Tagine chicken with Apricots and Almonds | Authentic Moroccan Food.
A sweet and savory Moroccan classic, this tagine combines tender chicken with the sweetness of dried apricots and the crunch of toasted almonds, all simmered in a flavorful blend of spices. Perfect for a festive dinner or a comforting family meal!
Equipment
- 1 Tagine
Ingredients
- 4 chicken thighs (bone-in or boneless)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1 cup dried apricots
- 2 tbsp almonds, toasted
- 2 tbsp olive oil
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1/2 turmeric
- 1/4 paprika
- 1 cup chicken broth
- 1/2 cup water
- 2 tbsp honey
- Salt and pepper to taste
- 2 tbsp chopped fresh cilantro or parsley (for garnish)
Instructions
- Brown the Chicken: Heat olive oil in a tagine or large skillet over medium heat. Season the chicken thighs with salt and pepper, then sear them for 5-6 minutes per side until golden brown. Remove and set aside.
- Cook Aromatics: In the same pan, sauté the onions and garlic until softened, about 3-4 minutes.
- Add Spices: Stir in cinnamon, ginger, turmeric, and paprika. Cook for 1-2 minutes to release their aroma.
- Simmer the Chicken: Add chicken broth and water, then return the chicken to the pan. Cover and simmer on low heat for 30 minutes.
- Add Apricots and Honey: Stir in the dried apricots and honey. Simmer for another 15-20 minutes until the chicken is tender and the apricots are plump.
- Garnish with Almonds and Herbs: Sprinkle with toasted almonds and fresh cilantro or parsley before serving. Pair with couscous or rice for a complete meal.
Notes
- For extra softness, soak the dried apricots in warm water or orange juice before adding them to the tagine.
- Lightly toast the almonds in a dry pan before garnishing for a deeper flavour.
- Adjust the sweetness by adding more or less honey according to your taste.