Chicken Tagine with Apricots & Prunes Recipe | My Recipe Time

Chicken Tagine with Apricots & Prunes Recipe

Chicken Tagine with Apricots & Prunes Recipe  | My Recipe Time Authentic Moroccan Chicken Tagine Recipe with Apricots, Prunes and Preserved Lemon simmered in a sauce seasoned with cinnamon and ginger.If you don’t have a tagine, you can also use a heavy skillet or dutch oven. Either way, this classic North African dish is a wonderful alternative to the standard slow cooker chicken. Enjoy as the wonderful exotic aromas of Marrakech fill your kitchen. A recipe for traditional Moroccan bread follows. You can also serve it with another crusty bread, couscous, quinoa or rice.

Prep: 15 Minutes
Cooking Time: 30 min to 1 Hour
Chicken Tagine with Apricots & Prunes


4 bone-in chicken thighs and or legs
2 tablespoons olive oil
1/2 large onion, very finely diced
4 cloves garlic, very finely diced
1 teaspoon ground coriander
1 teaspoon ground ginger
1 teaspoon ground cumin
1 tsp ground turmeric
1/2 teaspoon ground cinnamon
1/2 teaspoon black pepper
1 tablespoon harissa, Moroccan chili sauce
2 - 3 cups chicken stock
10 pitted dried apricots, cut in half
6 pitted prunes, cut in quarters
1/2 preserved lemon
1 teaspoon butter or ghee
2 tablespoons fresh cilantro - chopped
2 tablespoons fresh parsley - chopped
1 tablespoon fresh mint - chopped


Step 1
Place washed and dried chicken into a bowl and combine with harissa (or other spicy chili sauce) along with the dry spices. Thoroughly coat the chicken and allow to sit in the refrigerator for 1 - 2 hours.
Step 2
Add the olive oil to the pan over medium heat. Add the onion, garlic, pulp of the preserved lemon, and saute until the onion softens.
Step 3
Add the chicken to the pan and brown on both sides.
Step 4
Add the prunes and apricots and simmer another 2 minutes.
Step 5
Add the chicken broth until the chicken is 3/4 covered by liquid. Bring it to a boil and then reduce the heat to a simmer. Add the butter or ghee, cilantro and parsley (reserving some for garnishing). Turn the chicken occasionally, and add a little water if the liquid reduces below covering 1/2 of the chicken.
Step 6
Continue to cook for about 30 minutes to 1 hour, until the chicken is cooked through. Turn off the heat, add the lemon peel. Allow to sit for about 5 minutes.and then add the preserved lemon peel.
Step 7
Continue to cook for another 15 to 30 minutes until the chicken is cooked through and tender.
Step 8
Allow to sit for 5 mintues.
Step 9
Serve with crusty bread or over rice or couscous.

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