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    Home » Recipes » Main Dishes

    Apricot Chicken Tagine with Ginger & Mint

    September 19, 2016 • Updated: April 13, 2023 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Apricot Chicken Tagine with Ginger & Mint

    This Moroccan Chicken Tagine recipe makes an exotic, warmly spiced stew that is easy to prepare, family-friendly, and oh so delicious!

    Closeup of Chicken tagine, garnished with fresh herbs and pine nuts.

    Some years ago, Mr B and I took a French-Moroccan cooking class, where we learned to make (among other things) a delicious chicken tagine. At its core a North African stew, chicken tagine is comprised of warm spices, tender meats, fresh vegetables and herbs, and dried fruits. Over the years, our apricot chicken tagine recipe has evolved into a savory, satisfying, family favorite.

    Tagines are made for making memories. Chicken tagine is traditionally eaten communally, with diners gathered around eating by hand, using pieces of bread to scoop up meat, veggies and sauce. A family meal doesn't get much better than that! 

    Jump to:
    • What is a Tagine?
    • Chicken Tagine Ingredients
    • How to Make Moroccan Chicken Tagine
    • Substitutions
    • Equipment
    • Storage
    • Top Tip
    • FAQ
    • More Cozy Chicken Recipes
    • What to Serve with Tagine
    • Apricot Chicken Tagine with Ginger & Mint
    • Food Safety

    What is a Tagine?

    Tagine has two meanings: it is both a cooking vessel and a savory, spiced stew that is cooked in the aforementioned vessel. (In other words, you make a tagine in a tagine.)

    Tagine as a dish dates back to the 9th century, where it can be traced to countries like Morocco, Algeria, Tunisia, and North Africa. Tagine recipes vary depending region and individual family, and may include beef, lamb, chicken, or fish, along with all manner of dried fruits, nuts, fresh herbs, preserved lemons, and olives.

    Tagine cooking pots are traditionally made from clay or ceramics, and have a wide, circular base and distinctive cone-shaped lid.

    Tagines essentially work like a slow-cooker. As food cooks, condensation forms on the inside of the cone and drips back down into the stew, keeping everything moist. Tagines are known for their ability to tenderize and bring out the flavor of less desirable or tougher meats, and they slow-cook bone-in meats and stews to perfection.

    Picture of a traditional tagine pot.

    Note: You do not need a tagine to make this apricot chicken tagine recipe. Cook it in whatever cooking vessel you would typically make chicken stew (i.e., cast iron skillet, Dutch oven, etc.).

    Chicken Tagine Ingredients

    Moroccan cuisine is a fusion of flavors reflecting the region's many cultural influences. This dish, characteristic of the region, is a complex mix of savory and sweet ingredients.

    • Chicken: We like to use chicken thighs or legs, or a combination.
    • Onion: We prefer to use yellow onions for this recipe; however, any regular onion will work.
    • Carrots: Use regular carrots; the sweeter the better. Avoid using "baby carrots" - they tend to be bland.
    • Chicken broth: Use a good quality boxed or homemade chicken broth.
    • Dried apricots: Dried apricots are common in Moroccan cooking. Any dried apricots will work for this recipe.
    • Raisins: We use golden raisins because they have a more subtle flavor and lack the bitter notes of dark raisins; however, any raisin will work.
    • Pine nuts: For small quantities, buy pine nuts in the bulk section to save tons.
    • Olive oil: Use a light flavored olive oil (EVOO), or canola oil.
    • Lemon juice: You can use fresh, frozen, or bottled lemon juice for this recipe.
    • Harissa: Harissa is a North African spice blend made up of hot chili peppers and other spices, including coriander, cumin, and garlic. I’ve chosen to use the dry spice mix for this recipe, but you can substitute the spice paste if that’s what you have on hand.
    • Fresh mint: Fresh herbs bring so much to the plate. Use dried mint only if you have to.
    • Ginger: Fresh; same as the mint.
    • Garlic: Use fresh garlic.
    • Honey
    • Tomato paste
    • Ground cumin
    • Ground cinnamon
    • Ground turmeric
    • Kosher salt

    How to Make Moroccan Chicken Tagine

    If you are using a tagine pot with a ceramic base, brown the chicken in a cast-iron skillet and then transfer the browned chicken to the tagine before putting it into the oven. The ceramic pot is not made for the direct heat of the stovetop.

