Apricot Chicken Tagine
Flavor. It’s something unique to every cook. A range of people could make the same exact recipe following each step closely, but each would still have it’s own distinct style of flavor and character. That’s what I think is so beautiful about making food; it’s truly a form of self expression and opportunity to create something personal for others to enjoy.
This Apricot Chicken Tagine is nothing short of full flavor. Seriously, I can’t get over how satisfying this stew is. And, to top it off, it’s not difficult to make. It really comes down to lining up all your ingredients and taking this one step at a time (as with everything in life) 🙂
- Butter: 2 tbsp, divided
- Chicken Thighs: 8-10, bone in, leave some fat on
- Salt: 1 tbsp
- Pepper: 1 tbsp
- Chicken Broth: 2 cups
- Saffron: 2 pinches
- Yellow Onions: 2, diced
- Ginger: 1 inch, minced
- Garlic: 6 cloves
- Ground Cumin: 2 tsp
- Ground Coriander: 2 tsp
- Cinnamon: 1 tsp
- Hot Paprika: 2 tsp
- Dried Apricots: 1/2 cup, thinly sliced
- Peach or Fig Balsamic: 1/4 cup (I used the Olive Press brand)
- Garnish: toasted pepitos or pine nuts and fresh Italian parsley
HOW TO MAKE IT
Remove some (not all) of the fat from the chicken thighs. Place it in a bowl and wash it in cold water. (I wash my poultry in cold water with lemon juice.) Drain and pat dry. Season with salt and pepper.
Now in a small bowl, warm the chicken broth. Once warm, add in the saffron by crumbling it into the broth. Let this soak.
In a dutch oven or stock pot on medium high heat, add 1 tbsp of butter. Once the butter melts, place the chicken thighs skin side down in the pot and cook for about 2-3 minutes or until the edges become crisp. Flip and cook the other side for another 2-3 minutes. (Be patient with flipping the chicken. If it is sticking too hard to the bottom of the pot, it’s still cooking so wait another minute or so.) Once it’s cooked, remove and set aside on a plate.
In the same pot at the same heat level, add the remaining tbsp of butter and add the onions. Cook the onions until they become soft. Now add the ginger and garlic and cook until it becomes soft.
Now, add all the ground spices (cumin, coriander, cinnamon, hot paprika) and quickly mix together. Immediately add the warmed chicken broth and saffron mixture. Stir this so that you pick up the browned bits at the bottom of the pot. Bring this to a boil.
Now, add in the cooked chicken and apricots, cover, and cook on a low simmer for 10 minutes.
After 10 minutes, add in the peach balsamic. Cover again and cook for 20-25 minutes on low simmer.
Garnish and serve with couscous or cracked wheat.