This apricot chicken tagine simmers bone in chicken thighs with chickpeas, tomatoes, preserved lemon, and plump dried apricots in a warm blend of Moroccan style spices.
Everything cooks in one large skillet or wide pot, so you get a sweet and savory stew with tender chicken and a rich sauce without a special clay pot. Serve it over couscous and the whole meal is ready in about 75 minutes, with most of that time hands off.
Table of Contents
Why This Apricot Chicken Tagine Recipe Works
Browning the chicken skin side down first renders fat and builds a deep flavor base. Pouring off most of the fat before the onions go in keeps the sauce balanced instead of greasy.
Blooming the spices in the pan for 30 seconds wakes up their aroma, and simmering them with tomato, broth, and preserved lemon spreads that flavor through the whole stew.
Apricots soaked in boiling water turn soft and juicy, so they melt into the sauce and balance the salty preserved lemon and the savory spices.
Ingredients for Apricot Chicken Tagine
- 1 cup dried apricots, halved
- 6 bone in, skin on chicken thighs (about 3 pounds)
- 1 teaspoon kosher salt, divided
- 2 tablespoons olive oil
- 1 medium onion, cut into 1/8 inch slices
- 2 garlic cloves, finely minced
- 3/4 teaspoon ground cumin
- 3/4 teaspoon ground ginger
- 3/4 teaspoon black pepper
- 1/2 teaspoon ground allspice
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground coriander
- 1/8 teaspoon ground cloves
- 1 cinnamon stick
- One 14 ounce can crushed tomatoes, no salt added
- One 14 ounce can chickpeas, drained and rinsed
- 1 tablespoon preserved lemon peel, finely minced
- 2 1/2 cups low sodium chicken broth
- 1/3 cup slivered almonds, toasted, for garnish
- 2 tablespoons chopped fresh cilantro, for garnish
- Cooked couscous, for serving
Bone in chicken thighs. Skin on thighs stay juicy through a long simmer and give the sauce body. Pat them dry before searing so the skin browns well.
Dried apricots. Soaked apricots add sweetness and a slightly tangy flavor that pairs with the warm spices. Kalamata olives can stand in for a more savory version.
Preserved lemon. Only the peel is used, minced fine. It brings a salty, floral lemon flavor, so taste the sauce before adding any more salt.
Chickpeas. Canned chickpeas add creaminess and fiber and thicken the sauce slightly as they simmer. Rinse and drain them first.
Spice blend. Cumin, ginger, allspice, cinnamon, coriander, and cloves create a Moroccan style blend similar to ras el hanout, so you do not need a ready made mix.
How to Make Apricot Chicken Tagine
1. Soak the apricots Cover the apricots with boiling water in a bowl and let them soak for 30 minutes, then drain.
2. Season the chicken Pat the thighs dry and sprinkle both sides with 1/2 teaspoon of the salt.
3. Brown the chicken Heat the oil in a large skillet over high heat. Cook the chicken skin side down for 8 to 10 minutes until deep golden, then flip for 1 minute and move to a plate.
4. Build the base Pour off all but 2 tablespoons of fat and lower the heat to medium. Cook the onion for 3 minutes, add the garlic for 1 minute, then stir in the ground spices for 30 seconds.
5. Add the liquids Add the cinnamon stick, tomatoes, chickpeas, apricots, broth, preserved lemon, and the remaining salt, then stir. Set the chicken on top, skin side up.
6. Simmer covered Bring to a simmer, cover with the lid, and cook for 10 minutes, adjusting the heat to keep a gentle simmer.
7. Finish uncovered Remove the lid and cook for about 20 minutes more, until the chicken reaches 165 degrees F in the thickest part and the sauce thickens.
8. Rest and serve Take the pan off the heat, remove the cinnamon stick, and let the stew rest for 5 minutes. Serve over couscous with almonds and cilantro.
How to Serve Apricot Chicken Tagine
Spoon the stew over fluffy couscous and top with toasted almonds and cilantro. Round out the table with Moroccan lamb meatballs, a crisp house salad, and a basket of soft dinner rolls for mopping up the sauce, with cilantro lime rice as an alternative to couscous.
