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Easy Moroccan chicken tagine apricots recipe, green olives, herbs, and almonds in a ceramic tagine dish
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Easy Moroccan Chicken Tagine with Apricots for Family Dinner

This approachable Moroccan chicken tagine brings together tender chicken thighs, dried apricots, green olives, and a fragrant ginger-cinnamon sauce in one pot. A Dutch oven makes the traditional slow-braised style practical for a family weeknight dinner.
Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings 6

Ingredients

  • 2 1/2 lb bone-in skin-on chicken thighs (1.1 kg), about 6 thighs
  • 3/4 tsp kosher salt 4 g, plus more to taste
  • 1/2 tsp ground black pepper 1 g
  • 2 tbsp olive oil 30 ml
  • 1 large yellow onion thinly sliced, about 10 oz (280 g)
  • 4 garlic cloves minced, about 4 tsp (12 g)
  • 1 tbsp finely grated fresh ginger 6 g
  • 1 1/2 tsp ground cumin 4 g
  • 1 tsp ground turmeric 3 g
  • 1 tsp sweet paprika 2 g
  • 1/2 tsp ground cinnamon 1 g
  • 1/4 tsp cayenne pepper 0.5 g, optional
  • 1 1/2 cups low-sodium chicken broth 360 ml
  • 1 tbsp honey 21 g
  • 1 cup dried apricots halved if large (170 g)
  • 1/2 cup pitted green olives 75 g
  • 1 tbsp fresh lemon juice 15 ml
  • 2 tbsp chopped fresh cilantro 8 g
  • 2 tbsp chopped fresh flat-leaf parsley 8 g
  • 1/4 cup sliced almonds toasted, optional (30 g)
  • 1 lemon cut into wedges, optional (140 g)

Instructions

  • Pat the chicken dry and season it on all sides with the salt and black pepper. Heat the olive oil in a Dutch oven or other heavy, lidded pot over medium-high heat. Brown the chicken, skin-side down first, in batches if needed, for 4 to 5 minutes per side. Transfer the browned chicken to a plate.
  • Lower the heat to medium. Add the onion to the same pot and cook, stirring occasionally, until softened and lightly golden, about 7 minutes. Add the garlic, ginger, cumin, turmeric, paprika, cinnamon, and optional cayenne. Stir for 30 seconds, just until fragrant.
  • Pour in the chicken broth and honey, scraping up any browned bits from the bottom of the pot. Return the chicken and any juices on the plate to the pot, arranging the pieces skin-side up. The liquid should come about one-third of the way up the chicken; add a small splash of water if needed.
  • Bring the liquid to a gentle simmer. Cover, reduce the heat to low, and cook for 25 minutes. Turn the chicken pieces over, add the dried apricots and green olives around the chicken, then cover and simmer until the chicken is tender and reaches 165°F (74°C) in the thickest part without touching bone, about 15 to 20 minutes more.
  • Transfer the chicken to a warm serving dish. If the sauce is thinner than you prefer, simmer it uncovered for 3 to 5 minutes. Stir in the lemon juice, then taste and adjust the salt and pepper as needed.
  • Spoon the apricots, olives, and sauce over the chicken. Sprinkle with cilantro, parsley, and optional toasted almonds. Serve hot with lemon wedges, couscous, crusty bread, or rice to catch the sauce.