Moroccan Chicken Tagine With Honey and Apricots

The first time I tasted a tagine, I was wandering through the medina in Marrakech. The air was thick with the scent of spices, and the calls of vendors echoed off the ancient walls. I stumbled upon a tiny, unassuming stall where a woman was stirring a steaming pot. The aroma of saffron, ginger, and something sweet drew me in. She ladled a spoonful of chicken and apricots over couscous, and that first bite transported me. It was a symphony of sweet and savory, tender chicken, and fragrant spices – a culinary memory I’ve chased ever since, and this recipe gets remarkably close.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 1 hour 15 minutes
• Servings: 6
• Yield: 1 Tagine
• Dietary Type: None Specified

Ingredients

• 6 lbs chicken pieces
• 1 large yellow onion
• 1 cup margarine (2 sticks)
• ½ teaspoon turmeric
• Salt to taste
• 1 teaspoon black pepper
• 2 cinnamon sticks
• 1 lb dried apricots (or 1 lb prunes)
• 8 tablespoons honey
• 2 teaspoons ground cinnamon
• ½ cup peeled almonds
• 1 tablespoon sesame seeds
• Oil (for sautéing almonds)
• Water

Equipment Needed

• Large Pot or Dutch Oven
• Frying Pan

Instructions

1. In a large pot or Dutch oven, melt the margarine over medium heat.
2. Add the chopped onions and fry until they become soft and translucent. This usually takes about 5-7 minutes. Stir occasionally to prevent burning.
3. Add the chicken pieces to the pot. Season with salt, black pepper, and turmeric. Add the cinnamon sticks.
4. Add enough water to cover the chicken, approximately 2 cups.
5. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer until the chicken is cooked through. This will take approximately 30-40 minutes, depending on the size of the chicken pieces. Check for doneness by inserting a meat thermometer into the thickest part of the chicken; it should register 165°F (74°C). Add more water if the pot becomes dry during simmering.
6. Once the chicken is cooked, remove it from the pot and set aside.
7. Add the dried apricots (or prunes) to the pot with the remaining sauce. Simmer for about 15 minutes, or until the apricots are softened and plump.
8. Stir in the ground cinnamon and honey. Cook, stirring constantly, until the sauce has thickened to a honey-like consistency. This may take another 5-10 minutes. Taste and add more honey if desired.
9. While the sauce is simmering, heat a small amount of oil in a frying pan. Add the almonds and sauté until they are lightly browned and fragrant. This usually takes just a few minutes, so watch them carefully to prevent burning.
10. Drain most of the oil from the pan, leaving just a thin coating. Add the sesame seeds and toast them until they are lightly golden, about 1-2 minutes. Be careful not to burn them, as they can become bitter.
11. Return the cooked chicken to the pot with the apricot sauce. Reheat gently until the chicken is warmed through.
12. To serve, place the chicken on a serving platter. Pour the apricot sauce over the top, then sprinkle with the sautéed almonds and toasted sesame seeds. Serve immediately. This tagine is traditionally served with couscous.

Expert Tips & Tricks

• For richer flavor, marinate the chicken in a mixture of yogurt, garlic, ginger, and spices (turmeric, cumin, coriander) for at least 2 hours, or preferably overnight, before cooking.
• If you prefer a spicier tagine, add a pinch of red pepper flakes or a small amount of harissa paste to the sauce.
• To prevent the chicken from drying out during simmering, consider using bone-in, skin-on chicken pieces. You can remove the skin after cooking if desired.
• If your sauce becomes too thick, add a little water or chicken broth to thin it out.
• To enhance the almond flavor, toast them in the oven at 350°F (175°C) for 5-7 minutes before sautéing.
• If you don’t have margarine, you can use butter or olive oil.
• For a deeper, more complex flavor, use a tagine pot if you have one. The conical lid helps to trap steam and return it to the dish, resulting in a more tender and flavorful result.

Serving & Storage Suggestions

Moroccan Chicken Tagine is best served hot, immediately after cooking. Ladle the chicken and sauce generously over a bed of fluffy couscous. Garnish with fresh cilantro or parsley for a pop of color and freshness.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the tagine in a saucepan over low heat, or in the microwave. If the sauce has thickened too much, add a splash of water or chicken broth. While freezing is possible, the texture of the apricots may change slightly upon thawing. Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	1222.9 kcal	N/A
Calories from Fat	711 kcal	58%
Total Fat	79.1 g	121%
Saturated Fat	17.8 g	88%
Cholesterol	207 mg	69%
Sodium	596.8 mg	24%
Total Carbohydrate	77 g	25%
Dietary Fiber	8 g	32%
Sugars	65.2 g	260%
Protein	57.5 g	114%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Lamb Tagine: Substitute lamb shoulder or leg of lamb for the chicken. Adjust the cooking time as needed to ensure the lamb is tender.
• Vegetarian Tagine: Replace the chicken with chickpeas, lentils, or a combination of vegetables such as zucchini, carrots, and bell peppers.
• Spicy Tagine: Add a pinch of cayenne pepper, harissa paste, or a finely chopped chili pepper to the sauce.
• Fruit Variations: Experiment with different dried fruits, such as figs, dates, or raisins, in addition to or instead of the apricots.
• Nut-Free Version: Omit the almonds and sesame seeds or substitute with sunflower seeds.
• Sweet Potato Tagine: Add cubed sweet potato to the tagine along with the apricots for a sweeter, heartier dish.
• Lemon Chicken Tagine: Add a preserved lemon (quartered) to the tagine along with the other ingredients for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use fresh apricots instead of dried apricots?
A: While dried apricots are traditional, you can use fresh apricots. Reduce the cooking time slightly as fresh apricots will soften more quickly.

Q: Can I make this tagine in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken and onions in a skillet first, then transfer them to the slow cooker with the remaining ingredients. Cook on low for 6-8 hours or on high for 3-4 hours.

Q: How do I prevent the sauce from becoming too sweet?
A: Start with less honey and add more to taste. You can also balance the sweetness with a squeeze of lemon juice or a pinch of salt.

Q: What is the best way to serve couscous with this tagine?
A: Fluff the couscous with a fork and serve it in a bowl alongside the tagine. You can also spoon the tagine directly over the couscous.

Q: Can I use chicken thighs instead of chicken pieces?
A: Yes, chicken thighs are a great option for tagine as they are more flavorful and stay moist during cooking. Adjust the cooking time as needed to ensure they are cooked through.

Final Thoughts

This Moroccan Chicken Tagine with Honey and Apricots is more than just a recipe; it’s an invitation to explore the vibrant flavors of North Africa. Don’t be afraid to experiment with the ingredients and make it your own. I encourage you to try this recipe, share your feedback, and pair it with a glass of refreshing mint tea for the complete Moroccan experience. Enjoy the journey!