• Chef Nigel Henderson

Chicken And Apricot Tagine Recipe

Updated: May 26

Tagine: A type of stew containing meat and often fruit served in Morocco; a pot used for cooking with a cone shaped lid usually containing a hole on the top so some steam can escape (new ones don't have a hole). This is a recipe that was blessed with in culinary school and later added my own spin. Still one of my favorite comfort dishes to make on a cold day, enjoy!


Ingredients:

  • 2 Cups Dried Apricots

  • 1 Tblsp Of Olive Oil

  • 8 Chicken Chicken Thighs (boneless/Skinless)

  • 4 Cloves of Garlic, Minced

  • 3 Sweet Potatoes Peeled, Halved, & cut into Half moons

  • 1 Tsp Turmeric

  • 1 Tsp Ground Coriander (I had Seeds, so I used Seeds)

  • 1 Tsp Ground Cumin

  • 2 oz Fresh Grated Ginger

  • 1 Tsp of Kosher Salt (More to taste)

  • 1 Tsp of Cracked Pepper (More to taste)

  • 2-4 Chili Peppers to taste (I had Jalapeño)

  • 3 Large Onions Finely Minced

  • 2 Lemons (For Juice)


Directions:

Soak apricots in water for several hours (better if left over night). Heat oil in a heavy pan or cast iron pot, season chicken with salt & pepper and brown on both sides. Remove Chicken, Add garlic, ginger, then remaining spices, cook for 2-3 minutes. Add Onions and saute until translucent, add chicken, then poor in the soaking water from the apricots (reserve the apricots) just enough to cover the meat. Bring to a boil, reduce heat to low, cover, simmer for 30 minutes. Add apricots and lemon juice, cook for another 30 minutes or until done. Adjust seasoning and serve over rice or couscous (I did couscous), with shaved Almonds.


Flourish!




 
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