Tajine of Apricot and Chicken Stew

A delicious North-African dish, originally made in a Tajine, an earthenware pot perfectly suited for delicate and slow cooking...

Ingredients (for 2)

  • 2 chicken thighs
  • 1/2 chicken breast
  • 4 dried apricots
  • 1/4 tsp cinnamon
  • 1/4 tsp turmeric
  • 2 tbsp honey
  • 2 tbsp olive oil
  • 1/3 cup almonds
  • 1/2 onion
  • 1 garlic clove
  • 3 cups water
  • salt & black pepper


  • First off, soak dried apricots in abundant water (the more they soak, the better)
  • Remove the bones from the chicken thighs and cut the meat, along with the chicken breast, in the same medium-sized chunks
  • Take a deep no-stick saucepan, with heavy base, and heat olive oil over medium heat
  • Add the chicken pieces and brown on all sides at high temperature; season with salt, black pepper and turmeric
  • Lower the heat to medium and add sliced onions, minced garlic and cinnamon; sauté for 4 minutes
  • Add the water, enough to almost cover the chicken, stir and bring to boil; then reduce to low heat, cover with a lid and simmer for 45 minutes
  • Remove the chicken pieces to a platter when soft
  • Add dried apricots and honey to the pan, stir and cook uncovered for 15 minutes to reduce the sauce
  • Add back the chicken, sprinkle with coarsely chopped almonds and amalgamate together for 2-3 minutes; serve warm but not hot!

Best Served With

Cous Cous, of course…

Tips from the Chef

  • Needless to say, if you have a Tajine or any earthenware pot is perfect
  • Add a pinch of saffron for an extra taste and color, if available