About This Dish
A fragrant, golden tagine that balances the sweetness of dried apricots with aromatic spices. Popular in Marrakech's home kitchens and upscale restaurants alike, this dish uses the classic Moroccan technique of combining fruit and poultry. Chicken thighs are braised with onions, saffron, and cinnamon until tender, then crowned with plump apricots that have absorbed the spiced cooking juices. A final scattering of toasted almonds adds crunch. The dish represents the lighter, more accessible side of Moroccan sweet-and-savory cooking compared to the richer lamb versions.
Ingredients
- 8 pieces Chicken thighs, bone-in
- 200 g Dried apricots
- 2 large Onions, sliced
- 60 g Toasted almonds
- 2 tbsp Honey
- 1 tsp Ground cinnamon
- 1/4 tsp Saffron threads
- 1 tsp Ground ginger
- 2 tbsp Olive oil
- 1 tbsp Butter
- 2 tbsp Fresh cilantro
- to taste Salt and pepper
- 3/4 cup Water
Instructions
- 1
Season chicken with salt, pepper, ginger, saffron, and cinnamon.
- 2
Heat olive oil and butter. Brown chicken on both sides and remove.
- 3
Cook sliced onions until soft and golden, about 10 minutes.
- 4
Return chicken, add water, cover, and simmer for 40 minutes.
- 5
Add dried apricots and honey. Cook uncovered for 15 minutes until sauce reduces.
- 6
Top with toasted almonds and cilantro. Serve with couscous.
Tips & Tricks
- Turkish or Californian dried apricots both work — choose unsulfured for the best flavor.
- Soak apricots in warm water for 15 minutes if they are very dry.
- Bone-in thighs stay much juicier than boneless during braising.