Save to Pinterest I stumbled into this recipe on a cold Tuesday after finding a jar of dusty apricots in the back of my pantry. I'd been craving something warm and unfamiliar, something that would fill the kitchen with a scent I couldn't quite name yet. The spices bloomed in the pot like a small miracle, cinnamon and cumin weaving together until my neighbor knocked to ask what I was cooking. That night, I learned that some dishes don't just feed you—they transport you somewhere you've never been.
The first time I made this for friends, I panicked halfway through because I'd forgotten the preserved lemon. I sliced a regular lemon thin and tossed it in anyway, and no one knew the difference. We ate on the floor with couscous piled high, tearing flatbread and laughing over something I can't remember now. What I do remember is the quiet that fell when everyone took their first bite, the kind of silence that means you've done something right.
Ingredients
- Bone-in, skin-on chicken thighs: The bone keeps the meat tender and the skin crisps beautifully when you brown it, adding a depth you won't get from breasts.
- Onion and carrot: These form the sweet, earthy base that soaks up all the spice and mellows as it simmers, turning soft and almost jammy.
- Garlic and ginger: Fresh is essential here; the sharpness of garlic and the warmth of ginger wake up everything else in the pot.
- Cumin, coriander, cinnamon, paprika, turmeric: This blend is the soul of the dish, each spice playing its part without shouting over the others.
- Dried apricots: They plump up as they cook, releasing sweetness that cuts through the richness of the chicken and balances the salt from the olives.
- Preserved lemon: If you can find it, the tangy rind adds an authentic brightness that's hard to replicate, but the dish still shines without it.
- Green olives: Their briny bite is crucial; don't skip them or the flavor will tilt too sweet.
- Chicken broth and diced tomatoes: These create the saucy foundation that everything simmers in, turning into a thick, spoonable glaze by the end.
- Toasted almonds and cilantro: The almonds add crunch and nuttiness, while cilantro brings a fresh, herbal finish that lifts every bite.
Instructions
- Season and brown the chicken:
- Pat the thighs dry so the skin crisps up, then season them generously with salt and pepper. Heat the olive oil until it shimmers, then lay the chicken in skin-side down and let it sizzle undisturbed for a few minutes until golden and releasing easily from the pan.
- Build the aromatic base:
- After removing the chicken, add the onion and carrot to the same pot with a pinch of salt, scraping up the browned bits. Let them soften and sweeten for about five minutes, then stir in the garlic, ginger, and all the spices, cooking just until the kitchen smells like a dream.
- Add tomatoes and simmer:
- Toss in the diced tomatoes and let them cook down for a couple of minutes, melding with the spices. Nestle the chicken back in, add the apricots, preserved lemon, and broth, then bring it to a gentle simmer before covering.
- Slow cook until tender:
- Let the pot bubble quietly on low heat for forty-five minutes, stirring now and then. The chicken will become fall-apart tender and the sauce will thicken into something rich and glossy.
- Finish with olives and garnish:
- Stir in the olives and simmer uncovered for ten more minutes to let the flavors marry and the sauce reduce. Taste and adjust the salt, then serve hot with a scatter of cilantro and toasted almonds on top.
Save to Pinterest I once reheated leftovers the next day and swore they tasted even better, the spices deepened and the apricots almost melted into the sauce. My partner ate it standing at the counter straight from the pot, and I didn't stop him because I understood. Some dishes grow into themselves overnight, becoming something you crave in a way that feels almost unreasonable.
Serving Suggestions
I like to pile this over a mound of fluffy couscous, letting the sauce soak into every grain. Warm flatbread on the side is perfect for mopping up what's left in the bowl, and sometimes I'll add a simple cucumber salad to cut through the richness. Rice works too if that's what you have, or even roasted cauliflower if you want to keep it light.
Swaps and Variations
If you can't find preserved lemon, a few strips of fresh lemon zest stirred in at the end will give you some of that brightness. For a vegetarian version, swap the chicken for chickpeas and cubed sweet potato, adding them at the same time you'd return the chicken to the pot. A spoonful of harissa stirred into your bowl brings a smoky heat that some nights feels exactly right.
Storage and Reheating
This keeps beautifully in the fridge for up to four days, the flavors only getting better as they sit. I reheat it gently on the stovetop with a splash of broth to loosen the sauce, though the microwave works in a pinch. It also freezes well for up to three months, just thaw it overnight in the fridge before warming it through.
- Store in an airtight container and keep the garnishes separate so they stay fresh and crunchy.
- If freezing, leave out the olives and add them fresh when you reheat, they can get a little mushy otherwise.
- Don't be afraid to add a squeeze of lemon or a handful of fresh herbs when you reheat to wake everything back up.
Save to Pinterest Every time I make this, I'm reminded that cooking doesn't have to be complicated to feel like magic. It just needs good spices, a little patience, and the willingness to let something simmer until it becomes more than the sum of its parts.
Frequently Asked Questions
- → What is the best cut of chicken for a tagine?
Bone-in, skin-on chicken thighs work best as they stay moist and tender during slow simmering.
- → Can I substitute apricots with another dried fruit?
Dried apricots provide a natural sweetness and texture, but dried peaches or figs can be used as alternatives.
- → How do the spices affect the flavor profile?
Spices like cumin, coriander, cinnamon, and paprika create a warm, aromatic base balancing sweet and savory notes.
- → Is preserved lemon necessary?
Preserved lemon adds a unique tang and depth, but it can be omitted or replaced with fresh lemon zest if unavailable.
- → What sides complement this dish best?
Steamed couscous, fluffy rice, or warm flatbreads help soak up the flavorful sauce and pair well with the rich tagine.
- → Can I make this dish vegetarian?
Yes, substitute the chicken with chickpeas and root vegetables for a hearty, plant-based version.