Moroccan Spiced Chicken and Apricot Tagine

Name: Moroccan Spiced Chicken and Apricot Tagine
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 7 servings
Cuisine: African
Ingredients: 2 tablespoon olive oil; 2 pound chicken thighs (boneless, skinless, cut into 1.5-inch pieces); 1 yellow onion (large, chopped); 4 clove garlic (minced); 1 tablespoon fresh ginger (grated); 1 tablespoon ground cumin; 1 teaspoon ground coriander; 1 teaspoon smoked paprika; 0.5 teaspoon ground turmeric; 0.5 teaspoon cinnamon; 0.25 teaspoon cayenne pepper; 14.5 ounce crushed tomatoes; 1.5 cup chicken broth; 0.5 cup dried apricots (halved); 15 ounce chickpeas (rinsed and drained); 1 teaspoon salt; 0.5 teaspoon black pepper; 1.5 cup couscous; 0.5 cup fresh parsley (chopped)

Tender chicken thighs slow-braised with warm Moroccan spices, sweet dried apricots, and tender chickpeas, served over fluffy couscous for a fragrant and satisfying meal.

Prep: 20 min
Cook: 1 hr
Total: 1 hr 20 min
Servings: 7
Cuisine: African
Difficulty: Medium
Cost: $3.00/serving

Dietary

Nut-Free
Dairy-Free
Egg-Free
High-Protein
High-Fiber

Ingredients

2 tablespoon olive oil
2 pound chicken thighs (boneless, skinless, cut into 1.5-inch pieces)
1 yellow onion (large, chopped)
4 clove garlic (minced)
1 tablespoon fresh ginger (grated)
1 tablespoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
0.5 teaspoon ground turmeric
0.5 teaspoon cinnamon
0.25 teaspoon cayenne pepper
14.5 ounce crushed tomatoes
1.5 cup chicken broth
0.5 cup dried apricots (halved)
15 ounce chickpeas (rinsed and drained)
1 teaspoon salt
0.5 teaspoon black pepper
1.5 cup couscous
0.5 cup fresh parsley (chopped)

Instructions

Heat olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat. Season chicken thighs with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Brown chicken in batches for 3-4 minutes per side until lightly golden. Remove chicken and set aside.
Add chopped yellow onion to the pot and cook until softened, about 5-7 minutes. Stir in minced garlic and grated fresh ginger and cook for 1 minute more until fragrant.
Add ground cumin, ground coriander, smoked paprika, ground turmeric, cinnamon, and cayenne pepper (if using) to the pot. Cook, stirring constantly, for 1 minute until fragrant.
Stir in crushed tomatoes, chicken broth, dried apricots, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a simmer.
Return the browned chicken to the pot. Cover, reduce heat to low, and simmer for 30-40 minutes, or until chicken is very tender.
Stir in the rinsed and drained chickpeas and cook for an additional 5 minutes to heat through.
While the tagine simmers, prepare the couscous according to package directions.
Serve the Moroccan Spiced Chicken and Apricot Tagine hot over fluffy couscous. Garnish with chopped fresh parsley, if desired.

Notes

The flavors of this tagine deepen overnight, making it even more delicious the next day. Freeze any remaining portions for a future quick meal.

Nutrition (per serving)

Calories: 480
Protein: 38.5 g
Carbohydrates: 50.1 g
Fat: 15.3 g
Fiber: 9.2 g
Sodium: 750 mg
Saturated Fat: 3.8 g
Sugar: 12.5 g
Cholesterol: 105 mg