One-Pot Chicken and Chickpea Tagine with Apricots

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A fragrant North African-inspired stew combining tender chicken thighs, chickpeas, and sweet apricots simmered with warm spices. This Mediterranean-inspired one-pot recipe, ready in about 70 minutes, pairs bone-in chicken thighs, canned chickpeas (drained and rinsed), dried apricots (chopped) for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, 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.

Prep: 15 min Cook: 55 min Serves 4 Mediterranean cuisine 520 cal/serving
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Ingredients

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Instructions

  1. Step 1: Heat 3 tbsp olive oil in a large heavy-bottomed pot over medium-high heat. Season 6 bone-in chicken thighs with 1 1/2 tsp salt and 1/2 tsp black pepper, then brown chicken skin-side down for 5 minutes until golden and crispy. Flip and brown the other side for 3 minutes, then remove from pot and set aside.
  2. Step 2: Add 1 large diced yellow onion and 4 minced garlic cloves to the pot. Sauté over medium heat for 4-5 minutes until softened and fragrant.
  3. Step 3: Stir in 1 tsp ground cinnamon, 1 1/2 tsp ground cumin, 1 tsp ground turmeric, and 1 tsp paprika. Cook spices with onions for 1 minute until aromatic.
  4. Step 4: Return the chicken thighs to the pot, nestling them among the onions and spices. Add 1 1/2 cups drained chickpeas, 1/2 cup chopped dried apricots, and 2 cups chicken broth.
  5. Step 5: Bring the mixture to a simmer, cover, reduce heat to low, and cook for 40 minutes until chicken is tender and cooked through.
  6. Step 6: Remove lid and simmer uncovered for an additional 10 minutes to thicken sauce slightly.
  7. Step 7: Garnish with 1/4 cup chopped fresh cilantro before serving. Serve with couscous or crusty bread.

Frequently asked questions

How long does One-Pot Chicken and Chickpea Tagine with Apricots take to make?

Total time is about 70 minutes (15 min prep + 55 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover One-Pot Chicken and Chickpea Tagine with Apricots?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep bone-in chicken thighs from drying out.

Can I substitute ingredients in One-Pot Chicken and Chickpea Tagine with Apricots?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale One-Pot Chicken and Chickpea Tagine with Apricots for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with One-Pot Chicken and Chickpea Tagine with Apricots?

Mediterranean one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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