Name: Chicken Tagine with Lemon, Dates, and Apricots
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1-1.5 kg – 3 lbs. chicken thighs and legs (with bones and skin); 1 onion (chopped); 2 tbsp olive oil divided; 3 garlic cloves (minced); ½ tsp ground turmeric; 1 tsp ground cumin; 1 tsp fresh ginger (grated); ¾ tsp ground cinnamon; ½ tsp salt divided; Zest from one lemon (grated); 4 medjool dates (chopped); 8 dry apricots (chopped); 2 tbsp fresh coriander (chopped); 2 cups chicken stock; 2 tbsp sliced almonds

I adore Moroccan food and tagines (also spelled tajines), and this Chicken Tagine with Lemon, Dates, and Apricots has quickly become a family favourite.

I love savoury dishes that use dried fruits and nuts. It may be my Sicilian heritage, I guess. In fact, Sicilian food is widely influenced by North African and Middle Eastern foods and ingredients.

This Chicken Tagine with Lemon, Dates, and Apricots is sweet, savoury, and zesty all at the same time. I like to serve it with regular couscous or pearl couscous for a delicious family meal, even though rice works well too. This is a very delicate, yet tasty dish that even my fussy kids love.

I have shared a few tagine recipes in the past (both chicken and lamb-based) and you can check them out here:

Lemon Chicken Tajine with Olives

Lamb Tajine

Lamb Tajine with Quinces

5 from 1 vote

Chicken Tagine with Lemon, Dates, and Apricots

Chicken Tagine with Lemon, Dates, and Apricots – serve it with couscous or rice for the perfect family meal.

Course Main

Cuisine Moroccan

Prep Time 5 minutes

Cook Time 45 minutes

Total Time 50 minutes

Servings 6

Author Recipe adapted from Calm Eats

Ingredients

1-1.5 kg – 3 lbs. chicken thighs and legs with bones and skin
1 onion chopped
2 tbsp olive oil divided
3 garlic cloves minced
½ tsp ground turmeric
1 tsp ground cumin
1 tsp fresh ginger grated
¾ tsp ground cinnamon
½ tsp salt divided
Zest from one lemon grated
4 medjool dates chopped
8 dry apricots chopped
2 tbsp fresh coriander chopped
2 cups chicken stock
2 tbsp sliced almonds

Instructions

Preheat a pan over medium heat. Add 1 tbsp of olive oil and the chicken to pan. Cook the chicken for 2-3 minutes per side. You may have to cook the chicken in 2 different batches. When the chicken is cooked, keep aside on a plate.
Add the other tbsp of olive oil, onion and 1/4 tsp of salt. Sauté for 5 minutes until the onion is translucent. Add the garlic and spices and cook stirring continuously for 2 minutes.
Return the chicken to the pan. Add the stock, dates, apricots, and lemon zest. Cover, lower the heat and cook for about 30-35 minutes, or until the chicken is fully cooked.
Add the coriander and sliced almonds, and stir.
Serve with couscous or rice with more coriander and sliced almonds.