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.
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Recipe Information
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
Instructions
Heat 2 tablespoons of olive oil in a tagine or a large, heavy-bottomed pot over medium heat.
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.
Add the remaining 1 tablespoon of olive oil to the pot. Stir in the chopped onion and sauté until golden, about 5 minutes.
Add the minced garlic, cinnamon, ginger, turmeric, paprika, and cumin seeds, stirring constantly for 1-2 minutes until fragrant.
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.
Cover and cook on low heat for 45 minutes, occasionally spooning the sauce over the chicken.
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.
Stir in the lemon juice and adjust seasoning with more salt and black pepper if needed.
Serve the tagine hot, garnished with toasted almonds and fresh cilantro. Pair with couscous or crusty bread.
Nutrition Facts
Calories |
653 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 7.3 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 893 mg | 39% | |
| Total Carbohydrate | 43.4 g | 16% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 31.7 g | ||
| Protein | 40.2 g | 80% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 113 mg | 9% | |
| Iron | 4.1 mg | 23% | |
| Potassium | 1063 mg | 23% | |
*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.
