Moroccan Tagine of Chicken with Apricots

Transport your taste buds to North Africa with this aromatic Moroccan Tagine of Chicken with Apricots, a dish that perfectly balances savory and sweet flavors. Tender, golden-browned chicken thighs simmer gently in a spiced broth infused with cinnamon, turmeric, cumin, and ginger, creating layers of warmth and depth. The addition of dried apricots and a touch of honey lends a natural sweetness, while lemon juice adds a burst of brightness to the rich sauce. Toasted almonds and fresh cilantro provide the perfect finishing touch, adding crunch and color. Ready in under 90 minutes and ideal for serving over fluffy couscous or alongside crusty bread, this soulful Moroccan tagine is a comforting one-pot meal that will elevate your weeknight dinners or dinner parties.

Nutriscore Rating: 69/100

Prep Time:15 mins

Cook Time:75 mins

Total Time:90 mins

Servings: 4

Ingredients

• 6 pieces bone-in chicken thighs
• 3 tablespoons olive oil
• 1 large onion, finely chopped
• 3 pieces garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 1 teaspoon paprika
• 1 teaspoon cumin seeds
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 2 tablespoons honey
• 0.5 cup almonds, toasted
• 0.25 cup fresh cilantro, chopped
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 2 tablespoons lemon juice

Directions

Step 1

Heat 2 tablespoons of olive oil in a tagine or a large, heavy-bottomed pot over medium heat.

Step 2

Season the chicken thighs with salt and black pepper on both sides. Add the chicken to the pot and brown each side for 4-5 minutes. Remove and set aside.

Step 3

Add the remaining 1 tablespoon of olive oil to the pot. Stir in the chopped onion and sauté until golden, about 5 minutes.

Step 4

Add the minced garlic, cinnamon, ginger, turmeric, paprika, and cumin seeds, stirring constantly for 1-2 minutes until fragrant.

Step 5

Pour in the chicken broth and bring to a gentle simmer. Return the browned chicken thighs to the pot and spoon some liquid over them.

Step 6

Cover and cook on low heat for 45 minutes, occasionally spooning the sauce over the chicken.

Step 7

After 45 minutes, add the dried apricots and honey to the pot. Stir gently, ensuring the apricots are submerged, and cook for another 20 minutes until the chicken is tender and the sauce has thickened slightly.

Step 8

Stir in the lemon juice and adjust seasoning with more salt and black pepper if needed.

Step 9

Serve the tagine hot, garnished with toasted almonds and fresh cilantro. Pair with couscous or crusty bread.

Nutrition Facts

Serving size	(2541.3g)

Amount per serving	% Daily Value*
Calories	4510.0

Total Fat 306.8g	0%
Saturated Fat 73.2g	0%
Polyunsaturated Fat 4.0g
Cholesterol 1215mg	0%
Sodium 4563.2mg	0%
Total Carbohydrate 173.1g	0%
Dietary Fiber 25.4g	0%
Total Sugars 125.4g
Protein 271.9g	0%

Vitamin D 0IU	0%
Calcium 568.8mg	0%
Iron 26.7mg	0%
Potassium 6070.7mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 60.8%

Protein: 23.9%

Carbs: 15.2%