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)

Bob Williams3

It was good, but I felt like the chicken could have been a bit more flavorful. Maybe marinating it beforehand would help. The apricots were a nice touch though.

David Miller3

It was okay. I think it needed more salt, and the sauce wasn't as thick as I would have liked. The apricots were a nice addition though.

Linda Davis4

Very flavorful and easy to make. The honey gives it a lovely sweetness. I would definitely make this again.

Ashley Rodriguez4

Excellent recipe. The instructions were easy to follow, and the result was a flavorful and satisfying meal. The apricot flavor really shines.

Alice Johnson4

This tagine was fantastic. The spice blend was perfect, and the sauce was rich and flavorful. I added a little extra honey as I prefer a sweeter taste. Highly recommend!