Chicken and Chickpea Tagine with Apricots and Harissa Sauce Recipe

Name: Chicken and Chickpea Tagine with Apricots and Harissa Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons canola oil; 8 chicken thighs; Salt and freshly ground black pepper; 2 tablespoons olive oil; 1 large yellow onion, peeled, halved, and thinly sliced; 2 cloves garlic, finely chopped; 1 tablespoon ras al-hanut*; Large pinch saffron, soaked in 1/4 cup warm water; 1 cinnamon stick; 1 1/2 cups canned diced tomatoes, drained (15-ounce can); 1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can); 3/4 cup dried apricots, sliced into half moons; Harissa Sauce, recipe follows; Chopped flat-leaf parsley, for garnish; Chopped fresh cilantro leaves, for garnish; *Cook's Note: Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online.; 1/2 cup creme fraiche; 1 tablespoon harissa*; Salt

Servings: persons

2 tablespoons canola oil
8 chicken thighs
Salt and freshly ground black pepper
2 tablespoons olive oil
1 large yellow onion, peeled, halved, and thinly sliced
2 cloves garlic, finely chopped
1 tablespoon ras al-hanut*
Large pinch saffron, soaked in 1/4 cup warm water
1 cinnamon stick
1 1/2 cups canned diced tomatoes, drained (15-ounce can)
1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
3/4 cup dried apricots, sliced into half moons
Harissa Sauce, recipe follows
Chopped flat-leaf parsley, for garnish
Chopped fresh cilantro leaves, for garnish
*Cook's Note: Ras al-hanut is a mixture of many different spices used in Moroccan cooking. It is available at spice markets or online.
1/2 cup creme fraiche
1 tablespoon harissa*
Salt

1
Preheat oven to 400 degrees F.
2
Heat canola oil in a large Dutch oven or a tagine over high heat.
3
Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown.
4
Turn the thighs over and cook for 2 minutes longer.
5
Remove chicken to a plate.
6
Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat.
7
Add the onions and cook until soft.
8
Add the garlic and cook for 30 seconds.
9
Add the ras al-hanut and cook another 30 seconds.
10
Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer.
11
Nestle the chicken into the mixture and bring to a simmer.
12
Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender.
13
Do not remove the lid to check on the chicken until this time.
14
Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
15
*Cook's Note: Harissa is a fiery paste of chiles, garlic, and spices.
16
It is available at specialty markets.
17
Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.

700

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 2 tablespoons canola oil, 8 chicken thighs, Salt and freshly ground black pepper, 2 tablespoons olive oil, and more.

Yes, Chicken and Chickpea Tagine with Apricots and Harissa Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken and Chickpea Tagine with Apricots and Harissa Sauce

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