Mary Berry Recipes

Home / Dinner / Aromatic Chicken Tagine with Apricots and Almonds

Oh, my dears, there’s something truly magical about a dish that warms you from the inside out, and this Aromatic Chicken Tagine is just that! It’s a wonderful journey for the senses, bringing the vibrant flavours of North Africa right into your own kitchen. I’ve always adored how a simple blend of spices can transform humble ingredients into something utterly extraordinary, and this recipe is a prime example. It’s a comforting hug in a bowl, perfect for sharing with loved ones on a chilly evening, or indeed, any time you fancy a taste of the exotic.

What I particularly love about this tagine is its wonderful balance. You have the savoury depth of the chicken, the gentle sweetness of the dried apricots, and the delightful crunch of toasted almonds, all brought together by a symphony of warming spices. It's not overly complicated, which is precisely why it’s become such a favourite in my kitchen. The preparation is straightforward, and then it simply simmers away, allowing all those lovely flavours to meld beautifully, creating a rich and inviting sauce that’s simply irresistible.

So, do gather your ingredients and embark on this culinary adventure with me. You’ll find it’s a wonderfully rewarding dish to make, and the aromas that will fill your home are simply divine. Trust me, the result is sheer perfection – a truly memorable meal that I’m certain will become a firm family favourite in your household, just as it has in mine. Let’s get baking… or rather, simmering!

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Why You'll Love This Recipe

Layers of aromatic spices create a rich, deep flavour profile that is both comforting and exciting.
It's a wonderfully forgiving one-pot meal, making it ideal for busy weeknights or relaxed weekend entertaining.
The delightful combination of savoury chicken with sweet apricots and crunchy almonds offers a wonderful texture and taste contrast.

Ingredients

2 tbsp olive oil
8 bone-in, skin-on chicken thighs (about 1.2 kg total)
2 large onions, finely chopped
4 cloves garlic, minced
2 cm piece fresh ginger, grated
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground turmeric
1/2 tsp ground cinnamon
1 tsp sweet paprika
Pinch of saffron threads (optional, but lovely for colour and flavour)
400g can chopped tomatoes
400ml chicken stock
150g dried apricots, halved
50g flaked almonds, toasted
Small bunch fresh coriander, roughly chopped, for garnish
Salt and freshly ground black pepper to taste

Equipment Needed

Large, heavy-based casserole dish or tagine with a lid • Chopping board • Sharp knife • Measuring spoons • Measuring jug • Small frying pan (for toasting almonds)

Step-by-Step Instructions

To begin, heat the olive oil in a large, heavy-based casserole dish or tagine over a medium-high heat. Season the chicken thighs generously with salt and pepper. Brown the chicken in batches, skin-side down first, until golden all over. This step is crucial for flavour, so don't rush it! Remove the browned chicken and set aside.
Reduce the heat to medium. Add the chopped onions to the same pot and sauté gently for about 8-10 minutes until they are beautifully softened and translucent. Next, stir in the minced garlic and grated ginger, cooking for another minute until fragrant.
Now, it's time for our lovely spices! Add the ground cumin, coriander, turmeric, cinnamon, paprika, and the saffron threads (if using) to the pot. Cook for just one minute, stirring constantly, to release their wonderful aromas. Be careful not to burn them.
Pour in the chopped tomatoes and chicken stock, scraping up any delicious bits from the bottom of the pot. Bring the mixture to a gentle simmer. Return the browned chicken thighs to the pot, nestling them into the sauce. Add the halved dried apricots.
Cover the pot tightly with a lid, reduce the heat to low, and let it simmer away gently for 45 minutes to 1 hour, or until the chicken is wonderfully tender and cooked through. The longer it simmers, the more the flavours will deepen and meld.
Once the chicken is cooked, taste the sauce and adjust the seasoning with salt and pepper if needed. Just before serving, sprinkle generously with the toasted flaked almonds and fresh chopped coriander. Serve hot with fluffy couscous or rice for a truly delightful meal.
For best results, allow the tagine to rest for 10-15 minutes off the heat before serving; this allows the flavours to settle and deepen even further.

