About This Recipe:
Chicken tagine is probably my favorite Middle Eastern/Moroccan dish. There are so many amazing spices and flavors in tagine that make it memorable. I have seen many variations at restaurants and in recipes online- some incorporate tomatoes, preserved lemons, chickpeas, cilantro, etc. I tried to keep this recipe as simple as possible without losing the essence of the dish. I also chose ingredients based on my favorite components of the variations that I have had- apricots and green olives. I recommend serving this with couscous or any type of rice. I’m not sure how authentic the end result is, but it still cures my cravings for chicken tagine.
Enjoy!
Ingredients (4 – 6 servings)
-2 lbs chicken thighs & drumsticks
-1 small onion, diced
-1 cup chicken stock
-1 tbl honey
-1/2 cup dried apricots
-1/2 cup green olives
-Parsley, for garnishing
-Olive oil
-Salt and pepper
Seasonings
-2 tsps turmeric
-1 tsp cumin
-1 tsp cinnamon
-1 tsp coriander
-1/2 tsp paprika
Instructions (1 hour)
1. In a large Dutch oven over medium high heat, pour in 1 tbl of olive oil. Season the chicken with salt and pepper, and brown each side (skin side down first) for 5 minutes. Transfer the chicken to a dish.
2. Add the diced onion to the Dutch oven, and sauté for 5 minutes. Stir in all of the seasonings (turmeric, cumin, cinnamon, coriander, paprika, and ginger,) and cook for 1 minute until fragrant.
3. Pour in the chicken stock and bring to a boil. Mix in the honey.
4. Reduce the heat to low, and add the chicken back in and toss in the dried apricots. Cover and simmer for 30 minutes.
5. Add in the green olives and garnish with parsley.
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