Go Back
Tagine Recipe
Aldrick Winters

Tagine Recipe

This tagine recipe features tender chicken simmered with sweet apricots, aromatic spices, and toasted almonds. Perfect for a cozy weeknight dinner or special gathering.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings: 6
Course: Main Dishes
Cuisine: Moroccan / North African
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 1.5 pounds bone-in, skin-on chicken thighs
  • 1 medium yellow onion, finely chopped
  • 3 cloves garlic, minced
  • 2 tablespoons olive oil
  • 1 teaspoon ground ginger
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground turmeric
  • ½ teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 cup chicken broth
  • ½ cup dried apricots, halved
  • ¼ cup sliced almonds, toasted
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons chopped fresh parsley
  • 1 teaspoon honey (optional, for extra sweetness)

Equipment

  • Tagine or heavy-bottomed Dutch oven
  • Cutting board and knife
  • Wooden spoon or spatula

Method
 

  1. Heat olive oil in the tagine or Dutch oven over medium heat until shimmering. Add onion and garlic, sauté 3–4 minutes until fragrant.
  2. Sprinkle chicken thighs with salt, pepper, ginger, cinnamon, and turmeric. Brown chicken on all sides, about 5–7 minutes.
  3. Pour in chicken broth and scrape the bottom of the pan to release browned bits.
  4. Add apricots and drizzle honey over the top. Stir gently to combine.
  5. Cover tagine or Dutch oven with a lid. Reduce heat to low and simmer 50–60 minutes, until chicken is fully cooked and tender.
  6. Toast sliced almonds in a dry skillet over medium heat until golden and fragrant.
  7. Garnish the tagine with toasted almonds, fresh cilantro, and parsley before serving.
  8. Serve warm with couscous, rice, or crusty bread to soak up the sauce.

Video

Notes

  • Browning the chicken first locks in flavor and gives the sauce a rich color.
  • Simmer gently on low heat to prevent drying out the chicken.
  • Tagine can be made a day ahead; flavors deepen when refrigerated and
  • reheated.