Chicken and Apricot Tagine
Transport your taste buds to the heart of Moroccan cuisine with this aromatic Chicken and Apricot Tagine. This one-pot wonder combines tender chicken thighs, sweet dried apricots, and warm spices like cinnamon, turmeric, and cumin seeds for a dish bursting with flavor. A hint of honey and fresh lemon juice balances the sweet and savory elements, while the slow simmer creates a rich, hearty sauce perfect for soaking up with fluffy couscous or crusty bread. Finished with toasted slivered almonds and fresh cilantro, this comforting tagine is as visually appealing as it is delicious. Ready in just over an hour and offering complex, satisfying flavors, it’s a show-stopping meal for family dinners or special occasions.
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Recipe Information
Ingredients
- 6 pieces Boneless, skinless chicken thighs
- 2 tablespoons Olive oil
- 1 large Onion, finely chopped
- 3 cloves Garlic cloves, minced
- 1 teaspoon Ground cinnamon
- 1 teaspoon Ground ginger
- 0.5 teaspoon Ground turmeric
- 1 teaspoon Paprika
- 1 teaspoon Cumin seeds
- 2 cups Chicken stock
- 1 cup Diced tomatoes, canned
- 2 tablespoons Honey
- 0.75 cup Dried apricots, halved
- 1 whole Lemon (zested and juiced)
- 0.25 cup Slivered almonds, toasted
- 2 tablespoons Fresh cilantro, chopped
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Heat the olive oil in a large, heavy-bottomed pot or tagine over medium heat.
Season the chicken thighs with salt and pepper. Sear the chicken pieces on both sides until golden brown, about 3-4 minutes per side. Remove and set them aside.
In the same pot, add the chopped onions and cook until softened, about 5 minutes. Add the minced garlic and cook for an additional minute.
Stir in the ground cinnamon, ginger, turmeric, paprika, and cumin seeds. Cook the spices for 30 seconds to bloom their flavors.
Pour in the chicken stock, canned tomatoes, and honey, and stir well to combine.
Return the seared chicken thighs to the pot and bring the mixture to a simmer.
Add the dried apricots, lemon zest, and juice to the pot. Cover with a lid and let cook on low heat for 40 minutes, or until the chicken is tender and thoroughly cooked.
Remove the lid and cook for another 5-10 minutes to allow the sauce to thicken slightly.
Garnish with toasted slivered almonds and chopped fresh cilantro before serving.
Serve hot with couscous, crusty bread, or your preferred side dish.
Nutrition Facts
Calories |
2412 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.1 g | 151% | |
| Saturated Fat | 23.6 g | 118% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 793 mg | 264% | |
| Sodium | 3466 mg | 151% | |
| Total Carbohydrate | 150.6 g | 55% | |
| Dietary Fiber | 21.2 g | 76% | |
| Total Sugars | 110.3 g | ||
| Protein | 197.8 g | 396% | |
| Vitamin D | 1.1 mcg | 5% | |
| Calcium | 420 mg | 32% | |
| Iron | 18.0 mg | 100% | |
| Potassium | 3538 mg | 75% | |
*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.
