Chicken Tagine With Olives And Apricots Recipes
MOROCCAN TAGINE OF CHICKEN WITH APRICOTS
This is one of my favorite Moroccan dishes. Many people stay away from making Moroccan tagine dishes because they think you need a tagine pot to cook it in. This isn't so-- a dutch oven (such as a le creuset) works magnificently. The word tagine actually means "stew", so these tagine recipes are a reflection of the cooking method, not the pot. I cooked mine in my le creuset pot, and then served it in my tagine pot. If you've never dabbled in Moroccan cooking before, you must taste this delightfully sweet and savory tagine! Enjoy!
Provided by Sommer Clary
Categories Moroccan
Time 14h45m
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- In a shallow non-metallic dish, mix the chicken with the crushed garlic, orange juice, 1/4 cup olive oil, cilantro, mint, cumin and nutmeg. Cover, and let marinate overnight (but give it a stir at least once).
- In a large dutch oven, heat 2 TBS oil over med/ high heat. Halve the onion lengthwise and thinly slice it crosswise. Add the onion and the minced garlic to the pot, and stir until softened and cooked, but not browned. Remove from pot and set aside.
- Add 1 more tablespoon of the oil and add the chicken, reserving the marinade. Brown the chicken in the pot and then add the onions, prunes, apricots and their soaking liquid, marinade, chicken stock and salt (tip: "rinse" the marinade dish with the chicken stock to ensure that all of the spices, etc, make it into the pot).
- Bring to a boil, then immediately lower to a simmer and cover with a lid. Simmer for 2-2 1/2hours. Towards the end, remove the lid from the pot to allow the liquid to evaporate a little.
- Serve warm and sprinkled with sesame seeds, if desired.
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MOROCCAN CHICKEN TAGINE WITH APRICOTS & OLIVES
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- Heat 1 tablespoon oil in a large pot over medium-high heat. Add chicken and season with 1/4 teaspoon salt. Cook, stirring occasionally, until lightly browned on all sides, about 5 minutes. Using a slotted spoon, transfer the chicken to a clean plate.
- Add the remaining 1 tablespoon oil and onion to the pan. Cook, stirring occasionally and scraping up any browned bits, until the onion is soft and lightly browned, about 4 minutes. Stir in lemon zest, garlic, ginger, tomato paste and ras el hanout. Cook, stirring, until fragrant, about 30 seconds. Stir in broth, chickpeas, apricots, olives, 1/4 cup almonds and the chicken. Bring to a simmer and cook, stirring occasionally, until the chicken is cooked through and the sauce has thickened slightly, about 8 minutes.
- Remove from heat and stir in lemon juice and the remaining 1/4 teaspoon salt. Serve topped with the remaining 1/4 cup almonds and cilantro, if desired.
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