ashley Morrow

November 17, 2025

4206 views

Ingredients

1.5 lbs boneless, skinless chicken thighs, cut into 2-inch pieces - 6.7 package
1 teaspoon salt - 7.7 to taste
1/2 teaspoon black pepper - 5.3 pinch
1 teaspoon ground ginger - 3.8 g
1/2 teaspoon ground cinnamon - 4.9 quarter
Pinch of saffron threads - 3.4 whole
2 tablespoons olive oil - 7.5 pcs
1 large onion, thinly sliced - 1.0 box
2 cloves garlic, minced - 4.9 package
1.5 cups chicken broth - 10.3 tsp

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with 1 teaspoon of salt, 1/2 teaspoon of black pepper, 1 teaspoon of ginger, 1/2 teaspoon of cinnamon, and a pinch of saffron. Toss to coat evenly.

Step 2

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

Step 3

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

Step 4

Step 5

Stir in the chopped cilantro and toasted almonds. Taste and adjust seasoning as needed.

Step 6

Serve the tagine hot over a bed of couscous. Garnish with additional cilantro and almonds, if desired.

Step 7

Enjoy!

Reviews (15 Reviews)

Christopher Garcia5

Wow! This was such a wonderful dish. The spices created an amazing depth of flavor, and the chicken was perfectly cooked. I loved the toasted almonds on top.

Michael Brown4

Really enjoyed this. The spices were spot on, and the apricots gave it a wonderful sweetness. I didn't have a tagine, but a regular pot worked fine.

Karen Anderson3

Good overall. I would recommend adding more broth as it dried up a little during cooking. The spices were really nice.

Joseph Martinez5

This recipe is perfect! The spices and apricots combined to create an amazing flavor. The chicken was perfectly cooked and juicy. Best meal I've made this year!

Emily Davis5

This recipe is a keeper! The aroma while it was cooking was amazing, and the taste exceeded my expectations. The couscous was the perfect accompaniment.