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A bowl of Moroccan harira soup with lemon wedges and fresh herbs

Moroccan Chicken Tagine with Apricots and Almonds

Bone-in chicken simmered with dried apricots, honey, almonds, and warm spices in one pot. No tagine required.
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Prep Time 15 minutes
Cook Time 55 minutes
Servings: 4 servings
Course: Main Course
Cuisine: African
Ingredients Equipment Method Notes

Ingredients
  

For the tagine
  • 2 lbs bone-in chicken thighs patted dry
  • 2 tbsp olive oil
  • 1 large onion sliced
  • 3 cloves garlic minced
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cumin
  • 1/2 tsp ground turmeric
  • 1/4 tsp cayenne pepper optional
  • 1 cup chicken broth halal-certified
  • 1 cup dried apricots halved
  • 2 tbsp honey
  • salt to taste
To serve
  • 1/3 cup sliced almonds toasted
  • 2 cups cooked couscous or rice
  • fresh cilantro chopped

Equipment

  • 1 Heavy lidded pot or Dutch oven
  • 1 Small dry skillet (for toasting almonds)

Method
 

  1. Pat the chicken dry and season with salt. Heat the oil in a heavy lidded pot over medium-high heat. Brown the chicken for about 4 minutes per side, then remove it to a plate.
  2. Reduce the heat to medium. Add the onion and cook for about 5 minutes until soft. Add the garlic, ginger, cinnamon, cumin, turmeric, and cayenne, and stir for 30 seconds until fragrant.
  3. Return the chicken to the pot. Add the broth and apricots and bring to a simmer. Cover, reduce the heat to low, and cook for 35 to 40 minutes, until the chicken is tender and cooked through (thighs are best near 175°F).
  4. Stir in the honey and simmer uncovered for 5 minutes to thicken the sauce. Taste and add salt.
  5. Toast the almonds in a dry skillet for 2 to 3 minutes until golden. Serve the chicken and sauce over couscous or rice, topped with almonds and cilantro.

Notes

  • Bone-in thighs stay juicy through the long simmer. Boneless breast dries out, so shorten the simmer to about 20 minutes if you use it.
  • Unsulfured dried apricots have a deeper, less sharp flavor.
  • If the sauce is thin at the end, simmer uncovered a few more minutes.
  • Browning the chicken first builds the flavor base. Don't skip it.
  • Leftovers keep 3 to 4 days in the fridge, and the flavor improves overnight.