Chicken Tagine with Apricots, Almonds And Chickpeas
Chicken Tagine with Apricots, Almonds And Chickpeas
This Chicken Tagine is a flavorful Moroccan-inspired dish combining tender chicken with sweet apricots, crunchy almonds, and hearty chickpeas, all simmered in a fragrant spice blend. Served over couscous, it’s a comforting, hearty meal perfect for any occasion.
Equipment
- Dutch oven or tagine (at least 5 1/2-quarts)
Ingredients
- Olive oil
- 3 pounds chicken legs and thighs (about 4 each)
- 1 yellow onion, diced
- 1 carrot, peeled and diced
- 2 cloves garlic, minced
- 1 inch ginger root peeled and minced
- 1 tsp ground coriander
- 1 tsp ground cumin
- 1 tsp ground cinnamon
- 1 cup chicken broth
- 1 cup dried couscous coarsely chopped
- 1/2 cup dried apricots roughly chopped
- 1 tbsp honey
- 1/4 cup almonds roughly chopped
- 2 cup chickpeas drained and rinsed
- 2 tbsp cilantro optional, for serving
- Salt and pepper to taste
Instructions
- Sear the Chicken: Heat 1 tablespoon of olive oil in a large Dutch oven or tagine over medium-high heat. Season the chicken pieces with salt and pepper. Sear the chicken in batches, cooking each side for 5-8 minutes until golden brown. Remove the chicken and set aside.
- Cook the Vegetables: Reduce the heat to medium and pour off excess oil, leaving about a teaspoon in the pan. Add the diced onion, carrot, and a pinch of salt. Sauté for about 10 minutes until softened and lightly browned. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Add Spices and Simmer: Sprinkle in the minced ginger, coriander, cumin, and cinnamon. Cook the spices for 1 minute to release their aromas. Stir in the chicken broth and chopped apricots, scraping up any browned bits from the bottom of the pan. Place the seared chicken back into the pan, arranging in a single layer if possible.
- Simmer the Tagine: Bring the liquid to a boil, then reduce the heat to low. Cover the pot and let it simmer gently for 50-60 minutes, or until the chicken is fully cooked (internal temperature of 165°F).
- Prepare the Couscous: While the chicken is cooking, prepare the couscous according to the package instructions and set aside.
- Finish the Tagine: Once the chicken is cooked, remove it from the pan and cover with foil. Stir the honey, chopped almonds, and chickpeas into the pan. Increase the heat to medium-high and simmer the sauce until it thickens slightly. Adjust seasoning with salt if needed.
- Serve: Spread the couscous on a serving platter, place the chicken pieces on top, and pour the sauce over the chicken. Garnish with fresh cilantro, if desired, and serve.
Notes
- Oven Variation: You can also prepare this dish in the oven by preheating to 300°F. After searing the chicken and preparing the sauce, transfer the pot to the oven and bake for 60-75 minutes. Finish by simmering on the stovetop to thicken the sauce.
- Slow Cooker Option: For a slow cooker, sear the chicken and prepare the onion and spice mixture on the stovetop. Transfer everything to the slow cooker and cook on HIGH for 4-6 hours. Finish on the stovetop to thicken the sauce before serving.
- Storage: Leftovers can be stored in the refrigerator for up to one week.
Nutrition
Serving: 1portionCalories: 1113kcalCarbohydrates: 54gProtein: 68.6gFat: 68.6gSaturated Fat: 16.7gPolyunsaturated Fat: 8.2gMonounsaturated Fat: 39.6gCholesterol: 215mgSodium: 595.2mgPotassium: 875mgFiber: 9.9gSugar: 12.5gVitamin A: 5423IUVitamin C: 8mgCalcium: 132mgIron: 5.4mg
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