Moroccan Chicken Tagine with Apricots and Almonds
An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.
I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.
Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.
Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1 teaspoons salt
- 2 + 1 tablespoons extra-virgin olive oil
- 2 chicken breasts skinless
- 6 chicken thighs skinless
- 1 medium red onion sliced
- 4 garlic cloves finely chopped
- 6 sprigs fresh cilantro or parsley
- 3/4 cups water
- 1 cinnamon stick 3-inch
- 1/3 cup dried apricots cut in halves
- 1/3 cup almonds
- Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
- Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
- Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
- Cover and simmer 25 – 30 minutes.
- Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
- Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.
Modified from Epicurious: Chicken Tagine with Apricots and Almonds