Moroccan Chicken Tagine Apricots Recipe
There are some dishes that transport you from your kitchen straight to a bustling souk, with the scent of spices hanging in the air. This Moroccan Chicken Tagine with Apricots is one of those meals. I remember the first time I made it; the aroma of cinnamon, ginger, and cumin filled the house, and I knew before it was even cooked that it would be something special. It’s a recipe that has evolved in my kitchen over the years, becoming a treasured staple for weekend dinners and gatherings with friends.
What makes this Moroccan chicken recipe so wonderful is the incredible balance of sweet, savoury, and fragrant elements. The chicken becomes meltingly tender, soaking up the richly spiced broth, while the apricots plump up, turning into little jammy jewels that provide bursts of sweetness. It’s not just a meal; it’s an experience. The slow simmering brings all the ingredients together into a harmonious and deeply satisfying stew. My husband, who’s usually picky, asked for seconds the first time he tried it!
This dish works beautifully for a relaxed Sunday lunch or an evening when you want to serve something that feels a bit more impressive without requiring constant attention. We’ll gently build the layers of flavour, letting the pot do most of the work, resulting in a truly memorable meal that always gets compliments.
Recipe Overview
This Moroccan Chicken Tagine with Apricots recipe creates a succulent, aromatic stew with a beautiful balance of flavours. Expect tender chicken thighs simmered in a broth infused with warm spices like cumin, coriander, and cinnamon, punctuated by the sweetness of apricots and the bright, zesty note of preserved lemon. I’ve found that letting it rest for 10 minutes before serving really allows the flavours to settle and deepen.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Total Time: 1 hour 30 minutes
- Servings: 4 people
- Difficulty: Medium
Why You’ll Love This Moroccan Chicken Tagine Apricots Recipe
- Genuine Flavour: The taste is deeply authentic. The earthiness of turmeric and cumin combines with the warmth of ginger and cinnamon, all cut through by the unique tangy saltiness of preserved lemons. It’s a sophisticated yet comforting profile.
- Mostly Hands-Off Cooking: After the initial browning and sautéing, the tagine simmers away on its own for about an hour, freeing you up to prepare side dishes or simply relax.
- Flexible Recipe: You can easily adapt this. Add a tin of chickpeas for extra protein and texture, or swap the apricots for prunes or dates for a different kind of sweetness.
- Ideal for Entertaining: It’s a fantastic dish to make for guests. It can be made a day ahead (it tastes even better!), and it looks stunning served in the middle of the table for everyone to share.
- Family Tested: This is a meal that has won over everyone in my house. My kids absolutely devour this every time I make it, especially the sweet apricots and tender chicken.
Ingredients You’ll Need
For this recipe, we are using classic Moroccan spices. If you can find a good quality ras el hanout spice blend, it can be a great addition, but the individual spices listed below create a beautiful, balanced flavour. I always recommend using chicken thighs as they stay wonderfully moist during the long simmer.
- For the Chicken:
- 8 bone-in, skin-on chicken thighs (about 1.2kg)
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 2 large onions, thinly sliced
- 3 cloves garlic, minced
- 1 tbsp fresh ginger, grated
- For the Spices & Sauce:
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground turmeric
- 1/2 tsp ground cinnamon
- A pinch of saffron threads (optional)
- 500ml chicken stock, warm
- 1 tbsp honey
- 1 preserved lemon, rind only, rinsed and finely chopped
- 150g dried apricots, whole
- For Garnish:
- A small handful of fresh coriander, chopped
- A small handful of fresh mint, chopped
- 2 tbsp toasted flaked almonds
Elena’s Tip: Don’t skimp on the quality of your dried apricots. Look for soft, plump ones, often labelled ‘ready-to-eat’. They rehydrate beautifully in the sauce and become incredibly tender and flavourful, rather than tough or overly chewy.
How to Make Moroccan Chicken Tagine Apricots Recipe
The process for making this chicken tagine is straightforward. The key is to build the flavours in layers, starting with browning the chicken properly and then creating a fragrant base with the onions and spices. If you don’t own a traditional clay tagine, a Dutch oven or a heavy-based casserole dish with a tight-fitting lid will work just as well.
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel. Season them generously on all sides with salt and pepper. This step is crucial for getting a crispy skin.
- Brown the Chicken: Heat the olive oil in your tagine or Dutch oven over a medium-high heat. Place the chicken thighs skin-side down and brown them in batches for 4-5 minutes per side, until the skin is golden and crisp. What works best for me is not overcrowding the pan; this ensures the chicken sears rather than steams. Once browned, set the chicken aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 8-10 minutes until they are soft, sweet, and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Bloom the Spices: Add the cumin, coriander, turmeric, and cinnamon to the pot. Stir constantly for about 30 seconds until the spices are aromatic. This little step really awakens their flavour.
- Create the Sauce: If using saffron, steep it in the warm chicken stock for a few minutes. Pour the stock into the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the honey and the chopped preserved lemon.
- Simmer the Tagine: Return the chicken thighs to the pot, nestling them into the sauce. Add the dried apricots, scattering them around the chicken. Bring the liquid to a gentle simmer.
