We love the classic combination in many Moroccan chicken recipes with apricots - a little sweetness, a potent spice element, and plenty of fresh herbs like cilantro. Though this Moroccan chicken tagine with apricots takes a while to stew on the stovetop, it doesn’t require much fuss and is totally worth the wait.
What is a tagine?
A tagine is a piece of North African cookware that’s cone-shaped with a broad base and a domed lid. It’s perfect for stewing meats and veggies, as the steam that condenses in its cover drips back down into the dish again, creating a meal that’s moist and flavorful.
You’ll see plenty of chicken tagine recipes using a tagine pot to stew, and though the tagine isn’t a necessary kitchen tool, we’re always really impressed with the results - the chicken is never dry with a tagine on hand. If you don’t own a tagine, you can still make this recipe at home - read our FAQ below.
Chicken Tagine With Apricots: A Delicious Moroccan Dish
Small handful of cilantro sprigs, tightly tied into a bouquet
1/2 c. chicken or vegetable broth
3/4 c. water
3 Tbsp coconut sugar or honey
1 c. dried apricots
1 tsp ground cinnamon
Handful of fried almonds
1 - 2 tsp sesame seeds
Directions
In a large-sized mixing bowl big enough to hold your chicken, combine your chicken spices - salt, ginger, saffron, black pepper, white pepper, Ras el Hanout, and turmeric. Stir until well combined.
Add in your raw pieces of chicken, and toss until the spice blend evenly coats all chicken pieces.
In a large tagine pot over medium-low heat, melt the butter and add olive oil, onions, garlic, and cinnamon sticks.
Place the seasoned chicken in the tagine, meat-side down. The chicken should be in a single layer, sitting on top of the onions. Once the chicken is in the pot, place the bouquet of fresh cilantro on top.
Place the water in the chicken bowl and swirl to collect any leftover spices, then add the water to the tagine. Cover the tagine and let the liquids reach a simmer, keeping the burner’s heat medium-low.
Once the tagine reaches a simmer, cook the chicken, undisturbed, for ~ 1 hr.
After 1 hr, remove the tagine’s lid, remove a ½ c. of cooking liquids, and set aside. Remove the liquid carefully, as it will be piping hot at this point!
Slowly flip the chicken in the pan until the meat side faces up. Cover the tagine again, and continue simmering for another 30-60 mins, until the chicken reaches an internal temperature of 165°F and the liquid reduces.
As the chicken cooks, place the dried apricots in a small pot of water and cover. Heat the pot over medium heat and simmer, partially covered for 10-15 mins, or until the apricots are tender enough to pinch in half.
Remove the apricot pot from the heat and drain in a strainer in the sink, then return the apricots to the pot.
Add the coconut sugar or honey, ground cinnamon, and ½ c. of the cooking liquid you reserved into the apricot pot, then return the mixture to a gentle simmer for 5-10 mins, until the liquid becomes a thick syrup.
Open your tagine and remove the cilantro and cinnamon sticks.
Remove the cooked chicken, arrange it on a large serving platter, or serve in the tagine itself!
Spoon the stewed apricots on the chicken, and top with fried almonds or sesame seeds.
Serve and enjoy your Moroccan chicken recipe with apricots!
Chicken Tagine Recipes with Apricots - FAQ
Do I need to use a tagine dish?
While you don’t need a tagine to make Moroccan chicken with apricots, it’s easy to let it stew on the stovetop using a tagine pot. If you don’t own a tagine, try a cast-iron Dutch oven or a stewing pot instead.
What if there’s too much liquid in my tagine?
If there seems to be too much liquid left in your chicken and apricot tagine, remove the fluids, reduce them in a small pot or skillet, then return them to the tagine for serving.
Final Notes & Storage Tips
This tagine takes a while to cook, but don’t let that discourage you - it’s pretty low maintenance and doesn’t require a ton of prep work.
This chicken apricot tagine will last up to 3 days in the fridge in an airtight container. You can also freeze any leftover tagine in a freezer-safe sealed container for up to 3 months, though we think it’ll disappear pretty quickly from the fridge!
Enjoy your rich, spiced chicken tagine with some sweetly stewed apricots over some steamed jasmine rice, or all on its own!
