Chicken, Apricot, and Almond Tagine with Semolina Flatbread

A deeply flavorful and aromatic Tunisian tagine, showcasing tender chicken braised with sweet dried apricots, fragrant spices, and toasted almonds, served with warm, homemade semolina flatbread for dipping.

• Prep: 1 hr 15 min
• Cook: 1 hr 40 min
• Total: 2 hr 55 min
• Servings: 8
• Cuisine: Tunisian
• Difficulty: Hard
• Cost: $4.92/serving

Dietary

• Dairy-Free
• Egg-Free
• High-Protein

Tags

• bake
• comfort food
• savory
• sweet
• rich
• special occasion

Ingredients

• 4 pound chicken thighs (cut into 2-inch pieces)
• 0.25 cup olive oil
• 2 yellow onions (large, finely chopped)
• 6 clove garlic (minced)
• 2 tablespoon fresh ginger (grated)
• 2 teaspoon ground ginger
• 1 tablespoon ground turmeric
• 1 tablespoon ground cumin
• 2 teaspoon ground cinnamon
• 1 teaspoon cayenne pepper
• 3 teaspoon salt
• 1 teaspoon black pepper
• 4 cup chicken broth
• 1 can crushed tomatoes
• 1 cup dried apricots (halved)
• 0.5 cup slivered almonds (toasted)
• 0.25 cup fresh cilantro (chopped, for garnish)
• 3 cup semolina flour
• 2 cup all-purpose flour
• 1 teaspoon instant yeast
• 2 cup water (warm)
• 2 tablespoon olive oil

Instructions

1. For the tagine, season the chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Set aside.
2. Heat 1/4 cup olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Add the chicken thighs in batches and brown on all sides, about 3-4 minutes per batch. Remove chicken and set aside.
3. Reduce heat to medium. Add the finely chopped yellow onions to the pot and sauté for 8-10 minutes until softened and lightly golden. Add the minced garlic and grated fresh ginger, cooking for 2 minutes until fragrant.
4. Stir in the ground ginger, ground turmeric, ground cumin, ground cinnamon, and cayenne pepper. Cook for 1 minute until aromatic. Pour in the chicken broth and crushed tomatoes, scraping any browned bits from the bottom of the pot. Bring to a simmer.
5. Return the browned chicken thighs to the pot. Add the dried apricots and the remaining 1 teaspoon salt and 3/4 teaspoon black pepper. Stir well. Cover the pot, reduce heat to low, and simmer for 1 hour to 1 hour 15 minutes, or until the chicken is very tender and easily shreds.
6. While the tagine simmers, prepare the Semolina Flatbread. In a large bowl, whisk together the semolina flour, all-purpose flour, instant yeast, and 1 1/2 teaspoons salt. Gradually add the warm water and 2 tablespoons olive oil, mixing until a shaggy dough forms. Turn onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Cover the bowl with plastic wrap and let rise in a warm place for 1 hour, or until doubled in size.
7. Divide the risen dough into 8 equal portions. On a lightly floured surface, roll each portion into a circle about 8-10 inches in diameter and 1/8-inch thick. You may need extra semolina flour for dusting.
8. Heat a large dry cast-iron skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side, until puffed and golden brown with dark spots. Stack the cooked flatbreads and cover them with a clean towel to keep warm and soft.
9. Once the tagine is done cooking, check seasoning and adjust if necessary. Stir in the toasted slivered almonds. Serve the Chicken, Apricot, and Almond Tagine hot, garnished with fresh cilantro, alongside the warm semolina flatbreads for scooping.

Notes

For the best flavor, allow the tagine to rest for at least 15 minutes before serving, or even better, prepare it a day in advance and reheat. The flavors deepen beautifully overnight. The semolina flatbread can be prepared ahead of time and reheated gently in a skillet or microwave.

Nutrition (per serving)

• Calories: 710
• Protein: 58.5 g
• Carbohydrates: 70 g
• Fat: 22 g
• Fiber: 7 g
• Sodium: 750 mg
• Saturated Fat: 4.5 g
• Sugar: 18 g
• Cholesterol: 150 mg