Moroccan Chicken Tagine with Apricots and Chickpeas
This Moroccan Chicken Tagine with Apricots and Chickpeas is a succulent dish brimming with the flavors of North Africa. The juicy chicken, sweet apricots, and hearty chickpeas are perfectly spiced with a blend of aromatic seasonings, creating a comforting meal that's both nutritious and satisfying.
Equipment
- Tagine or heavy-based pot
- Knife
- Cutting board
- Measuring cups and spoons
Ingredients
- 1.5 pounds chicken thighs, bone-in, skin-on
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground turmeric
- 1/4 teaspoon cayenne pepper
- Salt and black pepper, to taste
- 1 cup chicken broth
- 1 can chickpeas, drained and rinsed 15 ounces or 425g
- 1 cup dried apricots, chopped
- 1 tablespoon honey
- Fresh cilantro, chopped, for garnish
- 1 lemon, cut into wedges, for serving
Instructions
- Season the chicken thighs with salt and pepper. In a large tagine or heavy-based pot, heat the olive oil over medium-high heat. Add the chicken and brown on both sides, about 3-4 minutes per side. Remove the chicken and set aside.
- In the same pot, add the onion and cook until soft and translucent, about 5 minutes. Stir in the garlic, cumin, cinnamon, ginger, turmeric, and cayenne pepper, cooking for another minute until fragrant.
- Pour in the chicken broth to deglaze the pot, scraping up any browned bits from the bottom.
- Return the chicken to the pot. Add the chickpeas and dried apricots, ensuring they are submerged in the liquid. Drizzle the honey over the top.
- Cover the tagine or pot with a lid and reduce the heat to low. Let it simmer gently for about 45 minutes to 1 hour, or until the chicken is cooked through and the flavors have melded together.
- Check the seasoning and adjust with additional salt and pepper if needed.
- Garnish with chopped cilantro and serve with lemon wedges on the side.
Notes
If a tagine is not available, a Dutch oven or a heavy-bottomed pot can be used as a substitute.
For a more authentic flavor, marinate the chicken in the spices overnight.
This dish can be served with couscous, rice, or crusty bread to soak up the delicious sauce.
Leftovers can be stored in an airtight container and refrigerated for up to 3 days.