Name: Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe
Prep time: 10 min
Cook time: 55 min
Total time: 1 h 5 min
Cuisine: Moroccan
Ingredients: 5-6 chicken thighs, bone-in and skinless; ½ tsp cinnamon powder; 1 tsp cumin powder; ½ tsp ginger powder; 2 tsp coriander powder; 1 tsp black pepper; 2 tsp paprika; ⅛ tsp turmeric; 2 Tbsp fresh cilantro, chopped; 2 Tbsp fresh parsley, chopped; 2 large garlic cloves, finely chopped; 1 Tbsp honey; 13-15 saffron threads (optional); Pulp of 1 preserved lemon (use the rind later); 2 Tbsp olive oil; 2 Tbsp olive oil; 1 medium onion, sliced; 2 large garlic cloves, sliced; 1 large tomato, sliced; 6-7 dried apricots; 6-7 prunes; 4-5 slices of preserved lemon rind; 8-10 green olives

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There is nothing quite like diving into a warm, fragrant Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe to transport your taste buds straight to the vibrant markets of Marrakech. This dish is a perfect harmony of savory and sweet, with tender chicken thighs enveloped in a bouquet of spices and the subtle tang of preserved lemon. The apricots and prunes add luscious bursts of sweetness that balance the earthy spices beautifully, making this tagine a heartwarming feast that’s as comforting as it is exotic. I absolutely love how effortless it is to bring such a rich medley of flavors together in one pot, creating a meal that’s both impressive and deeply satisfying for family and friends.

Ingredients You’ll Need

A silver metal bowl filled with several pieces of raw chicken thighs covered in a thick layer of reddish-brown marinade mixed with chopped green herbs and small pieces of garlic. The marinade has a slightly wet texture with visible herbs sprinkled all over the chicken pieces. The bowl sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

To whip up this Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe, you’ll be working with an incredible lineup of simple yet essential ingredients. Each one is carefully chosen to build layers of flavor, texture, and color that make every bite memorable. From fragrant spices to luscious dried fruits and zesty preserved lemon, these components work in perfect harmony.

Chicken thighs (5-6, bone-in, skinless): The juicy and tender base of the dish that soaks up all those gorgeous flavors.
Cinnamon powder (½ tsp): Adds warm, sweet spice to enhance the savory notes in the tagine.
Cumin powder (1 tsp): Brings the authentic earthy aroma characteristic of Moroccan cuisine.
Ginger powder (½ tsp): Offers a subtle bite and freshness to balance sweetness.
Coriander powder (2 tsp): Introduces a mild citrusy, nutty flavor to brighten the dish.
Black pepper (1 tsp): Provides mild heat and complexity.
Paprika (2 tsp): Delivers smoky depth and vibrant color to the chicken.
Turmeric (⅛ tsp): Gives a warm golden hue and earthy undertones.
Fresh cilantro & parsley (2 Tbsp each, chopped): Fresh herbs that infuse fragrant green notes.
Garlic cloves (4, chopped/sliced): Adds pungent aroma and savoriness.
Honey (1 Tbsp): Gives a delicate sweetness that couples beautifully with the dried fruits.
Saffron threads (13-15, optional): Boosts a rich luxurious color and floral undertones.
Preserved lemon pulp & rind (1 lemon): The signature tangy, salty burst that elevates this tagine.
Olive oil (4 Tbsp total): Essential for sautéing and creating a luscious sauce.
Onion (1 medium, sliced): Provides sweetness and texture.
Tomato (1 large, sliced): Adds fresh acidity and juiciness.
Apricots (6-7): Bring tender, subtly sweet fruitiness.
Prunes (6-7): Contribute deep, molasses-like sweetness with soft chewiness.
Green olives (8-10): Add bursts of briny, savory flavor that contrast beautifully with the fruits.

How to Make Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe

Step 1: Marinate the Chicken

Start by tossing your chicken thighs with all the marinade ingredients. The combination of cinnamon, cumin, ginger, coriander, black pepper, paprika, turmeric, fresh herbs, garlic, honey, saffron, preserved lemon pulp, and olive oil creates a deeply aromatic and flavorful marinade. Cover and refrigerate for at least 2 hours, but if you can swing 6 hours, even better. This step is essential for tenderizing the chicken and infusing it with those signature Moroccan spices, setting you up for success right from the start.

Step 2: Sauté Aromatics

Heat olive oil in a pan and add the sliced onions along with a pinch of salt. Cook them gently for 4 to 5 minutes until they begin to soften and sweeten. Then add the sliced garlic and sauté for another minute. These simple aromatics form the delicious flavored base that your chicken will cook on, releasing sweet and rich layers of taste that meld beautifully with the spices.