    If your tagine cooking pot has a steel-clad or cast-iron base, or you are making this recipe in a Dutch oven or other metal-based vessel, you can brown it on the stovetop right in your cooking vessel.

    Stovetop Prep

    Heat a small skillet over medium-low heat. Toss in the pine nuts and toast, stirring frequently, until they are golden brown and smell nutty.

    Remove from heat and set aside.

    Combine the spice rub ingredients in a medium bowl. Use your hands to rub the spice mixture all over chicken, thoroughly covering all surfaces. Use all of the spice rub.

    Heat 2 tablespoons oil in a stovetop-safe tagine, Dutch oven, or cast iron skillet over medium heat. Add chicken and cook until lightly browned on all sides; about 3-4 minutes on each side. Remove to a plate and let rest.

    Into the same cooking vessel you used for the chicken, add sliced onions, reduce heat to medium and cook, stirring occasionally, until they are tender and just beginning to brown; about 10 minutes.

    Add minced ginger and garlic and sauté for another 2 minutes. Transfer the prepared onions to a separate bowl and set aside.

    Arrange browned chicken into the bottom of tagine or other cooking vessel.

    Overhead shot of baked chicken in red tagine.

    Layer on top of the chicken (in order): carrots, chopped apricots, raisins, and prepared onion mixture.

    4-step collage showing how to assemble tagine before cooking.

    Whisk together chicken broth, honey, tomato paste, lemon juice, cumin, cinnamon, and harissa in a medium bowl. Pour this broth mixture evenly over the top of your little chicken mountain.

    Bring to a simmer, then reduce heat to low, just hot enough to keep it simmering.

    Cook & Serve

    Cover the tagine and cook:

    Oven (preferred method): Bake in 325°F (165°C) oven for 35-60 minutes; until chicken is very tender.

    Stovetop: Cover and simmer on low, checking occasionally, for 35-60 minutes; until chicken is very tender.

    Remove tagine from oven. Remove lid, fold in half of the fresh mint, and allow to cool for 15 minutes so that the mint infuses into the dish and the juices thicken a bit.

    Baked chicken in tagine.

    Season to taste. Garnish with remaining fresh mint and toasted pine nuts (optional). Serve with warm bread or couscous.

    Substitutions

    Dried apricots: You can use many kinds of dried fruit in place of the apricots: dried peaches, nectarines, or dried mango are all good options.

    Raisins: Substitute currants, or dried cranberries.

    Pine nuts: You can substitute slivered almond for the pine nuts, or even leave them out entirely if necessary.

    Equipment

    While a tagine (pot) isn't necessary for making this recipe, it is a useful luxury item for your kitchen. The unique conical shape of a tagine's lid creates a moist, hot environment. As food cooks, condensation forms on the inside of the cone and drips back down into the stew, keeping everything moist.

    Our current tagine has a ceramic base, so we can't use it for the stovetop browning or braising. It cooks up some amazing, tender stews in the oven, but if I had to do it again, I'd get a tagine with a cast iron base.

    Storage

    You can refrigerate chicken tagine in a covered, airtight container for up to 4 days.

    Top Tip

    Short on time? With one small adaptation, this dish can go from stove-top to table in under an hour! Just substitute in boneless, skinless thigh fillets and cook it for it for just 25 minutes.

    Extra time on your hands? For crushingly succulent, fall-apart tender meat, heat the oven to 300°F (149°C) and cook in covered tagine for 2 - 2½ hours. 

    FAQ

    Do you need a clay tagine dish to make chicken tagine?

    You do not need a fancy tagine dish to cook a tagine recipe! You can make this (or any tagine recipe) in whatever cooking vessel you would typically make chicken stew - a cast iron skillet, Dutch oven, or even covered casserole dish!

