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Triple-Apricot Chicken Tagine

Course Main Dish, Meat And Poultry

Ingredients
  

  • 4-6 Chicken thighs
  • 1 T olive oil
  • 2 pinches saffron threads soaked in 1/2 cup chicken broth (optional)
  • 1 Yellow onion, diced
  • 1 Garlic clove, minced
  • 1/2 tsp Ground ginger
  • 1/2 tsp Turmeric
  • 1/4 tsp cinnamon
  • 1/8 tsp Grated nutmeg
  • Salt and pepper
  • 1/2 bunch Cilantro, tied
  • 1 Cinnamon stick
  • 1/2 T butter
  • 1/2 cup Dried apricots, sliced
  • 2 T Apricot marmalade
  • 3 Apricots, fresh, sliced
  • 1 T Orange flower water
  • 1/4 cup sliced or chopped toasted almonds

Instructions
 

  • Trim chicken thighs of excess fat. Season with salt and pepper. Place the tagine in the oven to heat. Add the olive oil. Sear the chicken and allow the fat to run out. Drain out most of the fat and remove chicken to another dish. Add to the tagine the onion and garlic. Once the onions have become translucent and slightly browned, add the spices, cilantro, 1 T of the butter, dried apricots, marmalade and the saffron with its liquid. Return the chicken to the tagine. Cover and cook for 20-30 minutes. If the mixture seems a little dry, add some chicken broth or fresh orange juice. Once the chicken is cooked through, remove the tagine top and the cilantro as well. Allow the chicken to brown, if necessary. Add the orange flower water and fresh apricots. Scatter the toasted almonds on top and serve.

Notes

Buon appetito e ci sentiamo presto!
Lea
 
Keyword wood fired recipes, lea bergen, pizza oven recipes, chicken recipes, apricot recipes, tangine recipes