Chicken and Chickpea Tagine with Apricots and Harissa Sauce

This moroccan style dish can be cooked in a slow cooker, a tangine dish or a dutch oven. The chickpeas and apricots make a lovely combination and it’s great served over Israeli couscous.

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Chicken and Chickpea Tagine with Apricots and Harissa Sauce
Serves 4
This moroccan style dish can be cooked in a slow cooker, a tangine dish or a dutch oven. The chickpeas and apricots make a lovely combination and it's great served over Israeli couscous.
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
780 calories
48 g
316 g
36 g
66 g
7 g
510 g
755 g
5 g
0 g
25 g
Nutrition Facts
Serving Size
510g
Servings
4
Amount Per Serving
Calories 780
Calories from Fat 323
% Daily Value *
Total Fat 36g
56%
Saturated Fat 7g
37%
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 18g
Cholesterol 316mg
105%
Sodium 755mg
31%
Total Carbohydrates 48g
16%
Dietary Fiber 1g
6%
Sugars 5g
Protein 66g
Vitamin A
63%
Vitamin C
27%
Calcium
16%
Iron
32%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
What you need
  1. 2 tablespoons canola oil
  2. 8 chicken thighs
  3. Salt and freshly ground black pepper
  4. 2 tablespoons olive oil
  5. 1 large yellow onion, peeled, halved, and thinly sliced
  6. 2 cloves garlic, finely chopped
  7. 1 tablespoon ras al-hanut*
  8. Large pinch saffron, soaked in 1/4 cup warm water
  9. 1 cinnamon stick
  10. 1 1/2 cups canned diced tomatoes, drained (15-ounce can)
  11. 1 1/2 cups canned chickpeas, rinsed and drained (15-ounce can)
  12. 3/4 cup dried apricots, sliced into half moons
  13. Harissa Sauce, recipe follows
  14. Chopped flat-leaf parsley, for garnish
  15. Chopped fresh cilantro leaves, for garnish
Harissa Sauce
  1. 1/2 cup creme fraiche
  2. 1 tablespoon harissa [ see note ]
  3. Salt
What you do
  1. Preheat oven to 400 degrees F.
  2. Heat canola oil in a large Dutch oven or a tagine over high heat.
  3. Season chicken with salt and pepper on both sides and place in the hot pan, skin side down, in batches if needed; cook until golden brown.
  4. Turn the thighs over and cook for 2 minutes longer.
  5. Remove chicken to a plate.
  6. Remove all but 2 tablespoons of the oil from the pan then add the olive oil and heat over medium heat.
  7. Add the onions and cook until soft.
  8. Add the garlic and cook for 30 seconds.
  9. Add the ras al-hanut and cook another 30 seconds.
  10. Add the saffron with the soaking liquid, cinnamon stick, tomatoes, chickpeas, and apricots and bring to a simmer.
  11. Nestle the chicken into the mixture and bring to a simmer.
  12. Cover and cook on the stovetop or in the oven for 35 to 40 minutes or until the chicken is tender.
  13. Do not remove the lid to check on the chicken until this time.
  14. Garnish each serving with a dollop of Harissa Sauce, parsley and cilantro.
Harissa Sauce
  1. Whisk all ingredients together in a small bowl and let stand at least 30 minutes in the refrigerator before serving.
Tips & tricks
  1. Harissa is a fiery paste of chiles, garlic, and spices. It is available at specialty markets.
Adapted from Bobby Flay
beta
calories
780
fat
36g
protein
66g
carbs
48g
more
Adapted from Bobby Flay
Jessy + Melissa http://www.jessyandmelissa.com/wp/