Moroccan Chicken Tagine with Apricots and Couscous
Aromatic North African braise of tender chicken thighs with warm spices, dried apricots, raisins, and tomatoes, finished with toasted almonds and fresh herbs. Served over fluffy couscous with mint and lemon. A deeply flavored one-pan dish that develops complexity through marinating and gentle simmering.
Ingredients
- 8 free-range chicken thighs, boned and skinned, sliced into bite-size pieceschicken breastsequal weightprotein
breasts cook faster, reduce simmer time to 12-15 minutes
Full guide → - 2 tsp paprika
- ½ tsp ground cinnamon
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground ginger
- 3 ½ oz dried apricots, sliceddried peachesequal weightfruitFull guide →
- 1 ¾ oz raisinssultanasequal weightfruitFull guide →
- 2 cups chicken stock, hot
- 1 tbsp canola oilolive oilequal volumefatFull guide →
- rapeseed oil, extra if needed(optional)olive oilequal volumefatFull guide →
- 2 large onions, finely sliced
- 6 garlic cloves, finely chopped
- saffron, pinch, soaked in splash of hot water(optional)
- 2 400g chopped tomatoes, canned
- 1 tbsp tomato purée
- 1 tbsp honeyagave nectarequal volumesweetenerFull guide →
- 1 ¾ oz flaked almonds, toasted, to servetoasted pine nutsequal weightnutFull guide →
- fresh coriander, handful, chopped(optional)
- 9 oz couscousriceequal weight drygraingluten-free
increases cooking time to 15-20 minutes
- fresh mint sprigs, chopped(optional)
- 1 lemon, grated zest and juice
Instructions
- 1
Toss chicken pieces with paprika, cinnamon, turmeric, cumin, and ginger. Cover and chill for at least 1 hour or overnight.
- 2
Soak apricots and raisins in hot chicken stock for at least 1 hour.
- 3
Heat oil in a large deep-sided frying pan over high heat. Brown chicken in two batches until golden all over. Remove to a paper-lined plate. Add extra oil if needed.
- 4
Reduce heat to medium. Fry onions for 4-6 minutes until soft, stirring in garlic for the final minute.
- 5
Add saffron with its soaking water, chopped tomatoes, tomato purée, honey, soaked fruit with its liquid, and remaining chicken stock. Bring to a steady simmer. Cook 10 minutes, then season with salt and pepper.
- 6
Return browned chicken to the pan and stir through carefully. Partly cover and simmer for 20 minutes, stirring occasionally, until chicken is cooked through and sauce has thickened.
- 7
Place couscous in a heatproof bowl and cover with boiling water. Cover the bowl tightly with cling film or a clean tea towel. Leave 5 minutes until water absorbs and couscous is plump.
- 8
Fluff couscous with a fork. Mix in mint, lemon juice, and most of the lemon zest. Season with salt and pepper.
- 9
Serve chicken tagine over a generous helping of couscous. Scatter toasted flaked almonds, fresh coriander, and remaining lemon zest on top.
Tips
Marinate chicken overnight for deeper spice penetration and more tender results.
Soaking dried fruit rehydrates it and adds sweetness and body to the sauce.
Brown chicken in batches to avoid overcrowding the pan and ensure proper golden coloring.
Partly covering the pan during simmering allows some liquid to reduce while retaining moisture.
Good to Know
Refrigerate in an airtight container for up to 3 days. Reheat gently over low heat, adding a splash of water if sauce has thickened. Freezes well for up to 3 months (freeze tagine and couscous separately).
Marinate chicken overnight. Soak fruit up to 24 hours ahead. Prepare tagine completely up to 1 day ahead and reheat gently before serving. Prepare couscous just before serving for best texture.
Serve hot with the couscous as the base, tagine spooned on top, and almonds, coriander, and lemon zest as garnish. Accompany with yogurt or harissa on the side if desired.
Common Mistakes
Do not skip marinating to avoid bland chicken and missed spice development.
Do not overcrowd the pan when browning chicken to avoid steaming instead of searing.
Do not omit the soaking step for dried fruit to avoid dry sauce and underhydrated fruit.
Do not cover the pan completely during simmering to avoid a watery, reduced sauce.
Substitutions
Gluten-Free Swaps
increases cooking time to 15-20 minutes
General Alternatives
breasts cook faster, reduce simmer time to 12-15 minutes
Full guide →