Looking for a flavorful meal without the extra cleanup? This chicken tagine is a one-pot wonder that combines warm spices, tender chicken, and hearty chickpeas, all simmered together with fennel and apricots.
Whether you’re preparing a cozy family dinner or impressing guests, this recipe delivers restaurant-quality flavors with minimal effort.
Why Fennel & Apricots Shine
Fennel is the unsung hero of this dish, with its mild anise-like flavor adding a subtle sweetness that pairs perfectly with the warm spices. When cooked, it becomes tender and caramelized, blending effortlessly into the dish.
Dried apricots provide just the right amount of fruity sweetness, balancing the savory spices and adding a delightful chew to the texture. Together, they elevate this dish from good to unforgettable.
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Versatility for Any Occasion
This chicken tagine is as flexible as it is delicious.
- Family Dinner: The recipe is hearty enough to feed four and can easily be doubled for larger gatherings.
- Meal Prep: It reheats beautifully, making it ideal for lunches throughout the week.
- Special Occasions: Serve it over couscous or with crusty bread to soak up the flavorful broth for an impressive meal.
Customizing for Your Taste
One of the best things about this one-pot recipe is how adaptable it is.
- Vegetarian Swap: Substitute the chicken with hearty vegetables like cauliflower or sweet potatoes for a plant-based version.
- Gluten-Free: Serve with rice or quinoa instead of couscous to keep it gluten-free.
- Extra Spice: Add a pinch of chili flakes or a splash of harissa paste for more heat.
You can even experiment with adding other dried fruits like dates or figs for a new flavor twist.
Serving Tips & Pairings
To truly enjoy this one-pot recipe, pair it with the right sides and finishing touches.
- Couscous or Rice: These soak up the flavorful broth perfectly.
- Lemon Wedges: A squeeze of lemon before serving brightens the flavors.
- Fresh Herbs: Chopped parsley or cilantro adds a fresh contrast to the rich, spiced dish.
Serve it in the skillet for a rustic presentation, or plate it with a sprinkle of fresh herbs to give it a restaurant-style finish.
Tips for Perfect Execution
Achieving the perfect chicken tagine is easier than it looks.
- Browning the Chicken: Take the time to brown the chicken skin until crisp. This adds flavor to the dish and helps lock in moisture.
- Balancing the Spices: Don’t skimp on the spices—they are the heart of the dish. Blooming them in the oil enhances their flavor.
- Simmering Slowly: Allow the tagine to simmer gently to ensure all the flavors meld beautifully together.
Using a heavy-bottomed skillet will help distribute the heat evenly and prevent burning, ensuring a successful result every time. This one-pot recipe is a must-try for anyone who loves bold, comforting flavors with minimal cleanup.
Homemade Chicken Tagine with Fennel, Chickpeas & Apricots One-Pot Recipe
Equipment
- 12-inch ovensafe skillet
Ingredients
- 2 tablespoons extra-virgin olive oil divided, plus extra as needed
- 5 garlic cloves minced
- 1½ teaspoons paprika
- ½ teaspoon ground turmeric
- ½ teaspoon ground cumin
- ¼ teaspoon ground ginger
- ¼ teaspoon cayenne pepper
- 2 15-ounce cans chickpeas, rinsed, divided
- 8 5- to 7-ounce bone-in chicken thighs, trimmed
- ¾ teaspoon table salt divided
- ½ teaspoon pepper
- 1 large fennel bulb stalks discarded, bulb halved and cut into ½-inch-thick wedges through core
- 3 2-inch strips lemon zest, plus lemon wedges for serving
- 1 cinnamon stick
- ½ cup dry white wine
- 1 cup chicken broth
- 1 cup pitted large brine-cured green or black olives halved
- ½ cup dried apricots halved
- 2 tablespoons chopped fresh parsley
Instructions
- Adjust oven rack to the upper-middle position and heat oven to 350°F. Combine 1 tablespoon olive oil, garlic, paprika, turmeric, cumin, ginger, and cayenne in a bowl; set aside. In a separate bowl, mash ½ cup chickpeas into a coarse paste with a potato masher.
- Pat chicken dry with paper towels and season with ½ teaspoon salt and pepper. Heat the remaining 1 tablespoon olive oil in a 12-inch ovensafe skillet over medium-high heat until just smoking. Cook chicken skin-side down until browned and crisp, 8–10 minutes. Flip chicken and cook for 1 minute; transfer to a plate.
- Pour off all but 2 tablespoons of fat from the skillet. Add fennel wedges, cut side down, and sprinkle with ¼ teaspoon salt. Cook until browned, 3–5 minutes per side. Push fennel to the edges and add the spice mixture, lemon zest strips, and cinnamon stick to the center of the skillet. Cook until fragrant, about 30 seconds.
- Stir in wine, scraping up browned bits, and cook until nearly evaporated, about 2 minutes. Add chicken broth, whole chickpeas, mashed chickpeas, olives, and apricots, stirring to combine. Nestle chicken thighs into the mixture, skin-side up, keeping skin above the liquid.
- Transfer skillet to the oven and roast until the chicken registers 185°F and the fennel is tender, 35–40 minutes. Remove skillet from the oven (using pot holders) and discard lemon zest and cinnamon stick. Adjust seasoning with salt and pepper to taste. Sprinkle parsley over the dish and serve with lemon wedges.
Nancy has been a plant person from an early age. That interest blossomed into a bachelor’s in biology from Elmira College and a master’s degree in horticulture and communications from the University of Kentucky. Nancy worked in plant taxonomy at the University of Florida and the L. H. Bailey Hortorium at Cornell University, and wrote and edited gardening books at Rodale Press in Emmaus, PA. Her interests are plant identification, gardening, hiking, and reading.