Joe Roshkovsky
Authentic Chicken Tagine with Apricots and Almonds
The Chicken Tagine with Apricots and Almonds is a delightful Moroccan dish known for its tender, slow-cooked chicken combined with sweet and tangy apricots and crunchy almonds. The intricate blend of spices and the slow-cooking technique using a traditional tagine pot results in a rich and aromatic meal that will transport your taste buds straight to North Africa.
Ingredients:
For the Marinade:
– 2 lbs (900 g) chicken thighs, skinless
– 3 cloves garlic, minced
– 1 teaspoon ground turmeric
– 1 teaspoon ground ginger
– 1 teaspoon ground cumin
– 1 teaspoon ground cinnamon
– ½ teaspoon ground black pepper
– ½ teaspoon ground paprika
– 1 teaspoon salt
– 3 tablespoons olive oil
For the Tagine:
– 2 tablespoons olive oil
– 1 large onion, finely chopped
– 1 cinnamon stick
– 1 cup chicken broth
– 1 cup dried apricots
– 1/2 cup sliced almonds, toasted
– 1 tablespoon honey
– 1 teaspoon ground coriander
– 1 teaspoon ground cloves
– Fresh cilantro or parsley, chopped (for garnish)
Instructions:
1. Marinate the Chicken:
1. In a large bowl, combine the garlic, turmeric, ginger, cumin, cinnamon, black pepper, paprika, salt, and olive oil.
2. Add the chicken thighs to the bowl and coat them thoroughly with the marinade.
3. Cover and refrigerate for at least 2 hours or overnight for best results.
2. Prepare the Tagine:
1. Heat 2 tablespoons of olive oil in a large tagine or heavy-bottomed pot over medium heat.
2. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
3. Add the chicken thighs to the pot, cooking them until they are browned on all sides, about 10 minutes.
4. Stir in the cinnamon stick and chicken broth, then bring to a simmer.
3. Add Apricots and Simmer:
1. Add the dried apricots to the pot, ensuring they are evenly distributed around the chicken.
2. Stir in the honey, ground coriander, and ground cloves.
3. Cover the tagine and reduce the heat to low. Simmer for about 1.5 to 2 hours, until the chicken is tender and fully cooked. If using a traditional clay tagine, place it in the oven at 350°F (175°C) for the same amount of time.
4. Final Touch:
1. Toast the sliced almonds in a dry skillet over medium heat until they are golden brown and fragrant, about 3-5 minutes.
2. Once the tagine is cooked, sprinkle the toasted almonds over the top.
5. Serve:
1. Garnish with fresh cilantro or parsley.
2. Serve the chicken tagine hot, paired with couscous, rice, or crusty bread to soak up the delicious sauce.
This Authentic Chicken Tagine with Apricots and Almonds offers a perfect balance of savory and sweet flavors, making it an ideal choice for a comforting, exotic meal. Enjoy!
