Chicken Tagine with Apricots and Spiced Pine Nuts
Immerse yourself in the exotic flavors of North Africa with this Chicken Tagine with Apricots and Spiced Pine Nuts recipe, a perfect blend of sweet and savory. Tender bone-in chicken thighs are simmered in a medley of warming spices like cumin, cinnamon, and turmeric, then paired with sweet dried apricots and a touch of honey for a luscious sauce. To elevate the dish even further, it's crowned with golden, fragrant pine nuts toasted with a hint of ground coriander. This one-pot masterpiece is ideal for dinner parties or cozy family meals, served over fluffy couscous or alongside warm flatbread. Bursting with vibrant ingredients and rich aromas, this tagine is sure to transport your taste buds to a world of culinary wonder.
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Recipe Information
Ingredients
- 6 chicken thighs, bone-in and skin-on
- 3 tablespoons olive oil
- 1 yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 0.5 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon paprika
- 0.5 teaspoon turmeric powder
- 2 cups chicken or vegetable stock
- 1 cup dried apricots, halved
- 2 tablespoons honey
- 1 lemon, juiced
- 3 tablespoons pine nuts
- 1 teaspoon ground coriander
- 2 tablespoons fresh parsley or cilantro, chopped
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 optional cooked couscous or flatbread, for serving
Instructions
Preheat a large tagine or heavy-bottomed skillet over medium heat and add 2 tablespoons of olive oil.
Season the chicken thighs with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Brown the chicken on both sides for about 4 minutes per side. Remove and set aside.
In the same pan, add the remaining 1 tablespoon of olive oil. Sauté the chopped onion until softened and golden, about 5 minutes. Add the minced garlic and cook for another minute.
Stir in the cumin, cinnamon, ginger, paprika, and turmeric. Toast the spices for about 30 seconds to release their aroma.
Pour in the chicken or vegetable stock and stir to combine. Scrape up any browned bits from the bottom of the pan for added flavor.
Return the browned chicken thighs to the pan. Cover and simmer over low heat for 40 minutes, turning the chicken halfway through cooking.
After 40 minutes, add the dried apricots, honey, and lemon juice to the pan. Stir gently and cook uncovered for an additional 15 minutes, allowing the sauce to thicken slightly.
While the chicken cooks, toast the pine nuts in a small dry skillet over medium heat, stirring frequently, until golden brown and fragrant, about 2-3 minutes. Add a pinch of ground coriander and set aside.
Once the chicken is fully cooked and the apricots are tender, remove from heat. Sprinkle the dish with the toasted spiced pine nuts and chopped parsley or cilantro.
Serve the chicken tagine hot, accompanied by cooked couscous or flatbread if desired. Enjoy!
Nutrition Facts
Calories |
677 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 38.6 g | 50% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 141 mg | 47% | |
| Sodium | 1049 mg | 46% | |
| Total Carbohydrate | 49.1 g | 18% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 30.6 g | ||
| Protein | 39.0 g | 78% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 911 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
