Moroccan Tagine with Chicken, Apricot, and Almonds - photo 1
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Moroccan Tagine with Chicken, Apricot, and Almonds

Pikantne Main Dishes Middle Eastern Cuisine Dishes for Special Occasions 120 min Medium 13 wyświetleń ~62.67 PLN - (0)
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Description

Tajine is both the name of a traditional Moroccan clay pot with a characteristic conical lid and the dish that is prepared in it. It is the essence of Maghreb cuisine – a slowly cooked, aromatic stew where flavors blend into a magical whole. Our version is a classic combination of juicy chicken with the sweetness of dried apricots and honey, complemented by the citrus notes of ginger and lemon, and the depth of spices from the Ras el hanout blend. Crunchy, toasted almonds add texture, while fresh cilantro brings freshness. The dish has a beautiful golden-orange color and an amazing aroma. Traditionally served with fluffy couscous, which wonderfully absorbs the rich sauce, it makes a wholesome and incredibly satisfying meal, perfect for special occasions or a family dinner that will transport you straight to the bustling market in Marrakech.

Ingredients (18)

Servings:
4
  • Boneless, skinless chicken thighs 800 g
  • Yellow onion 2.7 szt.
  • Garlic 4 ząbki
  • Fresh ginger 20 g
  • Extra virgin olive oil 0.2 łyżek
  • Dried apricots 100 g
  • Sliced almonds 50 g
  • Chicken broth 400 ml
  • wildflower honey 20 g
  • Lemon juice 15 ml
  • Fresh cilantro 30 g
  • 🌿 Przyprawy
  • Ras el hanout spice 2 łyżeczki
  • Ground turmeric 0.6 łyżeczka
  • Ground cinnamon 2 g
  • Salt 0.1 szczypt
  • Pieprz czarny świeżo mielony 4 szczypty
  • ✨ Opcjonalne
  • Saffron threads 1 szczypta
  • Orange blossom water 5 g
💰 Szacowany koszt dania: ~62.67 PLN (15.67 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Marinating the chicken

1

Start by preparing the chicken. Wash the meat under cold running water and dry it thoroughly with paper towels. This is an important step because dry meat browns better. Next, cut each thigh into 2-3 equal pieces, about bite-sized (approximately 4-5 cm). Transfer the cut meat to a large non-metal bowl.

Ingredients: Boneless, skinless chicken thighs
Use a sharp knife and a stable cutting board, preferably one designated only for meat, to avoid cross-contamination. Thoroughly drying the meat is crucial for achieving a nice golden color when frying.
2

Prepare the marinade. Peel the ginger (the easiest way to do this is with a teaspoon, scraping off the skin) and garlic. Grate them on a fine grater or chop them very finely. In a small bowl, combine the grated ginger and half of the grated garlic with 1 tablespoon of olive oil, Ras el hanout spice, turmeric, cinnamon, 2 pinches of salt, and 2 pinches of freshly ground pepper. Mix well to create an aromatic paste.

Ingredients: Garlic, Fresh ginger, Extra virgin olive oil, Ras el hanout spice, Ground turmeric, Ground cinnamon, Salt, Pieprz czarny świeżo mielony
Use a small bowl and a fork or a small whisk to combine the marinade ingredients. Freshly grated ingredients (ginger, garlic) have a much more intense aroma than ready-made pastes.
3

Pour the prepared marinade over the chicken pieces in the bowl. Using your hands (you can wear gloves) or a large spoon, thoroughly massage the paste into each piece of meat, ensuring it is evenly coated. Cover the bowl with plastic wrap and let it sit for at least 30 minutes at room temperature. If you have more time, you can place the meat in the refrigerator for up to 2-3 hours, which will make it even more flavorful.

Ingredients: Boneless, skinless chicken thighs
Marinating is a key step that allows the flavors to penetrate deep into the meat. Don't skip it! Taking the meat out of the fridge 30 minutes before frying will allow it to reach room temperature, ensuring even cooking.

Preparation of the flavor base

4

While the chicken is marinating, prepare the remaining ingredients. In a small, dry skillet (without any added fat), toast the almond flakes. Heat the skillet over medium heat, add the almonds, and toast for 2-3 minutes, stirring or shaking the skillet frequently, until they become lightly golden and start to smell nutty. Be careful, as they can easily burn! Immediately remove them from the skillet and transfer to a plate to cool. Set aside.

Ingredients: Sliced almonds
Use a pan with a light-colored bottom if you have one - it will be easier to control the color of the almonds. Do not walk away from the pan while toasting, this process takes very little time. A burnt almond is bitter and will ruin the flavor of the dish.
5

Peel the onions and slice them into thin feathers. In a tagine or a large, heavy pot with a thick bottom (e.g., cast iron), heat the remaining 2 tablespoons of oil over medium heat. Add the sliced onion and sauté slowly, stirring occasionally, for about 8-10 minutes. The onion should become soft, translucent, and slightly sweet, but not browned.

