Moroccan · Tagines
Chicken Tagine with Apricots & Almonds
Dried apricots plump up in the simmering sauce of this sweet-savoury tagine, their tartness balancing the richness of saffron-spiced chicken, finished with a scatter of fried almonds for crunch, a dish often served for guests.
- Prep
- 20 min
- Cook
- 60 min
- Total
- 80 min
- Serves
- 4
- Level
- Medium
Ingredients
- 8 chicken thighs
- 200 g dried apricots
- 1 onion, grated
- Pinch saffron, 1 tsp ginger, 1 tsp cinnamon
- 1 tbsp honey
- 3 tbsp olive oil
- 60 g almonds, fried
- Salt
Method
- 1
Brown the chicken
Warm the oil and brown the chicken pieces lightly, then add the onion, saffron, ginger, cinnamon and salt.
- 2
Braise
Add 250 ml water, cover, and simmer over low heat for 35–40 minutes until tender.
- 3
Add apricots
Stir in the dried apricots and honey and cook uncovered for 15 more minutes until the sauce thickens and the apricots plump up.
- 4
Finish
Scatter the fried almonds over the top just before serving.
- 5
Serve
Serve with bread or couscous.
Chef's tips
- Adding the apricots partway through, not at the start, keeps them plump rather than disintegrating.
- Fry the almonds in a little butter until golden for the best finishing crunch.
Frequently asked questions
Can I use fresh apricots instead of dried?
Dried apricots are traditional and hold up better to the long braise; fresh apricots would need to be added much later and cooked only briefly.