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Chicken Tagine

Chicken Tagine

recipetineats.com

  • 55 min
  • Serves 6
StewPoultry
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1 cup dried apricot, halved, Note 1
42 oz chicken thighs, Note 2, bone-in skin-on
¾ tsp salt, cooking/kosher salt
2 tbsp olive oil
1 onion, brown/yellow, cut into 0.3 cm/ 1/8" slices
2 garlic cloves, finely minced
1 cinnamon stick, sub 1/2 tsp powder
14 oz crushed tomato
14 oz canned chickpeas, drained, Note 10
1 tbsp preserved lemon skin, finely minced, Note 3
2½ cups chicken stock, low-sodium, or homemade
Ras el hanout spice blend (Note 4)
1 tsp cooking salt
¾ tsp ground cumin
¾ tsp ground ginger
¾ tsp black pepper
½ tsp allspice powder
¼ tsp cinnamon powder
¼ tsp coriander powder
⅛ tsp clove powder
For serving
Couscous – plain or with fruit and/or nuts, recipe here
2 tbsp fresh coriander, roughly chopped
Alternative add in options
1 cup kalamata olives, instead of apricots, Note 7
⅓ cup slivered almonds, lightly toasted, Note 8, for garnish

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