Moroccan Chicken Tagine with Apricots and Almonds
Description
This Moroccan Chicken Tagine is a fragrant North African stew combining tender chicken with warm spices, sweet dried apricots, and crunchy almonds. Traditionally slow-cooked in a tagine pot, it can also be prepared in a Dutch oven or deep skillet. It's perfect served with couscous or warm flatbread and brings a rich blend of sweet and savory flavors to your table.
Ingredients
Instructions
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Brown the Chicken
In a large heavy-bottomed pot or tagine, heat olive oil over medium heat. Add chicken thighs and cook until browned on both sides, about 5–7 minutes. Remove and set aside. This step builds flavor and helps lock in moisture.
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Sauté Aromatics and Spices
In the same pot, add chopped onion and cook until soft, about 5 minutes. Stir in garlic and all the ground spices — cumin, cinnamon, turmeric, ginger, and paprika. Cook for another minute until fragrant and the spices coat the onions.
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Simmer the Tagine
Return the browned chicken to the pot. Add the chicken broth and chopped dried apricots. Bring to a gentle simmer. Cover the pot and cook on low heat for 45–60 minutes, until the chicken is tender and the sauce has thickened slightly. Stir occasionally and add more broth if needed.
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Add Almonds and Honey
Once the chicken is fully cooked and tender, stir in the toasted almonds and a tablespoon of honey if desired. Let simmer uncovered for 5 more minutes to meld the flavors and reduce the sauce slightly.
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Garnish and Serve
Turn off the heat and let the tagine rest for a few minutes. Garnish with fresh chopped cilantro. Serve hot over a bed of fluffy couscous, or with warm flatbread to soak up the rich, spiced sauce.