    Chicken tagine garnished with mint flowers, pine nuts, and fresh herbs, in the bottom of a tagine pot..

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    What to Serve with Tagine

    Serve chicken tagine as you would any chicken stew. Plain brown or white rice are standard sides for tagine, or you can raise the bar by serving it with saffron rice. We also enjoy this tagine with couscous, fresh bread or naan, eggplant, or a simple green salad.

    Moroccan Carrot Salad makes a refreshing, authentic side for this Chicken Tagine. An exotic mix of zesty citrus, sweet carrots, fresh herbs, and feta, this salad is ready to serve in just 15 minutes!)

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      Moroccan Carrot Salad with Harissa, Feta & Fresh Herbs
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    Closeup of Chicken tagine, garnished with fresh herbs and pine nuts.
    5 from 11 votes

    Apricot Chicken Tagine with Ginger & Mint

    Apricot Chicken Tagine with Ginger & Mint is an exotic, warmly-spiced Moroccan stew.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Main Course
    Cuisine: French-Moroccan
    Diet: Gluten Free, Low Lactose
    Prep Time:25 minutes minutes
    Cook Time:1 hour hour
    Total Time:1 hour hour 25 minutes minutes
    Servings: 6 servings
    Calories: 281kcal
    Author: Renee
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    Equipment

    • 1 Tagine or Dutch oven with lid
    • 1 heavy skillet
    • 1 Small Skillet

    Ingredients

    US Customary - Metric
    Spice-rub
    • 1 teaspoon kosher salt
    • 1 teaspoon harissa dry spice
    • 1 teaspoon ground cumin
    • 1 teaspoon ground turmeric
    • 1 teaspoon ground cinnamon
    Tagine
    • 6 - 8 whole chicken thighs or drumstick with skin or skinless
    • 2 tablespoons pine nuts
    • 1 tablespoon olive oil
    • 1 large onion halved and thinly sliced lengthwise
    • 1½ tablespoons grated fresh ginger
    • 2 cloves garlic minced
    • ⅔ cup dried apricots coarsely chopped
    • ¼ cup golden raisins
    • 4 medium carrots peeled and cut into ½-inch pieces
    • 1½ cups chicken broth
    • 2 tablespoons honey
    • 2 tablespoons tomato paste
    • 2 tablespoons fresh lemon juice
    • 1 teaspoons ground cumin
    • 1 teaspoon ground cinnamon
    • 1 teaspoon harissa dry spice
    • ¼ cup chopped fresh mint loosely packed

    Instructions

    • If you are using tagine that has a ceramic base, brown the chicken in a cast-iron skillet and then transfer the browned chicken to the tagine before putting it into the oven.

    Chicken Prep

    • Heat a small skillet over medium-low heat. Toss in the pine nuts and toast, stirring frequently, until they are golden brown and smell nutty.
      Remove from heat and set aside.
    • Combine spice rub ingredients in a medium bowl.
      With hands, rub mixture all over chicken, thoroughly covering all surfaces. Use all of the rub.
    • Heat 2 tablespoons oil in a stovetop-safe tagine, Dutch oven, or cast iron skillet over medium heat.
      Add chicken and cook until lightly browned on all sides; about 3-4 minutes on each side. Remove to a plate and let rest.
    • Into the same cooking vessel you used for the chicken, add sliced onions, reduce heat to medium and cook, stirring occasionally, until they are tender and just beginning to brown; about 10 minutes.
      Add minced ginger and garlic and sauté for another 2 minutes. Transfer the prepared onions to a bowl and set aside.
    • Arrange browned chicken into the bottom of tagine, then layer on top (in order): carrots, chopped apricots and raisins, and prepared onions.
    • Whisk together chicken broth, honey, tomato paste, lemon juice, cumin, cinnamon, and harissa in a medium bowl.
      Pour broth mixture evenly over the top of your little chicken mountain.
      Bring to a simmer, then reduce heat to low, just hot enough to keep it simmering.

