Chicken Tagine with Apricots, Chickpeas, and Preserved Lemon Recipe

Introduction

This Chicken Tagine is a fragrant and comforting North African stew, rich with spices, tender chicken, and sweet dried apricots. It’s perfect for a cozy dinner and pairs beautifully with fluffy couscous.

Ingredients

• 1 cup dried apricot, halved
• 6 x 220g / 7 oz chicken thighs, bone-in skin-on
• 3/4 tsp salt (cooking/kosher salt)
• 2 tbsp olive oil
• 1 onion (brown/yellow), cut into 0.3 cm / 1/8″ slices
• 2 garlic cloves, finely minced
• 1 cinnamon stick (or 1/2 tsp cinnamon powder)
• 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)
• 2 tbsp fresh coriander, roughly chopped
• 1 cup kalamata olives (optional, substitute for apricots)
• 1/3 cup slivered almonds, lightly toasted (for garnish)

Instructions

1. Step 1: Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain to plump them up.
2. Step 2: Sprinkle both sides of the chicken thighs with 3/4 tsp salt.
3. Step 3: Heat the 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 deep golden. Flip and cook the flesh side for 1 minute, then remove chicken to a plate.
4. Step 4: Discard all but 2 tablespoons of fat from the skillet. Reduce heat to medium. Add sliced onions and cook for 3 minutes until softened. Add minced garlic and cook for 1 minute.
5. Step 5: Add the ground cumin, ground ginger, black pepper, allspice, cinnamon powder, coriander powder, clove powder (Ras el hanout mixture) and stir for 30 seconds to release the aromas.
6. Step 6: Add the cinnamon stick, crushed tomatoes, drained chickpeas, plumped apricots, chicken stock, and preserved lemon skin. Stir to combine.
7. Step 7: Place the chicken pieces on top of the mixture, skin side up.
8. Step 8: Bring the liquid to a simmer. Cover with a lid and cook gently for 5 minutes, adjusting heat to maintain a gentle simmer without rapid boiling.
9. Step 9: Remove the lid and continue cooking uncovered for 20 minutes, or until the chicken reaches an internal temperature of 70°C (158°F) and the sauce thickens slightly.
10. Step 10: Remove from heat and let rest for 5 minutes. Serve over couscous, sprinkle with fresh coriander and toasted slivered almonds.

Tips & Variations

• Substitute dried apricots with kalamata olives for a savory twist.
• Use homemade chicken stock for a richer flavor.
• To save time, use pre-minced garlic and preserved lemon from specialty stores.
• Garnish with toasted almonds for added crunch and texture.
• Serve with your favorite couscous recipe or use cauliflower rice for a low-carb option.

Storage

Store leftover tagine in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of stock or water if the sauce thickens too much. This dish also freezes well; thaw overnight in the fridge before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken breasts instead of thighs?

Yes, but thighs stay juicier and more flavorful during the slow simmer. If using breasts, watch cooking time carefully to avoid drying out.

What can I substitute for preserved lemon skin?

If you don’t have preserved lemon skin, use a teaspoon of lemon zest and a splash of lemon juice to add brightness to the dish.

Chicken Tagine with Apricots, Chickpeas, and Preserved Lemon Recipe

---

★★★★★

4.4 from 101 reviews

• Author: Sophie
• Total Time: 1 hour 10 minutes
• Yield: 6 servings 1x
• Diet: Halal

Pin Recipe

Print Recipe

Description

A flavorful Moroccan-inspired Chicken Tagine featuring tender chicken thighs cooked with dried apricots, chickpeas, preserved lemon, and a blend of warm spices in a rich tomato sauce. This comforting dish is simmered to perfection and served over fluffy couscous, garnished with fresh coriander and toasted almonds.

---

Ingredients

Scale 1x2x3x

Chicken & Marinade

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

Fruit & Nuts

• 1 cup dried apricot, halved
• 1 cup kalamata olives (optional, instead of apricots)
• 1/3 cup slivered almonds, lightly toasted (for garnish)

Vegetables & Aromatics

• 2 tbsp olive oil
• 1 onion (brown/yellow), cut into 0.3 cm / 1/8″ slices
• 2 garlic cloves, finely minced
• 1 tbsp preserved lemon skin, finely minced

Legumes & Liquids

• 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)

Spices

• 1 cinnamon stick (or substitute 1/2 tsp cinnamon powder)
• 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

Garnish & Serving

• 2 tbsp fresh coriander, roughly chopped
• Couscous – plain or with fruit and/or nuts

---

Instructions

1. Plump apricots: Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain. This rehydrates and softens the apricots, enhancing their texture and flavor in the dish.
2. Season chicken: Sprinkle both sides of the chicken thighs evenly with 3/4 tsp salt to prepare for browning and seasoning the meat thoroughly.
3. Brown chicken: Heat 2 tablespoons olive oil in a large, deep skillet or pot over high heat. Place the chicken thighs skin side down and cook for 8 to 10 minutes until the skin is deep golden and crispy. Flip and cook the flesh side for 1 minute, then remove the chicken to a plate.
4. Sauté aromatics & spices: Carefully discard all but 2 tablespoons of fat from the skillet. Reduce heat to medium. Add the sliced onion and cook for 3 minutes until translucent. Add the minced garlic and cook for an additional 1 minute. Stir in the spice blend (cumin, ginger, black pepper, allspice, cinnamon, coriander, clove) for 30 seconds to release their aromas.
5. Prepare tagine sauce: Add the cinnamon stick, crushed tomato, drained chickpeas, plumped apricots, chicken stock, and finely minced preserved lemon skin to the skillet. Stir gently to combine all ingredients. Nestle the browned chicken thighs back into the sauce, skin side up.
6. Simmer covered 5 minutes: Bring the mixture to a simmer over medium heat. Cover the skillet with a lid and cook for 5 minutes, adjusting heat to ensure a gentle simmer to prevent burning on the base.
7. Simmer uncovered 20 minutes: 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), and the sauce has thickened slightly.
8. Serve: Remove from heat and let rest for 5 minutes. Serve the chicken tagine over prepared couscous, sprinkled with chopped fresh coriander and toasted slivered almonds for added texture and flavor.

Notes

• Soaking dried apricots plumps them, ensuring they soften properly during cooking.
• Bone-in, skin-on chicken thighs provide the best flavor and tenderness for this dish.
• Preserved lemon skin adds authentic Moroccan tang and depth; if unavailable, substitute with lemon zest and a pinch of salt.
• Use low-sodium chicken stock to control the saltiness of the final dish.
• The recipe can be adapted by replacing apricots with kalamata olives for a different flavor profile.
• To ensure even cooking and avoid sauce burn, maintain a gentle simmer and stir occasionally if needed.
• Couscous pairs perfectly and can be plain or cooked with dried fruits and nuts for added complexity.
• To toast almonds, dry roast slivered almonds in a pan over medium heat until golden and fragrant, about 3-5 minutes, stirring frequently.

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

Keywords: Chicken Tagine, Moroccan Chicken, Apricot Chicken, Slow Simmered Chicken, Spiced Chicken Stew, Couscous Dish