Moroccan Chicken Tagine with Apricots and Almonds
Moroccan Chicken Tagine with Apricots and Almonds is a Moroccan recipe categorized as main course, with 20 min of prep, 45 min of cooking, and 1 hr 5 min total. It yields 4 servings.
Chicken thighs cook slowly with onion, garlic, cumin, cinnamon, dried apricots, and almonds. The tagine combines savory spices with fruit sweetness and is well suited to couscous or bread.
Mealtime: Dinner
Type: Main Course
Cuisine: Moroccan
Dietary Preferences: Dairy-Free
Cooking Time: Long (1 hour)
Difficulty Level: Intermediate
Seasonal Preference: All-Year-Round
Nutritional Information (per serving)
Calories: 400
Protein: 30g
Carbs: 30g
Fat: 18g
Fiber: 4g
Kid-Friendly: Moderate (can adjust spices)
Ingredients
- 4 chicken thighs
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 cup dried apricots, chopped
- 1/2 cup almonds, toasted
- 2 cups chicken broth
- 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper, plus more to taste
- 2 tablespoons Fresh cilantro, for garnish
Step by Step Instructions
- Season the chicken thighs with salt and pepper.
- Heat olive oil in a tagine or a large, heavy-bottomed pot over medium heat. Add the chicken and brown on both sides. Remove from pot and set aside.
- In the same pot, add the onion and garlic, and cook until soft.
- Stir in the cumin, cinnamon, and ginger, cooking for a minute until fragrant.
- Return the chicken to the pot. Add the apricots and almonds. Pour in the chicken broth.
- Cover and simmer on low heat for about 45 minutes, or until the chicken is tender.
- Garnish with fresh cilantro before serving.
- Serve with couscous or bread for a complete meal.
Variations and Serving Suggestions: You can add other dried fruits like prunes or raisins for a different sweetness. For a nut-free version, omit the almonds. This dish pairs well with a Moroccan mint tea or a full-bodied red wine.
Storage & Reheating
Storage
Within two hours of cooking, divide leftover Moroccan Chicken Tagine with Apricots and Almonds into shallow portions and refrigerate them in an airtight container at 40°F (4°C) or below. Use refrigerated leftovers within 3 to 4 days; freeze sooner if they will not be used in that window.
Reheating
Reheat Moroccan Chicken Tagine with Apricots and Almonds in a saucepan over medium-low heat, stirring and adding a small splash of broth or water if it has thickened. Bring soups, sauces, and gravies to a rolling boil where applicable, and verify that all leftovers reach 165°F (74°C) before serving.
Practical Cooking Notes
chef’s knife, cutting board, measuring tools, heavy-bottomed saucepan or Dutch oven.
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
Prep time: 20 minutes. Cook time: 45 minutes. Total time: 65 minutes. Unverified legacy timing has been estimated from the listed method; begin checking at the recipe’s objective doneness cue.
Recipe FAQs & Expert Tips
How do I know when Moroccan Chicken Tagine with Apricots and Almonds is done?
Check the thickest piece with an instant-read thermometer; poultry is ready at 165°F (74°C).
What gives Moroccan Chicken Tagine with Apricots and Almonds its characteristic flavor?
The defining combination is chicken thighs and onion. Keep the listed proportions on the first attempt, then adjust finishing seasoning only after tasting.
Can I prepare components of Moroccan Chicken Tagine with Apricots and Almonds ahead?
You can measure and prepare the ingredients in advance. For the best texture, complete the final cooking step close to serving and use the recipe’s stated doneness cue rather than the clock alone.
What should I serve with Moroccan Chicken Tagine with Apricots and Almonds?
Pair it with a simply seasoned vegetable, grain, or fresh salad; choose the lighter option when the recipe itself is rich or sauce-forward.