Chicken and Chickpea Tagine with Dried Apricots
Ingredients
- 4chicken thighs (bone-in, skin-on)
- 1 can (15 oz)chickpeas
- 1 mediumyellow onion
- 3 clovesgarlic
- ½ cupdried apricots
- 1½ cupschicken broth
- 1 teaspoonground cumin
- ½ teaspoonground cinnamon
- ½ teaspoonpaprika
- 2 tablespoonsolive oil
- ·salt
- ·black pepper
- 1 handfulfresh cilantro
Prep
- 01
Dice 1 medium yellow onion.
- 02
Mince 3 cloves garlic.
- 03
Drain and rinse 1 can (15 oz) chickpeas.
Method
- 01
Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium-high heat. Season the 4 chicken thighs with salt and pepper, then add them skin-side down. Cook for 5-6 minutes until the skin is golden and releases easily, then flip and cook another 3 minutes. Transfer to a plate.
- 02
In the same pot, add the diced onion and minced garlic. Sauté for 2 minutes until softened and fragrant.
- 03
Stir in 1 teaspoon ground cumin, 1/2 teaspoon cinnamon, and 1/2 teaspoon paprika. Cook for 30 seconds until fragrant.
- 04
Pour in 1 1/2 cups chicken broth and scrape up any browned bits from the bottom. Add the 1/2 cup dried apricots and drained chickpeas.
- 05
Return the chicken thighs to the pot, skin-side up. Bring to a simmer, then reduce heat to medium-low. Cover and simmer for 25-30 minutes until the chicken is cooked through and tender.
- 06
Taste and adjust seasoning with salt and pepper. Serve hot, garnished with fresh cilantro.
Spice Tips
For warmth, add a pinch of ground ginger or turmeric. If you like heat, a small pinch of cayenne works well without overpowering the apricot sweetness. A squeeze of fresh lemon juice brightens the dish at the end.
This tagine can be made a day ahead; the flavors deepen as it sits. Reheat gently on the stovetop or in a 350°F oven for 20 minutes. Serve over couscous, rice, or crusty bread to soak up the sauce.