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)
- 1 cup Dried apricots(halved)
- 0.5 cup Olives(pitted, any variety)
- 1 medium Onion(thinly sliced)
- 2 Garlic cloves(minced)
- 2 tbsp Olive oil
- 1 tbsp Ras el hanout
- 0.5 tsp Ground ginger
- 0.5 tsp Ground cinnamon
- 0.25 tsp Cayenne pepper(or to taste)
- 0.75 tsp Salt(or to taste)
- 0.5 tsp Black pepper(freshly ground)
- 2.5 cups Chicken stock(low-sodium)
- 2 tbsp Honey
- 1 Cinnamon stick
- 2 tbsp Fresh parsley(chopped, for garnish)
- 2 tbsp Toasted pistachios(for garnish (optional))
👨🍳 Instructions
- 1
Plump the apricots: Cover the dried apricots with boiling water and let them soak for 30 minutes. Drain well.
- 2
Season the chicken thighs with salt and pepper. Heat olive oil in a large, deep skillet or pot over medium-high heat. Brown the chicken on all sides until golden brown, about 8-10 minutes. Remove chicken to a plate.
- 3
Reduce heat to medium. Add the sliced onion to the skillet and sauté for about 8 minutes until softened. Add the minced garlic and cook for another 3 minutes until fragrant.
- 4
Stir in the Ras el hanout, ground ginger, ground cinnamon, and cayenne pepper. Cook for 30 seconds, stirring constantly, until fragrant.
- 5
Add the chicken stock, honey, and cinnamon stick to the skillet. Bring the liquid to a simmer.
💡 Tip: Scrape up any browned bits from the bottom of the pan. - 6
Return the browned chicken to the skillet, nestling them into the sauce. Place the plumped apricots and olives around the chicken. Cover the skillet and simmer gently for 30 minutes, or until the chicken is cooked through and tender.
- 7
Remove the cinnamon stick. Taste the sauce and adjust seasoning with salt and pepper if needed. If the sauce is too thin, increase the heat slightly and simmer uncovered for a few minutes to reduce.
💡 Tip: The chicken should be fork-tender. - 8
Serve the chicken tagine hot, garnished with fresh parsley and toasted pistachios (if using). It is traditionally served with couscous or crusty bread.
💡 Tip: Allowing the tagine to rest for a few minutes before serving can help the flavors meld.
💡 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.
- ✓Adjust the amount of cayenne pepper to your preferred level of heat.
- ✓For a richer flavor, you can marinate the chicken in the spices for at least 30 minutes or overnight before cooking.
🔄 Variations
- Add preserved lemon for a tangy, unique flavor.
- Include other dried fruits like dates or figs along with the apricots.
- Use chicken legs instead of thighs for a different texture.