Description
Jamie Oliver’s Apricots Chicken Tagine delivers Moroccan warmth with tender chicken and sweet apricots. Mediterranean spices and herbs create a rich, aromatic meal that transports you to North African culinary landscapes.
Ingredients
Scale
Main Proteins:
- 1 (3 pounds or 1.36 kilograms) chicken, cut into 6 pieces, wings and backbone discarded
Spices and Seasonings:
- 1 teaspoon ground cinnamon
- 1 teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon black pepper
- 1 ¼ teaspoons salt
- 1 (3-inch) cinnamon stick
- 2 tablespoons mild honey
Additional Ingredients:
- ½ cup dried apricots, separated into halves
- 3 tablespoons plus ¼ cup olive oil
- 1 tablespoon unsalted butter
- 1 medium red onion, halved, then sliced ¼ inch thick
- 4 garlic cloves, finely chopped
- 5 sprigs fresh cilantro
- 5 sprigs fresh flat-leaf parsley
- 1 ½ cups water
- ⅓ cup whole blanched almonds
Instructions
- Create a robust spice blend by combining ground cinnamon, ginger, turmeric, black pepper, 1 teaspoon (5 grams) salt, and 2 tablespoons (30 milliliters) olive oil in a spacious mixing bowl. Thoroughly massage the spice mixture into each chicken piece, ensuring complete and even coverage.
- Melt butter and add 1 tablespoon (15 milliliters) oil in a tagine or large skillet over medium-high heat. Carefully place chicken pieces and sear until golden brown, approximately 4-6 minutes per side. Transfer browned chicken to a temporary plate.
- Using the same cooking vessel, introduce diced onions and remaining 1/4 teaspoon (1.25 grams) salt. Sauté until translucent and softened, stirring occasionally, about 6-8 minutes. Incorporate minced garlic and continue cooking for an additional 2-3 minutes.
- Bundle fresh cilantro and parsley stems together with kitchen twine. Add herb bundle, 1/2 cup (120 milliliters) water, and previously seared chicken back into the tagine. Reduce heat, cover, and allow to simmer gently for 25-35 minutes.
- Simultaneously, prepare the glaze by combining honey, remaining water, whole cinnamon stick, and dried apricots in a separate saucepan. Reduce liquid until it reaches a syrupy consistency. In a separate small skillet, lightly toast sliced almonds until they develop a golden, fragrant color.
- Ten minutes before chicken completion, incorporate the apricot glaze into the tagine, allowing flavors to meld. Once chicken is tender and fully cooked, remove herb bundle. Garnish with toasted almonds and serve immediately.
Notes
- Leftovers become a flavor explosion, intensifying the complex spice blend with each passing hour.
- Traditional tagine cooking transforms simple ingredients into a culinary masterpiece that transports you to Moroccan markets.
- Handpicked herbs and carefully toasted spices elevate this chicken dish from ordinary to extraordinary.
- Slow simmering allows every ingredient to whisper its unique story, creating a symphony of tastes and textures.
- Unexpected ingredient combinations deliver a surprising harmony that delights both adventurous and traditional palates.
- Authentic cooking techniques ensure each bite tells a rich, vibrant tale of Moroccan culinary traditions.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dinner
- Method: Simmering
- Cuisine: UK
Nutrition
- Serving Size: 4
- Calories: 575 kcal
- Sugar: 11 g
- Sodium: 314 mg
- Fat: 38 g
- Saturated Fat: 6 g
- Unsaturated Fat: 28 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 3 g
- Protein: 33 g
- Cholesterol: 80 mg