This skillet chicken tagine with apricots brings Moroccan and North African flavors to your table without the need for a traditional tagine pot. A deep, lidded skillet or Dutch oven is all you need to make this cozy, spice-forward stew.
This version is inspired by Moroccan chef Baija Lafridi, though I adjusted the spice balance and added citrus and a touch of vinegar to lift the dish. The final profile is warm and rounded, with a bright finish to offset the sweetness of the apricots.
“Tagine” refers broadly to North African stews, and recipes vary widely. After testing different combinations, I settled on orange zest and juice for floral brightness and sherry vinegar for depth and tang. Rehydrating dried apricots in a spiced chicken broth creates a silky, luscious fruit that complements the savory, spiced chicken perfectly.
Chicken apricot tagine ingredients
- Bone-in, skin-on chicken thighs: Thighs tolerate braising and remain juicy. You can substitute boneless, skin-on thighs, but avoid lean, skinless breasts for best flavor and texture.
- Dried apricots: Soft-dried apricots yield a silkier texture and stronger flavor, but regular dried apricots work well if soft-dried aren’t available.
- Spices: Cinnamon, cumin, ground ginger, turmeric, and freshly ground black pepper. The recipe keeps these balanced so the spices complement one another rather than overpower the rest of the dish.
- Onions, garlic, chicken stock: These form the savory base that balances the fruit and warm spices.
- Parsley and cilantro: Tied in a bundle and placed on top of the chicken while it cooks, they add aromatic freshness to the broth.
- Orange zest and juice: Instead of preserved lemon, orange zest provides floral oil and the juice adds acidity with a subtle sweetness that pairs nicely with apricots.
- Sherry vinegar or apple cider vinegar: A splash of vinegar brightens and balances the richness of the braised chicken. Sherry vinegar brings caramel undertones; cider vinegar is a fine substitute.
Ingredient amounts are listed in the recipe card below.
How to make chicken tagine with apricots
Step 1: Marinate the chicken
Whisk the spices with olive oil in a large bowl. Add the chicken and toss to coat. Let the chicken marinate 10–30 minutes; longer gives deeper flavor.
Step 2: Prep the aromatics and orange
Dice the onion and grate or finely mince the garlic. Use a vegetable peeler to remove four wide strips of orange zest, taking care to avoid the bitter white pith. Juice the orange and set zest and juice aside.
Step 3: Brown the chicken
Heat a large, deep skillet over medium-high. Working in batches, place chicken skin-side down and cook until golden brown and crisp, about 5–10 minutes depending on size. Flip and cook 1–2 minutes more, then transfer the chicken to a plate while you build the sauce. Browning renders flavorful fat that enriches the finished sauce.
Step 4: Make the apricot sauce
Reduce heat to medium and sauté the onions until soft and translucent, about 5–8 minutes. Add the garlic and cook 1 minute until fragrant. Pour in the chicken stock and scrape up browned bits from the pan. Stir in the orange juice and vinegar, add the apricots and orange zest, then bring the mixture to a gentle simmer.
Step 5: Cook the chicken
Return the browned chicken and any resting juices to the pan. Tie the parsley and cilantro stems together and place the bundle on top of the chicken. Cover, lower the heat to medium-low, and simmer about 30 minutes, until the chicken reaches 165°F. Serve directly from the skillet and garnish with additional fresh herbs if desired.
Expert tips
- No special pot required: A deep skillet with a lid or a Dutch oven works well.
- Avoid the white pith: When peeling orange zest, remove only the colored peel to prevent bitterness.
- Render the skin fat: Browning the chicken first extracts fat and flavor that make the sauce rich and silky.
Serving suggestions
This tagine is traditionally served with couscous but is equally good with rice, mashed potatoes, or creamy polenta for a gluten-free option. Bright vegetable salads or roasted vegetables also pair nicely—think green beans with fresh herbs or cumin-roasted carrots to balance the dish.
More one pan chicken recipes
-
Skillet Chicken Shawarma with Rice and Tahini Sauce
-
One Pot Chicken with Rice and Black Beans
Debra’s Details: Apricot chicken tagine is an easy, one pan comforting dinner!
- Comforting sauce with warm spices.
- Dried apricots become luscious with a silky texture.
- One pan, simple cleanup.
- Gluten-free and dairy-free.
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Recipe
Skillet Chicken Tagine with Apricots
Equipment
-
chef’s knife
-
cutting board
-
wide, deep skillet with a lid or Dutch oven
-
vegetable peeler (optional)
-
microplane grater (optional)
Ingredients
- 1 teaspoon cinnamon
- 1 teaspoon cumin
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon freshly ground black pepper
- 2 teaspoons kosher salt (plus more for sauce)
- 3 tablespoons extra virgin olive oil
- 3 pounds bone-in, skin-on chicken thighs
- 1 yellow onion
- 4 cloves garlic
- 4 strips orange zest
- ¼ cup freshly squeezed orange juice
- 1½ cups low-sodium chicken stock
- 1 tablespoon sherry vinegar or apple cider vinegar
- 1 cup dried apricots
- 5 sprigs fresh cilantro (plus more for serving)
- 5 sprigs fresh parsley (plus more for serving)
Instructions
- In a large bowl, whisk together the spices and the olive oil. Add the chicken and toss until evenly coated. Marinate 10–30 minutes.
- Dice the onion and grate or mince the garlic. Peel four wide strips of orange zest and juice the orange; set aside.
- Heat a large, deep skillet over medium-high. Add a drizzle of olive oil if needed to prevent sticking.
- Working in batches, brown the chicken skin-side down until golden and crisp, 5–10 minutes, then flip and cook 1–2 minutes. Transfer to a plate and reserve juices.
- Reduce heat to medium and sauté the onions until soft, 5–8 minutes. Add garlic and cook 1 minute. Add chicken stock and deglaze the pan, scrape up any browned bits. Stir in vinegar and orange juice, add apricots and orange zest, and bring to a low simmer.
- Return the chicken and any resting juices to the pan. Tie parsley and cilantro stems into a bundle and lay on top of the chicken. Cover, reduce heat to medium-low, and cook about 30 minutes, until the chicken reaches 165°F. Serve from the skillet, garnished with additional herbs if desired.
Notes
- Marinating time: 30 minutes yields more flavor, but 10 minutes works if you’re short on time.
- Equipment: A deep skillet with a lid or a Dutch oven replaces a tagine pot.
- Orange zest: Avoid the bitter white pith when peeling; use only the colored peel.
- Browning: Crisping the skin renders fat that enriches the sauce; the chicken won’t stay crisp after braising, but the flavor payoff is worth it.
Video
Nutrition
Carbohydrates: 29 g
Protein: 51 g
Fat: 59 g
Nutrition information is an estimate and not guaranteed to be exact.