Judy’s Chicken tagine with apricots and almonds


Hello everybody! I was so very happy that Judy Lipton, our Facebook group member who is dying to visit the Vendée on her next trip to France, whom I am humbled to call my friend and... who is a chef, volunteered one of her amazing recipes for our Recipe Corner! I can honestly say that I can't wait to see Judy again (she owns a home elsewhere in France) but until then, I know that when I try this recipe it will feel a little bit like putting my feet under her table. It will feel like a warm hug. I can't wait.

Let's head to Judy's kitchen in Tucson, Arizona, for this mouthwatering Middle Eastern inspired recipe!

Ingredients and preparation Chicken Tagine with apricots and almonds

For 4- 6 people

  • 4 oz dried apricots (125 g)
  • 1 chicken, cut into 8 pieces, or just thighs
  • 1 tsp ground ginger
  • 1 tsp ground turmeric
  • 2 tsp paprika
  • ¼ tsp saffron threads
  • 1 tsp ground cinnamon
  • 2 tsp coarse salt
  • Freshly ground back pepper
  • 2 TB (30 g) butter, salted or not
  • 1 large onion, finely chopped
  • 2 cups chicken stock /broth (if using canned, use a low-salt brand)
  • ½ cups (10 g) chopped fresh parsley or cilantro/ coriander, plus a bit extra for garnish
  • 1 tbsp honey
  • Juice of ½ lemon
  • ¾ c (75 g) blanched almonds, toasted


  1. Preheat the oven to 190C (or 375 F)
  2. Put the apricots in a small bowl and pour boiling water over them to cover. Set aside.
  3. In a large bowl, toss the chicken pieces with the ginger, turmeric, paprika, saffron, cinnamon, salt, and pepper.
  4. Melt the butter in a large Dutch oven or similar ovenproof casserole. Add the onion and cook for 5 minutes over moderate heat, stirring occasionally, until translucent.
  5. Add the chicken and cook for 3 minutes, turning the pieces with tongs to release the fragrance of the spices.
  6. Pour in the stock, add the frech coriander (cilantro), and cover.
  7. Bake for 50 minutes, turning the chicken pieces once or twice while they're braising.
  8. Remove the casserole from the oven.
  9. Use tongs to transfer the chicken to a deep serving platter, then cover with foil.
  10. Return the casserole to the stovetop, add the honey and lemon juice, and reduce the sauce over medium-high heat by about ⅓ . Taste, and add more salt if necessary.
  11. Return the chicken to the pot, add the almonds, and reheat in the sauce.
  12. Transfer back to the serving platter.
  13. Drain the apricots and spoon them over the to, then garnish with additional cilantro.

Serve this with couscous, which is a perfect foil for the sauce, and with haricots verts. A good Pinot noir is a great accompaniment. (I forego the honey, as my husband Phil is diabetic, and I try not to use any sweetness in my recipes.)

Judy Lipton

If you would like to send in a recipe (written with measured ingredients and in steps) including original image(s) please send it to admin@inthevendee.com. If you have a business in the Vendée, it will be linked to your business. (With our apologies, if the recipe is not complete, or the photos are of too low quality for the Internet, it cannot be published).