Chicken Tagine with Apricots and Almonds
Unleash the vibrant flavors of Morocco with this Chicken Tagine with Apricots and Almonds, a soul-warming dish that’s as fragrant as it is flavorful. Tender, bone-in chicken thighs are simmered in a rich medley of spices, including cinnamon, cumin, and saffron, creating a deeply aromatic and savory base. Sweet dried apricots and a drizzle of honey add a delightful touch of sweetness, perfectly balanced by the nutty crunch of roasted almonds. This one-pot wonder cooks low and slow, allowing the flavors to meld beautifully, while fresh cilantro provides a bright, herbaceous finish. Ideal for serving with fluffy couscous or crusty bread, this tagine is a show-stopping centerpiece for family dinners or special occasions. Perfectly spiced and effortlessly elegant, this dish is a celebration of North African cuisine.
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Recipe Information
Ingredients
- 6 pieces chicken thighs (bone-in, skinless)
- 2 tablespoons olive oil
- 1 large onion (finely chopped)
- 3 cloves garlic cloves (minced)
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon saffron threads
- 1.5 cups chicken broth
- 0.5 cup dried apricots (halved)
- 0.25 cup roasted almonds (roughly chopped)
- 2 tablespoons honey
- 2 tablespoons fresh cilantro (chopped)
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
Instructions
Heat 1 tablespoon of olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and pepper, then sear them in the hot oil for 5-6 minutes per side until golden brown. Remove and set aside.
In the same pot, add the remaining 1 tablespoon of olive oil and sauté the chopped onion until soft and translucent, about 5 minutes.
Add the minced garlic, ground cinnamon, ginger, cumin, paprika, and saffron threads. Stir for 1-2 minutes until fragrant.
Return the chicken to the pot, coating it with the spiced onion mixture.
Pour in the chicken broth and bring it to a gentle simmer.
Cover the pot and cook on low heat for 35-40 minutes, stirring occasionally, until the chicken is tender and fully cooked.
Add the dried apricots, honey, and a little more chicken broth if needed. Cook for an additional 10 minutes to allow the flavors to meld and the apricots to soften.
Sprinkle the chopped roasted almonds over the chicken and stir gently.
Garnish with freshly chopped cilantro before serving.
Serve warm with steamed couscous, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 110.3 g | 141% | |
| Saturated Fat | 24.0 g | 120% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 564 mg | 188% | |
| Sodium | 1927 mg | 84% | |
| Total Carbohydrate | 112.8 g | 41% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 82.8 g | ||
| Protein | 173.0 g | 346% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 315 mg | 24% | |
| Iron | 12.6 mg | 70% | |
| Potassium | 3021 mg | 64% | |
*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.
