Chicken Tagine with Apricots and Almonds

Chicken Tagine with Apricots and Almonds

This Moroccan-style dish is made with chicken thighs, dried apricots, herbs, and almonds, is easy to make, smells incredible, and comes together quickly.

Spices for Moroccan Chicken Tagine

Moroccan dishes often use many spices, added to enhance the flavor of the food. Moroccan spices can add an intoxicating quality of sweet and savory. The spice blend used in this recipe contains a combination of turmeric, cinnamon, cardamom, coriander, allspice, plus more. A Moroccan spice blend called ras al hanout is often used when making chicken tagine, but if you don’t have a premade blend on hand, play around with the spices in your cupboard.

What is a Tagine?

A tagine, or tajin, is a traditional Moroccan cooking vessel made of clay, with a round base and low sides. It has a cone shaped lid, which helps to concentrate the flavors of the dish that’s cooking inside. In addition, a tagine also refers to the stew-like dish made in a tagine cooking vessel. However, owning a tagine is not necessary for making a Moroccan chicken thighs like these. When I made this dish, I used a high-sided skillet with a lid, which I use almost on a daily basis in my kitchen.

moroccan chicken thighs

Chicken Thighs vs. Chicken Breasts

I prefer using chicken thighs in most dishes that I cook because they are more flavorful than chicken breasts. Chicken thighs are also more forgiving if accidently overcooked, as they are harder to dry out. For a dish like these Moroccan chicken thighs, they are especially perfect, since if there are leftovers, they stay moist and delicious when reheated the next day.

What to Serve with Chicken Tagine?

A tagine is usually served with couscous, a traditionally Moroccan side dish made from semolina. These Moroccan chicken thighs are also delicious served alongside rice or pasta. If you don’t have almonds for garnish, try using another type of nut such as walnuts or pine nuts for extra added crunch.

chicken tagine with apricots and almonds

Chicken Tagine with Apricots and Almonds

Chicken thighs, dried apricots, herbs, and almonds comes together for a dish that smells incredible and is easy to make.
Print Pin Rate
Course: main
Cuisine: Moroccan
Keyword: moroccan chicken thighs
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 4 people
Author: Chef Aliye


  • 2 Tablespoons extra virgin olive oil
  • 1 Tablespoon "Moroccan Magic" spice blend
  • 1 1/4 teaspoons fine sea salt
  • 1 1/2 pounds boneless skinless chicken thighs or 3 pounds bone-in, skin-on chicken pieces (I prefer dark meat)
  • 1 medium red onion
  • 4 cloves garlic
  • 5 sprigs cilantro
  • 5 sprigs Italian parsley
  • 1/2 cup water
  • 1/2 cup dried Turkish apricots
  • 2 Tablespoons mild honey, such as wildflower or orange blossom
  • 1 cinnamon stick
  • 1/3 cup toasted almonds (blanched almonds may also be used)


Mise en Place

  • In a large bowl, combine 2 Tablespoons olive oil with spice blend and salt. Add chicken and turn to coat well. Set aside. Peel red onion, cut in half lengthwise, and cut into 1/4 slices. Mince garlic. Rinse herbs and leave to drain. Separate the halves of the Turkish apricots with your hands or a knife. Set aside.

Cook the Chicken

  • Heat a heavy skillet over medium-high heat. Once you see white whisps of “smoke” coming off the pan, add half of the chicken pieces. Cook for 4-5 minutes per side, until the chicken releases from the pan and is lightly browned. Remove to a plate, and continue with the remaining chicken pieces. 
  • Turn the heat down to medium and add sliced onion. Cook, stirring, until soft. Add garlic and cook for a few minutes more. Add cilantro and parsley to the pan, along with 1/2 cup water, chicken, any juices from the plate, plus the apricots, honey, and cinnamon stick. Be sure to scrape the bottom of the pan to release any stuck bits. Reduce heat and cover. Simmer for 12-15 minutes (longer for bone-in chicken).  

To Serve

  • Discard herbs and cinnamon stick, then serve chicken sprinkled with toasted almonds on top.


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