The delicious and flavorful Chicken tagine with apricots and figs and olives recipe is a traditional dish from Morocco in North Africa. The name “tagine” comes from the traditional clay pot used to prepare this meal. Traditionally made with chicken, this stew can also be prepared with lamb, beef, or even vegetables.
The dish gets an interesting twist from the combination of sweet and savory flavors brought by the apricots, figs, and olives. These complement meats and stews well and are widely used in Moroccan cooking. Chicken, apricots, and olives all work together to create a deliciously complex flavor profile that will please even the pickiest eater.
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The Chicken tagine with apricots and figs and olives recipe is a traditional dish served at celebrations, including weddings, holidays, and family get-togethers. To sop up the delicious sauce, diners typically eat this dish with their hands and a side of couscous or bread.
The Berber people of North Africa are responsible for popularizing the tagine pot and the Chicken tagine with apricots and figs and olives recipe that it contains. Arab and Jewish cooking traditions each contributed to the dish’s development over time. Chicken tagine with apricots, figs, and olives has gained popularity outside of Morocco due to its distinctive and tasty flavor.
3 Reasons People Love the Chicken tagine with Chicken Tagine with Apricots and Figs and Olives Recipe
1. Flavorful and Unique Combination of Ingredients: One of the primary reasons people love the Chicken tagine with apricots and figs and olives recipe is its unique and delicious combination of ingredients. The sweetness of the apricots and figs complements the savory taste of the olives, creating a flavor profile that is both complex and satisfying. The use of aromatic spices such as cinnamon, cumin, and ginger further enhances the taste of the dish.
2. Comforting and Nourishing: Chicken tagine with apricots, figs, and olives is a hearty and comforting dish that is perfect for colder months or for those seeking a satisfying meal. The slow-cooked chicken and vegetables are tender and flavorful, while the sauce is rich and nourishing. It is also a great source of protein and fiber, making it a healthy and balanced meal.
3. Cultural Significance: The Chicken tagine with apricots and figs and olives recipe is deeply rooted in Moroccan cuisine and culture, which adds to its appeal. The dish has been passed down from generation to generation and is often associated with family gatherings, celebrations, and special occasions. For those who are interested in exploring different cultures and cuisines, trying chicken tagine with apricots, figs, and olives can be a way to experience the rich history and traditions of North Africa.
How To Make Our Chicken Tagine with Apricots and Figs and Olives Recipe
Ingredients:
8 bone-in, skin-on chicken thighs
2 onions, chopped
4 garlic cloves, minced
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon cayenne pepper
2 cups chicken broth
1 cup dried apricots
1 cup dried figs
1 cup pitted green olives
2 tablespoons honey
2 tablespoons chopped fresh parsley, for garnish
2 tablespoons chopped fresh cilantro, for garnish
Instructions:
1. In a large Dutch oven or tagine pot, heat some oil over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for another 2-3 minutes. Remove chicken from the pot and set aside.
2. In the same pot, add chopped onions and garlic, and cook until softened, about 5 minutes. Add ginger, cinnamon, cumin, paprika, salt, black pepper, and cayenne pepper, and stir well.
3. Add chicken broth, dried apricots, dried figs, and green olives to the pot. Stir to combine.
4. Add chicken thighs back to the pot, skin side up, and bring the mixture to a simmer.
5. Cover the pot with a lid and reduce the heat to low. Let the chicken cook for about 40-45 minutes, until the chicken is cooked through and tender, and the sauce has thickened.
6. Drizzle honey over the chicken and sauce, and stir gently to combine. Let the chicken cook for another 5-10 minutes.
7. Serve the chicken tagine hot, garnished with chopped parsley and cilantro.
Nutritional Information For the Chicken Tagine with Apricots and Figs and Olives Recipe
Calories: 431
Carbohydrates: 42g
Protein: 22g
Fat: 20g
Saturated Fat: 4g
Cholesterol: 112mg
Sodium: 1148mg
Potassium: 778mg
Fiber: 7g
Sugar: 32g
Prep Time: 20 minutes
Cooking Time: 1 hour and 5 minutes
List of Pots, Pans, and Cooking Equipment Needed:
Large Dutch oven or tagine pot
Cutting board
Chef’s knife
Measuring cups and spoons
Wooden spoon
Tongs
Serving dish
Best way to Store Leftovers For the Chicken Tagine with Apricots and Figs and Olives Recipe
Leftover chicken tagine with apricots, figs, and olives can be stored in an airtight container in the refrigerator for up to 3-4 days. To reheat, transfer the chicken and sauce to a pot or microwave-safe dish and heat until warmed through.
