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Flavorful Moroccan Tagine with Chicken and Apricots

Moroccan tagine chicken apricots - featured image
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A cozy and soulful Moroccan tagine featuring tender chicken thighs simmered with preserved apricots and warm spices, perfect for a comforting weeknight meal.

Ingredients

Scale
  • 2 pounds bone-in, skin-on chicken thighs
  • 2 tablespoons olive oil
  • 1 large yellow onion, thinly sliced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon turmeric
  • 1 1/2 cups chicken broth (low sodium)
  • 1 cup preserved apricots, chopped
  • 1 tablespoon honey
  • Juice of 1 lemon
  • Small handful fresh cilantro, chopped
  • Salt and pepper to taste

Instructions

  1. Pat the chicken thighs dry with paper towels. Thinly slice the onion, mince the garlic, and chop the preserved apricots. Pre-measure your spices.
  2. Heat olive oil in a heavy-bottomed Dutch oven or deep skillet over medium-high heat. Add chicken thighs skin-side down and brown for 5-6 minutes until golden and crisp. Flip and brown the other side for 4-5 minutes. Remove chicken and set aside.
  3. Reduce heat to medium. Add sliced onions and cook for 5 minutes until soft and translucent. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Add cumin, cinnamon, ginger, smoked paprika, and turmeric. Stir constantly for 30 seconds to toast the spices.
  5. Pour in chicken broth, scraping the bottom of the pot to lift browned bits. Stir in chopped apricots and honey. Bring to a gentle simmer.
  6. Return chicken thighs to the pot, skin-side up. Cover with lid, reduce heat to low, and simmer gently for 40-45 minutes until chicken is tender and sauce thickens.
  7. Remove lid, squeeze lemon juice over the tagine, season with salt and pepper. Stir gently and cook uncovered for another 5 minutes if a thicker sauce is desired.
  8. Garnish with chopped fresh cilantro before serving.

Notes

Pat chicken dry before browning to ensure crispy skin. Toast spices in oil to release full aroma. Keep heat low during simmering to avoid drying out chicken. Adjust sauce thickness by simmering uncovered if needed. Honey can be substituted with maple syrup. Use low sodium chicken broth for better control of salt.

Nutrition

Keywords: Moroccan tagine, chicken tagine, apricot chicken, slow simmer, cozy dinner, easy weeknight meal, warm spices, comfort food

Find it online: https://cooksybite.com/flavorful-moroccan-tagine-with-chicken-and-apricots-easy-homemade-recipe/