Chicken Tagine with Apricots and Prunes

Staff Writer
Chicken Tagine with Apricots and Prunes
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
624
Calories Per Serving
Deliver Ingredients

Ingredients

  • 3 Tablespoons olive oil
  • 1 clove
  • 2 Teaspoons cinnamon
  • 1/8 Teaspoon cumin
  • 1/8 Teaspoon turmeric
  • 1/8 Teaspoon ginger
  • 5 chicken thighs
  • 1 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.

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.

Nutritional Facts

Total Fat
42g
64%
Sugar
11g
N/A
Saturated Fat
10g
50%
Cholesterol
183mg
61%
Protein
33g
66%
Carbs
31g
10%
Vitamin A
87µg
10%
Vitamin B12
1µg
19%
Vitamin B6
0.9mg
42.6%
Vitamin C
3mg
4%
Vitamin D
0.2µg
N/A
Vitamin E
3mg
13%
Vitamin K
12µg
15%
Calcium
58mg
6%
Fiber
3g
10%
Folate (food)
15µg
N/A
Folate equivalent (total)
15µg
4%
Iron
3mg
15%
Magnesium
56mg
14%
Monounsaturated
21g
N/A
Niacin (B3)
10mg
50%
Phosphorus
342mg
49%
Polyunsaturated
8g
N/A
Potassium
835mg
24%
Riboflavin (B2)
0.3mg
20.3%
Sodium
680mg
28%
Thiamin (B1)
0.2mg
12.3%
Trans
0.2g
N/A
Zinc
3mg
18%