Chicken Tagine with Chickpeas & Apricots

Brenda Washnock


This recipe is aromatic, strong in flavor and will most definitely take you to your happy place. I serve my tagine with Israeli couscous and I don't feel the need to jazz up the couscous much since this dish is so flavorful. I do add some golden raisins to the couscous but not much else. This can also be served with basmati rice. You can make your own spice blend of Ras el Hanout but I recommend ordering a 4 ounce package from Zamouri spices at they nailed it! If preserved lemons aren't available at your market Zamouri has them too.


☆☆☆☆☆ 0 votes

45 Min
2 Hr 30 Min
Stove Top


  • 6
    chicken thighs, skinless and boneless
  • 1/4 c
    all-purpose flour
  • 2 Tbsp
    ras el hanout moroccan spice blend
  • 1/3 c
    olive oil
  • 2 Tbsp
    unsalted butter
  • 6 clove
    garlic, finely chopped
  • 1/2
    red onion, sliced 1/4 inch thick
  • 2 c
    chicken broth
  • 1
    28 ounce can diced tomatoes, drained
  • 1 bunch
    flat leaf parsley, chopped - divided
  • 1 c
    dried apricots, quartered
  • 2
    preserved lemons, quartered
  • 1
    15 ounce can chickpeas, drained
  • 1/2 c
    sliced almonds

How to Make Chicken Tagine with Chickpeas & Apricots


  1. On a large plate combine flour and Ras el Hanout. Coat the chicken thighs evenly with the mixture and save what remains of the flour mixture.
  2. Place the tagine on diffuser on a burner preheat on high. Warm the oil and butter and fry the chicken thighs for about 4 minutes per side (if you're using a non clay pot or pan no heed to use a diffusor, heat to medium-high). Remove the thighs from the tagine to a plate for the next step.
  3. Add the onion to the tagine and saute for a couple of minutes. Add the garlic and saute for a minute or two. Add the chicken broth and heat to simmering. Sprinkle in the remaining flour and ras el hanout mixture and simmer for 3 or 4 minutes. Add the tomatoes, most of the parsley and stir. Return the chicken to the pan, apricots and add the quartered lemon. Place the top on the tagine, adjust the heat to about medium and let cook for an hour. (If you're cooking in a standard pot or pan with the lid propped check it every 20 minutes or so for sticking to the bottom of the pan and when you place the lid on it prop something small in there like a chop stick to release some steam - if you have a diffusor if would be beneficial at this point while it is heating)
  4. Remove the lid from the tagine, add the chickpeas and with a wooden spatula scrape along the bottom of the pan to see that it isn't sticking. If it is, move it around a bit and decrease the temperature and continue to heat for another hour. Add some water if it seems to be losing fluid fast.
  5. If time is a factor you can get by with cooking this in the tagine for an hour but the more time it cooks the more intense the flavor. (If you're using a standard pot or pan you'll have the ingredients sticking to the pan more so cook for less time) A tagine and diffusor is worth the investment for this type of cooking.
  6. Sprinkle with the remaining parsley and almonds. Serve with a simple prepare couscous or rice and Geniet (enjoy)!

Printable Recipe Card

About Chicken Tagine with Chickpeas & Apricots

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: Moroccan

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