This chicken tagine with apricots is the kind of dish that taught me how powerful gentle heat and time can be. I first made it after a neighbor gifted me a jar of homemade preserved lemons, and I wanted to do them justice. The first simmer perfumed the whole house with cinnamon, ginger, and saffron, and I can still remember my kids hovering by the stove, asking when dinner would be ready. The sauce turns silky and slightly glossy, clinging to the chicken in a way that makes every bite feel luxurious, even on a weeknight. What I love most is the balance: savory, warmly spiced chicken paired with sweet apricots, briny green olives, and that bright, citrusy preserved lemon. The textures play beautifully too, from tender meat that practically falls off the bone to the soft apricots and the final crunch of toasted almonds. If you have a tagine, this is a beautiful showcase for it, but a Dutch oven or heavy pot will bring you most of the way there. Either way, expect clean plates, a quiet table as everyone savors, and the kind of leftovers that are even better the next day.

Ingredients

• Chicken thighs: Bone-in, skin-on thighs deliver rich flavor and tender texture. Look for about 3 pounds total. Pat dry for better browning and deeper fond development.
• Preserved lemon: The rind adds unique brightness and light salinity. Use one preserved lemon, rinsed well; thinly slice the rind and reserve the pulp for another use.
• Dried apricots: Choose plump, soft apricots for jammy sweetness that balances warm spices. Turkish apricots are slightly milder and work beautifully here.
• Onion and garlic: A large yellow onion and a few cloves of garlic create the aromatic base. Slice the onion thinly for even softening and natural sweetness.
• Spice blend: Ground cumin, coriander, ginger, cinnamon, turmeric, and paprika bloom in oil to unlock their essential oils and fragrance.
• Chicken broth: Low-sodium broth keeps the seasoning in your control while providing body to the sauce. Stock or homemade broth both shine.
• Honey: A small spoonful rounds the edges of acidity and spice without making the dish cloying. Choose a mild, floral honey if possible.
• Green olives: Castelvetrano olives add buttery brininess and gentle bitterness that contrast the apricots. Rinse if very salty.
• Fresh herbs: Cilantro and parsley finish the dish with freshness and color. Chop just before serving for best aroma.
• Toasted almonds: Sliced almonds provide crucial crunch and a nutty finish. Toast lightly in a dry skillet until just golden.
• Carrots: Bite-size chunks bring sweetness and texture, soaking up the saffron-scented sauce as they soften.

Instructions

Brown the chicken: Pat 3 lb chicken thighs dry and season with 1 1/2 teaspoons kosher salt and 1 teaspoon black pepper. Heat 2 tablespoons olive oil in a Dutch oven over medium-high. Brown thighs skin-side down 5 to 7 minutes until deeply golden; flip and brown 2 to 3 minutes more. Transfer to a plate. Sweat aromatics and bloom spices: Add 1 large sliced onion to the pot with a pinch of salt. Cook 5 to 6 minutes, stirring, until softened and lightly golden. Stir in 4 minced garlic cloves, 2 teaspoons cumin, 1 1/2 teaspoons coriander, 1 teaspoon ginger, 3/4 teaspoon cinnamon, 1 teaspoon turmeric, and 1 teaspoon paprika; cook 60 to 90 seconds until fragrant. Deglaze and build the braise: Pour in 2 cups low-sodium chicken broth, scraping up browned bits. Stir in 1 1/2 tablespoons honey and a pinch of saffron threads if using. Add 2 medium carrots, cut into 1/2 inch chunks. Bring to a lively simmer, then reduce heat to low. Braise the chicken: Nestle the chicken (and any juices) into the pot, skin-side up. Cover and simmer gently 30 to 35 minutes, maintaining a quiet bubble. The chicken should be nearly tender and the liquid slightly reduced. Add apricots, olives, and lemon: Stir in 1 cup halved dried apricots, 1/2 cup pitted green olives, and the thinly sliced rind of 1 preserved lemon. Simmer uncovered 8 to 10 minutes until the chicken is very tender and the sauce lightly coats a spoon. Finish and serve: Taste and adjust salt. Stir in 1 tablespoon fresh lemon juice if desired, plus 1/2 cup chopped cilantro and 1/4 cup chopped parsley. Sprinkle 1/4 cup toasted sliced almonds over the top. Serve hot with couscous, rice, or warm flatbread.

