Chicken Date and Apricot Tagine
Infused with the vibrant flavors of North Africa, this Chicken Date and Apricot Tagine is a comforting, aromatic dish that transforms your dining table into a savory escape. Succulent bone-in chicken thighs are seasoned with a warm spice blend of cinnamon, cumin, ginger, and paprika, then slow-simmered with sweet dried apricots, tender dates, and a touch of honey for a perfectly balanced sweet-savory harmony. A fragrant lemon zest infusion and garnishes of toasted almonds and fresh cilantro add layers of texture and brightness to every bite. Serve this tagine over fluffy couscous or steamed rice to soak up the luscious sauce. Ready in just over an hour, this dish is perfect for weeknight dinners or a special gathering, delivering bold, soulful flavors with minimal effort. Explore the magic of Moroccan-inspired cooking with this irresistibly spiced recipe.
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Recipe Information
Ingredients
- 6 pieces bone-in chicken thighs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 teaspoon ground cinnamon
- 2 teaspoons ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 4 cloves garlic cloves, minced
- 2 cups chicken stock
- 2 tablespoons honey
- 1 whole zest of 1 lemon
- 8 pieces pitted dates, halved
- 8 pieces dried apricots, halved
- 2 tablespoons sliced almonds, toasted
- 2 tablespoons fresh cilantro, chopped
- 3 cups cooked couscous or rice, for serving
Instructions
Season the chicken thighs with salt, black pepper, cinnamon, cumin, ginger, and paprika.
Heat olive oil in a large heavy-bottomed pot or tagine over medium-high heat. Brown the chicken thighs on both sides for 6-8 minutes. Remove and set aside.
In the same pot, add the chopped onion. Cook for 5 minutes until softened. Add the minced garlic and cook another 1-2 minutes.
Return the browned chicken thighs to the pot. Pour in the chicken stock and stir in the honey and lemon zest.
Bring the mixture to a simmer. Cover the pot, reduce the heat to low, and cook for 40 minutes.
Add the dates and apricots to the pot. Cover and cook for an additional 15 minutes, until the chicken is tender and the fruit is plump and sweet.
Taste the sauce and adjust seasoning with additional salt or pepper if needed.
Garnish the tagine with toasted almonds and fresh cilantro.
Serve hot over cooked couscous or rice and enjoy!
Nutrition Facts
Calories |
5036 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 278.5 g | 357% | |
| Saturated Fat | 70.0 g | 350% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1258 mg | 419% | |
| Sodium | 3723 mg | 162% | |
| Total Carbohydrate | 323.0 g | 117% | |
| Dietary Fiber | 27.5 g | 98% | |
| Total Sugars | 124.6 g | ||
| Protein | 306.8 g | 614% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 513 mg | 39% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 5338 mg | 114% | |
*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.
