Tagine with Chicken, Apricots, and Almonds (Moroccan)

A rich and flavorful stew named after the clay pot in which it is cooked, originating from North Africa. The combination of tender chicken, sweet apricots, and crunchy almonds creates a delightful harmony of flavors and textures.

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Ingredients

Meat

• 1 1/2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika (optional)
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cayenne pepper

Fruits and Vegetables

• 2 large onions, chopped
• 3 cloves garlic, minced
• 2 cups mixed dried fruits (such as apricots, prunes, and raisins)
• 1 cup sliced fresh apricots
• 1/4 cup chopped almonds
• 2 carrots, peeled and chopped

Spices and Seasonings

• 2 tablespoons ground ginger
• 1 tablespoon ground coriander
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Liquid and Acidity

• 2 cups chicken broth
• 1 cup water
• 2 tablespoons honey
• 2 tablespoons preserved lemon juice (optional)

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Tagine Sauce

Mix the following:

• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 2 tablespoons ground coriander
• 1 teaspoon ground cinnamon
• 1/4 teaspoon cayenne pepper
• Salt and black pepper to taste

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Generated time: 2026-03-10 05:04:09