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Moroccan Chicken Tagine with Dried Apricots

This Moroccan chicken “tagine” recipe sings with the flavours of cinnamon, ginger, thyme and rosewater and features a wee hit of chilli too!

Portrait close up image of a Moroccan influenced chicken tagine with dried apricots made with chicken drumsticks and thighs served with buttered couscous

Chicken Tagine With Dried Apricots.

I love North African flavours, whether it be a classic Moroccan lamb tagine or a more left-field duck breast tagine!

This easy Moroccan chicken recipe is a combination of a host of North African influences.

Loosely based on a spiced chicken and apricot tagine that I have been cooking for years, it has a sweet and sour vibe.

Sweet and sticky dried apricots apricots are cooked in a tomato sauce with rose water and honey.

We get the sour edge from sumac. It is not cooked but it is used as a seasoning right at the very end.

Sumac is the ground dried berries from the flowering sumac “shrub” or bush. It has a sour flavour is a key ingredient in zaatar as well as a seasoning in and of itself.

I use it as a fundamental flavour profile in my halloumi burger!

Portrait overhead image of a Moroccan influenced chicken tagine with dried apricots made with chicken drumsticks and thighs served with buttered couscous

Ingredient Advice.

I choose to make this spicy Moroccan chicken tagine with a whole chicken leg per person.

You could use a couple of chicken thighs each or even a couple of chicken drumsticks.

When cooking chicken legs like this I almost always separate them into chicken a thigh and a drumstick. This is simply because I find them easier to eat when they are separated. You can leave them whole if you like.

Aside from sumac, which I have mentioned above, the only ingredient here that may seem out of the norm is rosewater.

Tread carefully with it as it can quickly overwhelm a dish. Add too much and it will make your Moroccan chicken taste like Turkish delight, this is not a good thing!

As with many ingredients, every type is a little different, please add a little at a time and have a taste.

Finally chilli, I will offer my fairly typical advice, use what you are comfortable eating. One persons mild tingle is anothers raging volcano, you know your taste buds better than I do!

Portrait image of a Moroccan influenced chicken tagine with dried apricots made with chicken drumsticks and thighs served with buttered couscous

Serving Suggestions.

I like to keep the sides for this spiced Moroccan chicken recipe really simple, the images here show it served with a simple buttered couscous.

It nestles perfectly along side the chicken to finish off in the oven.

It works equally well with a nice herby bulgur wheat as well as a classic tabbouleh salad.

Whilst we are on the topic of salads, this carrot salad would also make a great pairing as would this Moroccan green leaf and orange salad.

Portrait close up image of a Moroccan influenced chicken tagine with dried apricots made with chicken drumsticks and thighs served with buttered couscous
Yield: 2 Servings

Easy Moroccan Chicken Recipe

Prep Time: 10 minutes
Active Time: 50 minutes
Total Time: 1 hour

This simple spiced Moroccan Chicken Tagine recipe makes the most of the great flavour of chicken thighs and features dried apricots and almonds!


  • 2 Chicken Legs
  • 150 g (1 Cup) Onion
  • 2 Red Chilli Peppers
  • 1 Stick Cinnamon
  • 100 g (1/2 Cup) Dried Apricots
  • 1 Tbsp Honey
  • 1 Tsp Dried Ginger
  • 200 g (1/2 of a 14 oz can) Tinned Chopped Tomatoes
  • 2 Sprigs Thyme
  • 1 Tsp Rose Water
  • 2 Tbsp Olive Oil
  • 15 g (1 Tbsp) Butter
  • Salt to Taste
  • Sumac for Garnish


  1. Separate the chicken legs into thighs and drumsticks.
  2. Peel, top and tail the onion and cut it into 8 wedges.
  3. Finely dice the chilli peppers.
  4. Roughly cut the tomatoes.
  5. Heat a heavy-based pan that has a tight-fitting lid over a medium-high heat.
  6. When hot add the butter and the oil followed by the onion, chilli, cinnamon stick, and thyme.
  7. Cook until the onion softens and becomes translucent, this should take 5-10 minutes.
  8. Season the chicken with salt.
  9. Push the onion and other ingredients to the side of the pan and then add the chicken to the pan, skin side down first, and cook until golden on both sides.
  10. Remove the chicken and place on a plate then add in the apricots, tomatoes, rose water, ginger, and honey then stir.
  11. Return the chicken to the pan along with any juices on the plate and add a tight-fitting lid.
  12. Transfer to an oven and cook at 180°C or 350°F for 30-35 minutes.
  13. Sprinkle with sumac to taste when served.

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 876Total Fat: 44gSaturated Fat: 12gTrans Fat: 0gUnsaturated Fat: 28gCholesterol: 344mgSodium: 763mgCarbohydrates: 57gFiber: 8gSugar: 44gProtein: 67g

Calorific details are provided by a third-party application and are to be used as indicative figures only.

Did you make this recipe?

If you made this recipe, I'd love to see what you did and what I can do better, share a picture with me on Instagram and tag me @krumplibrian and tell me how it went!

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Monday 8th of October 2018

Sounds like this is such a flavorful dish! Love the addition of apricots in this.

Brian Jones

Thursday 11th of October 2018

Cheers Demeter


Monday 8th of October 2018

I've got to try this cooking method. i've never cooked in a tagine before, so I'm glad I can make recipes without having to buy one. I am loving all the wonderful flavors here!

Brian Jones

Thursday 11th of October 2018

Enjoy Danielle :)

Sandhya Hariharan

Monday 8th of October 2018

I am loving the twist of Dried Apricots and Almonds on your Chicken Tagine.

Brian Jones

Thursday 11th of October 2018

I love these ingredients in savoury dishes they work so well!


Monday 8th of October 2018

What a delicious looking dish! Love that apricot flavor. Will be trying this soon!

Brian Jones

Thursday 11th of October 2018

Thanks Kim

Jacqueline Debono

Monday 8th of October 2018

I love tagine and even have 2 tagine dishes I bought in Morocco. Sadly I rarely make it. This looks yummy. Gonna add it to my meal plan this week!

Brian Jones

Thursday 11th of October 2018

Enjoy Jacqueline, I keep meaning to buy myself a new tagine pot but never get round to it.