Tagine De Poulet Aux Abricots Et Aux Amandes: Chicken with Apricots and Almonds

My first encounter with the enchanting aroma of a tagine was in a small, family-run restaurant tucked away in the winding streets of Marrakech. The air hung thick with the scent of warm spices, sweet fruit, and simmering meat, a symphony that transported me to another world. As the lid of the tagine was lifted at our table, revealing tender chicken nestled amongst glistening apricots and toasted almonds, I knew I was about to experience something truly special – a culinary journey that I’ve tried to recreate in my own kitchen ever since.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 1 hour 5 minutes
• Total Time: 1 hour 25 minutes
• Servings: 4-5
• Dietary Type: Gluten-Free, Dairy-Free (if using unsalted butter or a dairy-free alternative)

Ingredients

• 4 ounces dried apricots
• 1 chicken, cut into 8 pieces (2 legs, 2 thighs, and each breast cut in half crosswise, leaving wings attached)
• 1 teaspoon ground ginger
• 1 teaspoon ground turmeric
• 2 teaspoons paprika
• 1/4 teaspoon saffron threads
• 1 teaspoon ground cinnamon
• 1 teaspoon coarse salt
• Freshly ground black pepper
• 1 tablespoon butter (salted or unsalted)
• 1 large onion, finely chopped
• 2 cups chicken stock
• 1/3 cup chopped fresh cilantro, plus a bit extra for garnish
• 1 tablespoon honey
• 1/2 lemon, juice of
• 3/4 cup blanched almonds, toasted

Equipment Needed

• Large Dutch oven or similar ovenproof casserole dish
• Small bowl
• Tongs
• Serving Platter
• Foil

Instructions

1. Begin by preheating your oven to 375 degrees F (190 degrees C).

2. Place the dried apricots in a small bowl and cover them with boiling water. Set aside to plump while you prepare the rest of the dish.

3. In a large bowl, combine the chicken pieces with the ground ginger, ground turmeric, paprika, saffron threads, ground cinnamon, coarse salt, and black pepper. Toss thoroughly to ensure each piece is well coated with the fragrant spices.

4. Melt the butter in a large Dutch oven or similar ovenproof casserole over moderate heat. Add the finely chopped onion and cook for about 5 minutes, stirring occasionally, until the onion becomes translucent. Do not brown the onion.

5. Add the chicken pieces to the Dutch oven and cook for about 3 minutes, using tongs to turn them and release the fragrance of the spices. The chicken should be lightly browned on all sides.

6. Pour in the chicken stock, then stir in the chopped fresh cilantro. Cover the Dutch oven with its lid.

7. Transfer the covered Dutch oven to the preheated oven and bake for 50 minutes. Turn the chicken pieces once or twice during the braising process to ensure even cooking and flavor absorption.

8. After 50 minutes, remove the casserole from the oven. Use tongs to carefully transfer the chicken pieces to a deep serving platter and cover the platter with foil to keep the chicken warm.

9. Place the uncovered casserole dish back on the stovetop over medium-high heat. Add the honey and lemon juice to the sauce in the pot. Reduce the sauce by about one-third, which should take approximately 5-7 minutes. Stir frequently to prevent sticking. Taste the sauce and adjust the seasoning with additional salt if needed.

10. Return the chicken to the pot with the reduced sauce. Add the toasted blanched almonds and reheat gently in the sauce for a few minutes, allowing the flavors to meld together.

11. Finally, transfer the chicken tagine back to the deep serving platter. Drain the plumped apricots and spoon them generously over the top of the chicken. Garnish with a sprinkle of additional fresh cilantro.

Expert Tips & Tricks

• Toasting the almonds enhances their flavor and adds a delightful crunch to the finished dish. You can toast them in a dry skillet over medium heat or in the oven at 350°F for 5-7 minutes, watching closely to prevent burning.
• If you don’t have saffron threads, a pinch of saffron powder can be used as a substitute, though the flavor won’t be quite as complex.
• For a richer, more intense flavor, marinate the chicken in the spice mixture for at least 30 minutes, or even overnight, in the refrigerator before cooking.
• If the sauce is too thin after reducing, you can thicken it with a slurry of cornstarch and water.
• To prevent the bottom of the tagine from scorching during baking, you can place a heat diffuser or a baking sheet under the Dutch oven.

Serving & Storage Suggestions

This Tagine de Poulet aux Abricots et aux Amandes is best served hot, directly from the serving platter, allowing your guests to appreciate the beautiful presentation. A side of fluffy couscous is a traditional accompaniment, although rice or quinoa would also work well.

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm the tagine in a saucepan over low heat, adding a splash of chicken stock or water if needed to prevent drying out. You can also reheat it in the microwave, but be sure to cover it to prevent splattering. Freezing is not recommended as the apricots can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	586 kcal	N/A
Calories from Fat	N/A	55%
Total Fat	36.1 g	55%
Saturated Fat	8.2 g	41%
Cholesterol	96.3 mg	32%
Sodium	869.5 mg	36%
Total Carbohydrate	38.2 g	12%
Dietary Fiber	6.5 g	26%
Sugars	25.4 g	N/A
Protein	31.7 g	63%

Note: Nutritional information is an estimate and may vary based on specific ingredients and preparation methods.

Variations & Substitutions

• For a vegetarian version, substitute the chicken with firm tofu or chickpeas and add other vegetables like carrots, zucchini, and bell peppers.
• Use different dried fruits such as dates, figs, or prunes in place of the apricots for a slightly different flavor profile.
• Experiment with other nuts like pistachios or walnuts instead of almonds.
• Add a pinch of ras el hanout, a complex Moroccan spice blend, for an extra layer of flavor.
• For a spicier tagine, add a pinch of cayenne pepper or a small chopped chili pepper to the spice mixture.

FAQs (Frequently Asked Questions)

Q: Can I make this tagine in a slow cooker?

A: Yes, you can adapt this recipe for a slow cooker. Sauté the onions and brown the chicken in a skillet before transferring everything to the slow cooker. Cook on low for 6-8 hours, or on high for 3-4 hours. Add the apricots and almonds during the last hour of cooking.

Q: What is saffron and why is it used in this recipe?

A: Saffron is a spice derived from the Crocus sativus flower. It adds a distinct flavor, aroma, and vibrant yellow color to the tagine. It’s an expensive spice, so a little goes a long way.

Q: Can I use boneless, skinless chicken breasts for this recipe?

A: While you can use boneless, skinless chicken breasts, the tagine will be more flavorful if you use bone-in, skin-on chicken pieces. The bones and skin add richness and depth to the sauce. Adjust cooking time accordingly to prevent overcooking the chicken.

Q: How do I prevent the chicken from drying out during baking?

A: Turning the chicken pieces a couple of times during baking helps to keep them moist. Also, ensuring the Dutch oven is tightly covered helps to trap moisture and prevent drying.

Q: What can I serve with this tagine besides couscous?

A: Crusty bread for soaking up the delicious sauce, roasted vegetables, or a simple green salad would all be excellent accompaniments.

Final Thoughts

This Tagine de Poulet aux Abricots et aux Amandes is more than just a recipe; it’s an invitation to experience the warmth and vibrancy of Moroccan cuisine. Don’t be intimidated by the list of ingredients – the result is a dish that is both comforting and exotic, perfect for a special occasion or a cozy weeknight meal. So gather your spices, embrace the aromas, and transport yourself to the heart of Marrakech with every delicious bite. I encourage you to try this recipe and share your feedback. Bon appétit!