Moroccan Chicken Tagine with Apricots and Almonds
Indulge in a fragrant and hearty Moroccan Chicken Tagine enriched with sweet dried apricots and crunchy toasted almonds. Inspired by David Lebovitz's culinary journey in Paris, this dish melds the vibrant spices of North Africa with tender chicken, creating an unforgettable stew. Perfectly paired with fluffy couscous, it transforms a simple meal into a culinary celebration that warms the soul and delights the palate. Serve this dish at family gatherings or impress guests with its exotic flavors and beautiful presentation.
N/A
Servings
N/A
Calories
16
Ingredients
Ingredients
Dried apricots
4 ounces (Soaked in boiling water until plump)
Chicken
1 whole (cut into 8 pieces) (Legs, thighs, and breasts cut in half crosswise with wings attached)
Ground ginger
1 teaspoon
Ground turmeric
1 teaspoon
Paprika
2 teaspoons
Saffron threads
1/4 teaspoon
Ground cinnamon
1 teaspoon
Coarse salt
1 teaspoon
Fresh ground black pepper
to taste
Butter
1 tablespoon (Salted or unsalted)
Onion
1 large (Finely chopped)
Chicken stock
2 cups
Fresh cilantro
1/3 cup (Chopped, plus extra for garnish)
Honey
1 tablespoon
Lemon
1/2 (Juiced)
Blanched almonds
3/4 cup (Toasted)
Instructions
1
Preheat your oven to 375°F (190°C).
2
In a small bowl, cover the dried apricots with boiling water and set them aside to plump while you prepare the chicken.
3
In a large mixing bowl, combine the chicken pieces with ground ginger, turmeric, paprika, saffron, cinnamon, coarse salt, and a pinch of fresh ground black pepper until evenly coated.
4
In a large Dutch oven or an oven-safe casserole, melt the butter over moderate heat. Add the finely chopped onion and sauté for about 5 minutes, stirring occasionally, until it becomes translucent.
5
Add the seasoned chicken pieces to the Dutch oven and sear for about 3 minutes, turning occasionally to coat them in the fragrant spices.
6
Pour in the chicken stock and stir in the chopped cilantro. Cover the Dutch oven with a lid and transfer it to the preheated oven.
7
Bake the tagine for 50 minutes, turning the chicken pieces once or twice to ensure even cooking and flavor infusion.
8
After baking, remove the casserole from the oven and use tongs to transfer the chicken to a deep serving platter, covering it with foil to keep warm.
9
Place the casserole back on the stovetop over medium-high heat. Stir in the honey and lemon juice, simmering the sauce until it thickens and reduces by about one-third. Taste and adjust salt if necessary.
10
Return the chicken to the pot, adding the toasted almonds, and let everything heat through in the aromatic sauce.
11
Transfer the completed tagine back to the serving platter. Drain the apricots and arrange them over the chicken. Garnish with additional chopped cilantro before serving.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Moroccan Chicken Tagine with Apricots and Almonds?
It is a fragrant, hearty North African stew that combines tender chicken with the sweetness of dried apricots and the crunch of toasted almonds.
Who is the culinary inspiration for this recipe?
This recipe is inspired by David Lebovitz's culinary journey in Paris.
What temperature should the oven be preheated to?
The oven should be preheated to 375°F (190°C).
How do you prepare the dried apricots?
The dried apricots should be covered with boiling water and set aside to plump before being added to the dish.
What spices are used to coat the chicken?
The chicken is coated in ground ginger, turmeric, paprika, saffron threads, cinnamon, coarse salt, and ground black pepper.
What cut of chicken does this recipe call for?
The recipe calls for one whole chicken cut into 8 pieces, including legs, thighs, and breasts.
How long should the onion be sautéed?
The finely chopped onion should be sautéed in butter for about 5 minutes until translucent.
What type of cooking vessel is recommended?
A large Dutch oven or an oven-safe casserole dish is recommended for this tagine.
How long do you sear the chicken before baking?
The chicken should be seared for about 3 minutes to coat it in the fragrant spices.
What liquid provides the base for the tagine sauce?
Two cups of chicken stock are used to create the base of the sauce.
How long does the tagine need to bake in the oven?
The tagine should be baked for 50 minutes.
Should the chicken be turned during the baking process?
Yes, the chicken should be turned once or twice to ensure even cooking and flavor infusion.
How do you thicken the tagine sauce?
After baking, simmer the sauce on the stovetop with honey and lemon juice until it reduces by about one-third.
When should the honey and lemon juice be added?
They are added to the sauce after the chicken has been removed from the pot following the baking stage.
How are the almonds prepared for this dish?
The blanched almonds should be toasted before being added to the sauce.
What is the best way to garnish the tagine?
Garnish the dish with the plumped apricots and additional chopped fresh cilantro.
What side dish pairs best with this chicken tagine?
Fluffy couscous is the perfect pairing for this flavorful Moroccan stew.
Is the cilantro added during the cooking process?
Yes, 1/3 cup of chopped cilantro is stirred into the stock before the dish goes into the oven.
What type of salt is specified in the ingredients?
The recipe specifies using 1 teaspoon of coarse salt.
Can I use unsalted butter?
Yes, the recipe allows for either salted or unsalted butter.
How many saffron threads are needed?
The recipe requires 1/4 teaspoon of saffron threads.
What should I do with the chicken while reducing the sauce?
Transfer the chicken to a deep serving platter and cover it with foil to keep it warm.
How many ingredients are in this recipe?
There are 16 total ingredients listed for this Moroccan tagine.
Do the apricots cook in the oven with the chicken?
No, the apricots are soaked separately and arranged over the chicken at the very end.
What is the purpose of the lemon juice?
The lemon juice adds acidity to balance the sweetness of the honey and apricots in the sauce.
How much honey is required?
The recipe calls for 1 tablespoon of honey.
Is this recipe considered a comfort food?
Yes, it is tagged as a comfort food that warms the soul.
What is the final step before serving?
The final step is to arrange the drained apricots over the chicken and garnish with cilantro.
Can I use a regular pot if I don't have a tagine?
Yes, a large Dutch oven or oven-safe casserole works perfectly as a substitute.
What makes the presentation of this dish beautiful?
The combination of golden chicken, bright apricots, toasted almonds, and green cilantro creates a vibrant and exotic presentation.