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Moroccan Tagine with Apricots
Created by: Howcan Team
Ingredients
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground ginger
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground turmeric
- 1/2 teaspoon ground coriander
- 1/2 teaspoon ground paprika
- 1/4 teaspoon cayenne pepper
- 1 1/2 pounds boneless, skinless chicken thighs, cut into chunks
- 1 cup chicken broth
- 1/2 cup dried apricots
- 1/4 cup sliced almonds
- 1 tablespoon honey
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions
- In a large tagine or Dutch oven, heat 2 tablespoons of olive oil over medium heat.
- Add the chopped onion and cook until softened, about 5 minutes.
- Stir in the minced garlic, ground cumin, ground ginger, ground cinnamon, ground turmeric, ground coriander, ground paprika, and cayenne pepper. Cook for 1-2 minutes until fragrant.
- Add the chicken chunks to the spice mixture and brown on all sides, about 5 minutes.
- Pour in the chicken broth and add the dried apricots and sliced almonds. Bring to a simmer.
- Drizzle the honey over the chicken and apricot mixture. Season with salt and pepper to taste.
- Cover the tagine or Dutch oven and simmer for 45 minutes, or until the chicken is cooked through and the flavors have melded together.
- Garnish with fresh cilantro before serving.
- Serve the Moroccan tagine with apricots over couscous or with crusty bread.
The history of Moroccan Tagine dates back to ancient Berber tribes who used the cone-shaped clay pot to slow-cook meats, vegetables, and spices over hot coals. The addition of apricots to the traditional tagine recipe adds a delightful sweetness and tangy flavor to the dish. Renowned chefs like Mourad Lahlou, known for his innovative take on Moroccan cuisine, have popularized the use of apricots in tagine dishes. In Morocco, the city of Marrakech is famous for its vibrant food scene and is a great place to savor authentic tagine with apricots. The key to a perfect tagine lies in the slow cooking process and the balance of spices, creating a tender and flavorful dish. For a twist, some chefs also add almonds or prunes to enhance the complexity of flavors. Today, the best version of this dish can be found in traditional Moroccan restaurants or in the homes of skilled home cooks who have mastered the art of tagine making.
80 min
4
380 calories
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