Chicken Tagine with Apricots

A cold evening one pot wonder!  Serve with rice or quinoa.


  • 2 tbsp ground cumin
  • 1 tbsp ground ginger
  • 1 tbsp ground coriander
  • 1 tbsp ground cinnamon
  • 1/2 tbsp kosher salt
  • 8 boneless, skinless chicken thighs trimmed and cut into 2″ pieces
  • 2 tbsp olive oil
  • 2 c chopped onion
  • 1 – 28 oz can diced tomatoes
  • 2 cups cherry tomatoes
  • 3 c dried apricots, halved
  • 2 c or more of chicken stock
  • parsley for garnish


  1. Mix the cumin, ginger, coriander, cinnamon and salt together in a small bowl.
  2. Coat the chicken pieces with the mixture.
  3. In a large soup pot, heat the oil over medium high.
  4. Add the chicken in small batches and cook until browned, about 2 min per side.
  5. Set the batches aside on a plate.
  6. Add the onions to the pot along with 2 tbsp of water.
  7. Cook stirring often, until the onions are soft, about 5 min.
  8. Return the chicken to the pot and add the remaining ingredients.
  9. Bring to a boil. Cover and reduce to low temperature and simmer approx 20 – 25 min.

Thanks to Real Simple Magazine for the recipe!

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