Chicken Tagine With Apricots and Spiced Pine Nuts

The aroma of tagine always transports me back to a small, sun-drenched kitchen in Marrakech. I was barely old enough to see over the counter, watching a wizened woman with hands stained yellow from turmeric orchestrate a symphony of spices. The clanging of pots, the sizzle of chicken, and the sweet fragrance of dried fruit mingled in the air, creating a memory so vivid I can almost taste it. This recipe, adapted from the brilliant Farid Zadi, captures a similar magic, bringing the warmth and complexity of Algerian cuisine right to your table.

Recipe Overview

• Prep Time: 30 minutes
• Cook Time: 1 hour 10 minutes
• Total Time: 1 hour 40 minutes
• Servings: 4
• Yield: 4 servings
• Dietary Type: Dairy-Free

Ingredients

For the Tagine:

• 1 (3 1/2 lb) roasting chicken
• 2 tablespoons extra virgin olive oil, divided
• 3 large shallots, finely chopped (about 1 cup)
• 1 tablespoon unsalted butter
• 2 garlic cloves, minced
• 1 tablespoon grated peeled gingerroot
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon sweet paprika
• 1 pinch saffron thread (optional)
• 1 cup water
• 2 tablespoons blood-orange preserves (or 2 tablespoons bitter-orange marmalade)
• 1 (2 inch) cinnamon stick
• 1 sprig fresh thyme
• 2 fresh cilantro stems
• 6 dried apricots, chopped
• 1 tablespoon finely chopped cilantro (or 1 tablespoon flat-leaf parsley)
• 1 teaspoon salt, plus 1/2 teaspoon salt

For the Spiced Pine Nuts:

• 1 tablespoon olive oil
• 1⁄4 cup pine nuts
• 1⁄4 teaspoon turmeric
• 1⁄4 teaspoon sweet paprika
• 1 pinch cayenne (optional)

Garnish:

• Lemon wedges

Equipment Needed

• Cutting board
• Sharp knife
• 12-inch heavy skillet
• Plate
• 5- to 6-quart heavy pot
• Small heavy skillet
• Small bowl
• Platter

Instructions

1. Begin by preparing the chicken. Cut out and reserve the wings and backbone from the chicken. You can use these for stock later.
2. Cut the chicken breast in half through the bone, then cut off the legs and separate them into thighs and drumsticks (for a total of 6 serving pieces, not including the wings and backbone).
3. Pat the chicken pieces dry and sprinkle with 1 teaspoon of salt.
4. Heat 1 tablespoon of olive oil in a 12-inch heavy skillet over medium heat until it shimmers. Brown the chicken breasts, skin sides down, without turning, for 5 minutes. The goal is to get a beautiful, golden-brown sear.
5. Transfer the browned chicken breasts to a plate.
6. Brown the thighs and legs, turning once, for 8 to 10 minutes. Transfer them to the plate with the breasts.
7. Brown the wings and backbone in the same manner. These will add flavor to the tagine during cooking but are not typically served.
8. In a 5- to 6-quart heavy pot, melt the butter with the remaining 1 tablespoon of olive oil over medium heat. Add the finely chopped shallots and cook, stirring frequently, until softened, about 8 to 10 minutes. Don’t rush this step; gently caramelizing the shallots adds depth of flavor.
9. Add the minced garlic, grated ginger, turmeric, and paprika to the pot and cook, stirring, for 3 minutes. The spices will bloom in the heat, releasing their fragrant oils.
10. Add the chicken pieces with any juices from the plate to the shallot mixture, along with the saffron (if using) and 1/2 teaspoon of salt. Turn the chicken to coat it evenly with the spice mixture.
11. Pour in the water and bring the mixture to a boil. Once boiling, cover the pot and cook at a bare simmer for 30 minutes.
12. Turn the chicken pieces over. Add the blood-orange preserves (or bitter-orange marmalade), cinnamon stick, fresh thyme sprig, fresh cilantro stems, and chopped dried apricots.
13. Cover the pot again and simmer for another 10 minutes.
14. Uncover the pot and simmer until the chicken is very tender, about 10 to 15 minutes more. The sauce should thicken slightly during this time.
15. While the tagine is simmering uncoverd, prepare the spiced pine nuts. Heat the olive oil in a small heavy skillet over medium heat until it shimmers. Stir in the pine nuts, turmeric, paprika, and cayenne (if using).
16. Cook, stirring frequently, until the pine nuts are lightly browned, about 1 to 2 minutes. Watch them carefully, as they can burn easily.
17. Transfer the spiced pine nuts to a small bowl.
18. Transfer the tender chicken to a platter and keep it warm, covered. If the sauce in the pot is not thick enough, boil it, stirring occasionally, until it is reduced to about 1 cup.
19. Discard the herb sprigs, cinnamon stick, wings, and backbone from the sauce. These have imparted their flavor and are no longer needed.
20. Stir the finely chopped fresh cilantro (or flat-leaf parsley) into the sauce and spoon the sauce generously over the chicken on the platter.
21. Sprinkle the spiced pine nuts over the chicken and sauce.
22. Garnish with lemon wedges and serve immediately.

