For the most flavorful chicken apricot tagine opt for bone-in chicken thighs with the skin on. The thigh meat will stay juicy during the low and slow cooking process, whereas other cuts can dry out during the longer cooking time. If you do want to experiment with different cuts of chicken, however, take a look at our comprehensive article on meat cuts for information.
Some chefs will choose to marinate the chicken first before cooking. This adds additional time to the recipe above, but creates even deeper notes in the end dish. Searing the chicken first is an important step not to skip. This helps to add even more flavor to the dish, and only takes a few extra minutes.
If you’re new to cooking with a tagine, it’s worth learning how to clean and season your cookware first. And if you’re using a traditional clay tagine make sure you keep the heat low on the stovetop or use a heat diffuser to prevent the tagine from cracking.
Variations: With Apricots, Lemons, or Olives
This chicken tagine recipe with apricots is an authentic way to explore Moroccan cuisine, but there are many twists you can put on this classic dish. Lemons are a natural addition to this recipe and are traditionally added to tagine recipes as preserved varieties. Deseed and cut into small wedges, then add to the tagine for the final 20 minutes of cooking. If you don’t have time to preserve your lemons, you can add a splash of freshly squeezed lemon juice before serving to brighten the flavors.
Green olives are another classic Moroccan ingredient and best added towards the end of the cooking time, as with the lemons. If you introduce the olives too early the notes of the brine can overpower the other ingredients in the dish. You can add them sliced or whole to the dish, depending on your preference.
If this recipe is a hit in your household, then there’s plenty more to discover in the world of Moroccan cuisine to find inspiration for your weekly recipes.
How to Serve and Store Chicken Tagine
In the recipe above we’ve suggested a classic serving suggestion over a bed of fluffy couscous, but you can also plate a tagine with a soft flatbread or fresh serving of rice. If you have the time to make it a day ahead, the flavors will taste even better once they’ve had more time to harmonize.
You can store a chicken tagine in the fridge in an airtight container for up to three days. Ensure it’s fully cooled down first before transferring to a container. The tagine can be easily reheated on the stovetop, over low heat. Take care to check that the chicken is fully warmed through again before eating.
