Chicken and Apricot Tagine
PDF
- Yield
- 4 servings
- Prep
- 0:20:00
- Cook Time
- 1:00:00
- Cuisine
- Moroccan
- Filed Under
- Main Dishes
- Heat olive oil in a heavy skillet over medium heat. Working in batches if needed, sear chicken thighs skin-side down until golden brown, 8–12 minutes per side. Remove to a plate and reserve.
| 2 tbsp |
Olive Oil |
| 3–4 each |
Chicken Thighs |
- In the same skillet, reduce heat to medium-low. Add onion with a pinch of salt and cook, stirring occasionally, until deeply caramelized, 35–45 minutes.
- Add garlic and cook until fragrant, about 1 minute. Stir in ground cinnamon, ginger, turmeric, pepper, and salt until spices are toasted and aromatic.
| 4 each |
Garlic |
| 1 tsp |
Cinnamon |
| 1 tsp |
Ground Ginger |
| 1⁄2 tsp |
Turmeric |
| 1⁄2 tsp |
Black Pepper |
| 1 tsp |
Kosher Salt |
- Return chicken and any accumulated juices to the skillet. Tie cilantro and parsley into a bundle with kitchen twine and add to pan along with stock. Cover and simmer over low heat for 30 minutes.
| 5 each |
Cilantro |
| 5 each |
Parsley |
| 1⁄2 cup |
Chicken Stock |
- Meanwhile, combine apricots, water, honey, and cinnamon stick in a small saucepan. Bring to simmer and cook until apricots are tender and liquid has reduced to a glaze, 10–15 minutes.
| 1⁄2 cup |
Dried Apricots |
| 1 cup |
Water |
| 2 tbsp |
Honey |
| 1 each |
Cinnamon Sticks |
- While chicken and apricots cook, toast almonds in a 350 °F oven until golden brown and fragrant, about 5 minutes. Set aside.
- Add glazed apricot mixture to chicken during the final 10 minutes of cooking.
- Remove herb bundle and cinnamon stick. Serve hot over couscous, topped with toasted almonds.
