Ingredients
- 2 large yellow onions, thinly sliced
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1/4 teaspoon saffron threads, crumbled and soaked in 3 tbsp hot water
- 1 teaspoon ground turmeric
- 1 teaspoon ground cinnamon, plus a pinch more
- 1/2 teaspoon ground ginger or 1 tsp grated fresh
- 1/4 teaspoon ground cumin
- 4 bone-in, skin-on chicken thighs (about 1 3/4 lb)
- 2 tablespoons olive oil
- 1 cup dried apricots
- 1/3 cup blanched almonds, toasted
- 2 tablespoons honey, plus more for drizzling
- 1/2 cup water or low-sodium chicken broth
- 1/2 teaspoon salt, plus more to taste
- 1/4 teaspoon black pepper
- 1/2 teaspoon sesame seeds, for garnish
- Fresh cilantro leaves, for serving
- Fluffy couscous, for serving
Instructions
Soak the saffron threads in 3 tablespoons of hot water and let them steep. Thinly slice the onions, mince the garlic, and grate the ginger.
In a wide Dutch oven or heavy pot, heat the olive oil over medium heat. Add the onions and cook, stirring occasionally, for 10–12 minutes until soft and golden. Add the garlic, ginger, turmeric, cinnamon, ground ginger, and cumin with the saffron water; cook for 1 minute until the spices bloom and the kitchen smells incredible.
Season the chicken thighs with salt and pepper and nestle them skin-side up into the onion bed. Tuck the dried apricots in and around the chicken.
Pour in the water or broth around the edges (not over the chicken, to protect the skin). Cover the pot tightly with the lid.
Simmer over the lowest possible heat for 60–75 minutes, until the chicken is fall-apart tender and the apricots have plumped and melted into the sauce. Do not lift the lid for the first 45 minutes.
If the sauce looks thin, uncover and simmer for 5–10 minutes to reduce and concentrate. Stir in the 2 tablespoons of honey and season with salt to taste.
Toast the almonds in a dry pan over medium heat for 2–3 minutes until fragrant and golden (or use them already toasted).
Scatter the toasted almonds and sesame seeds over the top with fresh cilantro, and drizzle with a little extra honey. Serve over fluffy couscous.
Tips for Success
- The honey goes in at the end. Adding it early makes the tagine overly sweet and the honey loses its floral top note. Stir it in after the sauce has reduced.
- Warm the honey before stirring it in, so it dissolves into the sauce instead of clumping. A few seconds in the microwave or a dip of the jar in hot water does the trick.
- Packed, sulfured apricots stay plump and jammy; unsulfured ones turn deeper and more caramel-like. Either works — just taste the sauce and adjust the honey to balance.
Perfect pairings
These recipes belong on the same table — cook them together for a full spread, or swap in a variation next time.
Frequently Asked Questions
What do I serve with chicken and apricot tagine?
Fluffy couscous is the classic bed for the sweet, syrupy sauce. Warm Msemen or crusty bread for scooping are also excellent. A side of Zaalouk cuts the sweetness nicely for a balanced Moroccan feast.
How is this different from Lamb Tagine with Prunes?
Same slow-braised, sweet-and-savory technique, different soul: chicken with apricots, almonds, and honey is brighter and lighter, while lamb with prunes is deeper and more robust. Both are festive, and both pair beautifully with couscous.
Can I use dried prunes or figs instead of apricots?
Yes. Prunes make it darker and plumper (closer to the lamb version); figs add a jammy, seedy sweetness. Adjust the honey to taste — prunes are sweeter than apricots.
Can I freeze this tagine?
Yes, up to 3 months in an airtight container. Thaw overnight in the fridge and reheat gently. Add the almonds, sesame, honey drizzle, and fresh cilantro after reheating so they stay crisp and bright.
Why is my tagine too sweet?
Too much honey or too little salt to balance it. Keep the honey to 2 tablespoons and add it at the end, not during the braise. Season generously with salt — it cuts the sweetness and makes the apricots taste fruity instead of cloying.
Why did my chicken turn out dry?
Same fix as any braise: lowest heat, sealed lid, and do not lift it for the first 45 minutes. The caramelized onion bed is what keeps the chicken moist. Bone-in thighs are nearly impossible to dry out if you braise them gently.
Can I use dried prunes instead of apricots?
Yes — prunes make it darker, plumper, and closer to the Lamb Tagine with Prunes. They are sweeter than apricots, so hold back on the honey and add it to taste at the end.
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