Chicken Tagine with Prunes and Almonds

Ever since I was gifted a beautiful green tagine pot many years ago, chicken tagine has been one of my most reliable dishes.

I have had good luck with a version using apricots and almonds, and over time developed a few tricks. I lean heavily on dry spices—especially cinnamon—which seems to help dry the surface of the chicken and improve browning.

When using a tagine, I keep it warming on low heat while I sear the chicken in batches, transferring each batch directly into the pot. The gentle heat continues to cook the surface, building flavor as it goes.

Chicken thighs or legs are essential—juicier, more forgiving, and far better suited than breast. Skin-on is ideal, though skinless boneless works as well.

Recently, I had to adapt because sadly, my convection cooktop does not work with my Emile Henry tagine. I switched to a stainless steel Dutch oven and simplified the process.

I cook the chicken in about 1½ cups of liquid for 30 minutes, then remove it and cook the dried fruit—now prunes, with a bit of honey—in the same pot. After reducing the sauce, I return the chicken to finish.

It becomes a one-pot version that is simpler and just as satisfying.

One final note: longer marination helps. A deeper seasoning holds up better when more liquid is used.

If you have a tagine, use less liquid and steam. If not, this version works beautifully.

Either way, it remains one of the most dependable dishes in my kitchen.

Ingredients

• 2 pounds of chicken thighs or legs (boneless, skinless thighs can be substituted)

• Canola or olive oil

• 1-2 tsp ground ginger

• 1-2 tsp turmeric

• 1-2 tbsp cinnamon

• 1 tsp black pepper

• 2 tsp Diamond kosher salt

• 1 large onion, sliced

• 5-6 cloves garlic, minced

• Parsley and cilantro, chopped

• 1–1½ cups dried prunes (or apricots)

• 1 tbsp honey

• 1 cinnamon stick

• ½ cup whole blanched almonds or any other preferred nuts

Instructions

Prepare the Chicken

• Toss chicken pieces with spice mix, salt, and 1-2 tbsp oil.

• Marinate overnight or longer (up to 48 hours).

• Heat 2 tbsp oil in a fry pan over medium heat.

• Heat tagine pot, if using, over low heat while frying chicken.

• Brown chicken, in batches, until lightly golden on all sides.

• Put browned chicken pieces in tagine pot, skin side down; otherwise, remove chicken and set aside.

• Sauté onions and garlic until soft and fragrant, about 6-8 minutes.

• Add the onions to chicken in tagine or standard pot and top with chopped herbs.

• If using tagine, add 1/2 cup of water; if using standard pot, add 1½ cups water.

• Cover and simmer gently 30 minutes until chicken is tender.

Prepare the Prunes/Apricots

• If using tagine, simmer prunes/apricots in a seperate sauce pan (uncovered) with

  honey, cinnamon stick, and 1 cup water.

• If using standard pot, simmer dried fruits in sauce after chicken is removed, add honey and cinnamon stick (no additional water).

• Cook until softened and syrupy.

• Add chicken and cook together for another 3-5 minutes.

• Adjust seasoning - should taste sweet and tangy.

• Toast almonds until golden and roughly chop.

Serve with quinoa or rice and top with toasted almonds.