Aromatic Moroccan Chicken Tagine with Apricots and Almonds

A flavor-packed and warming North African dish

This traditional Moroccan chicken tagine is scented with aromatic spices and sweetened with dried apricots, offering a remarkable culinary journey to North Africa.

3 h
6
Intermediate

Ingredients

For the Chicken

6 chicken thighs

bone-in, skin-on

Salt and pepper

to taste

For the Marinade

1 tablespoon ground ginger

2 teaspoons ground cumin

2 teaspoons ground coriander

1 teaspoon ground cinnamon

1 teaspoon paprika

4 cloves garlic

minced

Juice of 1 lemon

3 tablespoons olive oil

For the Tagine

2 large onions

finely sliced

3 cups chicken stock

1 cup dried apricots

halved

1/2 cup whole almonds

toasted

2 tablespoons honey

1 cinnamon stick

2 bay leaves

For Garnishing

Fresh cilantro leaves

Toasted sesame seeds

Preparation

Marinating the Chicken

Mix the Marinade

In a large bowl, mix all the marinade ingredients.

Season the Chicken

Season the chicken with salt and pepper and coat it in the marinade.

Refrigerate

Cover and refrigerate for at least 2 hours, ideally overnight for best flavor.

Allow the spices to infuse thoroughly for the most flavorful tagine.

Preparing the Tagine Base

Heat Oil

Heat a drizzle of olive oil in a large tagine or pot over medium heat.

Cook Onions

Add the sliced onions and cook until softened.

Add Stock and Apricots

Stir in the chicken stock, apricots, and cinnamon stick, bringing the mixture to a gentle simmer.

Toast Almonds

Toast the almonds in a dry pan until fragrant, then set aside.

For a deeper flavor, toast your almonds in advance.

Cooking Process

Sear the Chicken

Remove the chicken from the marinade and sear on all sides until golden brown.

Combine Ingredients

Add the seared chicken to the tagine base mixture.

Simmer the Tagine

Let the tagine cook slowly on low heat, allowing flavors to meld beautifully.

Ensure the chicken reaches an internal temperature of 165°F for safe consumption.

Plating & Serving

Aromatic Moroccan Chicken Tagine with Apricots and Almonds

FaUtensils

Plating & Serving

Serve the chicken tagine in a large, shallow dish, ensuring each piece of chicken is generously coated with the rich sauce.

Sauce Pairings

Harissa

Spicy North African chili paste

Greek yogurt

To cool the palate

Garnishes & Accompaniments

Chopped fresh cilantroToasted sesame seeds

Perfect Sides

Fluffy Couscous — soaked in chicken broth

Warm Flatbreads — for dipping and scooping