Moroccan Chicken Tagine with Apricots and Almonds
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"Main dish,Moroccan Chicken Tagine with Apricots and Almonds"
Serves 4 servings | Prep Time 20 PT20M | Cook Time 60 PT1H20M | DinnerWhy I Love This Recipe
The tagine’s unique conical shape allows steam to circulate during cooking, keeping food moist.
Ingredients You'll Need
1 whole chicken (cut into parts) or 4 large chicken thighs
2 tablespoons olive oil
1 large onion, finely chopped
3 garlic cloves, minced
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 teaspoon ground turmeric
1/2 teaspoon chili powder
Salt and freshly ground black pepper (to taste)
1/2 cup dried apricots, halved
1/4 cup slivered almonds
2 cups chicken stock
2 tablespoons honey
Zest of 1 orange
1/4 cup freshly chopped cilantro
Lemon wedges (for garnish)
Cooked couscous (for serving)
Directions
***Preparation***
1. If using a whole chicken, cut it into parts. Pat dry and season generously with salt and pepper.
***Cooking***
2. Heat the olive oil in a large tagine or lidded skillet over medium heat.
3. Add the chicken parts skin side down and sear for 5 minutes or until golden brown. Flip and brown the other side for 3 minutes. Remove chicken and set aside.
4. In the tagine, add the chopped onions and garlic. Sauté until transluscent, about 3 minutes.
5. Add ground ginger, ground cinnamon, turmeric, and chili powder to the onions. Stir for 1 minute until spices release their aroma.
6. Return the chicken to the pot. Scatter the dried apricots and slivered almonds over the chicken.
7. Pour in the chicken stock and drizzle with honey. Stir to combine.
8. Bring to a simmer, then cover with the tagine or lid. Decrease heat to low and cook for 45 minutes to 1 hour until the chicken is tender and cooked through.
9. After cooking, zest the orange over the tagine and taste for seasoning. Add salt or pepper if necessary.
***Serving***
10. Remove from heat and sprinkle freshly chopped cilantro over the dish. Serve hot alongside warm couscous. Garnish with lemon wedges.
Pairs Well With
Pairs well with a glass of chilled dry rosé and mint tea
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