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Moroccan Tagine of Chicken with Apricots

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!

complex14 ingredients12 preparation steps
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Ingredients

  • boneless skinless chicken thighs
  • garlic cloves
  • orange juice
  • extra virgin olive oil
  • fresh cilantro
  • of fresh mint
  • ground cumin
  • ground nutmeg
  • yellow onion
  • garlic clove
  • dried apricot
  • prune
  • chicken stock
  • kosher salt

Preparation

  1. 1in a shallow non-metallic dish , mix the chicken with the crushed garlic , orange juice , 1 / 4 cup olive oil , cilantro , mint , cumin and nutmeg
  2. 2cover , and let marinate overnight
  3. 3in a large dutch oven , heat 2 tbs oil over med / high heat
  4. 4halve the onion lengthwise and thinly slice it crosswise
  5. 5add the onion and the minced garlic to the pot , and stir until softened and cooked , but not browned
  6. 6remove from pot and set aside
  7. 7add 1 more tablespoon of the oil and add the chicken , reserving the marinade
  8. 8brown the chicken in the pot and then add the onions , prunes , apricots and their soaking liquid , marinade , chicken stock and salt
  9. 9bring to a boil , then immediately lower to a simmer and cover with a lid
  10. 10simmer for 2-2 1 / 2hours
  11. 11towards the end , remove the lid from the pot to allow the liquid to evaporate a little
  12. 12serve warm and sprinkled with sesame seeds , if desired