Moroccan Chicken Tagine with Dried Apricots-Recipe

Servings: 4-6 people  

Preparation Time: 20 minutes  

Cooking Time: 1 hour  

Ingredients

•  1 kg (2.2 lbs) chicken thighs or legs, bone-in, skin-on  
• Salt and freshly ground black pepper, to taste  
• 3 tablespoons olive oil  
• 2 large onions, thinly sliced  
• 4 garlic cloves, minced  
• 1 tablespoon fresh ginger, grated  
• 1 teaspoon ground cumin  
• 1 teaspoon ground coriander  
• 1 teaspoon turmeric  
• 1/2 teaspoon ground cinnamon  
• 1/4 teaspoon ground saffron threads (optional) or a pinch of ground paprika  
• 1/2 teaspoon ground cayenne pepper (adjust to taste)  
• 1/2 cup all-purpose flour (for dusting chicken)  
• 1 can (400 ml) chickpeas, drained and rinsed  
• 200 g (7 oz) dried apricots, halved  
• 1 cup chicken broth  
• 1/2 cup water  
• Zest and juice of 1 lemon  
• 1/4 cup honey or date syrup (optional, for added sweetness)  
• Fresh cilantro or parsley, chopped (for garnish)  
•  Preserved lemons, thinly sliced (optional, for garnish)  

Instructions

 1. Prepare the Chicken

   - Season the chicken pieces generously with salt and pepper.
   - Dust the chicken lightly with flour, shaking off any excess. This will help create a nice crust when seared.

 2. Sear the Chicken

   - Heat 2 tablespoons of olive oil in a large tagine pot or heavy-bottomed pan over medium-high heat.
   - Add the chicken pieces skin-side down and sear until golden brown, about 5 minutes per side. Remove the chicken from the pan and set aside.

 3. Sauté the Aromatics

   - In the same pot, add the remaining 1 tablespoon of olive oil.
   - Add the sliced onions and cook until softened and lightly caramelized, about 8-10 minutes.
   - Stir in the garlic, ginger, cumin, coriander, turmeric, cinnamon, saffron (if using), and cayenne pepper. Cook for 1-2 minutes until fragrant.

 4. Build the Tagine

   - Return the chicken to the pot, arranging it in a single layer.
   - Pour in the chicken broth and water, ensuring the liquid comes about halfway up the chicken pieces.
   - Add the chickpeas, dried apricots, lemon zest, and lemon juice. Stir gently to combine.

 5. Simmer the Tagine

   - Bring the mixture to a simmer, then reduce the heat to low. Cover the pot and let it cook gently for 45-60 minutes, or until the chicken is tender and the sauce has thickened slightly.
   - If the sauce becomes too thick, you can add a little more water as needed.

 6. Sweeten and Finish

   - Stir in the honey or date syrup during the last 10 minutes of cooking to balance the flavors.
   - Taste and adjust seasoning with additional salt, pepper, or lemon juice if necessary.

 7. Serve

   - Garnish with chopped fresh cilantro or parsley and slices of preserved lemon (if using).
   - Serve the tagine hot with steamed couscous, fluffy rice, or warm bread for soaking up the flavorful sauce.

 Tips for Success

•  Use a Traditional Tagine Pot: If you have a clay tagine pot, use it for authentic results. Otherwise, a heavy-bottomed pot with a tight-fitting lid works well.
•  Adjust Spices: Feel free to adjust the spice levels based on your preference. For a milder version, omit the cayenne pepper.
•  Preserved Lemons: These are a classic ingredient in Moroccan cuisine. If unavailable, substitute with regular lemon juice and zest.