Apricot-Infused Moroccan Chicken Tagine
Experience the exotic flavors of Morocco with this delightful Apricot-Infused Chicken Tagine. A harmonious blend of sweet and savory, this dish features succulent boneless chicken thighs marinated in a vibrant mixture of garlic, orange juice, and fresh herbs. The addition of tender dried apricots and rich prunes creates a luxurious sauce that beautifully complements the aromatic spices. Although traditionally made in a tagine pot, this recipe can be easily prepared in a dutch oven, making it accessible for home cooks. Perfect for gatherings or a comforting family dinner, this dish transports you to the streets of Marrakech with every bite. Serve warm, garnished with toasted sesame seeds for an extra touch of elegance.
N/A
Servings
N/A
Calories
14
Ingredients
Ingredients
boneless skinless chicken thighs
2.5 lbs (trimmed of excess fat)
garlic cloves
3 large (crushed for marinade)
orange juice
1/4 cup (freshly squeezed)
extra virgin olive oil
1/4 cup + 3 tablespoons (divided)
fresh cilantro
1/4 cup (chopped)
fresh mint
1 tablespoon (chopped)
ground cumin
1 teaspoon
ground nutmeg
1/8 teaspoon
yellow onion
1 medium (thinly sliced)
garlic clove
1 large (minced)
dried apricots
3/4 cup (soaked overnight)
prunes
1/4 cup (quartered)
chicken stock
2 cups
kosher salt
1/2 teaspoon
Instructions
1
In a shallow bowl, combine the chicken thighs with crushed garlic, orange juice, 1/4 cup olive oil, chopped cilantro, chopped mint, ground cumin, and nutmeg. Mix well, cover, and refrigerate overnight, stirring occasionally to ensure even marination.
2
Heat 2 tablespoons of olive oil in a large dutch oven over medium-high heat. Slice the yellow onion in half and thinly slice it crosswise. Add the sliced onion and minced garlic to the pot, stirring until they soften but do not brown. Set aside the cooked onion and garlic.
3
Add 1 additional tablespoon of olive oil to the pot, then add the marinated chicken thighs (reserve the marinade). Sear the chicken on all sides until golden brown.
4
Return the cooked onions and garlic to the pot, and add the soaked apricots along with their soaking liquid, quartered prunes, reserved marinade, chicken stock, and kosher salt. To ensure all flavors are captured, rinse the marinade bowl with chicken stock before adding it to the pot.
5
Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cover the pot and let it simmer for 2 to 2.5 hours, stirring occasionally. In the last 30 minutes, remove the lid to allow the liquid to reduce and thicken.
6
Serve warm over couscous or rice, and sprinkle with toasted sesame seeds if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Apricot-Infused Moroccan Chicken Tagine?
It is an exotic Moroccan dish featuring succulent boneless chicken thighs marinated in garlic, orange juice, and fresh herbs, then slow-cooked with dried apricots and prunes.
What cut of chicken is best for this recipe?
The recipe calls for 2.5 lbs of boneless skinless chicken thighs trimmed of excess fat for the best flavor and texture.
How long should the chicken marinate?
For the best infusion of flavors, the chicken should be marinated in the refrigerator overnight.
Do I need a traditional tagine pot?
No, while traditionally made in a tagine, this recipe is specifically adapted to be easily prepared in a large dutch oven.
What spices give this tagine its aromatic flavor?
The primary spices used are ground cumin and ground nutmeg, combined with fresh garlic, cilantro, and mint.
How do I prepare the dried apricots?
The dried apricots should be soaked overnight before being added to the pot with their soaking liquid.
What makes the sauce sweet and savory?
The sweetness comes from dried apricots, prunes, and orange juice, while the savory elements come from chicken stock, garlic, and onions.
How long does the cooking process take?
The dish needs to simmer for a total of 2 to 2.5 hours to allow the flavors to meld and the chicken to become tender.
How can I thicken the tagine sauce?
In the last 30 minutes of cooking, remove the lid from the dutch oven to allow the liquid to reduce and thicken.
What should I serve with Moroccan Chicken Tagine?
This dish is best served warm over a bed of couscous or rice.
What garnish is recommended?
The recipe suggests sprinkling the finished dish with toasted sesame seeds for an extra touch of elegance.
Is there a specific way to prepare the onions?
Yes, slice one medium yellow onion in half and then thinly slice it crosswise before sautéing.
How do I handle the prunes?
The prunes should be quartered before being added to the simmering pot.
Why should I rinse the marinade bowl with chicken stock?
Rinsing the bowl with stock ensures that all the vibrant marinade flavors are captured and added to the cooking liquid.
What type of oil is used in this recipe?
Extra virgin olive oil is used for both the marinade and for searing the chicken and vegetables.
Can I use fresh herbs?
Yes, the recipe specifically calls for chopped fresh cilantro and chopped fresh mint.
Is the chicken seared before simmering?
Yes, the marinated chicken thighs should be seared on all sides in olive oil until golden brown before liquid is added.
What type of salt is recommended?
The recipe calls for 1/2 teaspoon of kosher salt to season the dish.
Should the onions and garlic be browned?
No, the onions and minced garlic should be stirred until they soften but do not brown.
What is the role of orange juice in this dish?
Orange juice acts as a base for the marinade, providing acidity and a bright citrus note that balances the dried fruits.
Can this be served at a dinner party?
Absolutely, its exotic flavors and elegant presentation with sesame seeds make it perfect for gatherings.
How much garlic is needed in total?
The recipe uses 3 large crushed cloves for the marinade and 1 additional large minced clove for the base of the stew.
Is the soaking liquid from the apricots used?
Yes, the apricots are added to the pot along with their soaking liquid to maximize flavor.
Can I use chicken stock from a carton?
Yes, the recipe requires 2 cups of chicken stock which can be store-bought or homemade.
What is the texture of the finished chicken?
After 2+ hours of simmering, the chicken thighs become succulent and extremely tender.
Is this a spicy dish?
No, it is aromatic and flavorful but not heat-spicy, making it suitable for those who prefer milder dishes.
How many ingredients are in this recipe?
There are a total of 14 ingredients used to create this complex flavor profile.
What is the first step of the recipe?
The first step is to combine the chicken with the marinade ingredients and refrigerate them overnight.
Does the recipe require a specific type of onion?
The recipe specifies using one medium yellow onion.
How many servings does this recipe provide?
While not explicitly stated, 2.5 lbs of chicken thighs typically serves 4 to 6 people.