This is one of my go-to dinners that, like my favorite pasta, seems to always be perfect when you can’t decide what you want. Hayden is a big fan of eating the leftovers (if there are any) the next day for breakfast or lunch. *This is very similar to my vegetable tagine recipe.
- 6-8 chicken thighs, skin on and bone in
- 2 tbsp olive oil
- One handful dried apricots
- 1/2 cup orange juice
- 1/2 red onion, sliced
- 10 medium carrots, chopped into large coins
- 3 tsp ground ginger
- 1 tbsp cinnamon
- 1 1/2 tsp ground coriander
- 2 cups chicken stock
- 1/2 cup green olives
- One handful roasted almonds, roughly chopped
- Combine dried apricots and orange juice in a small sauce pan. Bring up to a boil then remove from heat. Set aside.
- In a large cast iron pan (if you own a proper Tagine, you’re a better human than me) heat your olive oil over medium heat.
- Add in your chicken, skin side down and allow to brown, 3-5 minutes. Flip over and brown the other side. *This is not to cook the chicken, but to render the fat and give the dish more flavor.
- Once chicken is lightly browned, remove from pan and set aside.
- Add your onions and carrots to the hot pan with the chicken fat. Stir until the onions have softened (2-3 minutes).
- Add in your cinnamon, ground ginger and ground coriander. Stir until fragrant and vegetables are evenly coated (1-2 minutes).
- Stir in the olives, soaked apricots and add your browned chicken back to the pan.
- Pour in your chicken stock, cover and bring the heat down to low.
- Allow to simmer for at least 20 minutes. I’ve found that 1 1/2-2 hours is the perfect time to have chicken that is falling off the bone.
Serve the Tagine hot with couscous, roasted almonds greek yogurt, Harissa and parsley. Enjoy! If you really love me you will serve them with Hayden’s favorite flatbreads too…
*I recommend waiting until the dish has finished simmering to add salt, the olives always seem to salt the Tagine just enough for my taste.