Amazing Moroccan Chicken Tagine With Apricots And Olives

chicken

🥗Healthier: tofu

💰Cheaper: pork

Tofu provides a vegetarian option, while pork can be a less expensive protein.

almonds

🥗Healthier: walnuts

💰Cheaper: sunflower seeds

Walnuts offer healthy fats, while sunflower seeds are budget-friendly.

apricots

🥗Healthier: dried figs

💰Cheaper: raisins

Dried figs maintain sweetness, while raisins are often more affordable.

chicken broth

🥗Healthier: vegetable broth

💰Cheaper: water + bouillon

Vegetable broth is lower in calories, and bouillon is a cost-effective alternative.

Slice onion about 1/8 of an inch thick and dice garlic cloves finely.

Cut carrots into rings about half an inch thick.

Add 2 tablespoons of olive oil to the pot and heat to high heat.

Place chicken thighs skin side down in the pot and brown for about 4-5 minutes.

Turn chicken over and cook for another 2 minutes before removing from the pan.

Remove skin from chicken and set aside.

Save about 2 tablespoons of oil in the pan and add onions and carrots; cook until slightly softened for about 4-5 minutes.

Add garlic and cook for about 30 seconds to 1 minute.

Add spices and cook for about 30 seconds.

Add crushed tomatoes, preserved lemon, and soaked apricots; bring to a simmer.

Add 2 cups of chicken broth and bring to a slow simmer.

Add chicken thighs back into the mixture and add chickpeas and olives; mix well.

Cover the pan and cook for about 5 to 10 minutes, then remove the cover and cook on low heat for about 20 to 30 minutes.

For couscous, add 2 cups of couscous to a pot.

Squeeze one whole lemon into a measuring cup and top up to 2 cups with chicken stock.

Bring chicken stock to a rolling boil and add 1/2 teaspoon of turmeric to the couscous.

Pour boiling chicken stock into the pot with couscous and cover; let soak for about 20 minutes.

Serve chicken mixture in a tajine and keep warm in the oven; serve with couscous.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens