Chicken Tagine with Apricots and Raisins

Someone recently asked me why I don’t post a lot of chicken recipes. It’s probably because we don’t eat a lot of chicken around here. 3-4 nights of the week are vegetarian and the remaining nights get split between seafood, fish, beef, pork, lamb and occasionally, chicken. When chicken does make an appearance on our table, I try to make it fun and succulent because, quite honestly, chicken has become boring. This is NOT a recipe for boring chicken!

Chicken tagine with apricots and raisins

Chicken tagine with apricots and raisins

This is a recipe for chicken that is moist and flavorful. Make enough to feed a crowd and they’ll be smiling ear to ear. If you’re making just enough for the family, you should plan on making extra to intentionally have leftovers because this tagine tastes even better the day after you make it!

Enjoy!

Remove skin from chicken thighs, salt and pepper thighs

Remove skin from chicken thighs, salt and pepper thighs

Sear the thighs for about 3-4 minutes on each side

Sear the thighs for about 3-4 minutes on each side

Seared chicken thighs

Seared chicken thighs

Chop onion

Chop onion

Add onion to the pot. Saute for 3-4 minutes, until softened.  Add wine and scrape up the stuck-on bits. Add chicken stock and spices. Bring to a simmer.

Add onion to the pot. Saute for 3-4 minutes, until softened. Add 1/2 cup of chicken stock and scrape up the stuck-on bits. Add chicken stock and spices. Bring to a simmer.

Spices!

Spices!

Return chicken pieces to the pot

Return chicken pieces to the pot

First layer of chicken thighs

First layer of chicken thighs

Second layer of thighs, with additional liquid.

Second layer of thighs, with additional liquid.

Chicken tagine with apricots and raisins, served with jasmine rice with raisins and roasted almonds

Chicken tagine with apricots and raisins, served with jasmine rice with raisins and roasted almonds

Chicken Tagine with Apricots and Raisins

Makes 8 entrees

Ingredients

16 chicken thighs
kosher salt
freshly ground pepper
2 tablespoons olive oil

1 medium onion, diced
3-4 cups chicken stock
1 tablespoon cinnamon
1 tablespoon cumin
1 tablespoon corriander
1 teaspoon nutmeg
Salt and pepper to taste
2 cups dried apricots
2 cups raisins
2 tablespoons honey
5 cups water
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Directions
1. In a heavy bottomed pot, heat olive oil.
2. Salt and pepper both sides of each chicken thigh.
3. Working in batches, sear the thighs until golden, about 3-4 minutes on each side. Remove from pot and set aside.
4.  When all of the chicken has been seared, add the diced onions to the pot. Saute for 3-4 minutes, until softened.
5. Deglaze the pot with 1/2 cup chicken stock.
6. Add the spices and stir.
7. Add remaining chicken stock. Taste. Add salt and pepper as needed.
8. Return chicken pieces to pot. You’ll probably need to create two layers.
9. Ensure that there is enough liquid in the pot to mostly cover the second layer of chicken pieces.
10. Bring to a boil. Turn down to a simmer and cover the pot (don’t center the lid on the pot,  put it off-center to allow a small window for steam to release). Simmer for 90 minutes.
11. In a separate small pot combine apricots, raisins, honey and water.
12. Bring small pot to a boil and turn it down to a simmer. Simmer uncovered until reduced by about 1/3, approximately 20 minutes.
13. Serve with couscous or rice.
14. Enjoy!
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Eat, Drink & Be Yummy!
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