Chicken Tagine with Apricots and Almonds
A fragrant Moroccan-style chicken dish combining tender chicken pieces with sweet dried apricots and toasted almonds in a spice-infused sauce. The blend of cinnamon, ginger, and turmeric creates an aromatic and flavorful tagine perfect for serving over couscous.
Ingredients
- •1 teaspoon ground cinnamon
- •1 teaspoon ground ginger
- •½ teaspoon turmeric
- •½ teaspoon black pepper
- •1¼ teaspoons salt
- •7 tablespoons olive oil
- •1 whole chicken
- •1 tablespoon unsalted butter
- •1 medium red onion
- •4 cloves garlic
- •5 sprigs fresh cilantro
- •5 sprigs fresh flat-leaf parsley
- •1½ cups water
- •2 tablespoons mild honey
- •1 piece cinnamon stick
- •½ cup dried Turkish apricots
- •⅓ cup whole blanched almonds
- •1 piece tagine or heavy skillet
Cooking Instructions
- 1.
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
5 min
- 2.
Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
24 min
- 3.
Add onion and remaining 1/4 teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with 1/2 cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
41 min
- 4.
While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
15 min
- 5.
While apricots cook, heat remaining 1/4 cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
2 min
- 6.
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.
10 min