Expert Tips & Tricks

• Browning is key: Don’t skimp on browning the chicken. This step builds layers of flavor that are essential to the tagine. Make sure your pan is hot enough, but not so hot that it burns the chicken.
• Spice it up (or down): Feel free to adjust the amount of cayenne pepper to your liking. If you prefer a milder dish, omit it altogether. For a spicier tagine, add a pinch more or a small, finely chopped chili pepper to the shallot mixture.
• Make-Ahead Magic: You can prepare the tagine up to step 14 a day in advance. Store it in the refrigerator, and then finish the last steps (simmering uncovered, making pine nuts, and garnishing) just before serving. The flavors will meld beautifully overnight.

Serving & Storage Suggestions

Serve the Chicken Tagine with Apricots and Spiced Pine Nuts immediately for the best flavor and texture. It pairs wonderfully with couscous or crusty bread to soak up the flavorful sauce.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a saucepan over low heat, adding a splash of water or chicken broth if needed to prevent it from drying out. The spiced pine nuts are best added fresh, so consider toasting a new batch if you have leftover tagine. This dish is not recommended for freezing as the chicken texture can change upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	794 kcal	N/A
Total Fat	59.6g	91%
Saturated Fat	15.3g	76%
Cholesterol	194.8mg	64%
Sodium	184.2mg	7%
Total Carbohydrate	18.1g	6%
Dietary Fiber	1.4g	5%
Sugars	10.8g	N/A
Protein	46.1g	92%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Lamb Tagine: Substitute the chicken with lamb shoulder or lamb shanks for a richer, more robust flavor. Adjust cooking time accordingly.
• Vegetarian Tagine: Replace the chicken with chickpeas, butternut squash, and zucchini for a delicious vegetarian option.
• Different Dried Fruit: Feel free to experiment with other dried fruits, such as dates, figs, or raisins, depending on your preference.
• Nuts: Almonds or pistachios can be used as a substitute for pine nuts.
• Spice Level: Add a finely chopped chili, or a dash of harissa paste to the pot with the shallots for a spicier tagine.

FAQs (Frequently Asked Questions)

Q: Can I use chicken breasts instead of a whole chicken?
A: Yes, you can. Reduce the initial browning time slightly as they will cook faster, but ensure they don’t dry out during the simmering process.

Q: What if I don’t have blood-orange preserves?
A: Bitter-orange marmalade is an excellent substitute. You could also use regular orange marmalade and add a squeeze of lemon juice to balance the sweetness.

Q: Can I make this in a slow cooker?
A: Yes, you can adapt this for a slow cooker. Brown the chicken and sauté the aromatics as directed, then transfer everything to the slow cooker and cook on low for 6-8 hours, or on high for 3-4 hours.

Q: How do I know when the chicken is cooked through?
A: The chicken is cooked through when the internal temperature reaches 165°F (74°C). A meat thermometer is the most reliable way to check.

Q: Can I freeze the leftovers?
A: While you can freeze it, the texture of the chicken and the apricots may change slightly upon thawing. It’s best enjoyed fresh or refrigerated. If freezing, ensure it’s cooled completely first.

Final Thoughts

This Chicken Tagine with Apricots and Spiced Pine Nuts is more than just a recipe; it’s an invitation to experience the vibrant flavors of Algeria. With its tender chicken, sweet fruit, and warm spices, this dish is sure to delight your senses and transport you to a faraway land. Don’t be afraid to experiment with the variations and substitutions to create your own unique version. I encourage you to gather your ingredients, put on some music, and embark on this culinary adventure. And when you do, please share your experience and feedback – I’d love to hear about your tagine triumph! Pair with a crisp, dry white wine for an unforgettable meal.