Go Back

Moroccan Chicken Tagine with Apricots

Moroccan chicken tagine with apricots simmers bone-in chicken thighs with warm spices, dried fruit, and low-sodium chicken broth in a Dutch oven. The chicken turns tender as the apricots soften into a sweet-savory sauce finished with fresh lemon juice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 58 minutes
Resting 5 minutes
Total Time 1 hour 18 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Moroccan
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 2.5 lb chicken thighs bone-in, skinless
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 tbsp olive oil
  • 1 yellow onion medium, chopped
  • 3 cloves garlic minced
  • 1 tbsp fresh ginger peeled, grated
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 0.5 tsp ground cinnamon
  • 0.5 tsp ground turmeric
  • 1.5 cups low-sodium chicken broth
  • 1 cup dried apricots halved if large
  • 1 tbsp honey
  • 1 tbsp fresh lemon juice

Equipment

  • 1 5-quart Dutch oven

Method
 

  1. Pat the chicken dry.
  2. Season the chicken all over with the salt and pepper.
  3. Heat the olive oil in a 5-quart Dutch oven over medium-high heat.
  4. Brown the chicken in two batches, about 3 minutes per side.
  5. Transfer the browned chicken to a plate.
  6. Reduce the heat to medium and add the onion.
  7. Cook for 5 minutes, stirring occasionally, until softened.
  8. Stir in the garlic, ginger, cumin, coriander, cinnamon, and turmeric.
  9. Cook for 30 seconds, until fragrant.
  10. Pour in the chicken broth and scrape up any browned bits.
  11. Return the chicken and any accumulated juices to the pot.
  12. Bring to a simmer, cover, and cook over low heat for 20 minutes.
  13. Stir in the apricots and honey.
  14. Cover and simmer for 15–25 minutes more, until the chicken reaches 165°F in the thickest part without touching the bone and is tender.
  15. Stir in the lemon juice.
  16. Let the tagine rest off the heat for 5 minutes before serving.

Notes

For tender chicken, check the thickest part without touching the bone. Refrigerate leftovers for up to 3 days; freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently. For a milder option, replace the chicken thighs with bone-in chicken breasts and check that they reach 165°F.