I adore Moroccan cuisine, and tagines are among my favourites. This Chicken Tagine with Lemon, Dates, and Apricots has fast become a family favourite thanks to its balanced mix of sweet, savory and bright citrus notes.
I’m drawn to savoury dishes that incorporate dried fruit and nuts—perhaps a nod to my Sicilian roots, where North African and Middle Eastern influences are common. The combination of dates and apricots in this recipe brings a lovely depth to the sauce without overpowering the chicken.
This tagine is both delicate and flavourful. The preserved lemon-like brightness from fresh lemon zest contrasts beautifully with the sweetness of chopped medjool dates and dried apricots. I usually serve it with regular couscous or pearl couscous, but plain rice works well too. It’s an accessible family meal that even picky eaters tend to enjoy.
If you enjoy tagines, you might also like other recipes such as Lemon Chicken Tajine with Olives, Lamb Tajine, and Lamb Tajine with Quinces—each offers a different take on Moroccan-inspired braised dishes.
Chicken Tagine with Lemon, Dates, and Apricots
Main
Moroccan
5 minutes
45 minutes
50 minutes
6
Recipe adapted from Calm Eats
Ingredients
- 1–1.5 kg chicken thighs and legs with bones and skin (about 3 lbs.)
- 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 dried apricots chopped
- 2 tbsp fresh coriander chopped (cilantro)
- 2 cups chicken stock
- 2 tbsp sliced almonds
Instructions
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Preheat a large pan over medium heat. Add 1 tablespoon of olive oil and brown the chicken pieces for 2–3 minutes per side. Work in batches if necessary. Set the browned chicken aside on a plate.
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Add the remaining tablespoon of olive oil to the pan, then the chopped onion and 1/4 teaspoon of salt. Sauté for about 5 minutes, until the onion is soft and translucent. Add the minced garlic, turmeric, cumin, grated ginger, and cinnamon, and cook for 1–2 minutes, stirring so the spices release their aroma.
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Return the chicken to the pan. Pour in the chicken stock, then add the chopped dates, chopped apricots, and lemon zest. Bring to a gentle simmer, cover, reduce the heat and cook for about 30–35 minutes, or until the chicken is cooked through and tender. If the sauce reduces too much, add a little more stock or water.
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Stir in the chopped coriander and the sliced almonds, reserving a little extra coriander and almonds for garnish if you like. Adjust seasoning to taste.
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Serve the tagine over couscous or rice and sprinkle with the reserved coriander and almonds. This dish pairs well with a simple green salad or steamed vegetables for a complete family meal.
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