This Moroccan chicken apricot tagine came into my kitchen on a blustery fall evening when I craved something comforting but different from the usual roast chicken. I had a jar of preserved lemons in the fridge, a handful of dried apricots in the pantry, and a craving for warm spices that felt like a hug. The first time I simmered it low and slow, the scent of cinnamon and ginger drifted down the hallway and pulled everyone to the table long before I lifted the lid. Even now, the sound of that gentle simmer makes me smile. What makes this tagine special is the balance of savory, sweet, and briny notes in one pot. The chicken turns buttery tender, the apricots soften into jammy pockets, and the olives and preserved lemon add brightness that keeps each bite lively. The sauce is glossy, lightly thickened by onions and time, and perfect for spooning over couscous, rice, or even tucked into warm flatbread. If you have a tagine pot, this is a great excuse to use it; if not, a Dutch oven works beautifully. Either way, you get a deeply flavorful dinner with very little hands-on effort.

Ingredients

• Chicken thighs: Bone-in, skin-on thighs stay juicy through a gentle simmer and lend richness to the sauce. Look for meaty pieces of uniform size so they cook evenly.
• Dried apricots: Choose plump, soft apricots for the best texture. Turkish or California varieties both work; slice large ones in half for even distribution.
• Preserved lemon: Adds citrusy brightness and a faintly floral aroma you cannot replicate with bottled juice. Rinse lightly, use the rind, and slice thin.
• Green olives: Castelvetrano or Manzanilla provide a buttery, briny bite that balances the sweetness of apricots. Choose pitted to make serving easy.
• Onion and garlic: The backbone of the sauce, melting into sweetness and body as they cook. Slice the onion thinly so it softens quickly.
• Warm spices: Cumin, ginger, turmeric, paprika, cinnamon, and a pinch of cayenne create a layered, aromatic profile without overwhelming heat.
• Chicken broth and honey: Low-sodium broth builds a savory base while a touch of honey amplifies the apricots and rounds the edges of the spice.

Instructions

Marinate the Chicken: Toss 2 pounds chicken thighs with kosher salt, black pepper, cumin, ginger, turmeric, paprika, and cayenne. Add 1 tablespoon olive oil and rub until coated. Let stand 15 to 20 minutes while you slice the onion and prep the aromatics. This quick rest seasons the meat to the bone and helps the spices bloom later. Sear and Build Flavor: Heat 2 tablespoons olive oil in a tagine or Dutch oven over medium heat. Sear chicken, skin side down, until golden, 5 to 7 minutes. Flip and cook 2 minutes more, then transfer to a plate. Add sliced onion with a pinch of salt; cook until translucent and lightly golden, 6 to 8 minutes. Stir in garlic and a cinnamon stick for 30 seconds until fragrant. Simmer Low and Slow: Pour in 1 cup chicken broth and 1/2 cup crushed tomatoes, scraping up browned bits. Nestle chicken into the pot, then add apricots, honey, and preserved lemon. Bring to a gentle simmer, cover, and cook over low heat 40 to 45 minutes, maintaining a soft burble. The thighs should be very tender and the sauce slightly thickened. Finish and Rest: Stir in olives and simmer uncovered 5 minutes to marry flavors. Remove the cinnamon stick. Taste and adjust salt, pepper, or a squeeze of lemon if needed. Sprinkle toasted almonds, cilantro, and parsley. Let rest 5 minutes off heat so juices settle before serving.

Storage Tips

Cool leftovers to room temperature within 1 hour, then refrigerate in shallow, airtight containers for up to 4 days. The flavors improve by day two, so this is a perfect make-ahead dish. For freezing, portion into freezer-safe containers or zip-top bags, removing as much air as possible, and freeze for up to 3 months. Reheat gently on the stovetop over low heat with a splash of broth or water to loosen the sauce, or microwave in short bursts, stirring between intervals. If the sauce looks separated after thawing, a quick stir while warming will bring it back together.

Ingredient Substitutions

No preserved lemon? Use 1 teaspoon finely grated lemon zest plus 2 teaspoons fresh lemon juice for brightness. Swap dried apricots with prunes or golden raisins for similar sweetness and body. Boneless, skinless thighs work with a slightly shorter simmer, about 30 to 35 minutes; reduce broth by 1/4 cup to prevent the sauce from thinning. If you prefer heat, add a small pinch more cayenne or a minced fresno chili. For a vegetarian take, use chickpeas and extra vegetables like carrots and zucchini, simmering in vegetable broth; add 1 tablespoon olive oil to replace the richness of chicken skin.

Serving Suggestions

Serve the tagine over fluffy couscous, buttery rice, or quinoa for a gluten-free option. I like to garnish with extra herbs and a few additional sliced almonds for crunch. A crisp salad of cucumbers, tomatoes, and red onion dressed with lemon pairs beautifully, as does warm flatbread for scooping. For a dinner party, set the pot in the center of the table and let everyone spoon their own, family-style. A Moroccan-inspired dessert like sliced oranges with cinnamon and a drizzle of honey finishes the meal simply.

Cultural Background

Tagine refers both to the North African clay vessel with a conical lid and the slow-simmered dishes cooked inside it. In Morocco, tagines often balance sweet and savory elements, using dried fruits, olives, and preserved lemons alongside warm spices. The gentle steam cycling within the conical lid keeps the food moist and helps build a concentrated sauce. While traditional versions might feature lamb or fish, chicken with dried fruit is a beloved combination found in home kitchens and market stalls alike, reflecting the region’s spice trade history and resourceful, seasonal cooking.

Seasonal Adaptations

In winter, add carrots or chunks of sweet potato to make it heartier and extend cooking by 10 minutes. In spring, toss in a handful of tender peas during the last 5 minutes for a pop of color. Summer calls for juicy cherry tomatoes instead of crushed tomatoes, which will simmer down into a lighter sauce. Around the holidays, prunes and a pinch of ground cloves give it a cozy, festive twist. Adjust honey to taste depending on how sweet your dried fruit is that season.

Meal Prep Tips

Marinate the chicken a day ahead to deepen the flavor; you can even sear the chicken and soften the onions, then refrigerate and finish the simmer the next day. Portion cooked tagine into single-serve containers with rice or quinoa for grab-and-reheat lunches. Label containers with the date and contents, and aim to enjoy within 4 days if refrigerated. For the best texture after reheating, add a tablespoon of water or broth before microwaving and stir halfway through to keep the sauce silky.

When you are craving something cozy and aromatic, this tagine delivers in every way. Set the pot to a gentle simmer, let the spices perfume your kitchen, and get ready for a crowd-pleasing dinner that feels special without extra fuss.