SuChef Recipes
Moroccan

Tagine of Chicken and Apricots

Tender chicken simmered with sweet dried apricots, warm spices, and honey in a traditional Moroccan tagine. The sauce is rich, aromatic, and perfectly balanced.

65 minmedium4 servings
Tagine of Chicken and Apricots
Prep Time
15 min
Cook Time
50 min
Total Time
65 min

Ingredients

Equipment

  • Tagine or Dutch oven
    Alternative: Heavy-bottomed pot with lid
  • Wooden spoon

★ = Essential

Instructions

  1. Season Bone-in chicken thighs with salt, pepper, cumin, and ginger. Heat oil in tagine or Dutch oven over medium heat.

    Season and heat pan
    ✓ Checkpoint: Oil shimmers and spices smell fragrant

  2. Brown Bone-in chicken thighs skin-side down for 6 minutes until golden. Flip and cook 2 minutes more. Remove and set aside.

    Brown chicken
    ✓ Checkpoint: Deep golden crust forms on skin

  3. Add sliced Yellow onion and minced Garlic cloves to the same pot. Cook until softened, 5 minutes.

    Sauté aromatics
    ✓ Checkpoint: Onions are translucent and garlic fragrant

  4. Return chicken to pot. Add Dried apricots, Honey, Chicken stock, and a pinch of saffron. Bring to simmer.

    Combine ingredients
    ✓ Checkpoint: Liquid begins to bubble gently

  5. Cover and cook on low heat for 35 minutes until chicken is tender and sauce has thickened.

    Simmer tagine
    ✓ Checkpoint: Chicken pulls easily from bone and sauce coats spoon

Nutrition

(per serving)

480
Calories
32g
Protein
28g
Carbs
26g
Fat
4g
Fiber

Storage

Refrigerator: 3 days

Freezer: 3 months

Cool completely before refrigerating. Sauce thickens on standing.

Reheating: Reheat gently on stovetop with splash of water or stock.

Variations

  • Spicy Harissa Tagine: Stir in 2 tbsp harissa paste with the stock
  • Almond and Olive Tagine: Add 80g toasted almonds and 100g green olives in final 10 minutes
  • Lamb and Apricot Tagine: Replace chicken with 800g lamb shoulder cut into chunks; increase simmer time to 90 minutes
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