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Chicken Carrot Apricot tagine Recipe uno casa

Chicken, Carrot and Apricot Tagine

The sweetness of the apricots paired with the savoury chicken and golden roasted almonds makes for a meal to remember.
Prep Time 20 minutes
Cook Time 1 hour
Course Main Course
Cuisine North African
Servings 4 people


  • Tagine Pot (see notes)


  • 7 tbsp Olive Oil divided
  • 1 tsp Ground Cinnamon
  • 2 tsp Fresh Ginger grated
  • ½ tsp Ground Turmeric
  • 1 tsp Ground Coriander
  • 1 tsp Ground Cumin
  • ½ tsp Ground Black Pepper
  • 3 lbs Chicken (either 2 ½ lbs chicken breasts, or a 3lb whole chicken) cut into pieces: discard the wings and backbone
  • 1 tbsp Butter
  • 1 Red Onion diced (large pieces)
  • 4 Garlic Cloves finely diced
  • 4 Carrots diced
  • 1 ½ tsp Sea Salt
  • 5 sprigs of Fresh Cilantro and Flat-leaf Parsley each
  • ½ cup Vegetable Broth
  • 1 cup Water
  • 2 tbsp Honey
  • 1 Cinnamon Stick 3 inches long
  • ½ cup Dried Apricots halved
  • 1/3 cup Slivered Almonds

Optional ingredients for serving:

  • Couscous or cooked buckwheat gluten-free option
  • Pomegranate seeds
  • Raisins
  • Harissa sauce


  • Heat 1 tablespoon of olive oil with the butter in the base of your skillet or tagine pot over medium heat.
  • While the oil and butter heat up, mix the spices (except the garlic, salt, and cinnamon stick) with 2 tablespoons of olive oil in a large bowl. Add the chicken and toss to coat it with the marinade.
  • When the oil is hot, brown the chicken in your tagine pot for 8-10 minutes. Turn frequently to make sure it doesn’t burn and check that the chicken is cooked by putting a knife through. The juices should run clear, not pink.
  • When the chicken is cooked, take it out of your tagine pot and set it aside.
  • Sauté the onions and garlic in the tagine pot with any remaining marinade for a few minutes, till the onions are soft. Toss in the carrots and cook for 2-3 minutes more. Add the salt.
  • Put the chicken back into the pot, along with the cilantro, parsley, salt, and vegetable broth. Turn down the heat and let simmer on low for 30 minutes, uncovered.
  • While the chicken is cooking, put the honey, water, cinnamon stick, and apricot halves into a saucepan and bring to the boil. Reduce the heat and simmer, uncovered, for a few minutes or till the apricots have softened and the liquid forms a glaze (about 10-15 minutes).
  • While the apricots are softening, heat ¼ cup olive oil in another skillet or small pan, and sauté the almonds for 1-2 minutes, or till golden. Remove the almonds from the oil with a slotted spoon and let them drain on a plate lined with paper towels.
  • Now add the apricot glaze to your chicken in the tagine pot. Remove the cinnamon stick and any extra parsley or cilantro (you can leave the herbs if you wish).
  • Serve your tagine with a sprinkling of golden slivered almonds, raisins, pomegranate seeds, or olives.
  • And for those who want an extra kick, harissa sauce is the perfect versatile accompaniment – served on the side.


This recipe works best with Moroccan tagine pot.
Keyword Apricots, Carrots, Chicken, Tagine
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