Chicken Tagine with Apricots

No ratings yet

Chicken Tagine with Apricots

This is a variation of our Chicken Tagine Base Recipe. This chicken tagine with apricots is a beautifully balanced dish that combines warm Moroccan spices with sweet, fruity notes and savory depth.

Prep Time10

Cook Time50

Marinade Time30

Total Time1 30

Course: Main Dish

Cuisine: Mediterranean

Servings:

Calories: 450kcal

Equipment

Stovetop

Ingredients

~1.25 lbs boneless skinless chicken thighs
1 Tablespoon extra virgin olive oil
1 Tablespoon ras el hanout
¼ teaspoon Kosher salt (if not in spice blend)
¼ teaspoon black pepper
½ Tablespoon extra virgin olive oil
½ cup diced onion
½ cup diced carrots
1 15-ounce can low-sodium garbanzo beans, drained with ½ cup liquid reserved
3 garlic cloves, minced
¼ cup dried apricots, sliced
1 Tablespoon honey
1 Tablespoon lemon juice
¼ cup toasted sliced almonds
2 Tablespoons chopped fresh cilantro

Instructions

In a large bowl, combine 1 Tablespoon oil with ras el hanout, salt, and pepper. Add chicken and toss to coat. Allow chicken to marinade for at least 30 minutes. Chicken can also marinade overnight, but not more than 24 hours.
Heat a 12” skillet over medium heat. Once the pan is hot, add ½ Tablespoon oil. Once oil is shimmering, add chicken thighs in batches if needed, not overcrowding the pan. Sear ~3-4 minutes on each side, until chicken easily releases from pan. Remove to plate once done.
Turn down heat to medium-low, and add diced onion and carrots. Saute for ~4-5 minutes until onions are translucent. Add garlic and saute for ~30 seconds more.
Return chicken with juices, garbanzo beans, ½ cup bean liquid, and apricots to the pan. Simmer for ~25 minutes covered.
Combine honey and lemon juice. Add to chicken and simmer uncovered for 5 minutes. Shred chicken into smaller pieces if desired. Sprinkle with toasted almonds and cilantro. Enjoy!

Notes

½ cup broth can be substituted for bean liquid.

Nutrition