Chicken Tagine with Apricots and Honey
Transport your taste buds to the heart of Morocco with this Chicken Tagine with Apricots and Honey, a fragrant and flavorful one-pot dish that captures the essence of North African cuisine. Tender, golden-seared chicken thighs are gently braised in a spiced broth infused with cinnamon, ginger, turmeric, and coriander, creating an aromatic base that pairs beautifully with the natural sweetness of dried apricots and a drizzle of honey. Optional preserved lemon adds a tangy depth, while toasted almonds and fresh cilantro provide a vibrant, textured garnish. Perfect for a cozy weeknight dinner or an exotic dinner party centerpiece, this tagine is best served with fluffy couscous or crusty bread to soak up every drop of the rich, spiced sauce. Discover how easy it is to make this crowd-pleasing comfort food with just a few simple ingredients and a bit of patience.
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Recipe Information
Ingredients
- 6 pieces chicken thighs
- 2 tablespoons olive oil
- 1 large onion
- 3 cloves garlic cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon ground coriander
- 2 cups chicken stock
- 12 pieces dried apricots
- 2 tablespoons honey
- 0.5 piece preserved lemon (optional, chopped)
- 2 tablespoons sliced almonds (toasted, for garnish)
- 2 tablespoons fresh cilantro (chopped, for garnish)
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat.
Season the chicken thighs with salt and black pepper on both sides.
Sear the chicken thighs in the tagine, skin-side down, for 4-5 minutes per side until golden brown. Remove the chicken and set aside.
Dice the onion and mince the garlic cloves. Add them to the same pan and sauté for 3-4 minutes until soft and translucent.
Stir in the ground cinnamon, ginger, turmeric, and coriander. Cook for 1 minute to toast the spices and release their aroma.
Pour in the chicken stock, scraping the bottom of the pan to deglaze and lift any browned bits.
Return the seared chicken thighs to the tagine. Bring the mixture to a gentle simmer, then lower the heat, cover, and cook for 30 minutes.
Add the dried apricots, honey, and chopped preserved lemon (if using). Stir lightly to combine. Cover and cook for an additional 20 minutes until the chicken is tender and the sauce has thickened slightly.
Taste the sauce and adjust seasoning with more salt or pepper, if desired.
Garnish with toasted sliced almonds and chopped fresh cilantro. Serve the chicken tagine hot with couscous, rice, or warm bread on the side.
Nutrition Facts
Calories |
2880 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 142.3 g | 182% | |
| Saturated Fat | 33.8 g | 169% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 889 mg | 296% | |
| Sodium | 2382 mg | 104% | |
| Total Carbohydrate | 130.6 g | 47% | |
| Dietary Fiber | 15.5 g | 55% | |
| Total Sugars | 87.5 g | ||
| Protein | 270.8 g | 542% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 344 mg | 26% | |
| Iron | 17.2 mg | 96% | |
| Potassium | 3792 mg | 81% | |
*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.