Storage Tips

Cool the tagine until just warm, then portion into shallow airtight containers to speed chilling. Refrigerate up to 4 days; reheat gently over low heat with a splash of broth or water to loosen the sauce. For freezing, pack in freezer-safe containers, leaving a little headspace for expansion. It will keep 2 to 3 months with minimal flavor loss. Thaw overnight in the refrigerator, then rewarm slowly until the chicken is steaming hot and the sauce is glossy again. Avoid high heat, which can tighten the meat and mute the delicate citrus notes from the preserved lemon. If the sauce thickens too much, stir in a tablespoon or two of broth.

Ingredient Substitutions

No preserved lemon on hand? Use 2 teaspoons finely grated lemon zest plus 1 to 2 teaspoons lemon juice for brightness, though you will miss the subtle briny depth. Swap dried apricots with golden raisins or chopped dried figs at a 1:1 ratio for similar sweetness and texture. Boneless, skinless thighs also work; reduce the braise by 5 to 8 minutes. If you prefer a sweeter profile, increase honey to 2 tablespoons; for less sweetness, omit it entirely. Green olives can be replaced with kalamata for a saltier bite, but rinse well. For spice adjustments, add a pinch of cayenne or a teaspoon of harissa for gentle heat.

Serving Suggestions

Serve the tagine family-style in a wide, shallow bowl so the chicken and apricots are visible. Spoon over fluffy couscous, buttery rice, or roasted cauliflower for a lighter option. Garnish generously with fresh cilantro and parsley, and finish with toasted almonds for crunch. A simple cucumber and tomato salad with lemon and olive oil keeps the meal crisp. Warm flatbread is wonderful for scooping sauce. For a dinner party, start with olives and spiced nuts, and pour a citrusy white or a light red with soft tannins.

Cultural Background

Tagines are both the name of the dish and the conical clay vessel used to cook them, a hallmark of Moroccan kitchens. The design promotes condensation that drips back over the food, creating self-basting tenderness. Sweet-salty pairings like apricots with olives or prunes with almonds are classic in North African cooking, reflecting trade routes that brought dried fruits and spices across the region. Preserved lemons, another Moroccan staple, add complexity from fermentation and salt. While not every household makes this exact combination, the balance of warm spice, fruit, and savory meat is very much in the spirit of traditional tagines.

Seasonal Adaptations

In winter, lean into warmth by adding cubed sweet potato or butternut squash alongside the carrots. Spring invites tender green peas or fava beans stirred in at the end for a pop of color and sweetness. Summer tomatoes, peeled and chopped, can replace some broth for a lighter, fresher braise. In autumn, swap apricots for chopped dried figs and add a touch more cinnamon. For holidays, garnish with pomegranate arils for jeweled color and bright acidity that plays beautifully with herbs and almonds.

Meal Prep Tips

Season and brown the chicken up to 24 hours ahead; store the browned thighs and sautéed onion-spice base separately in the fridge. On cooking day, combine with broth and braise as written, cutting 5 minutes from the simmer time. Portion cooked tagine into individual containers with some sauce and vegetables for easy lunches. Reheat gently in a covered skillet over low heat, adding a spoonful of water if needed. Keep almonds and herbs separate until serving to maintain crunch and freshness. If packing with couscous, drizzle a bit of olive oil to keep grains fluffy.

This is the kind of dish that brings people to the table before you even call them. Let it simmer, let the aroma do the work, and enjoy every slow, comforting bite.