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!

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 9^th 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.

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.

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

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.

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

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!)

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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