Apricot & Almond Chicken Tagine with Couscous
Embark on a culinary journey with this fragrant Apricot & Almond Chicken Tagine. Inspired by the rich flavors of Moroccan dishes cooked in a tagine pot. This recipe features tender chicken simmered in a sweet and savory sauce with dried apricots, toasted almonds, and aromatic spices. The unique shape of the tagine pot helps to create incredibly moist and flavorful results as the steam circulates during cooking. Served over fluffy couscous, this world cuisine delight offers a delightful balance of sweet, savory, and nutty notes that will transport your taste buds.
Ingredients
2 tablespoons olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
1/4 teaspoon saffron threads (optional)
Salt and freshly ground black pepper to taste
2 pounds boneless, skinless chicken thighs, cut into 1-inch pieces
1 cup chicken broth
1/2 cup dried apricots, halved
1/4 cup slivered almonds, toasted
1 tablespoon chopped fresh cilantro, for garnish
4 cups prepared couscous
Instructions
1
Before using your tagine pot, make sure it’s properly tempered and that the glaze is food-safe. If you're unsure, refer to the manufacturer's instructions. To temper a tagine, start by submerging the entire pot in water and soaking it overnight. The next day, remove the pot from the water, dry it thoroughly, and let it air dry for a couple of hours. Once dry, coat the entire pot—inside and out—with a thin layer of oil. Place it in a cold oven and set the temperature to 300°F (150°C) oven and bake for about three hours. Let the pot and the oven heat up together. After baking, allow the pot to cool completely before use.
2
Some tagines require a heat diffuser when used on a stovetop. If you don’t have one, you can place a large frying pan on the burner and set the tagine inside the pan to help distribute the heat evenly. While my particular tagine doesn’t need a diffuser, it's important to remember that with all clay cookware, you should always cook on low heat and never place cold food into a hot pot, as the sudden temperature change can cause it to crack.
3
In a large bowl, add add all of the ingredients and mix together. This is a crucial part of cooking in a tagine pot. Place the tagine pot on a cold stove and add oil to the bottem. Transfer the prepared chicken mixture to the pot, add the dried apricots along with the chicken stock too. Cover the tagine pot with the lid and turn the stove onto medium low. By letting the pot and the ingredients heat up together, you prevent thermal shock that could crack your pot.
4
Bring the mixture to a simmer, then reduce the heat if needed so it just simmers. Cook for about an hour or until the chicken is cooked through and tender.
5
Cook the couscous according to the package direction with either chicken or vegetable stock.
6
Finish and Serve: Stir the toasted slivered almonds into the tagine just before serving. Garnish with fresh cilantro. Serve the Apricot & Almond Chicken Tagine hot over the fluffy couscous.
7
The tagine with couscous is a complete and satisfying meal on its own, however, you could also serve a side of steamed green vegetables like green beans or broccoli.
Tags:
#ApricotChicken#ChickenTagine#Couscous#ExoticFlavors#MoroccanFood#OnePotMeal#WorldCuisineChefBryanCookingwithchefbryanKUTV
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