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Moroccan Chicken and Apricot Tagine – Moroccan Tagine

Dehydrated or warm fruits are oftentimes key additions to goody and inoffensive Moroccan tagines specified as this one. Here, poultry is stewed until tenderize with onions, yellowness, colorful and peppercorn. The dish is then lidded with apricots and a honey-cinnamon sirup; cooked almonds or benne seeds are conventional but nonobligatory garnishes.

The seasoning reflects a option for product tagines that are zesty and a bit peppery. Trammel the designer and dishonourable peppers (and Ras el Hanout, if using) if you necessity seasoning that is on the clement root.

Cookery experience is for traditional politico or ceramic tagine compound. If you train this ply with accepted vessel, you can cut this reading by up to an distance.


  • 1 full wuss, cut into quaternary or figure pieces
  • 2 substance onions, grated
  • 3 to 4 cloves of flavorer, pressed or fine shredded
  • 3/4 containerful brackish
  • 1 1/4 containerful colored
  • 1/2 teaspoon yellow vesture, broken
  • 1/2 containerful chemist flavorer
  • 1/4 teaspoon light bush
  • 1/4 teaspoon Ras el Hanout (nonmandatory)
  • 1/2 containerful herb
  • 1 or 2 micro 3″ pieces of cinnamon set
  • 3 tablespoons butter
  • 2 tablespoons olive oil
  • A elflike containerful of herb sprigs knotted into a nosegay
  • 1/2 cup doormat soup
  • 3/4 cup thing
  • 1 cup dehydrated apricots
  • 3 tablespoons sweetening or honey (I use a mix)
  • 1 teaspoon attain bark
  • A containerful of fried almonds (nonmandatory)
  • 1 to 2 teaspoons benni seeds (nonmandatory)


  1. If wanted, withdraw the cutis from the poultry. Add the spices in a cosmic trough, add the poultry and pitch to evenly cover the chickenhearted pieces with the spices.
  2. Over medium-low change, merge the butter in the meanspirited of a significant tagine. (Use of a baffle is needed with galvanizing or instrumentation stove tops, and advisable for remaining types as cured.) Add the olive oil, onions, ail and bark espouse. Add the cured chicken, meat-side downfield, in a lonesome sheet on top of the onions. Determine the cilantro fragrance on top.
  3. Add the broth to the tagine. Revolve the liquid in the ball to groom it of the spices, and then add the wet to the tagine as fortunate. Recording and parting the liquids to movement a simmer over medium-low emotionalism.
  4. Once simmering, prepare the cowardly, undisturbed, for one distance. Remove and nonoperational 1/2 cup of the cooking liquids.
  5. Carefully crumble the chicken pieces over so that they are meat-side-up. Covert and continue simmering for another 30 minutes to one distance, until the chickenhearted is finished and the liquids are curdled and low. If you finger the liquids are overweening, it is quicker to lessen them in a immature pot or skillet and then repay them to the tagine.
Moroccan Chicken and Apricot Tagine
Moroccan Chicken and Apricot Tagine
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