Moroccan Tagine of Chicken With Apricots: A Sweet and Savory Delight

The scent of cinnamon, ginger, and saffron always transports me back to a small, bustling market in Marrakech. I remember haggling for spices with a mischievous grin, the vibrant colors of the textiles blurring around me, and the constant aroma of tagines simmering in earthenware pots. One particular vendor, a kind woman with knowing eyes, shared her family’s secret for the most exquisite chicken tagine with apricots. It wasn’t just a recipe; it was a story woven into every bite, a taste of warmth and hospitality that I’ve cherished ever since. This recipe is my attempt to recreate that magic, bringing the flavors of Morocco into your kitchen.

Recipe Overview

• Prep Time: 15 minutes + overnight marinating
• Cook Time: 2 hours to 2 hours 30 minutes
• Total Time: 2 hours 15 minutes to 2 hours 45 minutes (plus marinating)
• Servings: 6-8
• Yield: About 8 cups
• Dietary Type: Dairy-Free

Ingredients

• 2 ½ lbs boneless, skinless chicken thighs
• 3 large garlic cloves, crushed (for marinade)
• ¼ cup orange juice
• ¼ cup extra virgin olive oil
• ¼ cup chopped fresh cilantro
• 1 tablespoon chopped fresh mint
• 1 teaspoon ground cumin
• ⅛ teaspoon ground nutmeg
• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion
• 1 large garlic clove, minced
• ¾ cup dried apricots, soaked overnight just covered by water
• ¼ cup prunes, quartered
• 2 cups chicken stock
• ½ teaspoon kosher salt
• Optional: Sesame seeds, for garnish

Equipment Needed

• Shallow non-metallic dish
• Large Dutch oven or heavy-bottomed pot with a lid

Instructions

1. Marinate the Chicken: In a shallow, non-metallic dish, combine the chicken thighs, crushed garlic (from the marinade ingredients), orange juice, ¼ cup olive oil, cilantro, mint, cumin, and nutmeg. Cover the dish tightly and refrigerate. Allow the chicken to marinate overnight, stirring at least once during the marinating time to ensure even distribution of flavors.

2. Sauté the Onion and Garlic: In a large Dutch oven or heavy-bottomed pot, heat 2 tablespoons of olive oil over medium-high heat. Halve the onion lengthwise, then thinly slice it crosswise. Add the sliced onion and the minced garlic clove to the pot. Stir frequently until the onion is softened and translucent, but not browned. Remove the sautéed onion and garlic from the pot and set aside in a separate bowl.

3. Brown the Chicken: Add the remaining 1 tablespoon of olive oil to the pot. Place the chicken thighs in the pot, being careful not to overcrowd them. Reserve the marinade. Brown the chicken on all sides. Browning develops a rich, savory flavor that is crucial to the final dish.

4. Combine and Simmer: Return the sautéed onion and garlic to the pot with the browned chicken. Add the apricots (with their soaking liquid), quartered prunes, the reserved chicken marinade, chicken stock, and salt. To ensure all the flavorful marinade clings to the chicken, “rinse” the marinade dish with the chicken stock before adding it to the pot, scraping up any remaining spices.

5. Simmer the Tagine: Bring the mixture to a boil, then immediately reduce the heat to a low simmer. Cover the pot tightly with a lid. Allow the tagine to simmer gently for 2 to 2 ½ hours, or until the chicken is very tender and easily pulls apart with a fork.

6. Reduce the Sauce: Towards the end of the cooking time, remove the lid from the pot to allow some of the liquid to evaporate and the sauce to thicken slightly. This concentrates the flavors of the tagine.

