Gluten-Free Moroccan Chicken Tagine with Apricots and Olives

Why You’ll Love This Recipe

• Deep Moroccan-inspired flavor: warm spices, sweet apricots, briny olives, and toasty almonds in a silky pan sauce.
• Friendly for home cooks: sear, braise, and simmer—mostly hands-off once it’s in the oven.
• Truly gluten-free: spices and stock are clearly labeled and verified, with easy tips to avoid cross-contact.
• Great for leftovers: flavors get even better the next day and freeze beautifully.

Grocery List

• Produce: Yellow onions, garlic, lemon, fresh cilantro or parsley (optional)
• Dairy: Unsalted butter (optional, for the rice; use olive oil for dairy-free)
• Pantry: Bone-in chicken thighs, olive oil, dried apricots, green olives, slivered almonds, basmati rice, tomato paste (GF), honey, chicken stock (certified GF), paprika (GF), cumin (GF), coriander (GF), ground ginger (GF), turmeric (GF), cinnamon (GF), cayenne (GF), kosher salt, black pepper, optional saffron and preserved lemon (both GF)

Full Ingredients

Chicken Tagine

• 2 lb (900 g) bone-in, skin-on chicken thighs
• 1 1/2 tsp kosher salt, divided, plus more to taste
• 1/2 tsp freshly ground black pepper
• 2 tbsp olive oil
• 2 medium yellow onions (about 500 g), thinly sliced
• 4 garlic cloves, minced
• Gluten-Free Spice Blend: 2 tsp paprika, 2 tsp ground cumin, 1 tsp ground coriander, 1 tsp ground ginger, 1 tsp ground turmeric, 1/2 tsp ground cinnamon, 1/8–1/4 tsp cayenne (use spices labeled certified gluten-free)
• 1 tbsp tomato paste (certified gluten-free)
• 1 1/2 cups (360 ml) low-sodium chicken stock (certified gluten-free)
• 3/4 cup (120 g) dried apricots, halved
• 3/4 cup (100 g) pitted green olives (e.g., Castelvetrano), drained and rinsed
• 1 tbsp honey
• Optional: 1/4 tsp saffron threads; 1 tbsp finely chopped preserved lemon peel (ensure both are gluten-free)
• 1 lemon, juiced, plus wedges for serving
• 1/2 cup (60 g) slivered almonds, toasted
• 2–3 tbsp chopped cilantro or flat-leaf parsley, for garnish (optional)

Fluffy Rice

• 1 1/2 cups (285 g) basmati rice, rinsed until water runs mostly clear
• 2 1/4 cups (540 ml) water or certified gluten-free chicken stock
• 1/2 tsp fine sea salt
• 1 tbsp unsalted butter or olive oil (ensure gluten-free)

Step-by-Step Instructions

Step 1: Preheat, toast almonds, and mix the gluten-free spice blend

Heat the oven to 350°F (175°C). Place the slivered almonds in a dry skillet over medium heat and toast, stirring, for 3–4 minutes until pale golden and fragrant. Transfer to a bowl to cool. In a small bowl, combine paprika, cumin, coriander, ground ginger, turmeric, cinnamon, and cayenne. Verify your spices are labeled certified gluten-free and that your chicken stock is certified gluten-free.

Step 2: Season and brown the chicken

Pat the chicken thighs dry. Season with 1 tsp kosher salt, black pepper, and about half of the spice blend. Heat olive oil in a wide, heavy pot (Dutch oven or tagine base) over medium-high. Sear chicken skin-side down until deeply golden and crisp, 6–8 minutes. Flip and cook 2 minutes more. Transfer chicken to a plate; pour off all but 1 tbsp fat from the pot.

Step 3: Soften onions and bloom spices

Add sliced onions and a pinch of salt to the pot. Cook over medium heat, stirring often, until soft and translucent with a little color, 5–7 minutes. Stir in garlic and cook 30 seconds. Add the remaining spice blend and cook 30–60 seconds to bloom the spices. Stir in tomato paste and cook 1 minute to darken slightly.

Step 4: Deglaze and build the braise

Pour in the gluten-free chicken stock and scrape up any browned bits. Add the apricots, half of the olives, honey, and, if using, saffron and preserved lemon. Bring to a lively simmer. Nestle the chicken (skin side up) into the mixture so the skin is mostly above the liquid.

Step 5: Braise until tender

Cover the pot and transfer to the oven. Braise for 45–55 minutes, until the chicken is very tender and registers about 190–195°F (88–90°C) in the thickest part, or the meat easily pulls from the bone.

Step 6: Cook the rice

While the chicken braises, rinse the basmati rice until the water runs mostly clear. Combine rice, water or GF stock, salt, and butter or olive oil in a medium saucepan. Bring to a boil, then cover and simmer on low for 12 minutes. Remove from heat and rest, covered, for 10 minutes. Fluff with a fork before serving.

Step 7: Reduce the sauce and finish with lemon

When the chicken is done, uncover and transfer the pieces to a warm plate. Set the pot on medium heat and simmer the sauce 5–8 minutes until glossy and slightly thickened. Stir in half the toasted almonds and the lemon juice. Taste and adjust salt, pepper, sweetness (honey), and acidity (lemon) as needed. Fold in a splash of stock if it gets too thick.

Step 8: Plate and serve

Spoon fluffy rice into bowls or a serving platter. Top with chicken and ladle the onion-apricot-olive sauce over the top. Scatter with the remaining olives and almonds, and garnish with chopped cilantro or parsley if you like. Serve with lemon wedges for a final bright squeeze.

Pro Tips

• Gluten-free assurance: Choose spices and stock labeled certified gluten-free. If buying from bulk bins or spice blends, avoid cross-contact risk. Check tomato paste and preserved lemons for GF labeling, too.
• Don’t rush the sear: Deeply browning the chicken builds the base for a rich, restaurant-quality sauce.
• Balance the flavors: Taste at the end. Add a pinch of salt for savoriness, a drizzle of honey for sweetness, or extra lemon for brightness.
• Rice that stays fluffy: Rinse thoroughly and give the rice a 10-minute covered rest off heat before fluffing.
• No tagine pot? A 4–5 qt Dutch oven works perfectly for even heat and gentle braising.

Variations

• Preserved lemon and saffron luxe: Use both add-ins for a fragrant, special-occasion finish with citrusy depth and a golden hue.
• Veggie boost: Add 2 cups sliced carrots or 1 can (15 oz) chickpeas (rinsed) to the pot before braising. Add 10–15 minutes if needed until tender.
• Nut-free: Omit almonds and sprinkle with toasted pumpkin seeds or sesame seeds (both gluten-free) for crunch.

Storage & Make-Ahead

Refrigerate chicken and sauce for up to 4 days or freeze up to 3 months. Thaw overnight in the fridge. Reheat gently on the stovetop with a splash of gluten-free stock until warmed through; broil briefly to re-crisp skin if desired. Cooked rice keeps 4 days refrigerated; reheat covered with a sprinkle of water. The spices can be mixed up to 1 month ahead and stored airtight.

Nutrition (per serving)

Approximate: 800 kcal; 32 g protein; 83 g carbohydrates; 34 g fat; 6 g fiber; 900 mg sodium. Values will vary based on specific brands and optional ingredients.