Sweet and Savory Chicken Tagine with Apricots and Almonds 🍗🍑

 New Recipe

Sweet and Savory Chicken Tagine with Apricots and Almonds 🍗🍑

Ingredients:

• For the Tagine Base:

  • 2 tbsp olive oil
  • 1 large onion, thinly sliced
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp ground cinnamon
  • 1 tsp ground turmeric
  • 1/2 tsp ground ginger
  • 1/4 tsp ground saffron (optional)
  • 1 tsp ground paprika
  • 1/2 tsp cayenne pepper (optional for heat)
  • Salt and black pepper to taste
  • 4 bone-in, skinless chicken thighs (or breast if preferred)
  • 1 cup chicken broth (or water)
  • 1/2 cup dried apricots, chopped
  • 1/4 cup slivered almonds, toasted
  • 1/4 cup honey
  • 1 tbsp lemon juice
  • 1 tbsp fresh cilantro (coriander), chopped (for garnish)

• For the Vegetables:

  • 1 large carrot, sliced into rounds
  • 1 medium zucchini, cut into chunks
  • 1 medium sweet potato, peeled and cubed
  • 1/2 cup canned chickpeas, drained and rinsed

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Instructions:

1. Prepare the tagine base:

   • In a large tagine pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
   • Add the sliced onion and cook for about 5 minutes until softened and lightly browned.
   • Add the minced garlic and cook for another minute, stirring to prevent burning.
   • Stir in the cumin, cinnamon, turmeric, ginger, saffron (if using), paprika, cayenne pepper (if using), salt, and black pepper. Cook for 1-2 minutes to allow the spices to bloom and release their aroma.

2. Brown the chicken:

   • Push the onions and spices to the side of the pot, then add the chicken thighs (or breast) to the pot and brown them on both sides, about 3-4 minutes per side.
   • Once browned, remove the chicken from the pot and set aside.

3. Add the broth and vegetables:

   • Pour in the chicken broth (or water), scraping up any browned bits from the bottom of the pot for extra flavor.
   • Add the sliced carrots, zucchini, sweet potato, and chickpeas to the pot. Stir to combine the vegetables with the spices.

4. Simmer the tagine:

   • Return the chicken to the pot, nestling it into the vegetables.
   • Cover the tagine (or Dutch oven) and simmer on low heat for about 35-40 minutes, or until the chicken is cooked through and the vegetables are tender. If using chicken breasts, cook for about 25-30 minutes.

5. Add apricots and honey:

   • Stir in the chopped dried apricots and honey. Let the tagine simmer uncovered for another 10 minutes, allowing the sauce to thicken slightly and the apricots to soften and infuse the dish with sweetness.

6. Finish and serve:

   • Once everything is cooked and the sauce has thickened, check the seasoning and adjust with more salt, pepper, or honey if needed.
   • Garnish with the toasted slivered almonds and fresh cilantro.
   • Serve the tagine with couscous, rice, or warm flatbread for a complete meal.

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Optional Variations:

• Lamb or Beef: Replace chicken with lamb shanks or beef stew meat for a richer flavor.
• Vegetarian Version: Omit the chicken and use a combination of vegetables such as eggplant, bell peppers, and butternut squash for a hearty vegetarian tagine.
• Spicy: Add more cayenne pepper or fresh chilies for a spicier kick.
• Nutty: For added crunch, sprinkle toasted pumpkin seeds or pistachios on top instead of almonds.