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Moroccan-Spiced Apricot Chicken Tagine

Moroccan-spiced apricot chicken tagine - featured image
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A flavorful Moroccan-spiced apricot chicken tagine recipe combining tender chicken thighs with warm spices and sweet dried apricots for a cozy and exotic dinner.

Ingredients

Scale
  • 4–5 bone-in, skin-on chicken thighs (about 1.5 pounds / 700g)
  • 2 tablespoons olive oil
  • 1 medium onion, finely chopped
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1 teaspoon smoked paprika
  • Salt to taste (start with 1 teaspoon)
  • Freshly ground black pepper to taste
  • 1 cup (240ml) chicken broth
  • 1 cup (150g) dried apricots, chopped
  • 1 tablespoon honey
  • A handful fresh cilantro, chopped (for garnish)
  • 1/4 cup toasted sliced almonds (optional)
  • 1 tablespoon preserved lemon, finely chopped (optional, can substitute with lemon zest)

Instructions

  1. Chop the onion finely, mince the garlic, and roughly chop the dried apricots. Pat the chicken thighs dry with paper towels. (10 minutes)
  2. Heat 2 tablespoons olive oil in a tagine or Dutch oven over medium heat until shimmering.
  3. Add chicken thighs skin-side down in a single layer. Cook for about 5 minutes without moving to brown, then flip and brown the other side for 4 minutes. Remove and set aside. (Total 10 minutes)
  4. In the same pot, sauté chopped onion for 4-5 minutes until translucent and soft. Stir in minced garlic and cook for another minute until fragrant. (5-6 minutes)
  5. Add cumin, cinnamon, ginger, turmeric, smoked paprika, salt, and pepper. Stir constantly for 1-2 minutes to toast spices and release aroma.
  6. Pour in 1 cup chicken broth, scraping the bottom of the pot to lift browned bits.
  7. Stir in chopped dried apricots and 1 tablespoon honey, mixing well to coat.
  8. Return browned chicken thighs to the pot, skin side up. Add preserved lemon if using.
  9. Cover and simmer on low heat for 25-30 minutes until chicken is tender and sauce thickens. Add more broth if sauce is too dry.
  10. Taste and adjust seasoning with salt or honey if needed. Garnish with chopped cilantro and toasted almonds before serving.

Notes

Brown the chicken well to develop flavor and texture. Toast spices carefully to avoid burning. Simmer on low heat to keep chicken tender. Use a heavy pot for even heat distribution. For a richer sauce, remove chicken after cooking and simmer sauce uncovered for a few minutes. Leftovers taste better after resting overnight.

Nutrition

Keywords: Moroccan chicken, apricot chicken, chicken tagine, slow cooked chicken, Moroccan spices, easy dinner, apricot tagine

Find it online: https://lirafood.com/moroccan-spiced-apricot-chicken-tagine-recipe-easy-homemade-dinner-idea/