Exotic Meal · Spiced Dish

Moroccan Chicken Tagine

60 minHardServes 2

Ingredients

boneless chicken thigh400g (0.88 lb)Any store

onion1Any store

garlic3 clovesAny store

carrot1Any store

dried apricots8Any store

cooked chickpeas1 cupAny store

toasted almonds2 TbspAny store

ground cumin1 tspAny store

ground cinnamon1 tspAny store

ground turmeric1 tspAny store

chicken stock1.5 cupsAny store

olive oil2 TbspAny store

cilantroa small amountAny store

salta pinchAny store

14 to buy

Season the chicken thigh with salt and half of the spice mix (cumin, cinnamon, turmeric).

~5 min

Heat olive oil in a pot and sear the chicken until golden on the outside.

~8 min

Watch out: Searing too long toughens the chicken during the braise that follows — just enough to color the surface is plenty.

Remove the chicken and sauté the onion and garlic in the same pot.

~5 min

Add the remaining spices and the carrot and sauté together.

~3 min

Why: Blooming the spices in oil brings out their aroma — adding them straight to water makes the flavor flat.

Return the chicken to the pot, pour in the chicken stock, and bring to a boil.

~5 min

Add the dried apricots and chickpeas, cover, and simmer over low heat for 30 minutes.

~30 min

Season with salt.

~1 min

Serve in a bowl topped with toasted almonds and cilantro.

~2 min

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The subtle sweetness of the dried apricots is the heart of this dish — don't leave them out.
—
Delicious spooned over couscous or rice with the broth.
—
For heat, add a spoonful of harissa.

Refrigerate 3 days, freeze 1 month — even better the next day once the broth has soaked in.