Moroccan Chicken Tajine with Apricots
Bone-in chicken thighs simmered with onion, ginger, cinnamon and saffron, finished with honeyed apricots, preserved lemon and toasted almonds. Made in one Dutch oven or a clay tagine.
Equipment
- 4–5 litre (4–5 qt) Dutch oven or a clay tagine with heat diffuser
Ingredients
- 1.2 kg bone-in, skin-on chicken thighs about 8
- 1 tsp fine sea salt plus more to taste
- ½ tsp freshly ground black pepper
- 1 tsp ground ginger
- 1 tsp ground turmeric
- ½ tsp ground cinnamon
- ½ tsp ground cumin
- about 15 saffron threads optional
- 3 cloves garlic finely grated
- 2 tbsp olive oil
- 1 large onion 225 g / 8 oz, coarsely grated
- 1 tbsp butter or olive oil
- 1 large onion 225 g / 8 oz, thinly sliced
- 1 cinnamon stick
- 15 g cilantro and flat-leaf parsley tied in a bundle
- 300 ml water or low-sodium chicken stock
- ¼ preserved lemon rind only, rinsed and thinly sliced, optional
- 150 g dried apricots
- 1 tbsp honey
- 40 g whole blanched almonds toasted
- 1 tsp toasted sesame seeds
- 2 tbsp chopped cilantro or parsley
Instructions
- Mix the salt, pepper, ginger, turmeric, cinnamon, cumin, garlic, saffron with its soaking water, olive oil and grated onion. Rub all over the chicken and marinate 30 minutes at room temperature or up to 12 hours in the fridge.
- Melt the butter in a Dutch oven over medium heat. Scrape the marinade off the chicken and save it. Cook the thighs skin-side down for 5–6 minutes until golden, in batches if needed. Set aside.
- Add the sliced onion and a pinch of salt and cook 6–8 minutes until soft and pale gold. Add the saved marinade and cook 2 minutes until the spices smell toasty.
- Add the water or stock, scraping the bottom. Add the cinnamon stick and herb bundle. Return the chicken skin-side up; the liquid should come about halfway up.
- Bring to a simmer, cover, and cook on low at a bare bubble for 35 minutes.
- Add the apricots, preserved lemon and honey. Cover and cook 15 minutes more, until the meat pulls easily from the bone (at least 74°C / 165°F; ideally 80–85°C / 175–185°F for thighs).
- Lift out the chicken, herb bundle and cinnamon stick. Boil the sauce uncovered 5–8 minutes until it coats a spoon. Adjust salt, honey or lemon.
- Return the chicken, spoon over the sauce and apricots, and top with almonds, sesame and herbs. Rest 5 minutes and serve with khobz, crusty bread or couscous.
Notes
Clay tagine: use 200 ml (¾ cup) liquid, a heat diffuser, skip browning, and add 10–15 minutes.
Oven: after step 4, bake covered at 170°C (340°F) for 40 minutes, add the fruit for 15 minutes, then reduce the sauce on the stove.
Ras el hanout shortcut: replace the ginger, cinnamon and cumin with 2 tsp ras el hanout.
No preserved lemon: stir in 1 tsp grated lemon zest and a squeeze of juice at the end.
Storage: fridge up to 3 days, freezer up to 3 months. Reheat gently, covered, until piping hot (74°C / 165°F).