Chicken Tagine with Almonds, Apricots, and Olives Recipe

I hope everyone staying warm and being safe during this cold weather. Today we’re going to try and take our minds off of this cold snowy weather. We are going to dip into our chicken recipes today. I know the majority of people love chicken.

Plus they are always enjoy easy chicken recipes. We are going to make chicken tagine with almonds, apricots, and olives. This recipe is very easy to follow, practically anyone could make this dish.

After you have tried and fallen in love with this chicken dish. Please let me know what you think of the the meal. If anyone has a question, comment, I would just like to say hey. Just drop me a line and I’ll be more than glad to get back in touch with you.

And finally if anyone would like to know how to prepare a certain dish. Or if you have a recipe in mind just let me know and I’ll be more than glad to let you know how to prepare it.


3/4 cup dried apricots, preferably Turkish
2/3 cup fresh orange juice (from 3 to 4 oranges)
1 whole chicken (about 3 1/2 pounds), cut into 10 pieces
course salt and freshly ground pepper
1 tablespoon extra virgin olive oil
1 small red onion, halved and thinly sliced
2 cloves garlic, halved lengthwise
5 medium carrots, cut on the bias into 3 – inch pieces
1 1/2 teaspoons ground ginger
3/4 teaspoon ground cinnamon
2 cups low-sodium chicken broth
pinch of saffron threads
3/4 cup raw almonds
1/2 cup green olives, pitted
half cup lightly packed cilantro sprigs
steamed couscous, preferably whole-wheat


1. In a small saucepan, bring apricots and orange juice to a simmer over medium-high heat. Remove from heat; let cool.

2. Season chicken with salt and pepper. Heat a braiser pan our deep straight sided skillet over medium-high heat; add oil and swirl to coat bottom. Cook half of chicken, flipping once, until browned, 8 to 10 minutes. Transfer to a plate. Cook remaining chicken; transfer to plate.

3. Pour off all but one tablespoon fat. Reduce heat to medium; add onion, garlic, and carrots. Cook, stirring occasionally, until onion is translucent, about 3 minutes. Stir in ginger and cinnamon and cook, stirring, until fragrant, about 30 seconds.

4. Stir in broth and saffron, scraping up browned bits from bottom of pan. Return chicken and accumulated juices to pan. Drain apricots; add to pan with almonds and olives. Bring to a boil, then reduce heat and simmer, partially covered, until a thermostat inserted in thickest part of chicken breast (without touching bone) reads 165°F, 30 to 35 minutes. Remove from heat; stir in cilantro. Serve with couscous and harissa.

Tip: You can also make the tagine with an equal weight of chicken thighs and drumsticks (or all thighs).

Servings: 6
Prep Time: 50 Minutes
Cook Time: 30 to 35 Minutes
Total Time: 1 Hour, 20 minutes to 1 hour, 25 minutes


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