Chicken Tagine with Apricots, Chickpeas, and Preserved Lemon Recipe

Introduction

Chicken Tagine is a fragrant Moroccan stew that combines tender chicken, sweet apricots, and warm spices in a rich tomato sauce. This dish offers a perfect balance of savory and sweet flavors, making it a comforting and exotic meal for any occasion.

Ingredients

• 1 cup dried apricot, halved
• 6 x 220g / 7 oz chicken thighs, bone-in skin-on
• 3/4 tsp salt (cooking or kosher salt)
• 2 tbsp olive oil
• 1 onion (brown or yellow), cut into 0.3 cm / 1/8″ slices
• 2 garlic cloves, finely minced
• 1 cinnamon stick (or substitute 1/2 tsp ground cinnamon)
• 400 g / 14 oz crushed tomato (1 can)
• 400 g / 14 oz canned chickpeas, drained
• 1 tbsp preserved lemon skin, finely minced
• 2 1/2 cups low-sodium chicken stock (or homemade)
• 1 tsp cooking salt
• 3/4 tsp ground cumin
• 3/4 tsp ground ginger
• 3/4 tsp black pepper
• 1/2 tsp allspice powder
• 1/4 tsp cinnamon powder
• 1/4 tsp coriander powder
• 1/8 tsp clove powder
• Couscous (plain or with fruit and/or nuts) for serving
• 2 tbsp fresh coriander, roughly chopped
• 1 cup kalamata olives (optional, instead of apricots)
• 1/3 cup slivered almonds, lightly toasted (for garnish)

Instructions

1. Step 1: Plump the apricots by soaking them in a bowl of boiling water for 30 minutes, then drain.
2. Step 2: Sprinkle salt evenly over both sides of the chicken thighs.
3. Step 3: Heat olive oil in a large deep skillet or pot over high heat. Place chicken skin-side down and cook for 8 to 10 minutes until the skin is deep golden. Flip and cook the other side for 1 minute, then transfer to a plate.
4. Step 4: Remove all but 2 tablespoons of fat from the skillet. Reduce heat to medium, add onion slices, and cook for 3 minutes. Stir in garlic and cook for another minute. Add all the ground spices and stir for 30 seconds to release their aroma.
5. Step 5: Add the cinnamon stick, crushed tomatoes, chickpeas, plumped apricots, chicken stock, and preserved lemon skin. Stir gently, then place the chicken on top with skin facing up.
6. Step 6: Bring the liquid to a simmer, cover the pot with a lid, and cook gently for 5 minutes, adjusting heat to maintain a steady simmer without boiling vigorously.
7. Step 7: Remove the lid and continue cooking uncovered for 20 minutes or until the chicken reaches an internal temperature of at least 70°C / 158°F.
8. Step 8: Remove from heat and let the tagine rest for 5 minutes. Serve the chicken and sauce over couscous, garnished with fresh coriander and toasted almonds.

Tips & Variations

• For a savory variation, substitute kalamata olives for dried apricots to add a briny flavor.
• Lightly toasting the slivered almonds enhances their nutty flavor and adds a nice crunch.
• If you don’t have preserved lemon, a small amount of lemon zest plus a pinch of salt can be used instead.
• Use bone-in, skin-on chicken thighs for the best flavor and moisture in this recipe.
• Serve with plain couscous or add your favorite dried fruits and nuts to the couscous for extra texture and sweetness.

Storage

Store leftover chicken tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat or in the microwave until warmed through. This dish also freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but chicken thighs are preferred for their higher fat content and tenderness, which keeps the dish moist. If using breasts, watch cooking time closely to avoid drying out the meat.

What can I use instead of preserved lemon?

If you don’t have preserved lemons, substitute with fresh lemon zest and a pinch of salt to mimic the citrusy, salty flavor. Adding a splash of lemon juice toward the end of cooking can also enhance brightness.

Chicken Tagine with Apricots, Chickpeas, and Preserved Lemon Recipe

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★★★★★

4.8 from 149 reviews

• Author: lilan
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x

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Description

This Chicken Tagine recipe is a flavorful North African-inspired stew featuring tender, bone-in chicken thighs simmered with fragrant spices, preserved lemon, dried apricots, chickpeas, and crushed tomatoes. The combination of sweet and savory elements creates a rich, comforting dish perfect for serving over couscous and garnished with fresh coriander and toasted almonds.

