# Easy Moroccan Chicken Tagine with Apricots & Almonds As the evening air settles in Casablanca, there’s no better dish to fill your home with warmth and incredible aromas than a classic Moroccan Chicken Tagine. This recipe strikes the perfect balance between sweet and savory, featuring tender, fall-off-the-bone chicken, luscious dried apricots, and a fragrant blend of spices like cinnamon, ginger, and turmeric. It’s an accessible yet authentic taste of Morocco that is perfect for a special family dinner. ### Table of Contents * Why You'll Love This Recipe * Ingredients You'll Need * Step-by-Step Instructions * Pro Tips for the Best Tagine * Frequently Asked Questions (FAQ) ### Why You'll Love This Recipe * Rich & Aromatic: A beautiful blend of warm spices creates a deeply flavorful sauce. * Tender & Juicy Chicken: Slow-cooking makes the chicken incredibly moist and tender. * Sweet & Savory: The combination of apricots and spices is a classic Moroccan pairing. * One-Pot Wonder: Everything cooks together in one pot for easy cleanup. ### Ingredients You'll Need * 2 lbs (about 1kg) chicken thighs, bone-in and skin-on * 2 tbsp olive oil * 1 large onion, thinly sliced * 3 cloves garlic, minced * 1 tbsp fresh ginger, grated * Spices: 1 tsp ground cinnamon, 1 tsp ground turmeric, 1 tsp ground cumin, 1/2 tsp ground ginger, salt, and black pepper * 2 cups chicken broth * 1 cup dried apricots, halved * 1/2 cup slivered almonds, toasted, for garnish * Fresh cilantro, chopped, for garnish * Cooked couscous, for serving ### Step-by-Step Instructions 1. Season and Brown Chicken: Pat the chicken thighs dry and season generously with salt and pepper. Heat the olive oil in a tagine or large Dutch oven over medium-high heat. Brown the chicken in batches on both sides. Remove and set aside. 2. Sauté Aromatics: Reduce the heat to medium. Add the sliced onion to the pot and cook until soft and translucent, about 8 minutes. Add the garlic and grated ginger and cook for another minute until fragrant. 3. Bloom the Spices: Add the cinnamon, turmeric, cumin, and ground ginger to the pot. Stir constantly for about 30 seconds until the spices are fragrant. 4. Simmer: Return the chicken to the pot. Pour in the chicken broth and bring to a simmer. Reduce the heat to low, cover, and let it cook for 45 minutes. 5. Add Apricots: Stir in the dried apricots, cover again, and continue to simmer for another 15-20 minutes, or until the chicken is cooked through and very tender. 6. Serve: Serve the tagine hot over a bed of fluffy couscous. Garnish generously with toasted almonds and fresh cilantro. ### Pro Tips for the Best Tagine * Browning is Key: Don't skip browning the chicken; it builds a deep, savory foundation for the sauce. * Use Chicken Thighs: Bone-in chicken thighs stay much more moist and flavorful during the long simmer than chicken breasts. * No Tagine Pot? No Problem: A heavy-bottomed Dutch oven with a tight-fitting lid is a perfect substitute. ### Frequently Asked Questions (FAQ) * What should I serve with this? Fluffy couscous is traditional and perfect for soaking up the delicious sauce. Warm crusty bread is also excellent. * Can I make it ahead of time? Yes, tagine tastes even better the next day! Store it in the refrigerator and reheat gently on the stovetop.