Step 3: Brown the Chicken

Arrange the marinated chicken thighs over the sautéed onions in a single layer, carefully reserving any leftover marinade. Cover and cook for 5 to 6 minutes until the chicken starts to brown, then flip and cook the other side for an additional 5 minutes. This step seals in juices and develops the beautiful color and texture you want in your tagine, making every bite irresistibly succulent.

Step 4: Add Fruits, Preserved Lemon, and Olives

Now, it’s time for the magical ingredients that make this recipe truly special. Place the tomato slices on top of the chicken, then scatter apricots, prunes, preserved lemon rind slices, and green olives around the pan. To enhance the sauce, mix ¼ to ½ cup of water into the remaining marinade and pour it over the chicken and fruits. Cover again and let everything cook for 35 to 40 minutes, flipping the chicken occasionally. You’ll know it’s ready when the chicken is fall-off-the-bone tender and the flavors are deeply developed. If you prefer extra sauce, feel free to add up to a cup of water.

Step 5: Final Seasoning Adjustments

The last touch is tasting and adjusting the salt. This recipe keeps salt low initially because the preserved lemons already bring a salty tang, so a little tasting goes a long way to balance the final savory notes.

How to Serve Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe

Garnishes

Sprinkle fresh chopped cilantro and parsley on top just before serving to add a burst of color and fresh herbaceous aroma. Toasted slivered almonds or pine nuts also add a lovely crunch and nutty complement to the tender, juicy chicken and fruits.

Side Dishes

This chicken tagine pairs beautifully with fluffy couscous, which soaks up the fragrant sauce perfectly. Alternatively, serve it alongside warm, crusty bread or even a bed of roasted vegetables for a wholesome meal. The soft sweetness of the apricots and prunes balances beautifully against these simple sides, making for a truly satisfying dinner.

Creative Ways to Present

For a stunning presentation, serve the tagine right in a traditional tagine pot to keep things warm and authentic. If you’re feeling fancy, layer the chicken and fruits on a large platter and garnish with edible flowers for a celebratory touch that’ll wow your guests. This dish is naturally vibrant, so letting its colors shine is always a good call.

Make Ahead and Storage

Storing Leftovers

This Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe actually tastes even better the next day as the flavors mature. Store any leftovers in an airtight container in the refrigerator for 3 to 4 days. You’ll find the sauce thickens up beautifully and the chicken stays tender.

Freezing

If you want to keep this deliciousness longer, freeze your leftovers in airtight containers or freezer bags for up to 2 to 3 months. Just be sure to label with the date so you can enjoy it later. Freezing preserves all those rich, spiced flavors perfectly for convenient future meals.

Reheating

When it’s time to enjoy your leftovers, thaw frozen tagine overnight in the refrigerator. Reheat gently on the stovetop over low heat or in a microwave until hot all the way through. Stir occasionally to maintain the saucy goodness and avoid drying out the chicken.

FAQs

What cut of chicken is best for this tagine?

Bone-in, skinless chicken thighs are ideal because they stay juicy and tender during the slow cooking process, absorbing all the spices and fruit flavors wonderfully.

Can I make this recipe without preserved lemon?

Preserved lemon adds an unmistakable salty, tangy depth that’s signature to Moroccan cuisine, but if you can’t find it, a small amount of lemon zest combined with some salt can be used as a substitute, though the flavor won’t be quite as complex.

Is this dish spicy?

This recipe leans towards warming spices rather than heat, so it’s generally mild and aromatic. You can always add a pinch of chili flakes or cayenne if you prefer it spicy.

Can I use fresh apricots and prunes?

Dried apricots and prunes are preferred for their concentrated sweetness and texture that soften but keep shape during cooking. Fresh versions would release too much water and change the dish’s balance.

What wine or drink pairs well with Moroccan Chicken Tagine?

A fruity red wine like a Grenache or a light Syrah complements the sweet and savory notes beautifully. For non-alcoholic options, a spiced mint tea or pomegranate juice refreshes the palate perfectly.

Final Thoughts

This Moroccan Chicken Tagine with Apricots, Prunes, and Preserved Lemon Recipe is one of those dishes that feels like a warm hug on a plate — deeply flavorful, comfortingly sweet and savory, and utterly satisfying. It’s a brilliant way to introduce yourself or guests to Moroccan cooking without fuss, turning everyday ingredients into something utterly memorable. I encourage you to try making this at home soon and watch how your family and friends fall in love bite after bite!