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Chicken tagine with green olives, dried apricots, almonds and rice in a blue bowl with a fork and a glass of white wine on the side.

Chicken Tagine

apricot couscous, saffron, spiced almonds

STARS

This fragrant Moroccan specialty will transform your kitchen into an aromatic wonderland. Stir tender chicken into a simmering broth spiced with saffron, ginger, garlic, honey, and ras el hanout (a premium Moroccan spice blend that roughly translates to “top shelf”). Briny olives, carrots, and chickpeas join the chicken, absorbing dynamic flavor. Serve couscous with cilantro and sweet, dried apricots to absorb all the flavor of the broth. Simply top with the almonds—seasoned with ras el hanout for a unifying crunch—and dig in.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Ingredients

Apricot Couscous

  • 1 cup couscous
  • 1 tablespoon olive oil
  • ¼ cup sliced dried apricots
  • ¼ cup cilantro, chopped
  • Salt and pepper, to taste

Tajine Broth

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1 teaspoon ras el hanout
  • Pinch saffron, soaked in 2 tablespoons warm water for 10 minutes
  • 2 tablespoon tomato paste
  • 4 cups chicken stock
  • 1 tablespoon honey
  • 4 carrots, sliced into thin rounds
  • ¼ cup minced cilantro 
  • 1 15-ounce can chickpeas, drained

Chicken

  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon caraway seeds
  • ¼ teaspoon chile flakes
  • 4 boneless, skinless chicken breast, diced into 2-inch pieces
  • 1 tablespoon olive oil

Serving

  • ¼ blanched, sliced almonds
  • 1 teaspoon ras el hanout
  • 1 egg white, whisked
  • ½ cup pitted whole castelvetrano olives
Directions
1
Preheat the oven to 350°F. 
2
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork and stir in the dried apricots and cilantro. Season with salt and pepper. 
3
In a large skillet, heat the oil and sauté the onion, ginger and garlic until softened. Stir in the ras el hanout and saffron cook for 1 minute, until fragrant. Stir in the tomato paste, chicken stock, and honey and bring to a boil. Add in the carrots, reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in the cilantro and chickpeas. 
4
Combine the spices for the chicken on a baking sheet. Toast for 3-4 minutes in the oven, then grind in a blender or spice grinder. 
5
Increase the oven to 450°F. 
6
Toss the chicken with the ground, toasted spices and oil on a baking sheet. Roast for 8-12 minutes, or until cooked through. 
7
In a bowl, toss the almonds with ras el hanout, egg white and a pinch of salt and pepper. Transfer to a baking sheet and roast for 8-10 minus, until crisp. 
8
To serve, divide the couscous between bowls. Top with chicken and ladle in the tagine broth. Garnish with ras el hanout almonds and olives.

Chicken Tagine

apricot couscous, saffron, spiced almonds

STARS

This fragrant Moroccan specialty will transform your kitchen into an aromatic wonderland. Stir tender chicken into a simmering broth spiced with saffron, ginger, garlic, honey, and ras el hanout (a premium Moroccan spice blend that roughly translates to “top shelf”). Briny olives, carrots, and chickpeas join the chicken, absorbing dynamic flavor. Serve couscous with cilantro and sweet, dried apricots to absorb all the flavor of the broth. Simply top with the almonds—seasoned with ras el hanout for a unifying crunch—and dig in.
difficultyDifficulty Level
IntermediateIntermediateIntermediate
difficulty
Total Time:  40 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Apricot Couscous

  • 1 cup couscous
  • 1 tablespoon olive oil
  • ¼ cup sliced dried apricots
  • ¼ cup cilantro, chopped
  • Salt and pepper, to taste

Tajine Broth

  • 1 tablespoon olive oil
  • 1 yellow onion, diced
  • 1 tablespoon minced ginger
  • 2 garlic cloves, minced
  • 1 teaspoon ras el hanout
  • Pinch saffron, soaked in 2 tablespoons warm water for 10 minutes
  • 2 tablespoon tomato paste
  • 4 cups chicken stock
  • 1 tablespoon honey
  • 4 carrots, sliced into thin rounds
  • ¼ cup minced cilantro 
  • 1 15-ounce can chickpeas, drained

Chicken

  • 1 teaspoon fennel seeds
  • 1 teaspoon coriander seeds
  • 1 teaspoon cumin seeds
  • ½ teaspoon caraway seeds
  • ¼ teaspoon chile flakes
  • 4 boneless, skinless chicken breast, diced into 2-inch pieces
  • 1 tablespoon olive oil

Serving

  • ¼ blanched, sliced almonds
  • 1 teaspoon ras el hanout
  • 1 egg white, whisked
  • ½ cup pitted whole castelvetrano olives

Directions

1
Preheat the oven to 350°F. 
2
In a small saucepan, combine the couscous, olive oil, 2 cups of water and ½ teaspoon salt. Bring to a simmer, turn off the heat, cover and let sit for 15 minutes, until the grains are tender. Fluff the couscous with a fork and stir in the dried apricots and cilantro. Season with salt and pepper. 
3
In a large skillet, heat the oil and sauté the onion, ginger and garlic until softened. Stir in the ras el hanout and saffron cook for 1 minute, until fragrant. Stir in the tomato paste, chicken stock, and honey and bring to a boil. Add in the carrots, reduce heat to low, and simmer for 5 minutes. Remove from heat and stir in the cilantro and chickpeas. 
4
Combine the spices for the chicken on a baking sheet. Toast for 3-4 minutes in the oven, then grind in a blender or spice grinder. 
5
Increase the oven to 450°F. 
6
Toss the chicken with the ground, toasted spices and oil on a baking sheet. Roast for 8-12 minutes, or until cooked through. 
7
In a bowl, toss the almonds with ras el hanout, egg white and a pinch of salt and pepper. Transfer to a baking sheet and roast for 8-10 minus, until crisp. 
8
To serve, divide the couscous between bowls. Top with chicken and ladle in the tagine broth. Garnish with ras el hanout almonds and olives.