Chicken Tagine

  

Moroccan Chicken Tagine - Braised chicken in a rich spiced sauce adorned with chickpeas and dried apricots. For an authentic eating experience, serve over couscous.

 

1 cup dried apricot, halved

7 oz chicken thighs, bone-in skin-on

3/4 tsp salt

2 tbsp olive oil

1 onion cut into 0.3 cm/ 1/8" slices

2 garlic cloves, finely minced

1 cinnamon stick (sub 1/2 tsp powder)

14 oz crushed tomato

14 oz canned chickpeas, drained

1 tbsp preserved lemon skin, finely minced

2 1/2 cups chicken stock, low-sodium

 

SPICE BLEND

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

Plump apricots by soaking them in a bowl of boiling water for 30 minutes, then drain them.

Brown the chicken in a large, deep skillet over high heat. Heat the chicken in the skillet, skin side down, for 8 to 10 minutes, or until deep golden. Cook for 1 minute on the flesh side before transferring to a plate.

Toast aromatics and spices - Remove all but 2 tablespoons of the fat from the skillet. Turn the heat down to medium. Cook for 3 minutes after adding the onions. Cook for 1 minute after adding the garlic. Stir in spice blend for 30 seconds.

Stir in the cinnamon stick, tomato, chickpeas, plumped apricots, stock, and preserved lemon. Place the chicken skin side up on top.

5 minutes covered - Bring the liquid to a simmer, then cover with a lid. Cook for 5 minutes, adjusting the heat as needed to keep the liquid at a gentle simmer.

Simmer uncovered for 20 minutes, then remove the lid and cook for another 20 minutes.

Remove from the heat and set aside for 5 minutes before serving. Serve with couscous and fresh coriander on top.