Moroccan Chicken Tagine with Apricots and Toasted Almonds
A warm, aromatic North African stew built on warm spices like cinnamon, ginger, and turmeric that coat tender chicken pieces. Dried apricots stew down into a glossy, honey-sweetened glaze while blanched almonds toast golden for textural contrast. Served family-style in a traditional tagine or heavy skillet, this dish balances savory poultry with bright dried fruit and warm spices. Perfect for entertaining or weeknight dinners seeking something beyond routine roasted chicken. The layered technique and multiple components make it feel more refined than everyday cooking.
Ingredients
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 ¼ teaspoons salt
- 3 tablespoons olive oil
- ¼ cup olive oil
- 1 whole chicken, cut into 6 pieces, wings and backbone discarded, about 3 lbs
- 1 tablespoon unsalted butter
- 1 medium red onion, halved and sliced 1/4 inch thick
- 4 cloves garlic, finely chopped
- 5 sprigs fresh cilantro
- 5 sprigs fresh flat-leaf parsley
- 1 ½ cups water
- 2 tablespoons mild honey
- 1 whole cinnamon stick, 3-inch
- ½ cup dried apricots, separated into halves
- ⅓ cup whole blanched almondstoasted hazelnuts or walnuts1:1earthier flavor
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- kitchen string, for tying herbs
Instructions
- 1
Combine ground cinnamon, ginger, turmeric, black pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl.
- 2
Add chicken pieces and turn to coat evenly with spice mixture.
- 3
Heat butter and 1 tablespoon oil in tagine or 12-inch skillet over moderate heat until hot but not smoking.
- 4
Brown half the chicken skin-side down, turning once, then transfer to a plate.
- 5
Brown remaining chicken the same way, scraping in any remaining spice mixture from bowl.
- 6
Add onion and remaining 1/4 teaspoon salt to tagine and cook uncovered, stirring frequently, until soft.
- 7
Stir in garlic and cook, stirring occasionally, for 3 minutes.
- 8
Tie cilantro and parsley sprigs into a bundle with kitchen string.
- 9
Add herb bundle, 1/2 cup water, chicken, and accumulated juices to tagine.
- 10
Reduce heat and simmer covered for 30 minutes.
- 11
Meanwhile, bring honey, remaining 1 cup water, cinnamon stick, and apricots to a boil in a separate saucepan.
- 12
Reduce heat and simmer uncovered until apricots are very tender, adding more water if needed.
- 13
Continue simmering until liquid reduces to a glaze, 10 to 15 minutes.
- 14
Heat remaining 1/4 cup oil in a small skillet over moderate heat.
- 15
Cook almonds, stirring occasionally, until just golden, then drain on paper towels.
- 16
Ten minutes before chicken is done, add apricot mixture to tagine.
- 17
Remove and discard herb bundle and cinnamon stick.
- 18
Serve chicken topped with toasted almonds.
- 19
Spoon apricot glaze and sauce from tagine over each serving.
Tips
Brown chicken properly in batches without crowding the pan for deep golden color and caramelization rather than steaming.
Toast almonds just until golden as they continue cooking slightly after being removed from heat and draining.
Make this ahead and reheat gently, covered, as the flavors deepen when the stew sits overnight.
Good to Know
Transfer to an airtight container and refrigerate up to 4 days. The flavors deepen after a day.
Prepare through step 10 the day before. Cool, cover, and refrigerate. Finish cooking as directed, adding apricot mixture 10 minutes before serving.
Serve family-style directly from the tagine or in a shallow bowl with crusty bread or couscous to soak up the glossy sauce. Accompaniments: simple green salad, harissa for heat, or yogurt dollop.
Common Mistakes
Do not skip browning chicken in batches to avoid steaming and pale skin.
Do not reduce apricot liquid too quickly to avoid burning honey and creating bitter notes.
Do not overcook almonds to avoid burnt, acrid flavor that will dominate the dish.
Substitutions
Dairy-Free Swaps
General Alternatives
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FAQ
Can I use a regular pot instead of a tagine?
Yes. A heavy 12-inch skillet or Dutch oven works fine. The tagine's shape helps distribute heat gently, but proper temperature control matters more than vessel type.
What if I don't have fresh cilantro and parsley?
Use dried herbs at half the amount or fresh mint and cilantro only. The herb bundle is mainly aromatic; exact varieties are less critical than having some fresh herbs for flavor.
How long can I keep this and can I freeze it?
Refrigerate up to 4 days. Freeze up to 3 months in airtight containers. Thaw overnight in the fridge and reheat gently, covered, at low heat to prevent apricots from breaking down further.