Braised Chicken Tagine with Apricots and Almonds

By AislePrompt Editorial · Published 2026-05-25 · Updated 2026-05-25

An aromatic North African-inspired chicken stew slow-braised with sweet apricots and toasted almonds. This North African-inspired chicken recipe, ready in about 75 minutes, pairs bone-in chicken thighs, onion, sliced, garlic cloves, minced for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 6 pieces bone-in chicken thighs
• 1 large onion, sliced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 1 tsp ground cinnamon
• 1 tsp ground ginger
• 1 tsp turmeric powder
• 2 cups chicken broth
• 1 cup dried apricots, halved
• 1/3 cup toasted slivered almonds
• 3 tbsp olive oil
• 1/4 cup fresh cilantro, chopped
• 1 1/2 tsp salt
• 1 tsp black pepper

The Dutch oven we’d braise this in → Best Dutch Ovens for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 3 tbsp olive oil in a large heavy pot over medium heat. Add 6 bone-in chicken thighs, seasoned with 1 1/2 tsp salt and 1 tsp black pepper, skin side down, and brown for 6-7 minutes until golden. Flip and cook 4 more minutes, then remove and set aside.
2. Step 2: In the same pot, add 1 large sliced onion and 4 minced garlic cloves; sauté for 5 minutes until translucent and fragrant. Stir in 2 tsp ground cumin, 1 tsp ground cinnamon, 1 tsp ground ginger, and 1 tsp turmeric powder; cook for 1 minute until spices bloom.
3. Step 3: Return the chicken to the pot and pour in 2 cups chicken broth. Bring to a simmer, cover, and braise gently for 35 minutes.
4. Step 4: Add 1 cup halved dried apricots and continue cooking uncovered for another 10 minutes until the sauce thickens slightly and chicken is tender.
5. Step 5: Garnish with 1/3 cup toasted slivered almonds and 1/4 cup chopped fresh cilantro before serving over couscous or rice.