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Ingredients

Scale 1x2x3x

Chicken and Marinade

• 6 x 220g / 7 oz chicken thighs, bone-in, skin-on
• 3/4 tsp salt (cooking/kosher salt)
• 2 tbsp olive oil

Produce and Aromatics

• 1 onion (brown/yellow), cut into 0.3 cm / 1/8″ slices
• 2 garlic cloves, finely minced
• 1 cup dried apricot, halved
• 1 tbsp preserved lemon skin, finely minced
• 2 tbsp fresh coriander, roughly chopped

Pantry Items and Spices

• 1 cinnamon stick (or 1/2 tsp cinnamon powder)
• 400 g / 14 oz crushed tomato (1 can)
• 400 g / 14 oz canned chickpeas, drained
• 2 1/2 cups low-sodium chicken stock (or homemade)
• 1 tsp cooking salt
• 3/4 tsp ground cumin
• 3/4 tsp ground ginger
• 3/4 tsp black pepper
• 1/2 tsp allspice powder
• 1/4 tsp cinnamon powder
• 1/4 tsp coriander powder
• 1/8 tsp clove powder

Optional Garnishes and Side

• 1 cup kalamata olives (optional substitute for apricots)
• 1/3 cup slivered almonds, lightly toasted
• Couscous (plain or with fruit and/or nuts) for serving

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Instructions

1. Plump apricots: Soak the dried apricots in a bowl of boiling water for 30 minutes to rehydrate and soften them, then drain well.
2. Season chicken: Sprinkle both sides of the chicken thighs liberally with 3/4 teaspoon salt to enhance flavor before cooking.
3. Brown chicken: Heat 2 tablespoons of olive oil in a large, deep skillet or pot over high heat. Place the chicken thighs skin side down and cook undisturbed for 8 to 10 minutes until the skin is deep golden and crisp. Flip and cook the flesh side for an additional 1 minute, then remove the chicken to a plate.
4. Sauté aromatics & spices: Discard all but 2 tablespoons of the chicken fat from the skillet. Lower heat to medium, add the sliced onion, and sauté for 3 minutes until softened. Add the minced garlic and cook an additional minute. Stir in the spice mix: ground cumin, ground ginger, black pepper, allspice, cinnamon powder, coriander powder, and clove powder, cooking for 30 seconds to release their aromas.
5. Prepare tagine sauce: Add the cinnamon stick, crushed tomatoes, drained chickpeas, plumped apricots, low-sodium chicken stock, and minced preserved lemon skin to the skillet. Stir gently to combine all ingredients. Nestle the browned chicken thighs skin side up on top of the mixture.
6. Simmer covered 5 minutes: Bring the liquid to a gentle simmer, then cover with a lid. Adjust the heat to maintain a steady simmer without boiling over or scorching the bottom.
7. Simmer uncovered 20 minutes: Remove the lid and continue cooking uncovered for 20 more minutes, or until the chicken’s internal temperature reaches at least 70°C / 158°F, and the sauce thickens to a rich consistency.
8. Serve: Remove the tagine from the heat and let it rest for 5 minutes. Serve the chicken and sauce over prepared couscous, garnished with roughly chopped fresh coriander and toasted slivered almonds for added texture and flavor.

Notes

• Note 1: Soaking apricots softens them and enhances their sweetness.
• Note 2: Using bone-in, skin-on chicken thighs adds depth of flavor and juiciness.
• Note 3: Preserved lemon skin adds a unique tangy citrus flavor typical in Moroccan cuisine.
• Note 5: A heavy skillet or pot with a lid is best to allow proper browning and simmering.
• Note 6: Maintain gentle simmer to prevent chili base from burning while cooking chicken fully.
• Note 7: Kalamata olives can be used instead of apricots for a salty twist.
• Note 8: Toasted almonds garnish add crunch and nuttiness.
• Note 9: Couscous can be plain or include dried fruit and nuts as a side.
• Note 10: Canned chickpeas provide texture and protein, drain well before using to prevent watery sauce.

• Prep Time: 40 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: Moroccan/North African

Keywords: Chicken Tagine, Moroccan Chicken Stew, Apricot Chicken Tagine, Preserved Lemon, North African Recipe, Slow Simmered Chicken