Chicken Tagine With Apricots, Almonds & Chickpeas

Name: Chicken Tagine With Apricots, Almonds & Chickpeas
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Olive oil; 3 pounds chicken legs and thighs (about 4 each); 1 yellow onion, diced; 1 carrot, peeled and diced; 2 cloves garlic, minced; 1-inch piece ginger root, peeled and minced; 1 teaspoon coriander; 1 teaspoon cumin; 1 teaspoon cinnamon; 1 cup chicken stock; 1 cup dried couscous; 1/2 cup dried apricots, roughly chopped; 1 tablespoon honey; 1/4 cup almonds, roughly chopped; 2 cups (1 15-oz can) chickpeas, drained and rinsed; 2 tablespoons cilantro, optional, for serving

Servings: persons

Olive oil
3 pounds chicken legs and thighs (about 4 each)
1 yellow onion, diced
1 carrot, peeled and diced
2 cloves garlic, minced
1-inch piece ginger root, peeled and minced
1 teaspoon coriander
1 teaspoon cumin
1 teaspoon cinnamon
1 cup chicken stock
1 cup dried couscous
1/2 cup dried apricots, roughly chopped
1 tablespoon honey
1/4 cup almonds, roughly chopped
2 cups (1 15-oz can) chickpeas, drained and rinsed
2 tablespoons cilantro, optional, for serving

1
Warm one tablespoon of oil in a large Dutch oven (at least 5 1/2-quarts) or tagine over medium-high heat until the oil flows easily and you can see it shimmering.
2
Sprinkle the chicken pieces with salt and pepper, and place as many as will fit into the pan without crowding. Sear for 5 to 8 minutes, flipping once, until both sides are golden brown. Remove to a clean plate and continue searing the rest of the chicken pieces. If necessary, add more oil to keep a thin film on the bottom of the pan. If the oil starts smoking, turn down the heat.
3
Pour off all but a teaspoon of oil and return the pan to medium heat. Saute the onions and carrots with a half teaspoon of salt until softened and beginning to brown, about 10 minutes.
4
Stir in the garlic and cook until fragrant, about 30 seconds.
5
Sprinkle the ginger and spices over top and cook until fragrant, another minute.
6
Stir the chicken stock and apricots into the pan, scraping up any seared bits that might be stuck to the bottom of the pan. Nestle the chicken pieces into the pan; try to fit them in a single layer, but it's ok if some pieces overlap.
7
Bring the liquid to a boil, then reduce the heat to low.
8
Cover the pan and cook for 50-60 minutes. The tagine is ready when the chicken registers 165u00b0 on an instant-read thermometer in the thickest part of the meat and when its juices run clear.
9
While the chicken is cooking, prepare the couscous and set aside. (See: How to Cook Couscous)
10
Transfer the cooked chicken to a clean plate and tent with foil.
11
Add the honey, almonds, and chickpeas to the pan with the apricots and onions, and increase the heat to medium-high.
12
Bring the stew to a rapid simmer and cook until it has thickened slightly. Taste the sauce and add salt if necessary.
13
To serve, spread the cooked couscous on a serving platter and arrange the chicken pieces on top. Ladle the stew over top, making sure the chicken pieces each get a good coating. Sprinkle with cilantro and serve.

939

kcal

Calories

Fat

Carbs

136

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 16 ingredients. The key ingredients include: Olive oil, 3 pounds chicken legs and thighs (about 4 each), 1 yellow onion, diced, 1 carrot, peeled and diced, and more.

Yes, Chicken Tagine With Apricots, Almonds & Chickpeas 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.

That's it — enjoy your meal!