Escape to Morocco with Classic Journeys, at least through your taste buds, tonight. Learn to make a mouth-watering chicken tagine with caramelized apricots, a traditional recipe enjoyed by locals and visitors alike. See how the warm spices and dried fruit complement the chicken for a delicious flavor (and incredible smell) as you cook this hearty dish. Beyond the flavor, sharing a tagine straight from the pot is a symbol of Moroccan hospitality: everyone gathers around, scooping up bites with warm bread, turning a simple dish into a communal meal.
Chicken Tagine with Caramelized Apricots
Yield: 2 servings
Prep time: 30 minutes
Cooking time: 50 minutes
Level: Easy
Ingredients
For the chicken:
- 1 lb of chicken, cut into large chunks
- 1 large onion, finely chopped
- 2 tablespoons olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground cinnamon
- ½ teaspoon ground turmeric
- A pinch of saffron threads
- 1 small bouquet of fresh parsley and cilantro, tied together with kitchen twine (about 2–3 sprigs of each)
- 1 cinnamon stick
- 1 teaspoon honey or sugar (optional, to finish)
- Water, as needed (plus ¼ cup for starting the sauce)
For the caramelized apricots:
- 10 dried apricots
- 1 teaspoon ground cinnamon
- 1 pinch ground ginger (optional but traditional)
- 2 tablespoons white sugar (or honey)
- Water (enough to cover the apricots)
Method
Prepare the chicken:
- Drizzle the olive oil in a tagine pot (or Dutch oven/large heavy pot). Add the chicken pieces, chopped onion, salt, pepper, ground cinnamon, ground turmeric, saffron threads, the parsley‑cilantro bouquet, and the cinnamon stick, plus about ¼ cup of water. Mix well to coat the chicken in the spices.
- Cover the pot and cook the chicken gently over low heat for about 15 minutes to let the flavors develop.
- Increase the heat to medium‑high, bring to a boil, then reduce to a gentle simmer, keeping the pot covered. Cook for another 45 minutes or so, until the chicken is very tender, adding a splash of water as needed so there is always enough sauce for the meat to cook in.
- Five minutes before the chicken is done, remove the parsley‑cilantro bouquet and the cinnamon stick. If you like a slightly sweeter, richer sauce, stir in 1 teaspoon of sugar or honey and let the chicken cook for another 5 minutes.
Caramelize the apricots:
Stir in the sugar and simmer over medium‑low heat for 10–15 minutes, until the liquid has reduced to a thick, glossy glaze that coats the apricots. While the chicken cooks, rinse the dried apricots and place them in a small saucepan. Add the ground cinnamon (and ground ginger, if using), then cover the apricots with water and stir. Bring to a simmer over medium heat, cover, and cook for about 10 minutes. Then lower the heat and continue cooking for another 20 minutes, until the apricots are very soft.
Serving
Spoon the caramelized apricots and their glaze over the chicken. Serve hot with crusty bread, couscous, or rice… enjoy!
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