Moroccan Chicken and Apricot Tagine

Ingredients

For the Chicken

• 1 whole chicken, cut into 4 or 8 pieces
• 3/4 teaspoon salt
• 1 1/4 teaspoons freshly grated ginger
• 1/2 teaspoon saffron threads, crumbled
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon white pepper
• 1/4 teaspoon ras el hanout, optional
• 1/2 teaspoon turmeric
• 3 tablespoons unsalted butter
• 2 tablespoons olive oil
• 2 medium onions, grated
• 3 to 4 cloves garlic, pressed or finely chopped
• 1 or 2 small pieces of cinnamon stick (about 3 inches)
• Small handful cilantro sprigs, tied into a bouquet
• 1/2 cup chicken broth
• 3/4 cup water
• 3 tablespoons sugar, or honey
• 1 cup dried apricots
• 1 teaspoon ground cinnamon

Handful fried almonds, optional

• 1 to 2 teaspoons sesame seeds, optional

Directions

1. Steps to Make It

Gather the chicken ingredients.

1. Combine the spices in a bowl large enough to hold the chicken.
2. Add the chicken and toss to evenly coat the pieces with the spices.

Gather the remaining tagine ingredients.

1. Over medium-low heat, melt the butter in the base of a large tagine or Dutch oven.
2. Add the olive oil, onions, garlic, and cinnamon stick.
3. Add the seasoned chicken, meat-side down, in a single layer on top of the onions.
4. Place the cilantro bouquet on top. Add the broth to the tagine.
5. In the bowl used to season the chicken, swirl the water to cleanse it of the spices.

Add the water to the tagine.

1. Cover and leave the liquids to reach a simmer over medium-low heat.
2. Once simmering, cook the chicken, undisturbed, for 1 hour.
3. Remove 1/2 cup of the cooking liquids and set aside.
4. Carefully turn over the chicken pieces so that they are meat-side up.
5. Cover the pan and continue simmering for another 30 minutes to 1 hour, until the chicken is done and the liquids are thick and reduced.
6. While the chicken is cooking, put the apricots in a small pot and cover with water.
7. Simmer the apricots over medium heat, partially covered, for 10 to 15 minutes, or until tender enough to pinch in half with your fingers.

Drain the apricots and return to the pot.

1. Add the sugar (or honey), ground cinnamon, and the 1/2 cup of the reserved cooking liquid.
2. Simmer the apricots gently for 5 to 10 minutes, or until they are sitting in a thick syrup.
3. Discard the cilantro bouquet and cinnamon stick from the tagine.
4. Arrange the chicken on a large serving platter (or simply leave in the base of the tagine). Spoon the apricots and syrup on and around the chicken. If desired, garnish with fried almonds or sesame seeds.

Notes

If there seems to be too much liquid, it is quicker to reduce them in a small pot or skillet and then return them to the tagine.

The use of a diffuser with a tagine is necessary when cooking on electric or ceramic stovetops.

Nutrition

(per serving) 688 Calories 39g Fat 38g Carbs 48g Protein Nutrition Facts Servings: 4 Amount per serving Calories 688 % Daily Value* Total Fat 39g 50% Saturated Fat 13g 64% Cholesterol 175mg 58% Sodium 698mg 30% Total Carbohydrate 38g 14% Dietary Fiber 4g 14% Total Sugars 29g Protein 48g Vitamin C 4mg 21% Calcium 81mg 6% Iron 4mg 21% Potassium 880mg 19% *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.