Moroccan Spiced Chicken Tagine with Apricots

Sara Coleman

An aromatic, slow-cooked masterpiece featuring tender chicken thighs, sweet dried apricots, and a fragrant blend of North African spices. This dish balances savory and sweet notes for a restaurant-quality experience at home.

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Prep Time 20

Cook Time 50

Total Time 1 10

Servings 4 servings

Calories 485 kcal

Ingredients

1.5 lb boneless skinless chicken thighs cut into 2-inch pieces
2 tbsp extra virgin olive oil
1 large yellow onion finely diced
3 cloves garlic minced
1 cup dried apricots halved
15 oz canned chickpeas drained and rinsed
2 cups low-sodium chicken broth
1 tbsp Ras el Hanout Moroccan spice blend
0.5 tsp ground cinnamon
1 tbsp honey
0.25 cup fresh cilantro chopped for garnish
0.25 cup sliced almonds toasted

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. This dish tastes even better the next day as the flavors meld. Serve over fluffy couscous or quinoa to soak up the spiced sauce. If you don't have Ras el Hanout, substitute with a mix of ginger, cumin, coriander, and turmeric.