7. Serve: Serve the Moroccan Chicken Tagine with Apricots warm, garnished with sesame seeds (optional).

Expert Tips & Tricks

• Spice Level: Adjust the amount of cumin and nutmeg to your taste. A pinch of cinnamon or ginger can also add warmth.
• Chicken Thighs vs. Chicken Breast: While this recipe calls for chicken thighs due to their rich flavor and ability to stay moist during long cooking times, you can substitute with chicken breasts. If using chicken breasts, reduce the simmering time to about 1 ½ to 2 hours, or until cooked through.
• Marinating Time: While overnight marinating is ideal, even a few hours of marinating will significantly enhance the flavor of the chicken.
• Sweetness: If you prefer a less sweet tagine, reduce the amount of apricots or omit the prunes altogether.
• Tagine Pot Alternative: While a Dutch oven works perfectly well, using a traditional tagine pot will add an authentic touch and presentation to the dish.
• Toasting Sesame Seeds: Toasting sesame seeds lightly in a dry pan before sprinkling them over the dish brings out their nutty aroma and enhances their flavor.

Serving & Storage Suggestions

Serve the Moroccan Chicken Tagine with Apricots hot, directly from the Dutch oven or in a serving dish. It pairs beautifully with couscous, quinoa, or crusty bread for soaking up the delicious sauce. You can also serve it with a side of steamed green beans or a fresh cucumber and tomato salad.

Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over low heat, adding a splash of chicken stock if needed to loosen the sauce. Alternatively, you can reheat it in the microwave in short intervals, stirring in between. This tagine can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	467.9 kcal	N/A
Calories from Fat	219 g	47%
Total Fat	24.4 g	37%
Saturated Fat	4.4 g	21%
Cholesterol	159.8 mg	53%
Sodium	427.1 mg	17%
Total Carbohydrate	21.5 g	7%
Dietary Fiber	2.1 g	8%
Sugars	14.3 g	57%
Protein	40.5 g	80%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• Lamb Tagine: Substitute the chicken thighs with the same amount of lamb shoulder or leg, cut into 2-inch cubes. Adjust the simmering time accordingly, as lamb may require longer cooking to become tender.
• Vegetarian Tagine: Omit the chicken and add a combination of vegetables such as sweet potatoes, butternut squash, eggplant, and chickpeas. Reduce the simmering time to about 45 minutes to 1 hour, or until the vegetables are tender.
• Spicy Tagine: Add a pinch of red pepper flakes or a small amount of harissa paste to the marinade for a spicy kick.
• Almond Garnish: Add toasted almonds along with the sesame seeds for added crunch and flavor.
• Fresh Apricots: If you have fresh apricots available, you can use them instead of dried apricots. Reduce the amount of water you add to the tagine, as fresh apricots will release their own juices.

FAQs (Frequently Asked Questions)

Q: Can I make this tagine in a slow cooker?
A: Yes, you can adapt this recipe for a slow cooker. Brown the chicken as directed, then transfer all the ingredients to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours, or until the chicken is very tender.

Q: Can I use different dried fruits?
A: Absolutely! Feel free to experiment with other dried fruits such as dates, figs, or raisins. Each fruit will add its own unique flavor profile to the tagine.

Q: Do I have to soak the apricots overnight?
A: Soaking the apricots helps to plump them up and soften them, but if you are short on time, you can soak them in hot water for at least 30 minutes.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when it is no longer pink in the center and the juices run clear when pierced with a fork. The internal temperature should reach 165°F (74°C).

Q: Can I make this tagine ahead of time?
A: Yes, this tagine is even better the next day, as the flavors have had time to meld together. Prepare the tagine as directed, let it cool completely, and then store it in an airtight container in the refrigerator. Reheat gently before serving.

Final Thoughts

This Moroccan Chicken Tagine with Apricots is more than just a recipe; it’s an invitation to experience the vibrant flavors and warm hospitality of Moroccan cuisine. Don’t be intimidated by the list of ingredients or the longer cooking time – the result is a deeply satisfying and flavorful dish that is well worth the effort. I encourage you to try this recipe, experiment with different variations, and share your culinary creations with family and friends. Serve it with a glass of refreshing mint tea for the ultimate Moroccan experience. Enjoy, and Bessaha! (Good health!).