This Moroccan Chicken Tagine recipe makes an exotic, warmly spiced stew that is easy to prepare, family-friendly, and oh so delicious!
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What's the Story on this Tagine Recipe?
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!
What is a Tagine?
The word 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.
A tagine essentially works 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.
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
Pine Nuts: Start by warming a small skillet over medium-low heat. Toss in the pine nuts and give them a stir every so often until they turn a nice golden brown and start to smell toasty and nutty. Once they're ready, take them off the heat and set them aside.
Spice Rub: Next, mix up the spice rub in a medium bowl. Then, using your hands, rub the mixture all over the chicken—make sure every bit is well coated. Go ahead and use all of it!
- Browning the chicken using a tagine with a ceramic base: 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.
- Browning the chicken using a vessel with a steel or cast-iron base: 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.
Heat 2 tablespoons of oil in your tagine, Dutch oven, or cast iron skillet over medium-high heat. Add the chicken and cook it until it’s nicely browned on all sides—about 3 to 4 minutes per side. Once it looks golden on all sides, take the chicken out and let it rest on a plate.
In the same pan (no need to clean it—those flavors are gold!), toss in the sliced onions. Turn the heat down to medium-low and cook them, stirring now and then, until they're soft and just starting to brown—this should take about 8-10 minutes.
Add in the minced ginger and garlic, and sauté everything together for another couple of minutes. Once it's fragrant, scoop the onions into a bowl and set them aside.
Finally, arrange the browned chicken pieces back into the bottom of your cooking vessel.
Layer on top of the chicken (in order): carrots, chopped apricots, raisins, and prepared onion mixture.
In a medium bowl, whisk together the chicken broth, honey, tomato paste, lemon juice, cumin, cinnamon, and harissa. Once it’s all smooth and blended, pour the mixture evenly over top of your little chicken mountain.
Bring everything to a gentle simmer, then lower the heat so it just barely bubbles.
Now it’s time to cover the tagine and let the magic happen. You’ve got two options here:
- Oven (the go-to method): Pop it into a preheated 325°F (165°C) oven and let it bake for 35 to 60 minutes, until the chicken is super tender and full of flavor.
- Stovetop: If you're cooking on the stove, just cover and simmer on low. Check in occasionally, and let it go for about 35 to 60 minutes—same deal, you're looking for fall-apart tenderness.
Once it’s done, take the tagine out of the oven (or off the stove), remove the lid, and gently fold in about half of your fresh mint. Let it rest for 15 minutes so the mint has time to work its magic and infuse the whole dish with its fresh, herby goodness.
Season to taste. Garnish with remaining fresh mint and toasted pine nuts. 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
Refrigerator: Transfer the chicken and sauce into an airtight container and refrigerate. Chicken tagine will keep well in the fridge for up to 4 days. The flavors actually deepen over time, so leftovers can be even more delicious!
Freezer: Chicken tagine freezes well, too! Portion the tagine into freezer-safe containers or heavy-duty freezer bags. Label with the date and freeze for up to 3 months. For best texture, avoid freezing any garnishes (like fresh mint or nuts)—just add those fresh when you reheat.
Reheating: Warm it gently on the stovetop over low heat, stirring occasionally, until heated through. You can also microwave it in a covered dish—just do it in short bursts, stirring in between, so it heats evenly. Add a splash of broth or water if it seems too thick.
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.
More Cozy Chicken Recipes
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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Apricot Chicken Tagine with Ginger & Mint
Equipment
- 1 Tagine or Dutch oven with lid
- 1 heavy skillet
Ingredients
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
Nutrition
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.
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Lorna Nichols says
A lovely tasty recipe, definitely shall be making again. Served it with couscous, delicious. Thank you for recipe.
Renée B. says
Thank you so much for the lovely feedback! I’m so glad you enjoyed it. Couscous is one of our favorite ways to serve it, too. Happy cooking!
Debi says
Do I need to adjust ingredients using chicken (large) breasts?
Renée B. says
If they are large chicken breasts, I would cut them in half and then proceed as directed. If you choose to keep them whole, you may need to increase the cooking time. It's important to keep in mind that chicken breasts and thighs have different fat content and texture, and this can affect the overall flavor of the dish. Be sure to use an instant read thermometer to ensure they are fully cooked at the center.
Mark W. says
I'll try this soon. I have a clay tagine with a glazed interior base and I've had good luck braising on the stovetop with a heat diffuser (actually I bought a heat diffuser and didn't like it so I now use a cast iron round griddle to diffuse the heat with the tagine on top). I wouldn't try to sear or deeply brown meat in it but braising isn't a problem. I do set the tagine on the griddle while cold, before I turn on the flame. This looks good!