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Perfect Substitutions

Chicken thighs -> Boneless, skinless chicken breasts or lamb shoulder (adjust cooking time accordingly). For chicken breast, reduce simmering time to 30-40 minutes to prevent drying out.
Dried apricots -> Dried prunes or dates, halved, for a different kind of sweetness.
Flaked almonds -> Toasted cashew nuts or pistachios for a lovely crunch.
Fresh coriander -> Fresh parsley, if coriander isn't to your liking.
Chicken stock -> Vegetable stock for a lighter flavour, or even water if in a pinch (though stock adds more depth).

Serving Suggestions

This aromatic tagine is simply wonderful served with a mound of fluffy couscous, which soaks up all the delicious sauce beautifully. Alternatively, a simple bowl of plain rice or some warm, crusty bread would be equally delightful. A fresh green salad dressed with a light vinaigrette would offer a lovely contrast to the richness of the tagine. If you enjoyed this, you might also love our Classic Creamy Tarragon Chicken and Classic Country Chicken Casserole.

How to Store \u0026 Reheat

Any leftover tagine can be stored in an airtight container in the refrigerator for up to 3 days. It often tastes even better the next day as the flavours have more time to develop. To reheat, gently warm on the hob over a low heat, stirring occasionally, until piping hot throughout. You may need to add a splash of water or stock if the sauce has thickened too much. This tagine also freezes beautifully; simply portion it into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating as described.

Mary's Secrets to Success

Here are my little secrets to ensuring your tagine is nothing short of magnificent: 1. **Brown the Chicken Properly:** Don't skip or rush the browning of the chicken. This step creates a wonderful depth of flavour and a lovely golden colour that truly enhances the finished dish. 2. **Toast Your Almonds:** A quick toast in a dry pan brings out the nutty flavour of the flaked almonds beautifully. It adds an extra layer of taste and texture that makes all the difference. 3. **Low and Slow is Key:** For truly tender, succulent chicken, ensure your tagine simmers gently over a low heat. This allows the flavours to meld and the chicken to become wonderfully soft and moist. Patience is a virtue in cooking, my dears! 4. **Taste and Adjust:** Always taste your sauce before serving and adjust the seasoning. A little extra salt, pepper, or even a touch more spice can elevate the whole dish to sheer perfection. 5. **Resting Time:** Allowing the tagine to rest for 10-15 minutes off the heat before serving lets the flavours settle and the sauce thicken slightly. It's a small step that makes a big difference to the overall enjoyment.

Frequently Asked Questions

Can I prepare this tagine ahead of time?

Absolutely, my dear! This tagine is a fantastic make-ahead dish. You can cook the entire recipe up to the point of adding the fresh coriander and almonds, then cool it completely and store it in the refrigerator for up to two days. Gently reheat on the hob, adding a splash of stock if needed, and then garnish with the fresh coriander and toasted almonds just before serving. The flavours often deepen beautifully overnight.

What if I don't have a tagine pot?

Not to worry at all! While a traditional tagine pot is lovely, a large, heavy-based casserole dish with a tight-fitting lid will work perfectly. The key is to have a pot that retains heat well and allows for a gentle, even simmer, much like a Dutch oven or a substantial saucepan. The results will be just as delicious.

How can I make this tagine spicier?

If you fancy a little more heat, you can certainly adjust the spice level. Try adding a pinch of dried chilli flakes along with the other spices, or a small amount of harissa paste when you add the tomatoes. Remember to taste as you go, as a little goes a long way with chilli!

Can I add other vegetables to this tagine?

Oh, yes, you can! This recipe is wonderfully adaptable. Chopped carrots, bell peppers, or even a handful of chickpeas would be delightful additions. Add harder vegetables like carrots with the onions to give them enough time to soften, and softer ones like bell peppers or chickpeas during the last 20-30 minutes of simmering.

Why is my chicken tough?

If your chicken is tough, it's usually because it hasn't simmered long enough to become tender, or perhaps it was cooked at too high a heat. Chicken thighs benefit from slow, gentle cooking. Ensure your pot is covered and the heat is low, allowing the chicken to braise slowly until it's falling off the bone. Resist the urge to rush the simmering process!