Apricot Chicken Tagine With Ginger & Mint

Apricot Chicken Tagine With Ginger & Mint
4.5 from 2 ratings
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Apricot Chicken Tagine with Ginger & Mint is an exotic, warmly spiced stew that is easy to prepare, family-friendly and oh so delicious!
Servings
6
servings
Chicken Tagine
Ingredients
  • 1 teaspoon kosher salt
  • 1 teaspoon harissa (dry spice)
  • 1 teaspoon ground cumin
  • 1 teaspoon tumeric
  • 1 teaspoon cinnamon
  • 1 tablespoon olive oil
  • 1 large onion, halfted and thinly sliced lengthwise
  • 1 1/2 tablespoon minced fresh ginger
  • 2 cloves garlic, minced
  • 6-8 foster farms simply raised chicken thighs and/or drumsticks, skin removed
  • 2/3 cup dried apricots, coarsely chopped
  • 1/4 cup golden raisins
  • 4 medium carrots, peeled and cut into 1/2 inch pieces
  • 1 1/2 cup chicken broth
  • 2 tablespoon honey
  • 2 tablespoon tomato paste
  • 2 tablespoon fresh lemon juice
  • 1 teaspoon ground cumin
  • 1 teaspoon cinnamon
  • 1 teaspoon harissa (dry spice)
  • 1/4 cup loosely packed chopped fresh mint
  • 2 tablespoon toasted pine nuts (optional)
Directions
  1. 1) Chicken: Combine spice rub ingredients in a medium bowl. With hands, rub mixture all over chicken, thoroughly covering all surfaces. Use all of the rub. 2) Heat 2 tablespoons oil in a stove top safe tagine, Dutch oven, or cast iron skillet over medium heat. Add chicken and cook until lightly browned on all sides; about 3-4 minutes on each side. Remove to a plate and let rest.
  2. Onions: Into the same cooking vessel you used for the chicken, add sliced onions, reduce heat to medium and cook, stirring occasionally, until they are tender and just beginning to brown; about 10 minutes. Add minced ginger and garlic and saute for another 2 minutes. Transfer the prepared onions to a bowl and set aside. Tagine: 1) Arrange browned chicken into the bottom of the tagine, then layer on top (in order): carrots, chopped apricots and raisins, and prepared onions. 2) Whisk together chicken broth, honey, tomato paste, lemon juice, cumin, cinnamon, and harrisa in a medium bowl. Pour broth mixture evenly over the top of your little chicken mountain. 3) Bring to a simmer, then reduce heat to low (just hot enough to keep it simmering), cover and cook until chicken is very tender; 35-60 minutes. (You can do this on the stove-top, but I prefer to cook it in a 325 degree oven). Serve: Remove from oven. Remove lid, fold in half of the the fresh mint, and allow to cool for 15 minutes so that the mint infuses into the dish and the juices thicken a bit. Season to taste. Garnish with remaining fresh mint and toasted pine nuts (optional). Serve with warm bread or couscous.
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