Renée B. says
I've never considered using a cast iron griddle as a heat diffuser. What a great kitchen hack - thanks for sharing!
Nikki says
Loving all the flavors and textures in this chicken tagine. It's a meal that brings the whole family together.
Angela says
Oh my goodness, this is incredible! And the most amazing combination of flavors and spices. My new favorite chicken recipe!
Beth says
I loved learning about this recipe and your pro tip to make this recipe quicker is just what my busy weekdays need!
Carrie Robinson says
This dish sounds so flavorful! And it looks delicious. 🙂 Definitely adding this to my weekly dinner plan soon.
Justine says
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.
Laura says
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.
Renée says
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!
Stephanie says
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!
Renée says
Thanks so much for the great feedback, Stephanie! I'm so glad the chicken thighs worked for you!
Jessie Henderson-McBean says
YUM! I made this for dinner last night, and it was delicious!! I served it with a side of roasted cauliflower and it was perfect 🙂 What I love the most about this recipe is that it is completely different from my normal weekly rotation, and was so warm and comforting!!
Renée says
Thanks for coming back around and commenting, Jessie. It's unique flavor profile is one of the reasons we love it, too! It's such a nice change from the everyday, yet still so easy to make.
Stephanie says
Agreed! =0)
Noelle says
What a unique combination of flavors! I love this dish, really flavorful and good all year round in my opinion
Diana Reis says
The Sauce sounds incredible. I know you said I can cook this in something I already own, but I feel inspired to get a tagine to try this.
Renée ♥ says
Got for it! A tagine is a lot of fun to work with!
Paula Montenegro says
This is a gorgeous recipe! I love everything about moroccan food, everything! Tagine is no exception and I´m just dying to try this one! Thanks for the inspiration!
Renée ♥ says
Thanks for the kind words, Paula. If you make it, be sure to drop back in and let us know how it turned out!
Sara Welch says
What a savory dish for dinner! I know what I will be having for dinner tonight! Yum!
Annissa says
These look deliciously mouthwatering! Great chicken recipe!
Renée ♥ says
Thank you! It's delicious!
ARIN says
what a delicious recipe for those chilly nights! totally going to make this for my hubby -- we are always looking to try new recipes at home!
katrina says
oh my goodness, this looks amazing. i have never tried it, but will have to save this and show my husband (he cooks more). awesome job!
Gillian says
Yum! This stew sounds perfect for chilly fall dinners! I love trying exotic foods that I've never had before and this looks delicious!
Stephanie Clark says
This looks so delicious! I am definitely pinning this for a Fall or Winter meal! It sounds like a good around the table warm family meal !
Paula says
Wow! This recipe looks like it tastes and smells so good! I like the idea of adding mint; it always sees like it brings out other flavors in the nicest way.
Whitney S says
I don't think that I've ever had Moroccan food before. This looks really interesting, but definitely I would like to try it!
Terryn says
Wow! This looks amazing! I never would have thought of putting ginger and mint together, what an interesting combo. I think I may have to try this one, thanks!
jill conyers says
The apricot flavor makes this a wonderful dish that is a little different from other chicken recipes.
Renée ♥ says
Thanks, Jill. The apricots almost melt away, leaving a thick sauce that is slightly sweet, but not overly so.
Brittany says
Yum. This sounds like an Indian dish. My husband is East Indian and we make Indian food multiple times throughout the week. I'll definitely give this one a try!
Renée ♥ says
You're right! I cook a lot of Indian food as well, and there are many similarities between the two cuisines.
CourtneyLynne says
Omg can we say yum?!?! I'm always Loki g for new chicken recipes!!! Must give this a try!
Rachel says
This looks delicious! Thank you for the recipe. It is definitely something I would like to try.
Renée ♥ says
Thanks, Rachel!
Kori says
The flavor combinations in this dish sound absolutely wonderful! I'm not so certain if I can approve this by the whole family so I'll probably have to modify it for just one if I ever make it.
Renée ♥ says
With six kids, I've learned to make a point to honor eating styles (i.e., vegetarian, vegan,etc.) but I don't even try to make everyone happy anymore. Instead, I cook a them a good meal and they either eat what I serve or make themselves a PBJ. No personal chef service, period. After doing that for years, I can tell you, they eventually come around. 😉
Chelsea says
This looks so amazing, especially for a fall day. I love a good savory bowl of whatever! It reminds me of the stews my dad makes
Kim says
I pinned this and can't wait to make it! It looks so robust and full of flavor. Perfect for Fall.
Renée ♥ says
Thank you, Kim!
Sheri says
The first time I had a Tangine was in Marrakesh and it was so delicious and spicy. The best one I have ever tasted was in Tangier - so deliscious! Yours looks amazing. Turned out so well
Renée ♥ says
Thanks you, Sheri. Sounds like you've had some real adventures!
tp keane says
This looks so sweet and yummy. I've got to try this for the family, I'm sure they'll lvoe it
tp keane says
uummm this just sounds so sweet and delicious. I've got to try this for the family, I'm sure they'll love it.