How to Store and Reheat Apricot Chicken Tagine
Cool the stew within 2 hours and refrigerate it in an airtight container for 3 to 4 days. Reheat it gently on the stove or in the microwave until it reaches 165 degrees F, adding a splash of broth if the sauce has thickened. It freezes well without the couscous for up to 3 months. Thaw it overnight in the refrigerator before reheating.
Tips and Variations for Apricot Chicken Tagine
Dry the skin well. Dry skin browns instead of steaming, which gives better flavor and texture.
Do not crowd the pan. Brown the thighs in two batches if they do not fit in a single layer.
Taste before salting. Preserved lemon and canned chickpeas add salt, so adjust at the end.
Soak, do not boil. Hot water softens the apricots without turning them mushy.
Make it savory. Swap the apricots for kalamata olives for a briny, less sweet version.
Add vegetables. Zucchini or carrots can go in with the chickpeas for a bigger stew.
Use a wide pan. A wide, deep skillet with a lid lets the sauce reduce and keeps the chicken skin above the liquid.
Store it safely. Cool leftovers promptly, and Purdue Extension leftover storage guidance explains how to keep them safe.
Frequently Asked Questions About Apricot Chicken Tagine
What is apricot chicken tagine served with?
Couscous is traditional, but rice, flatbread, or crusty bread also work well for soaking up the sauce.
Can I make apricot chicken tagine without preserved lemon?
Yes. Use the zest of one lemon plus a squeeze of juice, and add a pinch more salt at the end.
Can I cook apricot chicken tagine in the oven?
Yes. After adding the chicken, cover the pan and bake at 350 degrees F for about 30 minutes, then uncover to thicken the sauce.
Can I use boneless chicken?
Boneless thighs cook faster, so shorten the simmer and check for 165 degrees F.
Is the stew spicy?
No, the spices are warm and aromatic rather than hot. Add cayenne or harissa if you want heat.
Apricot Chicken Tagine with Chickpeas and Preserved Lemon
Equipment
- Large deep skillet with lid
- Wooden spoon
- Bowl for soaking apricots
Ingredients
Main Ingredients
- 1 cup dried apricots halved; soaked in boiling water for 30 minutes and drained
- 6 bone in, skin on chicken thighs about 3 pounds
- 1 tsp kosher salt divided
- 2 tbsp olive oil
- 1 medium onion cut into 1/8 inch slices
- 2 cloves garlic finely minced
- ¾ tsp ground cumin
- ¾ tsp ground ginger
- ¾ tsp black pepper
- ½ tsp ground allspice
- ¼ tsp ground cinnamon
- ¼ tsp ground coriander
- ⅛ tsp ground cloves
- 1 cinnamon stick
- 14 oz crushed tomatoes no salt added; one can
- 14 oz canned chickpeas drained and rinsed
- 1 tbsp preserved lemon peel finely minced
- 2 ½ cup low sodium chicken broth
- ⅓ cup slivered almonds toasted, for garnish
- 2 tbsp chopped fresh cilantro for garnish
- 4 cup cooked couscous for serving
Instructions
Cooking
- Soak. Soak the apricots in boiling water for 30 minutes and drain. Season. Dry the chicken and salt both sides with 1/2 teaspoon of the salt.
- Brown. Brown the thighs skin side down in hot oil for 8 to 10 minutes, flip for 1 minute, and set aside. Saute. Leave 2 tablespoons of fat in the pan, cook the onion 3 minutes, add the garlic 1 minute, then the spices 30 seconds.
- Combine. Stir in the cinnamon stick, tomatoes, chickpeas, apricots, broth, preserved lemon, and remaining salt. Set the chicken on top, skin side up.
- Simmer. Cover and simmer 10 minutes, then uncover and cook about 20 minutes until the chicken reaches 165 degrees F.
- Rest. Rest 5 minutes off the heat and remove the cinnamon stick.
- Serve. Serve over couscous with almonds and cilantro.
