Chicken Tagine with Chickpeas and Apricots
A warmly spiced Moroccan chicken tagine with tender chicken thighs, chickpeas, sweet dried apricots, and a fragrant ras el hanout sauce. Slow-simmered and deeply flavorful, it freezes beautifully and reheats into a complete high-protein meal prep. Chicken breast works too, but boneless chicken thighs stay juicier through the long simmer and are strongly recommended — look for boneless, skinless thighs at the butcher.
Nutrition per 100g
Portion Calculator
Freezer Academy
Learn more in the Freezer Academy
Ingredients
- 1200 g chicken thighs
- 240 g chickpeas
- 300 g onion
- 200 g carrot
- 80 g dried apricots
- 400 g chopped tomatoes
- 400 g chicken broth
- 10 g olive oil
- 20 g garlic
- 15 g ginger
- 10 g ras el hanout
- 5 g cumin
- 5 g paprika
- 5 g cinnamon
- 5 g turmeric
- 20 g honey
- 20 g lemon juice
- 15 g cilantro
- 10 g salt
- 5 g pepper
Mise en Place
- ✓
Cut the chicken thighs into bite-sized pieces
- ✓
Dice the onion finely
- ✓
Peel and slice the carrots into thick rounds
- ✓
Chop the dried apricots into quarters
- ✓
Mince the garlic
- ✓
Grate the ginger
- ✓
Drain and rinse the chickpeas
- ✓
Roughly chop the cilantro
- ✓
You will need a pot large enough for the food.
Instructions
Heat the olive oil in a heavy-bottomed pot over medium heat. Add the onion and cook for 5 minutes until softened and translucent.
Add the garlic and ginger and stir for 1 minute until fragrant.
Stir in the ras el hanout, cumin, paprika, cinnamon, and turmeric. Toast the spices for 30 seconds.
Add the chicken thigh pieces and brown on all sides for 4-5 minutes.
Pour in the chopped tomatoes and chicken broth. Stir in the honey, salt, and pepper. Bring to a simmer.
Add the carrots, chickpeas, and dried apricots. Reduce heat to low and simmer covered for 35 minutes, stirring occasionally.
Remove the lid and simmer for another 10 minutes until the sauce has thickened and the chicken is tender.
Stir in the lemon juice and chopped cilantro. Adjust seasoning with salt and pepper.
Serve over couscous or with warm flatbread.
Freezing Instructions
Let the tagine cool completely. Divide into portion-sized freezer bags. Use vacuumer to remove the air and seal. Label with date and contents.
Thawing Instructions
Thaw overnight in the refrigerator or in microwave. Reheat in a pan or 4 min at 600 Watt in microwave until hot throughout.