A tagine cooking pot is both the conical-lidded earthenware vessel and the name of the slow-cooked North African dishes prepared in it. This chicken tagine pairs tender chicken with apricots, olives, warm spices, and a gently reduced sauce; a heavy Dutch oven works well if you do not own a tagine pot.
Ingredients
- 2 lb (900 g) bone-in, skin-on chicken thighs, about 4 pieces
- 1 tsp (5 g) fine salt
- ½ tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 1 large yellow onion, thinly sliced, about 10 oz (280 g)
- 3 garlic cloves, finely chopped, about 1 tbsp (15 g)
- 1 tsp (2 g) ground cumin
- 1 tsp (2 g) ground ginger
- 1 tsp (2 g) ground paprika
- ½ tsp (1 g) ground cinnamon
- ¼ tsp (0.5 g) ground turmeric
- 1 cup (240 ml) low-sodium chicken broth or water
- 1 cup (150 g) dried apricots, halved if large
- ½ cup (70 g) pitted green olives
- 1 tbsp (15 ml) lemon juice
- 2 tbsp (8 g) chopped fresh cilantro
- 2 tbsp (8 g) chopped fresh flat-leaf parsley
Instructions
- Prepare the pot and chicken. Pat the chicken dry and season it all over with the salt and pepper. If your tagine is unglazed, soak its base in water only if the maker specifically instructs you to; pot care differs by material. For a new or fragile pot, follow its manufacturer’s heat and stovetop directions. A heat diffuser is useful on many gas or electric burners. Do not place a cold earthenware tagine over high heat or set a hot pot on a cold, wet surface.
- Brown the chicken. Set the tagine base or a heavy Dutch oven over medium heat and add the olive oil. Working in batches if needed, place the chicken skin-side down and cook for 6–8 minutes, until the skin is golden. Turn and cook for 2 minutes, then transfer to a plate. The chicken will finish cooking later.
- Soften the onion and bloom the spices. Add the sliced onion to the pot and cook for 6–8 minutes, stirring now and then, until softened. If the pot is dry, add a tablespoon of water rather than extra oil. Stir in the garlic, cumin, ginger, paprika, cinnamon, and turmeric; cook for 30 seconds, just until fragrant.
- Simmer gently. Pour in the broth and scrape up browned bits. Add the apricots, then return the chicken skin-side up along with any juices on the plate. Bring the liquid to a gentle simmer. Cover with the tagine lid or a snug Dutch oven lid, reduce heat to low, and cook for 40 minutes. Keep the liquid at a quiet simmer, not a vigorous boil; check that it has not dried out and add a splash of water if necessary.
- Add olives and finish cooking. Scatter the olives around the chicken, cover again, and cook for 10–15 minutes, until the chicken is tender. Check the thickest part of each thigh with a food thermometer, avoiding the bone: poultry must reach 165°F (74°C), the USDA FSIS safe minimum internal temperature. If needed, continue cooking and check again.
- Balance the sauce and serve. Stir in the lemon juice. Taste the sauce and adjust salt or pepper if needed; olives can be salty, so add salt carefully. Sprinkle with cilantro and parsley and bring the pot to the table while hot.
Tips
- Use gentle heat: Traditional tagines are often made from clay or ceramic, and sudden temperature changes can crack some pots. Check the maker’s instructions, use a diffuser when appropriate, and avoid high heat. A Dutch oven is a dependable alternative.
- Choose your chicken: Bone-in thighs stay succulent during the simmer. Boneless thighs work too, but can cook faster; start checking their temperature after about 30 minutes of covered simmering.
- Adjust the dried fruit: Dried prunes or dates can replace apricots in equal weight. They make the sauce darker and sweeter, so add lemon juice gradually to keep the flavors balanced.
- Do not rush the sauce: Keep it at a gentle simmer and leave the lid on for most of the cooking. If the finished sauce is thinner than you like, remove the cooked chicken and simmer the sauce uncovered for a few minutes.
Serving Suggestions
Spoon the chicken, fruit, and sauce over 2 cups (350 g) cooked couscous, or serve with flatbread to catch the juices. Plain rice or tender-crisp vegetables are also good accompaniments. A crisp salad with cucumber, tomato, and lemon helps offset the rich, sweet-savory sauce. Set out extra lemon wedges and chopped herbs for anyone who wants a brighter finish.
Variations
For a more traditional pantry touch, add 1 tbsp (15 g) preserved lemon, rinsed and finely chopped, with the olives; it brings a salty, citrusy flavor, so reduce the added salt. Preserved lemon can be hard to find, and fresh lemon juice is a practical substitute, though it tastes brighter and less complex. For a vegetarian version, replace the chicken with 1 lb (450 g) cubed firm tofu and 1 can (15 oz/425 g) drained chickpeas, and use vegetable broth. Brown the tofu, simmer the chickpeas and sauce for 25–30 minutes, then add the tofu for the final 10 minutes. For a milder dish, reduce the black pepper; for gentle heat, add ¼ tsp (0.5 g) cayenne with the spices.
Storage and Reheating
Transfer leftovers to shallow, covered containers and refrigerate within 2 hours of cooking. Keep them refrigerated for 3–4 days, or freeze for up to 3 months for best quality. Thaw frozen portions overnight in the refrigerator. Reheat on the stovetop over low heat with a splash of water or broth, stirring the sauce and turning the chicken occasionally, until every portion reaches 165°F (74°C). You can also microwave covered portions, stirring or rotating partway through, and checking the temperature in several places.
Frequently Asked Questions
Do I need a tagine cooking pot to make this?
No. A heavy Dutch oven or other lidded, oven- and stovetop-safe pot can produce a similar gently braised result. The tagine’s broad base and cone-shaped lid help circulate steam, but the lid is not essential to the flavor.
Can a ceramic tagine go directly on a gas or electric burner?
It depends on how the tagine was made. Some are designed for stovetop cooking, while decorative or oven-only pieces may crack. Check the manufacturer’s directions before heating; use a diffuser if recommended, and warm the pot gradually.
Can I make this recipe with chicken breast?
Yes, but breast meat is leaner and can dry out during a long braise. Use thick pieces and begin checking for 165°F (74°C) after about 20–25 minutes of covered simmering; remove pieces as soon as they reach that temperature and keep them warm while the sauce finishes.
What can I use instead of dried apricots?
Use dried prunes or dates in the same quantity, or use dried figs if you prefer a less familiar variation. All are sweeter than fresh fruit and will soften in the sauce; add lemon gradually so the finished dish does not taste overly sweet.
Can I prepare the tagine ahead?
Yes. Cook it fully, cool and refrigerate it within 2 hours, then reheat it gently until the chicken reaches 165°F (74°C). The sauce may thicken as it chills, so add a little broth or water while reheating.
Is the chicken supposed to be browned before simmering?
Yes. Browning the skin adds savory flavor and gives the sauce more depth. It does not cook the chicken through; use a thermometer at the end and cook the thighs to the safe temperature.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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