Name: Moroccan Chicken Tagine with Apricots and Almonds
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Moroccan
Ingredients: 4 bone-in chicken thighs; 2 tablespoons olive oil; 1 onion, thinly sliced; 2 cloves garlic, minced; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon ground cinnamon; 1/2 teaspoon ground ginger; 1/2 teaspoon paprika; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 1/2 cup dried apricots, chopped; 1/4 cup raisins; 2 cups chicken broth; 1 tablespoon honey (optional); 1/4 cup almonds, toasted; 1/4 cup fresh cilantro, chopped (for garnish)

Jump to Recipe·Print Recipe

Transport your taste buds to North Africa with this Moroccan Chicken Tagine with Apricots and Almonds. Rich in flavor, gently spiced, and perfectly balanced with sweet dried fruit and savory aromatics, this dish is as comforting as it is impressive. Whether you’re using a traditional tagine or a simple heavy pot, this dish brings the magic of Moroccan cooking right into your home kitchen.

This tagine-style stew centers around bone-in chicken thighs, simmered until fork-tender in a spiced broth with apricots, raisins, and onions. Toasted almonds add crunch, while a finishing touch of honey and cilantro balances everything with warmth and brightness. It’s hearty enough for a weeknight dinner yet special enough for entertaining.

Moroccan Chicken Tagine with Apricots and Almonds

Why You’ll Love This Recipe

One-Pot Wonder: Everything cooks in a single pot for easy cleanup and deep flavor development.
Sweet Meets Savory: The dried fruit adds natural sweetness without overpowering the dish.
Aromatic Spices: Cumin, coriander, cinnamon, and ginger create a warm and inviting flavor.
Perfect with Couscous: Serve it over couscous or flatbread to soak up every drop of the rich broth.
Customizable: Swap in dried figs or prunes, use boneless chicken, or adjust the spice level to your liking.

Ingredients

(Tip: You can find the full list of ingredients and measurements in the recipe card below.)

4 bone-in chicken thighs
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/2 teaspoon paprika
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 cup dried apricots, chopped
1/4 cup raisins
2 cups chicken broth
1 tablespoon honey (optional, for added sweetness)
1/4 cup almonds, toasted
1/4 cup fresh cilantro, chopped (for garnish)

Instructions

Step 1: Brown the Chicken

Heat olive oil in a tagine or heavy-bottomed pot over medium heat. Add the chicken thighs, skin-side down, and brown on both sides. Remove and set aside.

Step 2: Sauté Aromatics

In the same pot, sauté the sliced onions and minced garlic until soft and fragrant, about 5 minutes.

Step 3: Add the Spices

Stir in the cumin, coriander, cinnamon, ginger, paprika, salt, and black pepper. Cook for about 1 minute to toast the spices and release their aroma.

Step 4: Simmer

Return the browned chicken thighs to the pot. Add chopped apricots, raisins, and chicken broth. Bring to a simmer, cover, and cook on low for about 45 minutes, or until the chicken is tender and cooked through.

Step 5: Finish the Dish

Uncover the tagine, stir in the toasted almonds and honey (if using), and let simmer for another 5 minutes to blend flavors.

Step 6: Garnish & Serve

Garnish with freshly chopped cilantro and serve hot over fluffy couscous or with warm flatbread.

Variations

Vegetarian Version: Swap chicken with chickpeas and sweet potatoes for a hearty plant-based meal.
Fruit Swap: Try prunes, golden raisins, or dried figs in place of apricots.
Nuts: Use pistachios or pine nuts instead of almonds.
Spicy Kick: Add a pinch of cayenne pepper or harissa paste for some heat.
Boneless Option: Use boneless thighs for quicker cooking (reduce simmer time by 10–15 minutes).

Heating & Storage

Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
Reheating: Reheat gently in a covered skillet or saucepan over low heat, adding a splash of broth or water if needed.
Freezing: Freeze in a sealed container for up to 2 months. Thaw overnight in the fridge and reheat before serving.

Frequently Asked Questions

What is a tagine?

A tagine is a North African clay pot with a conical lid, traditionally used for slow-cooking stews. This recipe can be made in a regular heavy pot or Dutch oven if you don’t have one.

Can I make this with boneless chicken?

Yes, boneless thighs work well. Just reduce the cooking time to about 30–35 minutes.

What does the dried fruit do?

The apricots and raisins add natural sweetness and contrast to the savory spices, creating a beautifully balanced dish.

Is the honey necessary?

Honey is optional—it just adds a hint of sweetness at the end. Skip it if you prefer a less sweet version.

Can I prepare this ahead?

Yes, it actually tastes even better the next day after the flavors have developed. Perfect for make-ahead meals.

Can I use other meats?

Yes! Lamb or beef can be used instead of chicken, but they will require a longer cooking time to become tender.

What should I serve with it?

Couscous is traditional, but it also pairs well with rice, naan, or crusty bread.

Is this dish spicy?

No, it’s warmly spiced but not hot. Add cayenne or chili flakes if you’d like more heat.

Can I omit the almonds?

Yes, but they add a nice crunch. You could also use pumpkin seeds or leave them out entirely.

How do I toast almonds?

Place them in a dry skillet over medium heat, stirring frequently, until golden and fragrant (about 3–5 minutes).

Conclusion

This Moroccan Chicken Tagine with Apricots and Almonds is a comforting, deeply flavorful dish that makes every bite feel like something special. The blend of spices, tender chicken, and sweet dried fruits is uniquely satisfying and surprisingly easy to make. Whether you’re cooking for family or hosting a dinner party, this is a recipe that brings warmth, tradition, and a touch of elegance to the table.