Hey there, foodies!
Al here, back again with another culinary adventure to stir up your taste buds. And today, we are going on a sensory journey to the vibrant streets of Morocco with a dish that sings with flavors, textures, and a hint of North African sunshine – my Aromatic Chicken Tagine with Apricots and Almonds.
Now, as much as I love the classics, there’s something special about diving into the aromatic spices and sweet undertones of Moroccan cuisine that always captivates me. It evokes the bustling souks, the charismatic vendors, and the distant allure of the Sahara – and it’s all captured right there in your kitchen.
So, what is a tagine, you ask? It’s both a North African dish and the conical earthenware pot it’s traditionally cooked in. The unique shape of the tagine pot allows for a melting pot of flavors, as the steam rises, condenses, and trickles back down into the stew. But fear not, home cooks – a good old Dutch oven or a heavy-based casserole dish will work wonders too!
I’ve chosen to make this dish a balance of tender chicken, sweet apricots, and crunchy almonds. This recipe has been carefully tweaked to impress your family or add spice to your dinner parties – without needing a culinary degree to pull it off.
So without further ado, let’s get cooking!
As the tagine cooks away and the spices meld together, you’ll find the aroma wafting through your home is enough to make your mouth water. You see, cooking this dish is more than just a process – it’s an experience. The warmth of the cumin, the sweet depth of the apricots, and the toasty crunch of the almonds… every bite transports you straight to the heart of Morocco.
Pair this dreamy dish with some fluffy couscous – it’s perfect for soaking up all those delectable juices – or perhaps some bread if you’re feeling extra indulgent. And hey, don’t be shy; get your hands a little dirty scooping up that goodness, just as it’s done in Marrakech!
I always say there’s magic in cooking dishes from around the world. It’s a way to explore new cultures from the comfort of our homes, to connect over shared meals, and to learn about the vast palette of flavors that make up our global culinary heritage.
I really hope you give this Moroccan Chicken Tagine a go. And when you do, take a second before digging in to appreciate the myriad of flavors that took you only a pot and a sprinkle of adventure to create.
As always, stay flavorful, friends! 🍴✨
Happy Cooking,
Al
Ingredients
– 1 kg chicken thighs, bone-in, skin removed
– 2 tablespoons olive oil
– 2 medium onions, finely chopped
– 4 cloves garlic, minced
– 1 teaspoon ground cinnamon
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1 teaspoon ground ginger
– 1/2 teaspoon ground turmeric
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 400g tin of chopped tomatoes
– 500ml chicken stock
– 200g dried apricots, halved
– 100g blanched almonds, toasted
– 2 tablespoons honey
– Juice of 1 lemon
– Fresh coriander (cilantro), a small bunch, chopped
– Cooked couscous or rice, to serve
Method
1. Heat the olive oil in a large tagine pot or Dutch oven over medium-high heat. Season the chicken thighs with salt and black pepper.
2. Sear the chicken thighs in batches until browned on all sides, about 3-4 minutes per side. Remove the chicken and set aside.
3. In the same pot, reduce the heat to medium and add the onions along with a pinch of salt. Cook until the onions are soft and translucent, about 5 minutes.
4. Stir in the garlic and cook for another 2 minutes until fragrant.
5. Add the cinnamon, cumin, coriander, ginger, turmeric, and cayenne pepper, and cook for a further 1 minute until the spices are well-mixed and aromatic.
6. Pour in the chopped tomatoes and chicken stock, and bring to a simmer.
7. Return the chicken pieces to the pot, nestling them into the liquid. Cover the tagine or Dutch oven with a tight-fitting lid and reduce the heat to low.
8. Gently simmer for 30 minutes, then add the apricots, almonds, honey, and lemon juice.
9. Cover again and continue to cook for an additional 20 minutes on low heat, or until the chicken is tender and cooked through.
10. Check the seasoning and adjust with more salt, pepper, or honey as per your taste.
11. Garnish with chopped fresh coriander right before serving.
12. Serve hot over a bed of fluffy couscous or rice, allowing each person to scoop their own portion from the tagine.
Enjoy the blend of sweet and savory flavors that are signature to a traditional Moroccan tagine!