- Slow Cook: Once simmering, reduce the heat to low, cover the pot with its lid, and let it cook gently for 60 minutes. The chicken should be very tender and cooked through, and the sauce should have thickened slightly.
- Garnish and Serve: Remove the tagine from the heat. Garnish generously with fresh coriander, mint, and toasted flaked almonds before serving.
Tips From My Kitchen
- Gentle Simmer is Key: Avoid boiling the tagine. A very gentle, low simmer is all you need to coax out the flavours and ensure the chicken becomes fall-off-the-bone tender without drying out.
- The Secret Step: Searing Well: I learned that taking the time to get a deep, golden-brown crust on the chicken makes a world of difference. This process, known as the Maillard reaction, creates a huge depth of flavour that you can’t get otherwise. Check out this guide from BBC Good Food on how to brown meat properly.
- Make-Ahead Magic: This tagine is even better the next day. You can cook it completely, let it cool, and store it in the fridge overnight. The flavours will meld and deepen beautifully. Just reheat it gently on the hob before serving.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. It also freezes well for up to 3 months. Thaw it completely in the fridge before reheating.
Equipment You’ll Need
You don’t need a lot of fancy equipment for this recipe, but a good, heavy-based pot is essential for even cooking.
- A large tagine or Dutch oven with a tight-fitting lid
- A sharp knife and cutting board
- Tongs for turning the chicken
- A wooden spoon or spatula
Delicious Variations to Try
Once you’ve mastered the base recipe, it’s fun to experiment. The tagine is very forgiving and welcomes new additions.
- Spicy Version: Add 1-2 teaspoons of harissa paste along with the other spices for a lovely, warming heat that complements the sweetness of the apricots.
- Vegetarian Option: Omit the chicken and use two tins of chickpeas (drained) and about 500g of cubed butternut squash. Add them at step 6 and simmer for 30-40 minutes until the squash is tender.
- Different Protein: This recipe is fantastic with lamb. Use diced lamb shoulder instead of chicken and increase the simmering time to 1.5-2 hours, until the lamb is meltingly tender. If you enjoy experimenting with different proteins, our Savory Beef And Broccoli Stir Fry Recipe is another great one to try.
What to Serve With Moroccan Chicken Tagine Apricots Recipe
Choosing the right accompaniment helps soak up all of that delicious, fragrant sauce.
- Fluffy Couscous: This is the classic pairing. It’s light and cooks in minutes, making it an ideal base for the rich stew.
- Crusty Bread: A warm, crusty baguette or sourdough is wonderful for mopping up every last drop of the sauce from your bowl.
- Mint Tea: For a truly authentic experience, serve with traditional Moroccan mint tea. Its refreshing quality cleanses the palate beautifully. For a different kind of weeknight meal, consider our Smoky Grilled Chicken Skewers Recipe which also pairs well with fresh salads.
– A Simple Green Salad: A lightly dressed salad with cucumber and tomatoes provides a fresh, crisp contrast to the warmth of the tagine.
Frequently Asked Questions
Moroccan Chicken Tagine Apricots Recipe
Ingredients
Method
- Prepare the Chicken: Pat the chicken thighs dry with a paper towel. Season them generously on all sides with salt and pepper. This step is crucial for getting a crispy skin.
- Brown the Chicken: Heat the olive oil in your tagine or Dutch oven over a medium-high heat. Place the chicken thighs skin-side down and brown them in batches for 4-5 minutes per side, until the skin is golden and crisp. What works best for me is not overcrowding the pan; this ensures the chicken sears rather than steams. Once browned, set the chicken aside on a plate.
- Sauté the Aromatics: Reduce the heat to medium. Add the sliced onions to the pot and cook, stirring occasionally, for 8-10 minutes until they are soft, sweet, and translucent. Add the minced garlic and grated ginger and cook for another minute until fragrant.
- Bloom the Spices: Add the cumin, coriander, turmeric, and cinnamon to the pot. Stir constantly for about 30 seconds until the spices are aromatic. This little step really awakens their flavour.
- Create the Sauce: If using saffron, steep it in the warm chicken stock for a few minutes. Pour the stock into the pot, scraping up any browned bits from the bottom with a wooden spoon. Stir in the honey and the chopped preserved lemon.
- Simmer the Tagine: Return the chicken thighs to the pot, nestling them into the sauce. Add the dried apricots, scattering them around the chicken. Bring the liquid to a gentle simmer.
- Slow Cook: Once simmering, reduce the heat to low, cover the pot with its lid, and let it cook gently for 60 minutes. The chicken should be very tender and cooked through, and the sauce should have thickened slightly.
- Garnish and Serve: Remove the tagine from the heat. Garnish generously with fresh coriander, mint, and toasted flaked almonds before serving.
Notes
I truly hope you give this Moroccan Chicken Tagine with Apricots a try in your own kitchen. It’s one of those deeply rewarding dishes that fills your home with the most incredible smells and brings a little bit of sunshine to your dinner table. Please let me know how it turns out for you in the comments below – I love hearing about your cooking adventures!
– Elena