    Cook & Serve

    • Cover the tagine and cook:
      Oven (preferred method): Bake in 325°F | 165°C oven for 35-60 minutes; until chicken is very tender.
      Stovetop: Cover and simmer on low, checking occasionally, for 35-60 minutes; until chicken is very tender.
    • Remove tagine from oven.
      Remove lid, fold in half of the fresh mint, and allow to cool for 15 minutes so that the mint infuses into the dish and the juices thicken a bit.
      Season to taste. Garnish with remaining fresh mint and toasted pine nuts (optional). Serve with warm bread or couscous.

    Notes

    Short on time? With one small adaptation, this dish can go from stove-top to table in under an hour! Just substitute in boneless, skinless thigh fillets and cook it for it for just 25 minutes.
    Extra time on your hands? For crushingly melty-delicious, fall-apart tender meat, heat the oven to 300° F and cook in covered tagine for 2 - 2 ½ hours. 

    Nutrition

    Serving: 1serving | Calories: 281kcal | Carbohydrates: 30g | Protein: 16g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 779mg | Potassium: 698mg | Fiber: 4g | Sugar: 21g | Vitamin A: 7510IU | Vitamin C: 12mg | Calcium: 61mg | Iron: 2mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

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    Food Safety

    • Cook to a minimum temperature of 165 °F (74 °C).
    • Do not use the same utensils on cooked food that previously touched raw meat.
    • Always wash hands after touching raw meat.
    • Don't leave food sitting out at room temperature for extended periods.
    • Never leave cooking food unattended.
    • Use oils with high smoking point to avoid harmful compounds.
    • Always have good ventilation when using a gas stove.
    • Store food in suitable, covered containers.
    • To refrigerate, cool tagine to 70°F within two hours, and then down to 41°F (fridge temp) or below within the next four hours.

    See more guidelines at USDA.gov.

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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    1. Nikki says

      April 13, 2023 at 2:20 pm

      5 stars
      Loving all the flavors and textures in this chicken tagine. It's a meal that brings the whole family together.

      Reply
    2. Angela says

      April 13, 2023 at 2:02 pm

      5 stars
      Oh my goodness, this is incredible! And the most amazing combination of flavors and spices. My new favorite chicken recipe!

      Reply
    3. Beth says

      April 13, 2023 at 1:55 pm

      5 stars
      I loved learning about this recipe and your pro tip to make this recipe quicker is just what my busy weekdays need!

      Reply
    4. Carrie Robinson says

      April 13, 2023 at 1:32 pm

      5 stars
      This dish sounds so flavorful! And it looks delicious. 🙂 Definitely adding this to my weekly dinner plan soon.

      Reply
    5. Justine says

      April 13, 2023 at 1:26 pm

      5 stars
      We made this for the first time the other night, and oh my gosh - what a hit! So much flavor, the chicken was juicy - absolutely delicious.

      Reply
    6. Laura says

      July 20, 2021 at 11:21 am

      I love this recipe and have made it several times! Just wondering--Have you ever substituted lamb for chicken? I think it would be an easy swap but not sure how long to cook it.

      Reply
      • Renée says

        July 21, 2021 at 10:49 am

        Thank you, Laura! I'm so glad you like it - it one of my all-time favorite stews. I've never tried to make it with lamb, but I imagine the cooking times would be similar, with the lamb perhaps taking a little less time. Chicken should be cooked to at least 165°F [75°C], while lamb only needs to be 145°F [65°C] to be done. (Note: Ground lamb needs to be 160°F [70°C].) If you do make it with lamb, please come back and let us know how it turned out!

        Reply
    7. Stephanie says

      May 24, 2021 at 2:31 pm

      5 stars
      This was soooo incredibly delicious! I did the boneless skinless chicken thigh route, but I still had to cook it in the oven for the whole hour because the carrots weren't cooked yet (thankfully chicken thighs are very forgiving). =0) It was phenomenal!!! I will definitely be making this again and again. Thank you!

      Reply
      • Renée says

        May 24, 2021 at 2:51 pm

        Thanks so much for the great feedback, Stephanie! I'm so glad the chicken thighs worked for you!

        Reply
    « Older Comments

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