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Easy One-Pot Moroccan Chicken Tagine with Apricots

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A flavorful and comforting Moroccan chicken tagine cooked in one pot with warm spices and sweet apricots, perfect for busy weeknights or casual gatherings.

Ingredients

Scale
  • 4 bone-in, skin-on chicken thighs (about 2 pounds or 900g)
  • 1 cup dried apricots, chopped
  • 1 large yellow onion, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1/2 teaspoon turmeric
  • 1/4 teaspoon cayenne pepper (optional)
  • 1 (14-ounce/400g) can diced tomatoes
  • 1 cup (240ml) chicken broth
  • 2 tablespoons olive oil
  • A handful fresh cilantro or parsley, chopped
  • Juice of half a lemon
  • Salt and pepper to taste

Instructions

  1. Chop the dried apricots into bite-sized pieces. Thinly slice the onion and mince the garlic. Pat the chicken thighs dry and season both sides with salt and pepper. (About 10 minutes)
  2. Heat 2 tablespoons of olive oil in a Dutch oven over medium-high heat. Add chicken thighs skin side down and cook until skin is golden brown and crisp, about 5-7 minutes. Flip and brown the other side for 3-4 minutes. Remove chicken and set aside. (10-12 minutes)
  3. Lower heat to medium. Add sliced onions to the pot and cook until softened and lightly caramelized, about 5-6 minutes. Stir in minced garlic and cook for another 30 seconds until fragrant. (6-7 minutes)
  4. Sprinkle in cumin, cinnamon, ginger, turmeric, and cayenne pepper if using. Stir constantly for 1 minute to toast the spices and release aroma. (1 minute)
  5. Pour in canned diced tomatoes with juices and chicken broth. Scrape up browned bits from the bottom. Bring to a gentle simmer. (3-4 minutes)
  6. Nestle browned chicken thighs back into the pot, skin side up. Scatter chopped dried apricots around the chicken. Cover with lid and reduce heat to low. Simmer gently for 30-35 minutes until chicken is cooked through and tender. (30-35 minutes)
  7. Remove lid, squeeze fresh lemon juice over the top, and sprinkle chopped cilantro or parsley. Taste and adjust seasoning with salt and pepper as needed. (2-3 minutes)
  8. Serve hot with couscous, rice, or crusty bread to soak up the sauce.

Notes

Use bone-in chicken thighs for juiciness and flavor. Toast spices to unlock aroma. Adjust cayenne pepper for desired heat. If sauce is too thin, simmer uncovered to reduce; if too thick, add broth or water. Can be adapted for slow cooker by browning first then cooking on low for 4-6 hours. Garnish with toasted slivered almonds or pomegranate seeds for extra texture and color.

Nutrition

Keywords: Moroccan chicken tagine, one-pot recipe, apricots, easy dinner, bone-in chicken thighs, warm spices, quick Moroccan meal

Find it online: https://prismtaste.com/easy-one-pot-moroccan-chicken-tagine-with-apricots-recipe-for-perfect-flavor/