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Chicken Tagine with Apricots, Prunes and Preserved Lemon

Chicken Tagine with Apricots, Prunes and Preserved Lemon

Tagine dishes get their name from the pottery dish with a cone-shaped lid in which they are slowed cooked to perfection. We tried a number of Tagine dishes while in Marrakech, Morocco. They run from savory to sweet with the addition of dried fruit and honey.

This version, Chicken Tagine with Apricots, Prunes and Preserved Lemons, is a blend between the two. The addition of the fruit along with a hint of cinnamon and mint adds a little complexity to the standard Chicken Tagine Recipe.

The harissa paste  (a spicy roasted chili paste with spices such as garlic, caraway and coriander seeds) adds another note that elevates the dish to a new level. You can find harissa in specialty stores or the ethnic aisle of your grocery store. The dish can also be made with hunks of beef or lamb, substituting the stock to match the protein of your choice.

Don’t forget to pin or bookmark the recipe for later!

Chicken Tagine Prunes Apricots Preserved Lemon

If you don’t have a tagine, you can also use a heavy skillet or dutch oven. Either way, this classic North African dish is a wonderful alternative to the standard slow cooker chicken. Enjoy as the wonderful exotic aromas of Marrakech fill your kitchen.

For a truly  traditional Moroccan experience, try it with Khobz, the bread which is served with tagine dishes and most Moroccan meals. You can also serve Chicken Tagine with another crusty bread, couscous, quinoa or rice.

Here are some additional recipes and stories from Marrakech, Morocco that you might enjoy:

Yield: 4

Chicken Tagine with Apricots, Prunes and Preserved Lemon

Chicken Tagine with Prunes and Apricots

Authentic Moroccan Chicken Tagine Recipe with Apricots, Prunes and Preserved Lemon simmered in a sauce seasoned with cinnamon and ginger.

Prep Time 10 minutes
Cook Time 45 minutes
Additional Time 2 hours
Total Time 2 hours 55 minutes

Ingredients

  • For 2 - 4 Servings
  • 4 bone-in chicken thighs and or legs
  • 2 tablespoons (30 ml) olive oil
  • 1/2 large onion, very finely diced
  • 4 cloves garlic, very finely diced
  • 1 teaspoon (1.7 g) ground coriander
  • 1 teaspoon (1.7 g) ground ginger
  • 1 teaspoon (2 g) ground cumin
  • 1 tsp ground (3 g) turmeric
  • 1/2 teaspoon (1.3 g) ground cinnamon
  • 1/2 (1 g) teaspoon black pepper
  • 1 tablespoon (14 g) harissa, Moroccan chili sauce
  • 2 - 3 cups (235 - 710 ml) chicken stock
  • 10 pitted dried apricots, cut in half
  • 6 pitted prunes, cut in quarters
  • 1/2 preserved lemon
  • 1 teaspoon (4.73 g) butter or ghee
  • 2 tablespoons (about 4 sprigs) fresh cilantro - chopped
  • 2 tablespoons fresh parsley (4 sprigs) - chopped
  • 1 tablespoon (about 2 sprigs) fresh mint - chopped

Instructions

  1. Place washed and dried chicken into a bowl and combine with harissa (or other spicy chili sauce) along with the dry spices. Thoroughly coat the chicken and allow to sit in the refrigerator for 1 - 2 hours.
  2. Add the olive oil to the pan over medium heat. Add the onion, garlic, pulp of the preserved lemon, and saute until the onion softens.
  3. Add the chicken to the pan and brown on both sides.
  4. Add the prunes and apricots and simmer another 2 minutes.
  5. Add the chicken broth until the chicken is 3/4 covered by liquid. Bring it to a boil and then reduce the heat to a simmer. Add the butter or ghee, cilantro and parsley (reserving some for garnishing). Turn the chicken occasionally, and add a little water if the liquid reduces below covering 1/2 of the chicken.
  6. Continue to cook for about 45 minutes to 1 hour, until the chicken is cooked through. Turn off the heat, add the lemon peel. Allow to sit for about 5 minutes..
  7. Serve with crusty bread or over rice or couscous.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 331

 

 

Mae

Tuesday 2nd of February 2021

Your instructions 6 and 7 are confusing.

Continue to cook for about 30 minutes to 1 hour, until the chicken is cooked through. Turn off the heat, add the lemon peel. Allow to sit for about 5 minutes.and then add the preserved lemon peel. Continue to cook for another 15 to 30 minutes until the chicken is cooked through and tender.

Also, do you slice, chop or leave whole the lemon peel?

Jen

Wednesday 3rd of February 2021

Hello Mae - leave the lemon peel whole

Michelle

Thursday 29th of October 2020

This sounds delicious! Can you please clarify about the lemon peel and how long to cook in steps 6 and 7? Thanks!

Michelle

Thursday 29th of October 2020

This sounds delicious! I’m not a real cook so I’m a bit confused by steps 6 & 7. There seems to be some repetition or inconsistency—at least for me. Can you please clarify about the lemon peel and how long to cook? Thanks!

ami mil

Sunday 14th of April 2019

can i make this by putting the tagine in the oven?

Jen

Sunday 14th of April 2019

That should be fine! But I would also check with the manufacturer just to be sure.

Tanis

Monday 12th of February 2018

This is the best thing I’ve ever made! Love, love love!

Jen

Tuesday 13th of February 2018

So thrilled that you like it! You made my day.

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