Pin It I stumbled into making tagine on a drizzly Tuesday when I had a jar of apricots I kept forgetting to use. The smell that filled my kitchen that afternoon, cinnamon and garlic and something faintly floral, made me forget I was supposed to be cleaning out the pantry. By the time the chicken was tender and the sauce had thickened into something golden and glossy, I'd invited two neighbors over just so I wouldn't have to eat it alone. That's the kind of dish this is.
The first time I made this for my sister, she was going through a rough patch and I wanted to cook something that felt like a hug. She sat at my counter, picking at the almonds while I stirred the pot, and by the time we sat down to eat, she was telling me stories I hadn't heard in years. Food like this has a way of loosening things up, of making a regular dinner feel like an occasion.
Ingredients
- Bone-in, skin-on chicken thighs: The skin crisps up during browning and the bones add richness to the sauce, don't skip them even if boneless seems easier.
- Onion and garlic: These form the aromatic base, and chopping the onion finely helps it melt into the sauce instead of staying chunky.
- Fresh ginger: Grating it releases more flavor than chopping, and the slight heat it adds works beautifully with the sweet fruit.
- Carrot: Adds a subtle sweetness and holds its shape during the long simmer, giving you something to bite into.
- Dried apricots: They plump up as they cook and release their sweetness into the broth, creating that signature tagine flavor.
- Preserved lemon: This is optional but transformative, the rind has a unique tangy brightness that you can't replicate with fresh lemon.
- Cilantro: Fresh and grassy, it cuts through the richness right before serving.
- Cumin, coriander, cinnamon, paprika, turmeric: This spice blend is warm without being spicy, each one plays a role in building layers of flavor.
- Olive oil: Use a good one, it's the first thing that hits the pan and it carries the flavor of everything that follows.
- Chicken broth: Low-sodium lets you control the salt, especially important since the olives add plenty of their own.
- Diced tomatoes: Drained so they don't make the sauce too thin, they add acidity and body.
- Green olives: Briny and firm, they balance the sweetness and add little bursts of salt throughout.
- Slivered almonds: Toasted until golden, they add crunch and a nutty finish that makes the whole dish feel complete.
Instructions
- Prep the chicken:
- Pat the thighs completely dry with paper towels so they brown instead of steam, then season them generously with salt and pepper. Wet chicken won't crisp, and you want that golden skin.
- Brown the chicken:
- Heat the olive oil until it shimmers, then lay the thighs skin-side down without crowding the pot. Let them sizzle undisturbed for a few minutes until the skin releases easily and turns deep brown, then flip and brown the other side before setting them aside.
- Cook the vegetables:
- Lower the heat and add the onion and carrot with a pinch of salt, stirring occasionally until they soften and smell sweet. This takes about five minutes, and you want them tender but not browned.
- Bloom the spices:
- Stir in the garlic, ginger, and all the ground spices, letting them cook for just a minute until the kitchen smells warm and toasty. Don't let them burn or they'll taste bitter.
- Add the tomatoes:
- Toss in the drained tomatoes and scrape up any browned bits stuck to the bottom of the pot with your spoon. Those bits are pure flavor.
- Simmer everything together:
- Nestle the chicken back into the pot, then add the apricots, preserved lemon if using, and broth. Bring it to a gentle simmer, cover, and let it cook low and slow for 45 minutes, stirring now and then to make sure nothing sticks.
- Finish with olives:
- Uncover the pot, stir in the olives, and let it simmer for another 10 minutes so the sauce thickens and clings to the chicken. Taste it now and add more salt if needed, though the olives usually bring enough.
- Garnish and serve:
- Spoon the chicken and sauce onto a platter, scatter the cilantro and toasted almonds over the top, and bring it to the table while it's still steaming.
Pin It There's a moment when you lift the lid after 45 minutes and the steam carries that smell of cinnamon and tomato and something almost honeyed, and you know it's going to be good. I've made this on ordinary weeknights and for people I wanted to impress, and it's never let me down. It's the kind of dish that makes your kitchen feel like the best place to be.
What to Serve It With
I usually make a big bowl of fluffy couscous and let everyone spoon the chicken and sauce over it, soaking up every bit of that golden broth. Rice works just as well, or you can tear into warm flatbread and use it to scoop up the apricots and olives. One time I served it with roasted sweet potatoes on the side and it was perfect, the sweetness echoed the fruit without competing.
Making It Your Own
If you want more heat, stir in a spoonful of harissa with the tomatoes or drizzle it over the top before serving. I've also swapped the chicken for chickpeas and added chunks of butternut squash for a vegetarian version that my friend who doesn't eat meat requests all the time. You can play with the fruit too, prunes or dried figs work beautifully, just keep the same quantity.
Storage and Reheating
This keeps in the fridge for up to four days in an airtight container, and I actually think it tastes better on day two when the flavors have had time to marry. Reheat it gently on the stove with a splash of broth or water to loosen the sauce, and don't microwave it if you can help it, the chicken stays more tender with slow heat.
- Freeze it for up to three months, but leave out the olives and add them fresh when you reheat.
- If the sauce breaks after freezing, a quick stir over medium heat will bring it back together.
- Toast fresh almonds right before serving, the ones you froze with the dish will lose their crunch.
Pin It This is the kind of recipe I come back to when I want something that feels special without being fussy, when I want my house to smell like somewhere far away and comforting at the same time. I hope it becomes one of those dishes for you too.
Recipe Questions & Answers
- → What cut of chicken works best for this dish?
Bone-in, skin-on chicken thighs are ideal as they stay moist and absorb the spices well during slow cooking.
- → Can I substitute preserved lemon if unavailable?
Yes, preserving lemon adds authentic tang but can be omitted or replaced with a small amount of lemon zest for brightness.
- → How do dried apricots affect the flavor?
Dried apricots add a subtle sweetness and tender texture that balances the savory spices and briny olives.
- → What is the recommended side to serve with this dish?
Steamed couscous, fluffy rice, or warm flatbread complement the rich sauce and tender meat perfectly.
- → Is it possible to make a vegetarian version?
Yes, substitute the chicken with chickpeas and root vegetables for a similar texture and hearty flavor.
- → How do I adjust the spice level?
The recipe includes cayenne pepper optionally—reduce or omit it for milder flavor or add harissa paste for extra heat.