These one-pot, Middle Eastern chicken thighs are inspired by the sweet-and-savory tajines I discovered while living in France. Imagine juicy, succulent chicken thighs, fragrant herbs, tender carrots, and naturally sweet apricots, all tied together with the warm, complex flavors of a ras el hanout spice mix.

A Closer Look at the Ingredients

• Chicken thighs: Bone-in, skin-on chicken thighs are ideal for this recipe. In France, thighs are most commonly sold with the drumstick, so I used 2 thighs and 2 drumsticks, but I recommend using 4 thighs for more even cooking. The fat and juices from the skin and bones keep the meat moist during long cooking times, while the collagen and marrow add richness and depth to the sauce. Substituting chicken breasts isn’t recommended, as they lack the same flavor and juiciness and are more likely to overcook.
• Ras el hanout: This North African spice blend literally translates to “head of the shop,” implying the best spices the seller has to offer. Variations are endless – mine includes ginger, turmeric, cumin, cinnamon, coriander, allspice, paprika, black pepper, cardamom, clove, nutmeg, and rose petals. Ras el hanout is the backbone of this dish, giving it aromatic warmth and subtle floral notes. You can find it at most grocery stores, including Whole Foods, Target, or Kroger. Don’t skimp on quality.
• Honey: Adds subtle sweetness and roundness to the marinade, helping carry the spices and enrich the braising liquid. It is also used as a light finishing glaze, brushed onto the skin during the uncovered braise to create a glossy, golden finish.
• Dijon mustard: This sharp mustard adds tang and umami, balancing the sweetness of the apricots. Its acids gently break down proteins, helping the chicken stay tender and juicy.
• Dried apricots: A pantry staple that provides concentrated sweetness. They soften into the sauce during braising, contributing to a deeper, more layered flavor.
• Carrots: Add a nice dose of vegetables and pair beautifully with ras el hanout, apricots, and rosemary.
• Fresh rosemary, thyme, and bay leaf: These herbs lend fragrant, earthy notes. Rosemary is the star, pairing beautifully with both the vegetables and the spice blend.
• Ghee: Used as the cooking fat for its high smoke point and rich, nutty flavor. Avocado oil is a great substitute.  
• Onion and garlic: A classic aromatic base. 
• Sliced almonds: Toasted and added at the end, they provide a nutty taste and crunchy texture that contrasts with tender chicken and soft vegetables.
• Chicken broth: The braising liquid. Low- or no-sodium versions give you better control over seasoning. Vegetable broth is a good substitute.

How to Make My Middle Eastern Chicken Thighs (Plus Tips and Tricks)

Marinate the chicken thighs

• Start by combining the ras el hanout, runny honey, Dijon mustard, and a pinch of kosher salt to make the marinade. Rub about ⅔ of the marinade all around the chicken, and under the skin.
• Let marinate at least 1 hour, or up to 24 hours for maximum flavor. Short on time? You can skip the marination and cook the chicken right away, and the result will still be delicious. 

Prepare your ingredients and cooking tools

• Before you begin cooking, let the chicken come to room temperature for about 30 minutes. This will promote even cooking and juicier meat.
• Preheat your oven to 325°F (160°C) conventional / 300°F (140°C) fan. Position a rack in the middle of your oven.
• Dice your carrots and onions. 
• I use a braiser to make this dish. A braiser is a shallow, wide enameled cast iron pot. If you don’t have one, you can use any stove-top and oven-safe heavy-bottomed pot or Dutch oven.

Sear the chicken

• Pat the chicken dry with a paper towel to remove any excess moisture and marinade. This is essential to prevent the honey from burning and sticking to the bottom of the pan. Dry surfaces also brown better.
• Heat the ghee in the braiser over medium to medium-high heat. The oil should shimmer and look wavy. If it’s smoking, it’s too hot, and you need to reduce the heat.
• Place the chicken skin-side down and sear without moving it for about 5 minutes, until the skin is deeply golden and the chicken releases easily from the pan. Make sure not to overcrowd the pot, browning in two batches if necessary. Flip and brown the other side for a few minutes. Once browned, transfer the chicken to a plate.

Why this step is important: Browning the chicken adds richness to the final sauce, thanks to the Maillard reaction, a chemical transformation between sugars and amino acids. The browned bits at the bottom of the pot will later dissolve into the liquid, creating an incredibly flavorful base.

Sauté the carrots and aromatics

• Reduce the heat to medium and leave the fat in the pan. Add the carrots and onions. Cook for 10 minutes, stirring occasionally, until the onions turn a light blond color and the carrots start releasing their sugars. If the onions start browning, reduce the heat to medium-low.
• While the onions and carrots are cooking, press your garlic (or mince, if you don’t have a garlic press). Add the garlic and remaining marinade to the pan, stir well to combine, and cook for an additional 2 minutes, mixing often. 

Why press the garlic?: While it may seam counter-intuitive, the more you crush or mince garlic, the stronger its flavor becomes. Pressing the garlic also allows it to distribute across the dish.

Slow cook in the oven

• Cut the dried apricots in half and add to the braiser.

• Tie the rosemary, thyme, and bay leaf together with kitchen twine, and add to the pot. No worries if you don’t have kitchen twine – just add the herbs as is.

• Add the chicken on top of the vegetables and herbs, skin-side up.

• Add chicken broth so that the bottom half of the chicken is covered; the skin should be exposed. The amount needed will depend on the size of your pot.

• Bring to a simmer on the stovetop. Once the the liquid is bubbling, cover the dish, and transfer to the middle of your oven. Cook for 30 minutes.
• Remove the chicken from the oven. In a small bowl, combine a touch of honey with some pan juices. Brush this glaze on the skin of the chicken thighs. Return to the oven, uncovered, for another 30 minutes. Your chicken should be very tender when poked with a fork.

Tip: While chicken thighs are safe to eat when their internal temperature reaches 165°F (75°C), they become fall-off-the-bone tender between 185–195°F (85-90°C). As long as they cook low and slow, they are hard to overcook!

Reduce the sauce

• Remove the pan from the oven. Carefully remove the chicken from the pot with a spatula, set aside on a plate, and cover with aluminum foil to keep warm. 
• Bring the sauce to a strong simmer on medium heat on your stovetop. Leaving the pot uncovered, reduce the sauce for about 10-15 minutes, or until it reaches your desired thickness. The time necessary will depend on how much the liquid reduced in the oven.

Meanwhile, toast the slivered almonds

• Toast your slivered almonds to bring out their flavor. 
  • Method 1: Heat a dry skillet over medium heat. Add the slivered almonds, stirring often, until golden and fragrant. 
  • Method 2: Increase your oven to 350°F (175°C) conventional heat. Toast your slivered almonds in a single layer on a baking sheet or pan, for about 8 minutes. 
  • Keep a close eye on the nuts to avoid burning. 

Serve and enjoy!

• Serve these Middle Eastern chicken thighs with the sauce and sliced almonds spooned on top.

• I like to enjoy these middle eastern chicken thighs with barley. 

Did you make this recipe?

Please let me know how it turned out for you! Leave a comment below and tag @jessicahomekitchen on Instagram.

Looking for another Middle Eastern meal? You’ll love my one-pot Vegetarian Shakshuka.