Chicken Tagine with Apricots: A Delicious Moroccan Recipe for Your Next Dinner

Meat Dishes

Chicken tagine with apricots is a delightful dish that perfectly marries savory and sweet flavors. This one-pot meal featuring chicken legs or thighs, onions, garlic, ginger, and dried apricots will take your taste buds on a journey through North Africa. With the addition of spices like cumin, coriander, and cinnamon, this recipe transforms simple ingredients into a flavorful masterpiece.

To make this tagine, I gather chicken, olive oil, onions, garlic, yellow bell pepper, and a blend of spices, alongside butternut squash, cherry tomatoes, chicken stock, lemons, and almonds for garnish. The process involves a wonderful blend of simmering, allowing the flavors to meld beautifully together. Each bite brings warmth and comfort, truly a dish to enjoy.

What Is Chicken Tagine?

Chicken tagine is a traditional Moroccan dish that combines chicken with various spices, fruits, and vegetables. I love how it brings together sweet and savory flavors.

The dish is named after the cooking vessel called a tagine, a conical clay pot. This unique shape allows steam to circulate, keeping the chicken tender and juicy.

dried apricots

Ingredients:

  • 8 chicken thighs or 4 chicken legs
  • 3 tablespoons of olive oil (extra if needed)
  • 2 peeled and finely diced onions
  • 3 minced garlic cloves
  • 2 tablespoons of freshly grated ginger
  • 1 sliced yellow bell pepper
  • 1 teaspoon of salt
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground coriander
  • 1 teaspoon of smoked paprika
  • 1/2 teaspoon of ground turmeric
  • 2 bay leaves
  • 1 large cinnamon stick
  • 2 teaspoons of brown sugar
  • 2 cups of  peeled and cubed butternut squash
  • 2 oz roughly chopped dried apricots
  • 15 oz of chopped tomatoes
  • 2 cups of hot chicken stock (you can use a stock cube)
  • 4 slices of fresh lemon
  • Handful of mint leaves to garnish
  • 4 tablespoons of slivered (flaked) almonds to garnish
  • Zest of 1 lemon, to garnish
  • Pinch of dried chilli flakes to garnish
  • Salt and pepper to taste

How to make chicken tagine with apricots?

  1. To begin with, pat the chicken dry with paper towels, resisting the urge to rinse. Season generously with salt and pepper.
  2. Next, heat oil in a large casserole dish over medium-high heat. Brown the chicken on both sides for 3-5 minutes per side or until golden brown. If your dish is small, work in batches. Set the browned chicken aside.
  3. Reduce heat and sauté diced onion, ginger, garlic, and bell pepper until softened, about 3-5 minutes. Stir in spices, additional salt, bay leaves, and a touch of sugar.
  4. Add diced squash, apricots, cherry tomatoes, and stock to the pot. Break up the tomatoes with a wooden spoon and bring the mixture to a boil. Reduce heat to low, cover, and simmer for 20 minutes.
  5. Return the browned chicken and lemon slices to the pot. Uncover, increase heat to medium, and cook for an additional 10 minutes, or until the liquid reduces and the chicken is cooked through.
  6. Taste and adjust seasoning as needed, removing bay leaves, lemon slices, and cinnamon sticks. Dry fry almonds in a heavy skillet until lightly toasted, being careful not to burn them.
  7. Finally, scatter toasted almonds and dried chili flakes over the tagine. Serve with regular or Israeli (pearl) couscous, garnished with mint leaves and lemon zest.

Nutritional Information

Nutrient Amount per Serving
Calories 600
Protein 30g
Carbohydrates 45g
Dietary Fiber 8g
Sugars 20g
Total Fat 35g
Saturated Fat 7g
Sodium 1000mg

 

Serving Suggestions

Plating the Dish

For plating, I recommend using a large, shallow bowl to give the dish an inviting look. Start by spooning the chicken and sauce into the center. Arrange the chicken pieces with the apricots artfully displayed on top.

Sprinkle chopped fresh cilantro or parsley for a vibrant green contrast that enhances the visual appeal.

A drizzle of olive oil adds a glossy finish, while some lemon wedges beside the dish offer a fresh pop of color and a hint of acidity.

The combination of colors and textures makes the dish inviting and sets the tone for a delightful meal.

Accompaniments

Pairing chicken tagine with apricots with delicious accompaniments brings out the best flavors. Serve it alongside fluffy couscous, which soaks up the aromatic sauce beautifully.

Consider adding roasted vegetables, such as carrots and zucchini, seasoned with cumin and coriander for an added layer of flavor.

For a refreshing touch, a simple salad of mixed greens, cherry tomatoes, and a lemon vinaigrette balances the richness of the tagine.

I also enjoy serving warm, crusty bread on the side to help scoop up every last bit of sauce. This combination makes for a satisfying and complete meal.

Storing and Reheating

To store:

  1. Cool down: Let the tagine cool to room temperature. This prevents condensation in the container.
  2. Use airtight containers: Place the cooled dish into airtight containers. This helps maintain freshness.
  3. Refrigerate: Place the containers in the fridge. The tagine stays good for 3-4 days.

For longer storage:

  • Freezing: I freeze portions in freezer-safe bags or containers which allows me to store them for up to 3 months.
  • Labeling: I always label bags with the date. This helps me keep track of how long the food has been frozen.

To reheat:

  1. Thawing: If frozen, I let the tagine thaw overnight in the refrigerator.
  2. Stovetop or microwave: I reheat it in the microwave or on a stovetop over low heat. Stir occasionally to ensure the heat is distributed evenly.
  3. Check temperature: I ensure it reaches an internal temperature of 165°F (74°C) before serving.

By following these steps, I can savor my chicken tagine with apricots just like it was freshly made!

Conclusion

Chicken tagine with apricots offers a delightful blend of flavors and textures. I enjoy how the sweetness of apricots complements the savory spices.

This dish is not only delicious but also versatile. It works well for family dinners or special occasions, and making it is quite rewarding.

When I serve chicken tagine, I often accompany it with couscous or crusty bread. This helps soak up the rich sauce, enhancing the eating experience.

For anyone new to tagines, I recommend starting with this recipe. It exemplifies the essence of North African cuisine in a comforting way.

Before you go, I recommend couscous with cucumber salad, if you want to add some freshness to your meal.
Get that recipe now (by clicking the image below):
couscous with cucumber

 

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