It’s a flavorful dish with a combination of sweet and savory ingredients, and it is a popular meal in Moroccan cuisine.
Ingredients
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- 1 whole chicken (cut into pieces) or 4 bone-in chicken thighs
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground paprika
- Salt and pepper to taste
- 1 cup chicken broth
- 1/2 cup dried apricots, halved
- 1/4 cup almonds (slivered or whole, toasted)
- 1 tablespoon honey
- 2 tablespoons fresh cilantro, chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 tablespoon butter (optional)
Execution
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Prepare the Chicken:
- Season the chicken pieces with salt, pepper, cumin, turmeric, ginger, cinnamon, and paprika.
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Sauté Onions and Garlic:
- Heat the olive oil in a large tagine pot (or a Dutch oven) over medium heat. Add sliced onion and garlic, sautéing until onions soften and turn translucent (about 5 minutes).
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Brown the Chicken:
- Sear chicken in the pot until golden brown all over, about 7-8 minutes. This helps develop flavor.
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Add the Liquids:
- Add broth; simmer until slightly reduced. Stir in the honey and lemon juice. Reduce the heat to low, cover the pot, and let it cook for about 45 minutes, or until the chicken is tender.
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Add Apricots:
- After 45 minutes, add the dried apricots to the tagine and continue to cook for another 15-20 minutes. The apricots will soften and infuse the sauce with a subtle sweetness.
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Toast Almonds:
- While the chicken is cooking, toast the almonds in a small skillet over medium heat for 2-3 minutes, stirring occasionally. Be careful not to burn them.
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Finish the Dish:
- Once the chicken is tender and the sauce has thickened, add the chopped cilantro and parsley. Stir in the butter for a rich, silky texture (optional). Adjust the seasoning if needed.
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Serve:
- Serve the chicken tagine hot, garnished with toasted almonds and extra cilantro and parsley if desired. It’s typically served with couscous or flatbread.
Additional tips
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Couscous or Bread Pairing: Serve with couscous to soak up the delicious sauce, or enjoy with traditional Moroccan flatbread (khobz).
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Spices: If you prefer more heat, you can add a small amount of cayenne pepper or chili flakes to the dish.
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Apricot Substitute: If apricots are not available, you can use dried prunes or dates for a different but equally tasty result.
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Cooking Method: If you don’t have a tagine pot, any heavy-bottomed pot or Dutch oven will work perfectly. The key is to cook on low heat to allow the flavors to develop slowly.
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Make it ahead: This dish tastes even better the next day as the flavors continue to meld. Prepare it a day in advance and reheat gently before serving.
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