Recipe by Sommer Clary
This is one of my favorite Moroccan dishes. Many people stay away from making Moroccan tagine dishes because they think you need a tagine pot to cook it in. This isn't so-- a dutch oven (such as a le creuset) works magnificently. The word tagine actually means "stew", so these tagine recipes are a reflection of the cooking method, not the pot. I cooked mine in my le creuset pot, and then served it in my tagine pot. If you've never dabbled in Moroccan cooking before, you must taste this delightfully sweet and savory tagine! Enjoy!
Top Review by Sydney Mike
I pretty much made this recipe as is although I did cut it in half for just the 2 of us ~ Also used rounded measures of both the dried apricots & the prunes 'cause I like that taste combo! We were very happy with the results here & I'll be making tagine a bit more often now that we find it so satisfying, as this particular one has a very nice combination of spices! Thanks for sharing the recipe! [Made & reviewed in New Kids on the Block tag]
- 2 1⁄2 lbs boneless skinless chicken thighs
- 3 large garlic cloves, crushed (for marinade)
- 1⁄4 cup orange juice
- 1⁄4 cup extra virgin olive oil
- 1⁄4 cup chopped fresh cilantro
- 1 tablespoon chopped of fresh mint
- 1 teaspoon ground cumin
- 1⁄8 teaspoon ground nutmeg
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion
- 1 large garlic clove, minced
- 3⁄4 cup dried apricot, soaked overnight just covered by water
- 1⁄4 cup prune (that have been quartered)
- 2 cups chicken stock
- 1⁄2 teaspoon kosher salt
Directions See How It's Made
- In a shallow non-metallic dish, mix the chicken with the crushed garlic, orange juice, 1/4 cup olive oil, cilantro, mint, cumin and nutmeg. Cover, and let marinate overnight (but give it a stir at least once).
- In a large dutch oven, heat 2 TBS oil over med/ high heat. Halve the onion lengthwise and thinly slice it crosswise. Add the onion and the minced garlic to the pot, and stir until softened and cooked, but not browned. Remove from pot and set aside.
- Add 1 more tablespoon of the oil and add the chicken, reserving the marinade. Brown the chicken in the pot and then add the onions, prunes, apricots and their soaking liquid, marinade, chicken stock and salt (tip: “rinse” the marinade dish with the chicken stock to ensure that all of the spices, etc, make it into the pot).
- Bring to a boil, then immediately lower to a simmer and cover with a lid. Simmer for 2-2 1/2hours. Towards the end, remove the lid from the pot to allow the liquid to evaporate a little.
- Serve warm and sprinkled with sesame seeds, if desired.