This skillet chicken tagine with apricots is infused with Moroccan and North African flavors. You can make it without a traditional tagine pot, a deep skillet with a lid is all you need for this homey, comforting, spice-laden stew.
This recipe is inspired by Moroccan chef Baija Lafridi's version. I started there, but found I wanted a different balance of spices, a little more sweetness, floral-ness to complement the apricots, and something bright on the finish.
Tagine is a broad term for a stew, and there are endless ingredient combinations that vary from country to country and house to house. After researching the vast array of possibilities, I settled on adding some wide strips of orange zest and freshly-squeezed orange juice, along with a splash of sherry vinegar for depth and tanginess.
The result is well-balanced with warm spices that feel like a hug. And there's only one word for these apricots, and that is luscious. Rehydrating dried fruit in a broth that's laden with chicken fat and spices will change your life.
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Chicken apricot tagine ingredients
- Bone-in, skin-on chicken thighs: I prefer chicken thighs because they can stand up to the longer cooking time and still remain tender and juicy. They're great in this type of one pan braising recipe, I use them in chicken escabeche and chicken paprikash, too. You could substitute boneless, skinless thighs, but avoid skinless breasts.
- Dried apricots: I tested this recipe with both "regular" dried apricots and soft-dried apricots. I really liked the soft-dried! The texture is silkier and the flavor was more pronounced. If you can find them, I highly recommend, if not, the regular ones also tasted great!
- Ground cinnamon, ginger, turmeric, cumin, and freshly ground black pepper: I tinkered around with the balance of spices as I was testing. I didn't want so much ginger and cinnamon that your tongue was tingling too much to taste anything else. I like these ratios, but if you are a super cinnamon lover or can't get enough ginger, feel free to increase those measurements.
- Onions, garlic, chicken stock: Lots of onions and garlic will flavor the broth, bringing the savory qualities needed to balance the sweetness the apricots and spices.
- Parsley and cilantro: We'll bundle these together and plop them on top of the chicken. The aroma will infuse the broth as it cooks.
- Orange zest and juice: Tagines are often made with preserved lemon, but I didn't want the salt they add or the extra tartness. Orange zest provides a floral aroma, while the juice adds acid along with a subtle sweetness.
- Sherry vinegar or cider vinegar: This is the secret ingredient for a tangy, balanced finish to cut through the richness of the chicken thighs! If you can find sherry vinegar, it has caramel undertones that really complement the spices. If not, apple cider vinegar will do the trick.
*Ingredients with measurements are listed in the recipe card below.
How to make chicken tagine with apricots
Step 1: Marinate the chicken
In a large bowl, whisk together the spices and the olive oil. Add the chicken and toss until evenly coated. Marinate for 10-30 minutes.
Step 2: Chop the onions and garlic, prep the orange
Meanwhile, use a good chef's knife to dice the onion finely, and a microplane grater to grate the garlic (or mince it with a knife.) Use a vegetable peeler to cut 4 wide strips of zest from the orange, then juice it and set both aside.
Step 3: Brown the chicken
Place a large deep skillet that has a lid over medium-high heat. Working in two batches, place the chicken skin-side down and cook until the skin is golden brown and crisp, then flip over and cook about two minutes on the other side. Set aside on a plate to rest while you prepare the sauce.
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Step 4: Make the apricot sauce
Reduce the heat to medium, add the onions to the skillet and cook until they are soft and translucent, then add the grated garlic and stir constantly for about 1 minute until fragrant. Add the chicken stock and stir to deglaze the pan, scraping up any crispy bits on the bottom. Stir in the vinegar and add the apricots and bring to a low simmer.
Step 5: Cook the chicken
Return the chicken and resting juices to the pan. Tie the parsley and cilantro stems together in a a bundle and lay them on top of the chicken.
Cover, reduce heat to medium low and cook for about 30 minutes until the internal temperature of the chicken reaches 165°F. Serve directly from the skillet, top with more fresh cilantro or parsley if desired.
