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Per serving
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- 1
Prep the aromatics
Zest the whole lemon, then cut it in half and juice it — set the juice aside. Mix 1 teaspoon of the zest with 1 teaspoon of the minced garlic and set that aside too. In a separate bowl, stir together the paprika, cumin, cayenne, cinnamon, ginger, and coriander.
- 2
Brown the chicken
Heat the oil in a large braiser or Dutch oven over medium-high heat. Pat the chicken thighs dry, season with salt and pepper, and brown on both sides, about 5 minutes per side, working in batches if needed. Transfer the chicken to a plate.
- 3
Build the base
Add the sliced onion to the pot, reduce heat to medium, and stir in the remaining lemon zest. Cook about 4 minutes until the onion softens. Stir in the remaining garlic and the spice blend and cook for 1 minute until fragrant.
- 4
Add broth and vegetables
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the sliced carrots, drained chickpeas, and honey, and bring everything to a simmer.
- 5
Cook the chicken
Nestle the browned chicken thighs back into the pot. Cover, reduce heat to medium-low, and cook for 10 minutes. Uncover and continue cooking for another 15 minutes, until the chicken reaches an internal temperature of 165°F.
- 6
Finish the sauce
Remove the chicken and set aside, covered. Skim any excess fat from the sauce, stir in the halved apricots, and simmer for 5 minutes. Stir in the reserved lemon zest-garlic mixture, lemon juice, and most of the cilantro. Taste and adjust salt and pepper.
- 7
Serve
Return the chicken to the pot, let everything sit off the heat for about 5 minutes, then garnish with the remaining cilantro and serve over couscous or rice.
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Moroccan Chicken Tagine with Apricots and Chickpeas
Created by: SpiceRouteCooks
Ingredients
- 1 lemon
- 5 garlic
- 1 tsp paprika
- 1/2 tsp cumin
- 1/4 tsp cayenne pepper
- 1/4 tsp cinnamon
- 1/4 tsp ginger
- 1/4 tsp coriander
- 2 tbsp vegetable oil
- 8 chicken thighs
- salt and pepper, to taste
- 1 yellow onion
- 2 cup chicken broth
- 2 carrots
- 15 oz chickpeas
- 1 tbsp honey
- 1 cup dried apricots
- 2 tbsp cilantro
Instructions
- Prep the aromaticsZest the whole lemon, then cut it in half and juice it — set the juice aside. Mix 1 teaspoon of the zest with 1 teaspoon of the minced garlic and set that aside too. In a separate bowl, stir together the paprika, cumin, cayenne, cinnamon, ginger, and coriander.
- Brown the chickenHeat the oil in a large braiser or Dutch oven over medium-high heat. Pat the chicken thighs dry, season with salt and pepper, and brown on both sides, about 5 minutes per side, working in batches if needed. Transfer the chicken to a plate.
- Build the baseAdd the sliced onion to the pot, reduce heat to medium, and stir in the remaining lemon zest. Cook about 4 minutes until the onion softens. Stir in the remaining garlic and the spice blend and cook for 1 minute until fragrant.
- Add broth and vegetablesPour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the sliced carrots, drained chickpeas, and honey, and bring everything to a simmer.
- Cook the chickenNestle the browned chicken thighs back into the pot. Cover, reduce heat to medium-low, and cook for 10 minutes. Uncover and continue cooking for another 15 minutes, until the chicken reaches an internal temperature of 165°F.
- Finish the sauceRemove the chicken and set aside, covered. Skim any excess fat from the sauce, stir in the halved apricots, and simmer for 5 minutes. Stir in the reserved lemon zest-garlic mixture, lemon juice, and most of the cilantro. Taste and adjust salt and pepper.
- ServeReturn the chicken to the pot, let everything sit off the heat for about 5 minutes, then garnish with the remaining cilantro and serve over couscous or rice.