Pin it The scent of cinnamon and cumin hit me before I even opened the door. My neighbor was testing her grandmother's tagine recipe, and the whole hallway smelled like a spice market. She invited me in, handed me a fork, and I tasted something I didn't know I'd been missing. That balance of sweet apricot against salty olive, the way the chicken fell off the bone — I went home that night and ordered a tagine pot online before I even kicked off my shoes.
I made this for a dinner party once, and my friend who swore she hated olives went back for seconds. She said the apricots changed everything, made the whole dish taste like a story instead of just dinner. We ended up sitting at the table longer than usual, tearing into flatbread and talking until the candles burned down. That's what this dish does — it slows time just enough to matter.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up during browning and the bones add deep flavor to the sauce, don't skip them.
- Onion and garlic: These form the aromatic base, cook them low and slow so they sweeten instead of burn.
- Fresh ginger: Grate it fine so it melts into the sauce, the sharpness cuts through the richness beautifully.
- Dried apricots: They plump up as they simmer and release a gentle sweetness that balances the spices.
- Preserved lemon: This is the secret ingredient that makes it taste authentic, but if you can't find it, a squeeze of fresh lemon at the end works too.
- Cumin, coriander, cinnamon, paprika, turmeric: This spice blend is the soul of the dish, toast them briefly to wake up their flavor.
- Green olives: Use the good ones if you can, they add brine and texture without overpowering.
- Chicken broth: Low-sodium lets you control the salt, especially since olives and preserved lemon bring plenty.
- Slivered almonds: Toasting them until golden adds a nutty crunch that finishes each bite perfectly.
Instructions
- Season and brown the chicken:
- Pat the thighs dry so they sear instead of steam, and don't move them too soon or they'll stick. You want deep golden skin that smells almost caramelized.
- Sauté the aromatics:
- Once the chicken is out, add the onion and carrot to the same pot and let them soak up all that browned flavor. Stir occasionally until they soften and start to glisten.
- Bloom the spices:
- Toss in the garlic, ginger, and all your spices, stirring constantly for about a minute. The kitchen will smell incredible, that's how you know they're ready.
- Add tomatoes and deglaze:
- Pour in the diced tomatoes and scrape up every caramelized bit from the bottom of the pot. Those bits are pure flavor.
- Simmer the chicken:
- Nestle the chicken back in, add apricots, preserved lemon, and broth, then cover and let it bubble gently. The chicken should be so tender it almost falls apart when you lift it.
- Finish with olives:
- Stir in the olives during the last 10 minutes and leave the lid off so the sauce thickens. Taste it now and adjust the salt if needed.
- Garnish and serve:
- Scatter fresh cilantro and toasted almonds over the top just before serving. The green and gold make it look as good as it smells.
Pin it There was a cold Sunday afternoon when I made this just for myself, no occasion, no guests. I ate it curled up on the couch with a bowl of couscous, and it felt like the kind of meal that reminds you cooking for one is still worth the effort. Sometimes the best dishes aren't about impressing anyone, they're about treating yourself like company.
Serving Suggestions
I've served this over fluffy couscous, alongside saffron rice, and even with torn pieces of warm naan. The sauce is too good to waste, so make sure you have something to soak it up. A simple green salad with lemon and olive oil on the side keeps things balanced and bright.
Make It Your Own
If you want more heat, stir in a spoonful of harissa or add extra cayenne when you bloom the spices. For a vegetarian version, swap the chicken for chickpeas and cubed sweet potato, they soak up the sauce just as well. You can also toss in a handful of raisins if you want even more sweetness, though I personally think the apricots are perfect on their own.
Storage and Reheating
This keeps beautifully in the fridge for up to four days, and honestly tastes better after a night of letting the flavors marry. Reheat it gently on the stovetop with a splash of broth to loosen the sauce. I've even frozen individual portions and pulled them out on busy weeknights when I needed something that felt like a hug.
- Let it cool completely before transferring to airtight containers.
- Freeze for up to three months, thaw overnight in the fridge before reheating.
- Garnish with fresh cilantro and almonds just before serving, not before storing.
Pin it This is the kind of recipe that makes your home smell like somewhere you'd want to visit. I hope it finds a place in your rotation, the way it quietly found its way into mine.
Recipe FAQs
- → What cut of chicken is best for this dish?
Bone-in, skin-on chicken thighs work best as they remain juicy and absorb the spices well during simmering.
- → Can I substitute dried apricots with fresh fruit?
Dried apricots offer concentrated sweetness and texture; fresh apricots may result in a less pronounced flavor and softer consistency.
- → Is preserved lemon essential?
Preserved lemon adds authentic tang and depth but can be omitted if unavailable without greatly impacting the dish.
- → How should the dish be served?
It pairs excellently with steamed couscous, rice, or warm flatbread to soak up the flavorful sauce.
- → Can this dish be made vegetarian?
Yes, chickpeas and root vegetables can replace chicken for a hearty vegetarian alternative with similar spices.