About This Recipe:
Chicken tagine is probably my favorite Middle Eastern/Moroccan entrée. There are so many amazing spices and flavors in the dish that make it super memorable and delicious. I have seen many variations at restaurants and in recipes online. Some incorporate tomatoes, preserved lemons, peas, cilantro, saffron, etc.
I tried to keep this recipe as simple as possible without losing the essence of the dish. I also modified my ingredients to include my favorite components of the variations that I have had such as apricots, chickpeas, and almonds.
I’m not sure how authentic the end result is, but it still cures my cravings for chicken tagine.
Ingredients (6- 8 servings)
-2 lbs boneless skinless chicken thighs
-1 large yellow onion, diced
-4 garlic cloves, minced
-4 cups low sodium chicken stock
-1 cup dried apricots, quartered
-3 tbls honey
-15 oz chickpeas
-1/2 cup pitted black olives
-1/4 cup slivered almonds
-Salt and pepper
-2 tsps cumin
-2 tsps cinnamon
-2 tsps ground ginger
-1 tsp turmeric
-1 tsp coriander
-1/2 tsp paprika
-1/2 tsp crushed red pepper flakes
Instructions (1 hour)
1. In a large Dutch Oven over medium high heat, pour in 1 tbl of olive oil. Add in the chicken and brown each side for 4 minutes. Season with salt and pepper. Transfer the chicken to a dish.
2. Add in the diced onions and sauté for 5 minutes. Add in the garlic and cook for another minute.
3. Add in all of the seasonings and stir for 30 seconds.
4. Pour in the chicken stock, apricots, and honey, and bring to a boil. Scrape up any browned bits from the bottom of the pan.
5. Reduce the heat to low and add the chicken back to the pan and cover the lid. Simmer for 15 minutes to let the sauce thicken and the chicken fully cook.
6. Mix in the chickpeas and olives and warm through.
7. Sprinkle the almonds on top and serve with couscous, cauliflower rice, etc.