APRICOT ALMOND CHICKEN TAGINE
Have you ever heard of a Tagine? We made this APRICOT ALMOND CHICKEN TAGINE in one!
A Tagine is a Moroccan cooking pot used in various African countries. It’s usually made out of pottery or cast iron with a shallow base and dome shaped top. The tagine simmers low over heated coals or a flame and is best used for stews or slow cooked meals. It’s really unique because as the tagine cooks, water droplets from the dome shaped top drip down into the mixture creating ultimate flavor.
Our Tagine was given to us as a wedding gift and it is such a fun cooking tool!
Here’s the link to the one we have if you’re interested in getting one of your own to cook this amazing Apricot Almond Chicken Tagine:
Apricot Almond Chicken Tagine is all about the flavor, texture, and spices.
The stew mixture that cooks in the tagine is made with a simple carrot, onion and garlic mirepoix. Chickpeas, almonds, and dried apricots are tossed in with cinnamon, cumin, honey and coriander. Boneless chicken thighs are placed on top in the tagine with chicken stock and simmered until tender then covered with almonds.
Once ready, the chickpea mixture is plated on top of easy cooked cous cous and garnished with cilantro.
The chicken is first seared in the tagine to give the chicken some color and crisp the skin before it’s placed on top of the chickpeas.
APRICOT ALMOND CHICKEN TAGINE
Notes
USE A DUTCH OVEN IF YOU DON’T HAVE A TAGINE
Adapted from THE KITCHN
Ingredients
- OLIVE OIL
- 1.5 LB CHICKEN THIGHS, BONE IN
- 1/2 SWEET YELLOW ONION, DICED
- 1/2 CARROT, PEELED AND DICED FINELY
- 1/2 HEAPED TEASPOON GARLIC
- 1/2 TEASPOON GINGER POWDER
- 1/2 TEASPOON CORIANDER
- 1/2 TEASPOON CUMIN
- 1/2 TEASPOON CINNAMON
- 1/2 CUP CHICKEN STOCK
- 3/4 CUP INSTANT DRY COUS COUS
- 3/4 CUP CHICKEN STOCK
- 1 TABLESPOON BUTTER
- 1/4 CUP DRIED APRICOTS, CHOPPED FINELY
- 1/2 TABLESPOON HONEY
- 1/8 CUP ALMONDS, CHOPPED ROUGHLY
- 1 CUP CHICKPEAS, DRAINED AND RINSED
- CILANTRO FOR SERVING
- INSTRUCTIONS
Instructions
- HEAT ONE TABLESPOON OF OLIVE OIL IN THE TAGINE OVER MEDIUM HEAT
- SEASON THE CHICKEN THIGHS WITH S&P AND SEAR ON EACH SIDE FOR 5-8 MINUTES UNTIL BROWNED, SET ASIDE ON A PLATE
- REMOVE ALL OIL EXCEPT ONE TEASPOON, TOSS IN ONIONS AND CARROTS AND SAUTEE UNTIL SOFT, ABOUT 10 MINUTES
- ADD IN GARLIC AND COOK FOR 30 SECONDS, THEN COVER WITH ALL SPICES AND COOK UNTIL YOU CAN SMELL THE FRAGRANCE
- POUR IN THE CHICKEN STOCK AND APRICOTS, MIX TOGETHER AND PLACE THE CHICKEN PIECES IN THE PAN
- LET THE MIXTURE COME TO A BOIL AND TURN TO LOW TO SIMMER FOR 45-60 MINUTES COVERED
- ONCE THE CHICKEN IS COOKED, REMOVE AND PLACE ON A PLATE WITH TENTED FOIL
- PREPARE COUS COUS; BOIL WATER WITH BUTTER AND STIR IN COUS COUS, TURN OFF HEAT AND COVER FOR 10 MINUTES
- PLATE COUS COUS FIRST AND THEN CHICKPEA MIXTURE AND CHICKEN, GARNISH WITH CILANTRO
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