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: 1.2 quarter 2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks); 3.9 as needed 1 tsp salt; 2.2 pt 1/2 tsp black pepper; 6.5 half 1 tsp ground ginger; 1.3 mg 1 tsp ground cumin; 8.6 quarter 1 tsp ground coriander; 5.3 dash 1/2 tsp turmeric; 3 qt Pinch of saffron threads; 1.3 kg 2 tbsp olive oil; 7.4 dash 1 large onion, chopped; 4.8 ml 2 cloves garlic, minced; 3 g 1 cup chicken broth; 9.5 pinch 1 cinnamon stick; 8.8 tsp 1/4 cup lemon preserves, rinsed and chopped; 6.7 dash 1 cup dried apricots, halved; 9.8 fl oz 1/2 cup green olives, pitted; 1.2 dash 1/4 cup slivered almonds, toasted; 8.6 kg Fresh cilantro, chopped, for garnish

Moroccan Tagine with Chicken and Apricots - RecipeFund

By Kimberly Higgins

November 9, 2025

5017 views

This Moroccan Tagine with Chicken and Apricots is a delightful dish that beautifully balances sweet and savory flavors. The chicken becomes incredibly tender as it simmers in a rich and aromatic sauce infused with ginger, cinnamon, and saffron. The sweetness of the apricots, combined with the briny olives and the crunch of toasted almonds, creates a complex and satisfying culinary experience. Perfect for a cozy dinner party or a special family meal, this tagine is sure to impress with its exotic flavors and comforting warmth. Serve it with couscous or crusty bread to soak up all the delicious sauce. The combination of spices like cumin, coriander, and turmeric adds depth and warmth, while the lemon preserves provide a tangy counterpoint. This dish is not only delicious but also visually stunning, making it a true feast for the senses.

Ingredients

2 lbs bone-in, skin-on chicken pieces (thighs and drumsticks) - 1.2 quarter
1 tsp salt - 3.9 as needed
1/2 tsp black pepper - 2.2 pt
1 tsp ground ginger - 6.5 half
1 tsp ground cumin - 1.3 mg
1 tsp ground coriander - 8.6 quarter
1/2 tsp turmeric - 5.3 dash
Pinch of saffron threads - 3.0 qt
2 tbsp olive oil - 1.3 kg
1 large onion, chopped - 7.4 dash

Cooking Steps

Step 1

In a large bowl, combine the chicken pieces with salt, pepper, ginger, cumin, coriander, turmeric, and saffron. Mix well to ensure the chicken is evenly coated with the spices.

Step 2

Heat olive oil in a large tagine or Dutch oven over medium heat. Add the seasoned chicken and brown on all sides. Remove the chicken from the pot and set aside.

Step 3

Add the chopped onion to the pot and sauté until softened and translucent. Stir in the minced garlic and continue to cook for another minute until fragrant.

Step 4

Return the chicken to the pot. Add the chicken broth, cinnamon stick, and lemon preserves. Bring to a simmer, then reduce the heat, cover, and cook for 30 minutes, or until the chicken is tender.

Step 5

Stir in the dried apricots and olives. Continue to simmer for another 15 minutes, allowing the flavors to meld together.

Step 6

While the tagine is simmering, toast the slivered almonds in a dry pan over medium heat until golden brown. Watch carefully to prevent burning.

Step 7

Garnish the tagine with toasted almonds and fresh cilantro before serving. Serve hot with couscous or crusty bread.

# Weekend # Picnic # Tangy # Healthy