Chicken Tagine with Apricots and Olives
A fragrant and flavorful chicken tagine featuring tender chicken pieces simmered in a rich sauce with sweet apricots, briny olives, and a blend of aromatic spices. This dish offers a delightful balance of sweet, savory, and tangy notes, often served with couscous.
🧂 Ingredients
- 6 bone-in, skin-on Chicken thighs(about 220g/7oz each (approximately 1.3kg/2.8lbs total))
- 1 cup Dried apricots(halved. If they seem very dry, soak in hot water for 15 minutes before draining.)
- 0.5 cup Green olives(pitted, such as Picholine or Castelvetrano. Rinse if very salty.)
- 1 large Yellow onion(thinly sliced)
- 4 Garlic cloves(minced)
- 2 tbsp Olive oil
- 1 tbsp Ras el hanout(A complex North African spice blend. Ensure it's fresh for best flavor.)
- 0.5 tsp Ground ginger
- 0.5 tsp Ground cinnamon
- 0.25 tsp Cayenne pepper(or more, to taste for desired heat level)
- 1 tsp Salt(divided, plus more to taste)
- 0.5 tsp Black pepper(freshly ground, divided)
- 2.5 cups Chicken stock(low-sodium)
- 2 tbsp Honey(or maple syrup for a vegan alternative if adapting)
- 1 Cinnamon stick(about 3 inches long)
- 2 tbsp Fresh parsley(chopped, for garnish)
- 2 tbsp Toasted slivered almonds or pistachios(for garnish (optional))
👨🍳 Instructions
- 1
Prepare the apricots: If your dried apricots feel dry and stiff, place them in a heatproof bowl and cover with boiling water. Let them soak for 15-30 minutes until plumped. Drain thoroughly and set aside.
- 2
Season the chicken: Pat the chicken thighs completely dry with paper towels. This is crucial for achieving a good sear. Season generously on all sides with about 0.5 tsp salt and 0.25 tsp black pepper.
- 3
Sear the chicken: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven (a tagine pot is ideal if you have one) over medium-high heat until shimmering. Carefully place the chicken thighs, skin-side down, into the hot oil. Sear for 4-5 minutes per side, until deeply golden brown and crisp. Do this in batches if necessary to avoid overcrowding the pan. Remove the seared chicken to a plate and set aside.
- 4
Sauté aromatics: Reduce the heat to medium. Add the thinly sliced onion to the pot and cook, stirring occasionally, for 8-10 minutes until softened and translucent, scraping up any browned bits from the bottom of the pot. Add the minced garlic and cook for another 1-2 minutes until fragrant, being careful not to burn it.
- 5
Bloom the spices: Stir in the Ras el hanout, ground ginger, ground cinnamon, and cayenne pepper. Cook, stirring constantly, for about 30-60 seconds until the spices are very fragrant. This step toasts the spices and deepens their flavor.
- 6
Deglaze and build the sauce: Pour in the chicken stock, scraping the bottom of the pot to loosen any flavorful browned bits. Stir in the honey, the remaining 0.5 tsp salt, and 0.25 tsp black pepper. Add the cinnamon stick. Bring the liquid to a gentle simmer.
- 7
Simmer the tagine: Return the seared chicken thighs to the pot, nestling them into the simmering liquid. Scatter the plumped apricots and pitted olives around the chicken. Ensure the chicken is mostly submerged in the liquid. Cover the pot tightly (with a lid or foil if not using a traditional tagine lid) and reduce the heat to low. Let it simmer gently for 45-60 minutes, or until the chicken is very tender and cooked through. The internal temperature of the chicken should reach 74°C (165°F).
- 8
Finish and adjust: Remove and discard the cinnamon stick. Taste the sauce and adjust seasoning with salt and pepper as needed. If the sauce is thinner than you prefer, increase the heat to medium-high and simmer uncovered for 5-10 minutes to reduce slightly until it reaches your desired consistency.
- 9
Serve: Ladle the chicken tagine into shallow bowls. Garnish generously with fresh chopped parsley and toasted almonds or pistachios, if using. Serve immediately with fluffy couscous, crusty bread, or rice to soak up the delicious sauce.
💡 Pro Tips
- ✓Ras el hanout is a complex spice blend common in North African cuisine. If unavailable, a mix of cumin, coriander, paprika, ginger, and cinnamon can be used as a substitute, though the flavor profile will differ.
- ✓Adjust the amount of cayenne pepper to your preferred level of heat. Start with less and add more if desired.
- ✓For a richer flavor and more tender chicken, you can marinate the chicken thighs in the Ras el hanout, ginger, cinnamon, cayenne, salt, and pepper for at least 30 minutes or up to overnight in the refrigerator before searing.
- ✓Ensure your pot has a tight-fitting lid to trap steam and cook the chicken evenly. If using a traditional tagine, follow its specific cooking instructions.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add preserved lemon: Include about 1/4 cup chopped preserved lemon rind (rinsed well) during the last 20 minutes of simmering for a tangy, unique flavor.
- Add other dried fruits: Incorporate 1/4 cup of chopped dates or figs along with the apricots for added sweetness and texture.
- Use chicken legs: Bone-in, skin-on chicken legs can be substituted for thighs, adjusting cooking time as needed until tender.
- Add vegetables: Consider adding chunks of sweet potato or butternut squash during the last 30 minutes of simmering for a heartier dish.