Name: Chicken Tagine With Apricots and Almonds
Cook time: 30 min
Total time: 1 1/2 hr
Yield: Makes 4 servings
Ingredients: 1 teaspoon ground cinnamon; 1 teaspoon ground ginger; ½ teaspoon turmeric; ½ teaspoon black pepper; 1¼ teaspoons salt; 3 tablespoons plus ¼ cup olive oil; 1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded; 1 tablespoon unsalted butter; 1 medium red onion, halved, then sliced 1/4 inch thick; 4 garlic cloves, finely chopped; 5 fresh cilantro; 5 sprigs fresh flat-leaf parsley; 1½ cups water; 2 tablespoons mild honey; 1 (3-inch) cinnamon stick; ½ cup dried Turkish apricots, separated into halves; ⅓ cup whole blanched almonds; a 10- to 12-inch tagine or heavy skillet; kitchen string

Gourmet's Chicken Tagine with Apricots and Almonds in a tagine pot with mint tea and almonds on the side.

Photo by Joseph De Leo, Prop Styling by Anne Eastman, Food Styling by John Bjostad

Created by chef Baija Lafridi at Jnane Tamsna in Marrakech, this Moroccan chicken tagine recipe is both savory and a little bit sweet, thanks to the addition of dried apricots. Gourmet food editor Maggie Ruggiero had the opportunity to taste this dish on a visit to Morocco, where there is no lack of delicious tagine preparations to try.

For this chicken tagine recipe, a passel of warm spices—including cinnamon, ginger, turmeric, and black pepper—complement the sweetness of the dried fruit and infuse the meat with a luscious flavor and aroma. After coating the chicken pieces in the spice mixture, sear them in the base of a tagine (or if you don’t have one, a skillet) until the skin is nicely browned. The chicken then gently cooks slowly atop a bed of sautéed onions and garlic inside the tagine; the cookware’s conical design keeps moisture inside and ensures that the chicken will be continually basted by the condensation that forms along the walls of the cooking vessel. Meanwhile, you’ll plump up the dried apricots in a syrup of honey with cinnamon sticks, and then toast a handful of whole, blanched almonds in a bit of oil. Just before serving, stir in the tender spiced apricots, and then top with the toasted almonds.

Editor’s note: This recipe was originally published in the May 2006 issue of ‘Gourmet’ and first appeared online December 31, 2014.

Recipe information

Total Time
1 1/2 hr
Yield
Makes 4 servings

Ingredients

1 teaspoon ground cinnamon

1 teaspoon ground ginger

½ teaspoon turmeric

½ teaspoon black pepper

1¼ teaspoons salt

3 tablespoons plus ¼ cup olive oil

1 (3-lb) chicken, cut into 6 pieces, wings and backbone discarded

1 tablespoon unsalted butter

1 medium red onion, halved, then sliced 1/4 inch thick

4 garlic cloves, finely chopped

5 fresh cilantro

5 sprigs fresh flat-leaf parsley

1½ cups water

2 tablespoons mild honey

1 (3-inch) cinnamon stick

½ cup dried Turkish apricots, separated into halves

⅓ cup whole blanched almonds

Special Equipment

a 10- to 12-inch tagine or heavy skillet; kitchen string

Preparation

Step 1
Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
Step 2
Heat butter and 1 tablespoon oil in base of tagine (or in skillet), uncovered, over moderate heat until hot but not smoking, then brown half of chicken, skin sides down, turning over once, 8 to 12 minutes. Transfer to a plate. Brown remaining chicken in same manner, adding any spice mixture left in bowl.
Step 3
Add onion and remaining ¼ teaspoon salt to tagine and cook, uncovered, stirring frequently, until soft, about 8 minutes. Add garlic and cook, stirring occasionally, 3 minutes. Tie cilantro and parsley into a bundle with kitchen string and add to tagine along with ½ cup water, chicken, and any juices accumulated on plate. Reduce heat and simmer, covered, 30 minutes.
Step 4
While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until apricots are very tender (add more water if necessary). Once apricots are tender, simmer until liquid is reduced to a glaze, 10 to 15 minutes.
Step 5
While apricots cook, heat remaining ¼ cup oil in a small skillet over moderate heat and cook almonds, stirring occasionally, until just golden, 1 to 2 minutes. Transfer with a slotted spoon to paper towels to drain.
Step 6
Ten minutes before chicken is done, add apricot mixture to tagine. Discard herbs and cinnamon stick, then serve chicken sprinkled with almonds on top.