Chicken and Apricot Tagine – Slow Cooker and Pressure Cooker Versions

Soups, Stews, Chilis, & Curries
Jump to Recipe
Chicken and apricot tagine in a bowl. This is served with pearl couscous and garnished with cilantro and almond slivers.

Chicken and Apricot Tagine – Tagine History

I love using unique spices in my cooking, so naturally tagines are one of my favorite dishes and this chicken and apricot tagine hits the right notes. A tagine is a Moroccan dish that is best described as a very flavorful stew. The word “tagine” is also the name of the clay pot that was traditionally used to cook the dish. To modernize this classic recipe, I created two versions of my Chicken and Apricot Tagine – Slow Cooker and Pressure Cooker.

Tagines – Layers of Flavors

Moroccan tagines have layers and layers of flavors. The dish pairs savory elements with sweet dried fruits. In this particular recipe that I’m sharing today, a heaping portion of dried apricots is balanced with savory chicken thighs and tangy preserved lemon.

Preserved lemons are an integral part in Moroccan cooking. The flavor is what will give your dish that “wow” factor. I purchase my preserved lemons on Amazon, but I’ve also seen them at Cost Plus World Market. If you don’t have any on hand, you can substitute 1/4 cup lemon juice, but just know that the flavor doesn’t even begin to compare to that of a preserved lemon.

Recipe Tips

I have a few tips to share when making this dish.

1. Save time by buying frozen pre-cut butternut squash

You can buy bags of chopped up butternut squash in the freezer section. I didn’t realize that until recently. I find butternut squash to be a pain to prepare, so this is a HUGE time-saver. Also, I loathe chipping onions, so I use this trick with onions as well.

2. Bulk purchasing spices can save money

I realize if you don’t already own these spices, it can be expensive to purchase everything. I recommend buying the spices in bulk at either Whole Foods or a local spice shop. It’s incredible how much money you can save that way.

3. Buy fresh herbs for garnish

Please don’t skimp out on using fresh herbs. I used cilantro, but if you prefer, use parsley. It’s another big contributor to the “wow” factor.

You Can Pick Your Sides

I served this dish with pearl couscous and Greek yogurt. Pita is tagines’ friend as well because who doesn’t love bread in every way, shape, and form?

Chicken and Apricot Tagine – Pressure Cooker/Instant Pot or Slow Cooker? Take your pick!

I prepared this tagine two different ways: using an Instant Pot and a slow cooker.

The recipes are nearly identical, but there is one big difference. If you are preparing this in a pressure cooker, you should add one 28-ounce can of died tomatoes with the juices. The reason is because pressure cookers require more liquid to cook than slow cookers. The slow cooker will produce a lot of moisture on its own without the added liquid.

I made this recipe on Fox59! If you would like to try another flavorful Instant Pot recipe with a lot of punch try my Chicken Posole Verde. Instead, if you want an Instant Pot comfort stew try my Beef Sweet Potato Stew.

Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon
Savory chicken and apricot tagine with couscous and herbs in a white bowl.

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Chicken and Apricot Tagine (Instant Pot and Slow Cooker)

Recipe by Kylee Scales

Chicken and Apricot Tagine is packed with so many layers of flavor! Most people don’t have a clay pot laying around, so I modified this classic for the Instant Pot or a slow cooker.

Print Recipe
  • Total Time1 hour
  • Yield8 servings 1x

Ingredients

Scale
  • 2 lb boneless, skinless chicken thighs
  • 1 white onion, diced
  • 2 tbsp minced ginger
  • 1 tbsp minced garlic
  • 1 small cinnamon stick
  • 2 tsp ground cumin
  • 2 tsp ground coriander
  • 2 tsp turmeric
  • 2 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • Pinch of saffron
  • 1 preserved lemon
  • 1/4 cup lemon juice
  • 2 lb butternut squash, cubed
  • 1 cup dried apricots, halved
  • 1/2 bunch cilantro, chopped
  • 6 green onions, chopped
  • Cooked couscous, pita for serving
  • Plain yogurt, toasted almonds for topping

For the Instant Pot Recipe Only

  • 1 (28 oz) can diced tomatoes, juices included

Instructions

Instant Pot Method

  1. Warm Instant Pot to saute setting. Place chicken thighs in Instant Pot and cook without moving the chicken until side is browned, or about 6 to 8 minutes. Remove chicken from Instant Pot, place on plate, and set aside.
  2. Add the onion to the Instant Pot and saute until soft, or about 3 minutes.
  3. Add minced ginger and garlic and saute for 1 minute.
  4. Add spices to Instant Pot and cook until fragrant, or about 30 seconds.
  5. Add preserved lemon and lemon juice, stirring well and using the lemon juice to deglaze the Instant Pot and scrape off any brown bits that formed on the bottom. Turn off saute setting.
  6. Return chicken to Instant Pot and stir with onion and spice mixture.
  7. Dump in the can of diced tomatoes and stir to combine with the rest of the ingredients.
  8. Add butternut squash and dried apricots to the Instant Pot.
  9. Close the lid and cook on high pressure for 12 minutes.
  10. Let the pressure release naturally. Open the lid and stir in cilantro and green onions.
  11. Serve with cooked couscous, pita, and or yogurt. Sprinkle almonds on top.

Slow Cooker Method

  1. Warm a skillet on stovetop to medium heat. Place chicken thighs in skillet and cook without moving the chicken until side is browned , or about 6 to 8 minutes. Remove chicken from skillet, place on plate, and set aside.
  2. Add the onion to the skillet and saute until soft, or about 3 minutes.
  3. Add minced ginger and garlic and saute for 1 minute.
  4. Add spices to skillet and cook until fragrant, or about 30 seconds.
  5. Add preserved lemon and lemon juice, stirring well and using the lemon juice to deglaze the pan and scrape off any brown bits that formed on the bottom of the pan. Remove from heat.
  6. Dump the butternut squash and dried apricots into the bottom of the slow cooker. Add half of the onion and spice mixture on top.
  7. Layer the browned chicken thighs on top and the other half of the onion and spice mixture over the chicken.
  8. Cook on low for 4 to 6 hours or until the squash is soft and the chicken shreds easily.
  9. Once dish is cooked , stir in cilantro and green onions.
  10. Serve with cooked couscous, pita, and or yogurt. Sprinkle almonds on top.

Notes

Recipes adapted from the New York Times

  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Pressure Cooking, Slow Cooking

Did you make this recipe?

If you made my recipe – please take a moment to leave a review! I love receiving additional feedback.

Chicken and apricot tagine in a bowl. This is served with pearl couscous and garnished with cilantro and almond slivers.
Chicken and apricot tagine in a bowl with additional bowls behind it. This is served with pearl couscous and garnished with cilantro and almond slivers.
Chicken and apricot tagine in a bowl. This is served with pearl couscous and garnished with cilantro and almond slivers.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star