Chicken Tagine with Apricots and Prunes

Chicken Tagine with Apricots and Prunes
Staff Writer
Elana Horwich

This chicken tagine recipe is enlivened with cinnamon and other warming spices.

Click here to see 6 Updated Recipes for Rosh Hashanah

4
Servings
184
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3  Tablespoons  olive oil
  • clove
  • 2  Teaspoons  cinnamon
  • 1/8  Teaspoon  cumin
  • 1/8  Teaspoon  turmeric
  • 1/8  Teaspoon  ginger
  • chicken thighs
  • onion, chopped
  • 1/2  Cup  dried apricots
  • 1/2  Cup  dried prunes
  • 1  Teaspoon  salt
  • 1/2  Teaspoon  black pepper
  • 1/2  Cup  chicken broth

Directions

Preheat oven to 400 degrees.

Place a tagine, Dutch oven, or heavy cooking pot that can go both on the stove and in the oven over a medium flame. Pour in enough olive oil to coat the bottom of the pan. Add spices to olive oil and let cook for about a minute, but not much more or you can risk burning spices.

Place the chicken pieces in, skin side down, and cook for a few minutes on each side. (You are trying to brown the chicken, which is good for flavor and appearance. The cinnamon and other spices do some of that for you.) Remove the chicken temporarily to a plate. Add the onion and sauté for about 5 minutes.

Return the chicken to the pot skin side up and add the dried fruit.

Sprinkle salt and pepper. Pour in the broth. Use a wooden spoon or tongs to cover the chicken a little bit with the onions and fruit.

Cover the tagine or Dutch oven and place in oven for 1 hour.

Remove chicken from oven and place again over medium flame. Uncover.

Use your wooden spoon to smash the fruit a bit so it becomes part of the sauce. (You may want to remove the chicken as you do this, particularly if you have decided to use some white meat.) Allow to cook until juices thicken. Return chicken to sauce and keep over low flame or in oven at 250 degrees until ready to serve.

Nutritional Facts

Total Fat
12g
17%
Sugar
7g
8%
Saturated Fat
10g
42%
Cholesterol
1mg
0%
Carbohydrate, by difference
20g
15%
Protein
1g
2%
Vitamin A, RAE
33µg
5%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
8µg
9%
Calcium, Ca
29mg
3%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
1µg
0%
Iron, Fe
1mg
6%
Magnesium, Mg
12mg
4%
Niacin
1mg
7%
Phosphorus, P
31mg
4%
Sodium, Na
101mg
7%
Water
57g
2%
Zinc, Zn
1mg
13%

Chicken Shopping Tip

Buy whole chickens and ask the butcher to quarter them for you. You will save an average of $5 per pound, or more.

Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

Chicken Wine Pairing

Pinot noir, gamay, merlot, zinfandel, carménère, pinotage, or grenache with grilled, roasted, or other simply cooked chicken; chardonnay, pinot gris/grigio, pinot blanc, or chenin blanc with chicken in cream or light tomato sauce or with chicken crêpes or croquettes; sauvignon blanc or sémillon with fried chicken; viognier with spiced chicken dishes.