Another standout element of this dish is the caramelized apricots. While you could skip caramelizing the apricots and toss them in as-is, trust me, you don’t want to miss this step. Cooking them down with honey, water, and a cinnamon stick until they’re glazed and sticky-sweet adds a depth of flavor that elevates the entire dish.
The beauty of this recipe is that most of the cooking time is hands-off. While the tagine simmers away, you can whip up some fluffy couscous or warm a few flatbreads to serve alongside. Don’t hesitate to give this one a try, you’re going to love it.
What Is A Tagine?
A tagine is both a traditional North African cooking vessel and the name of the slow-cooked dishes prepared in it. The tagine pot is uniquely designed with a wide, shallow base and a cone-shaped lid that helps trap and circulate steam, allowing food to cook gently and retain moisture. This design creates tender, flavorful meals with minimal liquid.
Tagine dishes typically combine meat, poultry, or vegetables with a blend of Moroccan spices, fruits, and nuts, resulting in a rich and aromatic stew. Though traditionally made of clay or ceramic, tagines are also available in modern materials for use on stovetops and ovens.
I developed this chicken tagine recipe with a lot of guidance from this wonderful Moroccan tajin, and a very old recipe I have had for years from the now defunct Gourmet magazine.
Do I Need A Tagine To Make This Recipe?
No, you absolutely don’t need a tagine pot to make a chicken tagine. While the traditional cone-shaped tagine pot enhances flavor by trapping steam and allowing the dish to cook gently, you can achieve similar results using a heavy-bottomed Dutch oven, a large skillet with a lid, or any oven-safe pot with a tight-fitting lid.
The key is to maintain low, steady heat and ensure the ingredients stay moist during cooking. A tagine pot is a lovely addition if you enjoy making North African dishes regularly, but it’s not essential for delicious results.
