Moroccan Chicken and Apricot Tagine (Edit recipe)

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Chicken rubbed with cinnamon, ginger and turmeric, simmered with sweet potato, while a handful of dried apricots reduces down to a glaze in a second pan. The two come together in the last ten minutes. Brown the chicken in two batches the way the directions say. A crowded pan drops in temperature and the chicken steams instead of browning, and that browning is most of the flavour the spices have to build on.

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Original Recipe

PREP TIME

15 minutes

COOK TIME

45 minutes

INGREDIENTS

16

Serves: 4

Ingredients

1 tsp Cinnamon, Ground
1 tsp Ginger, Ground
1/2 tsp Turmeric, Ground
1/2 tsp Black Pepper
1 1/4 tsp Salt, divided
3 Tbsp Avocado Oil, 2 Tbsp for the spice rub, plus more for browning
4 whole Chicken Breast
1 whole Red Onion, chopped
4 cloves Garlic, minced
2 whole Sweet Potato, cubed
5 pieces Cilantro, fresh sprigs
5 sprigs Parsley, fresh flat-leaf
2 cups Water, divided
2 Tbsp Honey
1 whole Cinnamon Stick
3/4 cup Dried Apricots

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Stir together ground cinnamon, ginger, turmeric, pepper, 1 teaspoon salt, and 2 tablespoons oil in a large bowl. Add chicken and turn to coat well.
In a large skillet or tagine, heat avocado oil. Once hot, brown half of chicken, and flip to brown other side. Remove chicken from pan and put on a plate.
Add onion and remaining 1/4 teaspoon salt to hot skillet and saute until golden. Add garlic and cook until fragrant (a few minutes). Add in cilantro, parsley, 1 cup water, and chicken. Place cubed sweet potato into the skillet as well. Reduce heat and simmer, covered, for 30 minutes. Check on chicken at the 15 minute mark to ensure enough water is still in the pot. If not, add a little water.
While chicken cooks, bring honey, remaining cup water, cinnamon stick, and apricots to a boil in a 1- to 2-quart heavy saucepan, then reduce heat and simmer, uncovered, until liquid is reduced to a glaze.
Ten minutes before chicken is done, slice chicken and add apricot mixture to skillet. Discard herbs and cinnamon stick. Enjoy!

Notes

Inspired by @epicurious.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	439
Fat:	21 g
Carbohydrates:	35 g
Protein:	26 g
Cholesterol:	70 g
Sodium:	807 mg
Fiber:	7 g
Sugars:	16 g
Sugar Alcohol:	0 g
Calculated per serving.