Ingredients: Yellow onion, Extra virgin olive oil
The best option is a 'dutch oven' or an original tagine dish. Slow, gentle frying of the onions is key to building deep flavor in the dish. Don't rush this stage.

Cooking Tajine

6

Add the remaining half of the grated garlic to the soft onions. Sauté everything together for about 1 minute, stirring constantly, until the garlic releases its aroma. Be careful not to burn it, as it will become bitter.

Ingredients: Garlic
Adding garlic at the end of frying the onion prevents it from burning. One minute is enough to bring out its full aroma without bitterness.
7

Increase the heat under the pot to medium-high. Transfer the marinated chicken pieces to the pot, spreading them out in a single layer. Sear the meat on each side for about 2-3 minutes per side, until nicely browned. Do not stir too often, allow the meat to develop color. This process caramelizes the surface of the meat and seals in the juices.

Ingredients: Boneless, skinless chicken thighs
Do not overcrowd the pot. If not all pieces fit in a single layer, brown them in batches. Browning the meat (Maillard reaction) is key to building a deep, meaty flavor in the sauce.
8

Once the chicken is browned, pour the broth into the pot. Use a wooden spoon to scrape up all the tasty browned bits from the bottom of the pot that formed during frying - this is the essence of flavor. Add the dried apricots, honey, and freshly squeezed lemon juice. If you are using saffron, crush the threads between your fingers and add them now. Season everything with the remaining 2 pinches of salt and pepper. Gently mix everything together.

Ingredients: Chicken broth, Dried apricots, wildflower honey, Lemon juice, Salt, Pieprz czarny świeżo mielony, Saffron threads
This process is called deglazing. It releases all the flavor caramelized at the bottom of the pan and incorporates it into the sauce. Make sure that the honey has completely dissolved in the liquid.
9

Bring the contents of the pot to a boil. As soon as the liquid starts to bubble, immediately reduce the heat to the absolute minimum. Cover the pot with a lid (or a conical tagine lid) and simmer on very low heat for 45-60 minutes. After this time, the chicken should be extremely tender and fall apart under the pressure of a fork, and the sauce should have thickened slightly.

The key to the perfect tagine is slow cooking over low heat. If you are cooking in a tagine pot, the steam will condense on the walls of the cone and drip back into the dish, making the meat incredibly juicy. Check the dish halfway through cooking and gently stir.

Finishing and serving

10

Chop a bunch of fresh cilantro coarsely. When the tagine is ready, remove it from the heat. Add most of the toasted almond flakes to the pot (leave some for decoration) and half of the chopped cilantro. If using, now is the time to add a teaspoon of orange blossom water. Gently mix everything one last time.

Ingredients: Sliced almonds, Fresh cilantro, Orange blossom water
Adding herbs and crunchy toppings at the very end preserves their freshness, aroma, and texture. Orange blossom water has a very intense aroma, so start with a small amount and add more if you like.
11

Serve the tagine hot, preferably directly in the pot it was cooked in. Before serving, sprinkle the top of the dish with the remaining toasted almonds and the rest of the fresh coriander. The dish pairs wonderfully with fluffy couscous, which you can prepare by pouring hot broth or water over it according to the instructions on the package.

Ingredients: Sliced almonds, Fresh cilantro
Serving the dish in the pot it was cooked in not only looks beautiful but also keeps the food warm for longer. Couscous is the perfect addition as it absorbs all the aromatic sauce.

Fun Fact

💡

The characteristic conical shape of the tagine lid is not accidental. It acts like a cooling chimney – the steam from the cooking dish rises, condenses on the cooler inner walls of the cone, and flows back down to the bottom. This cycle ensures that the dish cooks in its own juices, the meat remains incredibly juicy, and the flavors blend perfectly, even with a small amount of water.

Best for

Rodzinny obiad Kolacja z przyjaciółmi Dania na wyjątkowe okazje

Tips

🍽️ Serving

Serve traditionally in the tagine in which it was cooked. It pairs perfectly with fluffy couscous that will absorb the aromatic sauce. You can also serve it with pita bread or Moroccan khobz bread for dipping in the sauce. A fresh salad of oranges, cinnamon, and mint leaves will be an excellent, refreshing addition.

🥡 Storage

Store in the refrigerator in an airtight container for up to 3 days. The flavor of the dish deepens on the second day, becoming even more complex. Reheat on low heat in a pot, adding a little water or broth to prevent the sauce from becoming too thick. It can also be frozen in portions for up to 3 months.

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