This summer our apricot tree yielded hundreds of apricots. We made the usual jam and froze some, but I decided to experiment with some new ideas. Chutney and apricot gelato were great successes, but my favorite by far was this Chicken and Apricot Tagine with Prunes and Preserved Lemons. Usually dried apricots are used in a tagine, probably because apricots have such a short season. Using fresh apricots in this chicken tagine were divine!
You might also want to try Chicken Tagine with Preserved Lemons.
Have you ever made preserved lemons? They’re super easy; here’s how to make Preserved Lemons.
You can also try this wonderful and luscious summer chicken dish: Chicken with Red Peppers.
Chicken and Apricot Tagine with Prunes and Preserved Lemons
Ingredients:
1 1/4 kg of chicken thighs and legs, skinned
1 large red onion, cut in half and thinly sliced
4 cloves garlic, minced
1 teaspoon ginger
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon cinnamon
1/2 teaspoon freshly ground black pepper
1 teaspoon salt
1/4 teaspoon ground peperoncino
5 tablespoons extra-virgin olive oil
1/2 L chicken broth
8 fresh apricots, sliced in half and pitted
10 pitted prunes
1/2 preserved lemon
A handful fresh parsley, minced
Procedure:
Prepare the rub for the chicken:
Whisk the spices together.
Stir in 2 tablespoons of the olive oil.
Add the chicken to the spice and olive oil mixture, thoroughly coating each piece of chicken.
Cover the chicken and refrigerate for several hours, turning occasionally.
While the chicken is refrigerating mince the garlic, slice the onion and set aside.
Scrape the pulp out of the preserved lemon and set aside.
Slice the peel of the preserved lemon into thin strips and set aside.
Place the remaining 3 tablespoons of olive oil in the tagine and heat over a low flame.
Sauté the garlic and onions until translucent.
Raise the flame to medium-high and begin browning both sides of the chicken pieces, a few at a time.
If the onion and garlic begin to brown too much add some broth to the tagine.
Once all the chicken is browned add the remaining broth to the tagine.
Cook covered over a low flame for 30 minutes.
Turn the chicken and scrape any bits sticking to the tagine.
Add the prunes and lemon pulp and cook for an additional 30 minutes.
Turn the chicken pieces again, and add the apricot halves and sliced preserved lemon peel.
Cook for an additional 20 minutes, or until the chicken begins to come off of the bone.
Sprinkle the chicken with the freshly chopped parsley and serve.
No need to place the Chicken and Apricot Tagine with Prunes and Preserved Lemons on a serving platter; the tagine*makes a great serving dish. *The Emile Henry tagine is my favorite by far and makes a gorgeous presentation!
Serve with basmati rice and a green salad.
Please note that the below printable recipe can be viewed and printed in either metric or U.S. conventional measurements; just click on your preference within the recipe.
Equipment
- tagine
Ingredients
- 1 1/4 kg of chicken thighs and legs skinned
- 1 large red onion cut in half and thinly sliced
- 4 cloves garlic minced
- 1 teaspoon ginger
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon cinnamon
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon salt
- 1/4 teaspoon ground peperoncino
- 5 tablespoons extra-virgin olive oil
- 1/2 L chicken broth
- 8 fresh apricots sliced in half and pitted
- 10 pitted prunes
- 1/2 preserved lemon
- A handful fresh parsley minced
Instructions
- Prepare the rub for the chicken:
- Whisk the spices together.
- Stir in 2 tablespoons of the olive oil.
- Add the chicken to the spice and olive oil mixture, thoroughly coating each piece of chicken.
- Cover the chicken and refrigerate for several hours, turning occasionally.
- While the chicken is refrigerating mince the garlic, slice the onion and set aside.
- Scrape the pulp out of the preserved lemon and set aside.
- Slice the peel of the preserved lemon into thin strips and set aside.
- Place the remaining 3 tablespoons of olive oil in the tagine and heat over a low flame.
- Sauté the garlic and onions until translucent.
- Raise the flame to medium-high and begin browning both sides of the chicken pieces, a few at a time.
- If the onion and garlic begin to brown too much add some broth to the tagine.
- Once all the chicken is browned add the remaining broth to the tagine.
- Cook covered over a low flame for 30 minutes.
- Turn the chicken and scrape any bits sticking to the tagine.
- Add the prunes and lemon pulp and cook for an additional 30 minutes.
- Turn the chicken pieces again, and add the apricot halves and sliced preserved lemon peel.
- Cook for an additional 20 minutes, or until the chicken begins to come off of the bone.
- Sprinkle the chicken with the freshly chopped parsley and serve.
- No need to place the chicken on a serving platter; the tagine*makes a great serving dish. *The Emile Henry tagine is my favorite by far and makes a gorgeous presentation!
- Serve with basmati rice and a green salad.
Notes
Nutrition
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