Expert tips
- You don't need a special tagine pot: A deep skillet with a lid or a Dutch oven will work just fine.
- Careful not to cut into the pith on the orange: When slicing the orange zest, don't go too deep. You don't want any of that white pith, which can be bitter. Just get the orange part of the peel for incredible flavor and aroma.
- Be sure to get the chicken crispy to render all the fat from the skin: No, the chicken won't remain crisp, what we are doing is getting all of the fat out of it first, then it can enrich the sauce, making it silky and leaving behind all that chicken-y flavor, as well as the flavor from the marinating spices.
Serving suggestions
Tagine is often served with couscous, you can substitute rice, mashed potatoes, or polenta if you'd like to keep it gluten-free. A Middle Eastern salad or vegetable dish would also be a delicious side, try this green bean salad with fresh herbs or some cumin roasted carrots.
More one pan chicken recipes
Debra's Details: Apricot chicken tagine is an easy, one pan comforting dinner!
- Comforting sauce full of warm spices.
- Dried apricots transform into luscious, pops of sweetness with amazing silky texture.
- One pan recipe.
- Gluten-free and dairy-free.
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Recipe
Skillet Chicken Tagine with Apricots
Equipment
- vegetable peeler (optional)
- microplane grater (optional)
Ingredients
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt (plus more for sauce)
- 3 tablespoons extra virgin olive oil
- 3 pounds bone-in, skin-on chicken thighs
- 1 yellow onion
- 4 cloves garlic
- 4 strips orange zest
- ¼ cup freshly squeezed orange juice
- 1½ cups low-sodium chicken stock
- 1 tablespoon sherry vinegar or apple cider vinegar
- 1 cup dried apricots
- 5 sprigs fresh cilantro (plus more for serving)
- 5 sprigs fresh parsley (plus more for serving)
Instructions
- In a large bowl, whisk together the spices and the olive oil. Add the chicken and toss until evenly coated. Marinate for 10-30 minutes. (See note.)
- Meanwhile, dice the onion finely, and use a microplane grater to grate the garlic (or mince it with a knife.) Use a vegetable peeler to cut 4 wide strips of zest from the orange, then juice it and set both aside.
- Place a large, deep skillet over medium-high heat. Add a drizzle of olive oil if you think you'll need to it keep the chicken from sticking.
- Working in two batches, place the chicken skin-side down and cook until the skin is golden brown and crisp, 5-10 minutes depending on size, then flip over and cook about two minutes on the other side. Set aside on a plate to rest while you prepare the sauce.
- Reduce the heat to medium, add the onions to the skillet and cook until they are soft and translucent, 5-8 minutes, then add the grated garlic and stir constantly for about 1 minute until fragrant. Add the chicken stock and stir to deglaze the pan, scraping up any crispy bits on the bottom. Stir in the vinegar and add the apricots and bring to a low simmer.
- Return the chicken and resting juices to the pan. Tie the parsley and cilantro stems together in a a bundle and lay them on top of the chicken. Cover, reduce heat to medium low and cook for about 30 minutes, until the internal temperature of the chicken reaches 165°F. Serve directly from the skillet, top with more fresh cilantro or parsley if desired.
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I will email this recipe to you, so you can come back to it later!
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Notes
- Marinating time can vary: 30 minutes will give you the deepest flavor and ensure the chicken has time to absorb the salt, but if you are pressed for time, 10 minutes of marinating will do.
- You don't need a special tagine pot: A deep skillet with a lid or a Dutch oven will work just fine.
- Careful not to cut into the pith on the orange: When slicing the orange zest, don't go too deep. You don't want any of that white pith, which can be bitter. Just get the orange part of the peel for incredible flavor and aroma.
- Be sure to get the chicken crispy to render all the fat from the skin: No, the chicken won't remain crisp, what we are doing is getting all of the fat out of it first, then it can enrich the sauce, making it silky and leaving behind all that chicken-y flavor, as well as the flavor from the marinating spices.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
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