I love this recipe because it’s one of those dishes that tastes like it took all day to make, yet it’s actually quite simple. The mix of spices in the Ras el Hanout brings depth and warmth, while the tender chicken stays juicy and rich. The sauce clings perfectly to couscous, rice, or flatbread, making every bite bursting with flavour.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 cup Dried apricots, Halved 6 x 220 g (7 oz) Chicken thighs, Bone-in, skin-on 3/4 tsp Salt (cooking or kosher salt) 2 tbsp Olive oil 1 Onion, Brown or yellow, thinly sliced 2 Garlic cloves, Finely minced 1 Cinnamon stick (or 1/2 tsp cinnamon powder) 400 g (14 oz) Crushed tomato (1 can) 400 g (14 oz) Canned chickpeas, Drained 1 tbsp Preserved lemon rind, Finely minced 2 1/2 cups Chicken stock, Low sodium
For Serving: Couscous, Plain or with nuts and dried fruit 2 tbsp Fresh coriander, Roughly chopped
Optional Garnish: 1/3 cup Slivered almonds, Lightly toasted
Directions
I start by soaking the dried apricots in boiling water for about 30 minutes to plump them up, then drain them.
Next, I season both sides of the chicken with salt. I heat the olive oil in a large deep skillet over high heat and brown the chicken, skin-side down, for about 8–10 minutes until golden. I flip it for another minute on the flesh side and then remove it to a plate.
I pour off excess fat from the pan, keeping about 2 tablespoons. Then, I lower the heat to medium and sauté the sliced onion for 3 minutes, followed by the garlic for 1 minute. I add the Ras el Hanout spice mix and stir for about 30 seconds until fragrant.
Now I add the cinnamon stick, crushed tomato, chickpeas, apricots, chicken stock, and preserved lemon rind. I stir everything together, then place the browned chicken pieces on top, skin-side up.
I bring the mixture to a gentle simmer, cover the pan, and let it cook for 5 minutes. Then I uncover and continue simmering for about 20 minutes, until the chicken is cooked through and tender, and the sauce thickens beautifully.
I let the tagine rest for 5 minutes off the heat, then I serve it over fluffy couscous and scatter some fresh coriander and toasted almonds on top for garnish.
Servings and Timing
Serves: 6 people Prep Time: 15 minutes Cook Time: 40 minutes Total Time: 55 minutes
Variations
I sometimes swap apricots for dates or figs for a different kind of sweetness.
For a savoury touch, I use green or kalamata olives instead of dried fruit.
A handful of baby spinach stirred in at the end makes it extra hearty.
For a lighter version, I remove the chicken skin before cooking.
Storage/Reheating
I store leftovers in the fridge for up to 4 days — the flavour actually deepens overnight. I reheat it gently on the stove or in the microwave, adding a splash of water or stock if the sauce thickens too much. This dish also freezes beautifully; I cool it completely, portion it into airtight containers, and freeze for up to 3 months.
FAQs
Can I use boneless chicken?
Yes, I can use boneless thighs — I sear them briefly, then simmer them in the sauce for just the last 5 minutes.
Can I replace the apricots with something else?
Absolutely. I sometimes use dates, figs, or even prunes — they all add lovely sweetness.
Do I need a tagine pot?
No, any large deep skillet or wide casserole dish works perfectly.
What if I can’t find preserved lemon?
I simply use a squeeze of fresh lemon juice and a bit of zest for brightness.
Is the sauce supposed to be thick?
Yes, I let it simmer uncovered near the end so the sauce thickens and clings to the chicken and couscous.
Can I make it ahead of time?
Yes, in fact, it tastes even better the next day once the flavours have had time to develop.
Can I use other meats?
Yes, lamb or beef work wonderfully in this recipe, though they’ll need a longer simmering time.
Is it spicy?
No, the spices add warmth and depth rather than heat, but I sometimes add a pinch of chili for a little kick.
What’s the best side dish?
Couscous is classic, but I also love serving it with rice or flatbread to soak up the sauce.
Can I make it vegetarian?
Yes, I replace the chicken with chickpeas, sweet potato, and zucchini for a delicious plant-based version.
Conclusion
I love making this Chicken Tagine because it’s full of rich, aromatic flavours that taste like they’ve been simmering all day. The combination of spices, tender chicken, and a touch of sweetness from the fruit creates a meal that’s hearty, comforting, and beautifully balanced. It’s a dish I turn to whenever I want something both exotic and deeply satisfying
This Chicken Tagine is a fragrant Moroccan-inspired dish featuring tender chicken simmered in a spiced sauce with apricots, chickpeas, and preserved lemon. It’s rich, aromatic, and perfectly balanced between savoury and sweet — ideal for cosy dinners or special occasions.
Ingredients
1 cup dried apricots, halved
6 x 220 g (7 oz) chicken thighs, bone-in, skin-on
3/4 tsp salt (cooking or kosher salt)
2 tbsp olive oil
1 brown or yellow onion, thinly sliced
2 garlic cloves, finely minced
1 cinnamon stick (or 1/2 tsp cinnamon powder)
400 g (14 oz) crushed tomato (1 can)
400 g (14 oz) canned chickpeas, drained
1 tbsp preserved lemon rind, finely minced
2 1/2 cups chicken stock, low sodium
Ras el Hanout Spice Blend:
1 tsp cooking salt
3/4 tsp ground cumin
3/4 tsp ground ginger
3/4 tsp black pepper
1/2 tsp allspice powder
1/4 tsp cinnamon powder
1/4 tsp coriander powder
1/8 tsp clove powder
For Serving:
Couscous, plain or with nuts and dried fruit
2 tbsp fresh coriander, roughly chopped
Optional Garnish:
1/3 cup slivered almonds, lightly toasted
Instructions
Soak dried apricots in boiling water for 30 minutes to plump, then drain.
Season both sides of chicken with salt. Heat olive oil in a large deep skillet over high heat and brown chicken, skin-side down, for 8–10 minutes until golden. Flip for 1 minute, then remove and set aside.
Pour off excess fat, leaving about 2 tbsp in the pan. Reduce heat to medium and sauté onion for 3 minutes, then add garlic and cook for 1 minute more.
Add Ras el Hanout spice blend and stir for 30 seconds until fragrant.
Add cinnamon stick, crushed tomato, chickpeas, apricots, chicken stock, and preserved lemon rind. Stir well to combine, then nestle chicken pieces on top, skin-side up.
Bring to a gentle simmer, cover, and cook for 5 minutes. Uncover and simmer for another 20 minutes until the chicken is tender and the sauce has thickened.
Let rest 5 minutes off heat. Serve over fluffy couscous, garnished with coriander and toasted almonds.
Notes
Swap apricots for dates, figs, or prunes for a different sweetness.
Use green or kalamata olives for a savoury twist.
Stir in spinach at the end for extra greens.
Remove chicken skin for a lighter version.
Perfect with couscous, rice, or flatbread to soak up the sauce.