MyTeenGuide says
This chicken dish is bursting with flavor. Ginger and mint is a great combination, add apricot and I'm sure this is sooo good. I can't wait to try your recipe.
Cynthia @craftoflaughter says
I have always wanted to take a cooking class and if this is what can result, I am so looking for one! This looks incredible!
Taylor Mobley says
Looks great! The pictures make the food look totally mouthwatering! I will definitely be pinning this to come back to later
Amanda Love says
This is why I love cooking with chicken! They're quick to absorb flavor. This dish is a must try for me, I love experimenting with different cuisines, it's fun and it allows me to teach the kids to enjoy eating. Thanks for the recipe!
Renée ♥ says
The Moroccan flavor/spice profile is a lot of fun to experiment with!
Rachel Langer says
Wow this sounds great! It also fits in with my strict diet. I will have to make this next week!
Terri says
Wow! This looks totally amazing and delicious. I love using fresh mint in my cooking. It doesn't taste like chewing gum. it adds a brightness and freshness to the dish.
karen says
Yes - this is what comfort food is all about! I love chicken dishes and this one seems like one that would be perfect in the fall and winter! I cant wait to try this out!
Logan says
Yum! This looks delicious! My favorite thing about Fall is that I immediately want to cook so many things and try new recipes! I'll have to add this to my list!
Lindsey says
This is the kind of chicken we have been buying - going green tastes better to me.
Renée ♥ says
I totally agree, Lindsey!
Debra says
I love the dried apricots and would never had thought to have put them in a dish like this! YUMMY! Thanks for sharing.
Renée ♥ says
I love them too. In this dish, not only do they add a lot of flavor, but they act as a thickener for the sauce as well.
Rebecca says
There isn't anything about this dish I don't like. It sounds so yummy. Plus it's perfect for cooler weather.
Vicky says
Such great flavors! With Fall and winter coming up this seems like a dish that will warm the belly. Will have to try this!
robin masshole mommy says
I am going to share this with my mom. She makes an apricot chicken and I think she would really like the twist you put on it.
Renée ♥ says
Thank you, Robin! I'd love to know what she thinks of it!
Amanda Rinehart says
WHAT?! This looks amazing! Im kind of a terrible cook, but I will HAVE to try this sometime!
Renée ♥ says
It is *so* much easier to make than it looks - you really should give it a go! Thanks for stopping by!!
Elizabet Ann says
This looks so yummy!! Thank you so much for sharing this recipe. Definitely saved it to my pinterest recipe board.
Renée ♥ says
Thank you, Elizabeth!
Beth says
This looks delicious! I like the idea of non-fattening comfort food! I'll have to see if I can find the ingredients and try to make this for my family.
Erin @ Platings and Pairings says
I love the flavors going on in this dish Renée! It sounds absolutely amazing and a total comfort food for Fall which is (unfortunately) just around the corner.
Renée ♥ says
Thanks, Erin! I have to admit, I really love what fall brings to the table (pun intended) - the colors, the flavors, the smells - the whole vibe of it.
Mama Harris says
Wow! I really love all of the flavors and colors going on with this dish. It looks tasty and hearty without being too heavy, what a great combo!
Renée ♥ says
Thank you! It actually has great balance: it requires very little oil, plus the mint and lemon bring a real freshness to the dish.
Platter Talk says
Next time you go abroad, could you let me know so I can tag along? What a great time you must have had learning to cook authentic Moroccan food. The tagine looks very inviting.
Renée ♥ says
Sadly, I didn't learn how to make tagine on the road (this time). I did, however, take an amazing cooking class at Sur La Table! {You can read about it here.}
Holly says
I love all these flavors! This dish looks like some delicious hearty fall comfort food - YUM!
Renée ♥ says
Thank you for stopping by, Holly. 🙂
Vicky @ Avocado Pesto says
Love love love everything about this dish! That cooking class that you took sounds great! I spent 2 weeks in Morocco this past summer and ate tagine pretty much everyday and took a cooking class at a local women's center there that is focused on teaching cooking skills to underprivileged women and we learned how to make a lamb tagine!
Renée ♥ says
Two weeks in Morocco! That cooking class must have been such a great experience. I'd love to read more about it - did you write a post? If so, please feel free to drop a link here or on the cooking class post.
Matt @ Plating Pixels says
Yum! I recently did apricot chicken and love the sweet and savory combo!
Renée ♥ says
Thanks, Matt! I really like the dried apricots in this. They create a much thicker, more flavorful sauce than fresh ones do.