Chicken Tagine

Name: Chicken Tagine
Ingredients: 1 cup dried apricot, halved (Note 1); 6 x 220g / 7 oz chicken thighs (, bone-in skin-on (Note 2); 3/4 tsp salt (cooking/kosher salt); 2 tbsp olive oil; 1 onion (brown/yellow), cut into 0.3 cm/ 1/8" slices); 2 garlic cloves (, finely minced); 1 cinnamon stick (sub 1/2 tsp powder); 400 g / 14 oz crushed tomato (1 can); 400g / 14 oz canned chickpeas (, drained (Note 10); 1 tbsp preserved lemon skin (, finely minced (Note 3); 2 1/2 cups chicken stock, low-sodium ( (or homemade); 1 tsp cooking salt; 3/4 tsp ground cumin; 3/4 tsp ground ginger; 3/4 tsp black pepper; 1/2 tsp allspice powder; 1/4 tsp cinnamon powder; 1/4 tsp coriander powder; 1/8 tsp clove powder; Couscous - plain or with fruit and/or nuts (recipe here); 2 tbsp fresh coriander (, roughly chopped); 1 cup kalamata olives (instead of apricots) (Note 7); 1/3 cup slivered almonds (, lightly toasted, for garnish (Note 8)

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Total Time

55 minutes

Prep Time

15 minutes

Cook Time

40 minutes

Rating

(51)

Ingredients

6 servings

1 cup dried apricot, halved (Note 1)
6 x 220g / 7 oz chicken thighs (, bone-in skin-on (Note 2)
3/4 tsp salt (cooking/kosher salt)
2 tbsp olive oil
1 onion (brown/yellow), cut into 0.3 cm/ 1/8" slices)
2 garlic cloves (, finely minced)
1 cinnamon stick (sub 1/2 tsp powder)
400 g / 14 oz crushed tomato (1 can)
400g / 14 oz canned chickpeas (, drained (Note 10)
1 tbsp preserved lemon skin (, finely minced (Note 3)
2 1/2 cups chicken stock, low-sodium ( (or homemade)
1 tsp cooking salt
3/4 tsp ground cumin
3/4 tsp ground ginger
3/4 tsp black pepper
1/2 tsp allspice powder
1/4 tsp cinnamon powder
1/4 tsp coriander powder
1/8 tsp clove powder
Couscous - plain or with fruit and/or nuts (recipe here)
2 tbsp fresh coriander (, roughly chopped)
1 cup kalamata olives (instead of apricots) (Note 7)
1/3 cup slivered almonds (, lightly toasted, for garnish (Note 8)

Baking Dinner Gluten-Free Intermediate ...

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Preparation

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Step 1

Plump apricots - Soak the dried apricots in a bowl of boiling water for 30 minutes, then drain (this plumps them up).

Step 2

Season chicken - Sprinkle both sides of the chicken with the salt.

Step 3

Brown chicken - Heat oil the oil in a large, deep skillet or pot (Note 5) over high heat. Place chicken in the skillet skin side down and cook for 8 to 10 minutes until deep golden. Turn and cook the flesh side for 1 minute then remove to a plate.

Step 4

Sauté aromatics & spices - Discard all but 2 tablespoons of fat in the skillet. Reduce heat to medium. Add onions and cook for 3 minutes. Add garlic and cook for 1 minute. Add the Ras el hanout and stir for 30 seconds.

Step 5

Tagine sauce - Add the cinnamon stick, tomato, chickpeas, plumped apricots, stock and preserved lemon, then stir. Place the chicken on top, skin side up.

Step 6

Simmer covered 5 minutes - Bring the liquid to a simmer then cover with a lid (Note 6). Cook for 5 minutes, adjusting the heat as needed so the liquid is simmering (but not too rapidly else base may catch).

Step 7

Simmer uncovered 20 minutes - Remove lid then cook for a further 20 minutes or until the internal temperature of the chicken is at least 70°C/158°F (Note 6).