Keyword: Chicken Tagine with Apricots and Figs and Olives Recipe
Servings: 8people
Calories: 431kcal
Equipment
large dutch oven or tagine pot
Cutting board
Chef's knife
Measuring cups and spoons
wooden spoon
Tongs
serving dish
Ingredients
8bone-in, skin-on chicken thighs
2onions, chopped
4garlic cloves, minced
1tspground ginger
1tspground cinnamon
1tspground cumin
1tspsalt
1tsppaprika
1/2tspteaspoon black pepper
1/4tspcayenne pepper
2cupscups chicken broth
1cupcup dried apricots
1cupcup dried figs
1cupcup pitted green olives
2tbsphoney
2tbspchopped fresh parsley, for garnish
2tbspchopped fresh cilantro, for garnish
Instructions
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.
Notes
Tips and Tricks
Browning the chicken before adding it to the sauce adds flavor and texture to the dishSoak the dried apricots and figs in hot water for about 10-15 minutes to soften them before adding to the potAdjust the seasoning to your taste preference by adding more or less spices, honey, or saltServe the chicken tagine with couscous or bread to soak up the delicious sauce