Chicken and Apricot Tagine

Tender chicken simmered with dried apricots, carrots, and warm Moroccan spices, served over fluffy couscous with fresh cilantro.

• Prep: 20 min
• Cook: 40 min
• Total: 1 hr
• Servings: 5.5
• Cuisine: Moroccan
• Difficulty: Medium
• Cost: $3.42/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• High-Protein
• High-Fiber
• Low-Fat

Tags

• comfort food
• savory
• sweet
• rich
• one-pot
• slow cooker

Ingredients

• 1 tablespoon olive oil
• 1.5 pound chicken thighs (boneless, skinless, cut into 2-inch pieces)
• 1 yellow onion (medium, chopped)
• 3 clove garlic (minced)
• 1 tablespoon fresh ginger (grated)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 0.5 teaspoon turmeric powder
• 0.5 teaspoon smoked paprika
• 0.25 teaspoon ground cinnamon
• 14.5 ounce diced tomatoes
• 1.5 cup chicken broth
• 1 cup dried apricots (halved)
• 2 carrots (large, peeled and sliced into 1/2-inch rounds)
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1.5 cup couscous
• 2.25 cup water
• 0.25 cup fresh cilantro (chopped)

Instructions

1. Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season the chicken thigh pieces with salt and pepper, then brown them in batches, about 3-4 minutes per side. Remove chicken and set aside.
2. Add the chopped yellow onion to the pot and cook until softened, about 5 minutes. Stir in the minced garlic and grated fresh ginger and cook for 1 minute until fragrant.
3. Stir in the ground cumin, ground coriander, turmeric powder, smoked paprika, and ground cinnamon. Cook for 30 seconds to toast the spices.
4. Add the diced tomatoes (undrained), 1 1/2 cups chicken broth, dried apricots, and sliced carrots to the pot. Return the browned chicken to the pot. Bring to a simmer, then reduce heat to low, cover, and cook for 25-30 minutes, or until chicken is cooked through and vegetables are tender.
5. While the tagine simmers, prepare the couscous: bring 2 1/4 cups water to a boil. Remove from heat, stir in the couscous, cover, and let stand for 5 minutes. Fluff with a fork.
6. Serve the Chicken and Apricot Tagine hot over fluffy couscous, garnished with fresh cilantro.

Notes

This dish reheats beautifully and can also be made in a slow cooker for even easier preparation: simply add all ingredients except couscous to the slow cooker and cook on low for 4-6 hours or high for 2-3 hours. Prepare couscous just before serving.

Nutrition (per serving)

• Calories: 512
• Protein: 34.5 g
• Carbohydrates: 73.3 g
• Fat: 9.9 g
• Fiber: 8.5 g
• Sodium: 917 mg
• Saturated Fat: 2 g
• Sugar: 16.5 g
• Cholesterol: 105 mg