Chicken Tagine with Apricots
Ingredients
Main
Spices
Other
Instructions
- 1
Remove the skin from all 4 chicken thighs.
- 2
Cut a straight line in each chicken thigh.
- 3
Place all the chicken in a bowl and add 2 Tbsp of olive oil.
- 4
Add all the spices (cumin, coriander, turmeric, ginger, paprika) and the minced garlic to the chicken, except the fresh coriander. Mix until the pieces are all covered.
- 5
Place the mixture in the refrigerator for about 2 hours. This step is optional, but recommended to achieve a more flavorful chicken.
- 6
While the chicken is in the refrigerator, cut the onions and fennel into small chunks.
- 7
Once the chicken is ready, heat 2 Tbsp of olive oil in a skillet over medium heat. Cook the chicken for about 3 minutes on each side, until all the sides are golden brown. The chicken doesn't need to be cooked through at this stage.
- 8
Add the onions and the fennel and sauté for about 2 to 3 minutes.
- 9
Add all the remaining ingredients (apricots, raisins, water, fresh coriander, salt, and pepper).
- 10
Cover and cook for about 1 to 1 1/2 hours.
- 11
Check the chicken once in a while and add water if necessary to keep it moist.
💡 Cook's Notes
Recommended by James A. If you want to make the garlic paste ahead: 4 oz garlic, chopped 4 oz fresh ginger root, chopped 1 Tbsp olive oil, or as needed In a food processor, combine the garlic and ginger. Pulse to blend, adding small amounts of olive oil to facilitate the blending, until it makes a smooth paste. Refrigerate or freeze.
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