Possible Substitutions for Ingredients For the Chicken Tagine with Apricots and Figs and Olives Recipe
Chicken: can be substituted with bone-in, skin-on chicken breasts or chicken drumsticks
Dried apricots and figs: can be substituted with other dried fruits such as prunes, raisins, or dates
Green olives: can be substituted with Kalamata olives or black olives
Ingredients to Substitute for a Vegetarian Version
of the Chicken Tagine with Apricots and Figs and Olives Recipe
Chicken: can be substituted with chickpeas or firm tofu
Chicken broth: can be substituted with vegetable broth
Tips and Tricks for Creation of the Recipe
Browning the chicken before adding it to the sauce adds flavor and texture to the dish
Soak the dried apricots and figs in hot water for about 10-15 minutes to soften them before adding to the pot
Adjust the seasoning to your taste preference by adding more or less spices, honey, or salt
Serve the chicken tagine with couscous or bread to soak up the delicious sauce
Possible Side Dishes and Desserts to Serve With the
Chicken Tagine with Apricots and Figs and Olives Recipe
Couscous
Roasted vegetables
Grilled flatbread
Moroccan orange salad
Baklava
How to Serve the
Chicken Tagine with Apricots and Figs and Olives Recipe
Transfer the chicken tagine with apricots, figs, and olives to a serving dish
Garnish with chopped parsley and cilantro
Serve hot with couscous or bread on the side.
FAQs About the Chicken Tagine with Apricots and Figs and Olives Recipe
1. What is a tagine pot and do I need one to make this recipe?
A tagine pot is a traditional North African cooking vessel made of clay or ceramic with a conical lid. It is not necessary to use a tagine pot to make this recipe, as a Dutch oven or any large pot with a lid will work.
2. Can I use fresh apricots and figs instead of dried ones?
While this recipe specifically calls for dried apricots and figs, you can certainly use fresh ones if you prefer. Just keep in mind that fresh fruit will have a different texture and flavor than dried fruit, which can affect the overall dish.
3. Can I make this recipe ahead of time?
Yes, you can make this recipe ahead of time and reheat it when ready to serve. Leftovers can also be stored in the refrigerator for up to 3-4 days.
4. Can I make this recipe with a different type of meat?
Yes, this recipe can be made with lamb, beef, or even vegetables instead of chicken. Just adjust the cooking time as needed depending on the type of meat or vegetable you choose.
5. Is this recipe spicy?
This recipe does have some heat from the cayenne pepper, but it is not overly spicy. If you prefer a milder dish, you can reduce or omit the cayenne pepper, or adjust the amount of spice to your taste.
Final Thoughts:
Chicken tagine with apricots, figs, and olives is a delicious and flavorful dish that is deeply rooted in North African cuisine and culture. It combines tender chicken with sweet and savory ingredients such as dried apricots, figs, and green olives, as well as aromatic spices like cinnamon, cumin, and ginger. This recipe can be made with a tagine pot, but a Dutch oven or any large pot with a lid will work as well.
This dish is perfect for special occasions and gatherings, and can be served with couscous or bread to soak up the flavorful sauce. Leftovers can be stored in the refrigerator and reheated for later consumption. With possible substitutions for the chicken and other ingredients, this recipe can also be adapted for vegetarian diets.
Whether you are exploring different cultures and cuisines or simply looking for a comforting and nourishing meal, chicken tagine with apricots, figs, and olives is a must-try dish that is sure to impress your taste buds.
Chicken Tagine with Apricots and Figs and Olives Recipe
Ingredients
- 8 bone-in, skin-on chicken thighs
- 2 onions, chopped
- 4 garlic cloves, minced
- 1 tsp ground ginger
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp paprika
- 1/2 tsp teaspoon black pepper
- 1/4 tsp cayenne pepper
- 2 cups cups chicken broth
- 1 cup cup dried apricots
- 1 cup cup dried figs
- 1 cup cup pitted green olives
- 2 tbsp honey
- 2 tbsp chopped fresh parsley, for garnish
- 2 tbsp chopped fresh cilantro, for garnish
Equipment
- large dutch oven or tagine pot
- Cutting board
- Chef's knife
- Measuring cups and spoons
- wooden spoon
- Tongs
- serving dish
Method
- In a large Dutch oven or tagine pot, heat some oil over medium-high heat. Add chicken thighs, skin side down, and cook until golden brown, about 5 minutes. Flip the chicken and cook for another 2-3 minutes. Remove chicken from the pot and set aside.
- In the same pot, add chopped onions and garlic, and cook until softened, about 5 minutes. Add ginger, cinnamon, cumin, paprika, salt, black pepper, and cayenne pepper, and stir well.
- Add chicken broth, dried apricots, dried figs, and green olives to the pot. Stir to combine.
- Add chicken thighs back to the pot, skin side up, and bring the mixture to a simmer.
- Cover the pot with a lid and reduce the heat to low. Let the chicken cook for about 40-45 minutes, until the chicken is cooked through and tender, and the sauce has thickened.
- Drizzle honey over the chicken and sauce, and stir gently to combine. Let the chicken cook for another 5-10 minutes.
- Serve the chicken tagine hot, garnished with chopped parsley and cilantro.
Nutrition
Notes
Tips and Tricks
Browning the chicken before adding it to the sauce adds flavor and texture to the dish Soak the dried apricots and figs in hot water for about 10-15 minutes to soften them before adding to the pot Adjust the seasoning to your taste preference by adding more or less spices, honey, or salt Serve the chicken tagine with couscous or bread to soak up the delicious saucePrivate Notes
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