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Apricot Chicken Tagine with Chickpeas and Preserved Lemon

Apricot Chicken Tagine with Chickpeas and Preserved Lemon

Bone in chicken thighs braised with apricots, chickpeas, tomatoes, and Moroccan style spices.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Course Main Course
Cuisine Moroccan
Servings 6 servings
Calories 450 kcal

Equipment

  • Large deep skillet with lid
  • Wooden spoon
  • Bowl for soaking apricots

Ingredients
  

Main Ingredients

  • 1 cup dried apricots halved; soaked in boiling water for 30 minutes and drained
  • 6 bone in, skin on chicken thighs about 3 pounds
  • 1 tsp kosher salt divided
  • 2 tbsp olive oil
  • 1 medium onion cut into 1/8 inch slices
  • 2 cloves garlic finely minced
  • ¾ tsp ground cumin
  • ¾ tsp ground ginger
  • ¾ tsp black pepper
  • ½ tsp ground allspice
  • ¼ tsp ground cinnamon
  • ¼ tsp ground coriander
  • ⅛ tsp ground cloves
  • 1 cinnamon stick
  • 14 oz crushed tomatoes no salt added; one can
  • 14 oz canned chickpeas drained and rinsed
  • 1 tbsp preserved lemon peel finely minced
  • 2 ½ cup low sodium chicken broth
  • ⅓ cup slivered almonds toasted, for garnish
  • 2 tbsp chopped fresh cilantro for garnish
  • 4 cup cooked couscous for serving

Instructions
 

Cooking

  • Soak. Soak the apricots in boiling water for 30 minutes and drain. Season. Dry the chicken and salt both sides with 1/2 teaspoon of the salt.
  • Brown. Brown the thighs skin side down in hot oil for 8 to 10 minutes, flip for 1 minute, and set aside. Saute. Leave 2 tablespoons of fat in the pan, cook the onion 3 minutes, add the garlic 1 minute, then the spices 30 seconds.
  • Combine. Stir in the cinnamon stick, tomatoes, chickpeas, apricots, broth, preserved lemon, and remaining salt. Set the chicken on top, skin side up.
  • Simmer. Cover and simmer 10 minutes, then uncover and cook about 20 minutes until the chicken reaches 165 degrees F.
  • Rest. Rest 5 minutes off the heat and remove the cinnamon stick.
  • Serve. Serve over couscous with almonds and cilantro.

Notes

Substitutions: Swap the apricots for 1 cup kalamata olives, or use boneless thighs and shorten the simmer.
Tips: Brown the skin well and taste before adding extra salt.
Storage: Refrigerate 3 to 4 days, freeze up to 3 months without couscous, and reheat to 165 degrees F.
Keyword Apricot Chicken, apricot chicken tagine, Chicken Tagine, Moroccan Chicken, one pot meal